Mini Sushi Roll


- Soy Wrappers Canned Corn
- Sushi Rice Green Onion
Sashimi-grade Fresh Tuna Mayonnaise
Sliced Smoked Salmon Chili Oil


  1. Prepare Sushi Rice. Please refer to “How To Make Sushi Rolls” recipe link for Sushi Rice cooking instructions.
  2. Cut SushiParty Soy Wrappers in 6 strips, approx. 1 1/4 inches by 7 inches.
  3. Prepare the toppings :
  • Spicy Tuna : Cut tuna into 1/4 inch cubes and mix with chili oil. If you like it more spicy, red chili powder or substitute the chili oil for Sriracha Hot Sauce. If you don’t like it spicy you can substitute with sesame oil. You can also add Masago(smelt roe) to the mixture as well.
  • Mayonnaise Corn : Mix canned corn with mayonnaise.
  • Flower-shaped Smoked Salmon : Please see the instructions below.

To Build


  1. Make a small Sushi Rice ball approx. 1 inch high by 1 1/4 inches wide.
  2. Wrap around the Sushi Rice ball with strips of Soy Wrapper.
  3. Stick a toothpick through the end of the Wrapper.
  4. Top the Sushi with Spicy Tuna, Flower-shaped Smoked Salmon, and Mayonnaise corn. Sprinkle with thinly chopped green onion.

More Topping Ideas


  • Scallop & Masago
  • Ikura (Salmon roe
  • Chopped Japanese Shibazuke Pickle
  • Canned Tuna & Mayonnaise mixture
  • Canned Crabmeat & Mayonnaise mixture

How To Make Flower-Shaped Smoked Salmon


  1. Prepare 2 thin slice of sliced Smoked Salmon.
  2. Place one slice on top of the other as shown.
  3. Begin rolling the salmon slice.
  4. Stand the roll on its end and gently fold back the top edges of each layer with both thumbs, applying pressure to the base of the roll with your fingers.