Your Daily Dish: Stacked Sushi

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Whoa, man. You know the Japanese epidemic, “death by overworking”? I don’t want any “karoshi” on my conscience. Training to be a sushi chef STARTS with 3 years of meditation and rice washing, duuude. So forget it. Take a swig of warm sake and feast on this, our chillax-style sushi – you’re going to dig these layers of seasoned rice, sweet egg, creamy avocado and crispy cucumbers.


1 cup short grain sushi rice
1 1/4 cups water
2 tbsp rice vinegar

4 large eggs
2 tbsp chicken broth
1 tbsp sugar
1 tbsp soy sauce
2 tsp mirin
2 tsp vegetable oil

Creamy Filling
1/2 cup mayonnaise
1 tbsp wasabi powder

4 sheets nori (roasted seaweed)
3 tsp black sesame seeds
1 large avocado, peeled, pitted and thinly sliced
1/2 large English cucumber, peeled, cut into half lengthwise, centre scooped out and cucumber thinly sliced

Wasabi Mayonnaise Sauce
2 tbsp wasabi powder
2 tbsp water
3/4 cup mayonnaise
2 tbsp soy sauce
1 tbsp rice wine vinegar


1) For the rice, place rice in colander and rinse thoroughly under cold water until the water runs clear. Drain. Place rice in a 2-quart saucepan with 11/4 cups water. Heat on high until boiling. Reduce heat to low, stir, cover tightly and simmer gently for 20 minutes without lifting the lid. Remove pan from heat, let stand 10 minutes. Place rice in a medium size bowl and gently stir in rice vinegar.

2) While the rice cooks, in a medium bowl, whisk together eggs, chicken broth, sugar, soy sauce and mirin. Heat a 10-inch skillet over low heat, add vegetable oil and using a paper towel, spread to cover sides and bottom. Pour egg mixture into the pan and cover tightly. Cook 4-5 minutes until omelet is somewhat set. Remove the lid and using a large spatula flip the omelet and continue to cook 2-3 minutes more. Remove from heat and set aside.

3) For the mayonnaise filling, in a small bowl, whisk together mayonnaise and wasabi powder. Set aside.

4) Line an 8-inch square baking pan with plastic wrap leaving a 6-inch overhang on opposite sides. Place 1 nori sheet in the base of thepan. Top with a generous 3/4 cup of cooked rice, spreading evenly. Sprinkle with 1 tsp black sesame seeds. Top with 4 tbsp mayonnaise mixture, followed by a single layer of sliced cucumber. Top with another sheet of nori. Spread another generous 3/4 cup cooked rice over the nori sheet. Sprinkle with 1 tsp black sesame seeds followed by the remaining 4 tbsp of mayonnaise mixture. Lay a single layer of avocado on top and place cooked egg omelet on top of avocado. Cover with nori sheet. Spread remaining rice evenly overtop and sprinkle with remaining teaspoon of black sesame seeds. Top with final nori sheet. Cover with plastic wrap, weigh down with a few small books and refrigerate 1 hour. Use plastic overhang to remove sushi from the baking pan. Trim the edges and cut into 6 generous portions. Serve each portion with wasabi mayonnaise sauce.

5) For the wasabi mayonnaise, in a small bowl, whisk wasabi powder and water to form a smooth paste. Add mayonnaise, soy sauce and rice vinegar. Whisk to combine and refrigerate covered until ready to use.

Serves 6

Bite Me Bit: “Who’s ever written a great work about the immense effort required in order not to create?”-The Dostoyevsky Wannabe, ‘Slacker’

Rather bowl your sushi versus roll it? Pull together this delectable Sushi Salad, a delicious combo of brown rice, marinated tofu, avocado and edamame, all tossed in a ginger wasabi dressing.



Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

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