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Nobu Style Cup Sushi

by Rie McClenny and Claire Nolan


for 10 servings


  • 5 cups
    sushi rice (1 kg)
  • 5 cups
    water (1 L)

Sushi Vinegar

  • 1 ¼ cups
    red vinegar, Akazu, divided to 250ml and 50 ml (300 mL)
  • ½ cup
    monk fruit sweetener (160 g)
  • ¼ cup
    salt (60 g)
  • ¼ cup
    mirin (20 mL)
  • square kombu, 2 inch (5 cm)


  • soy sauce, to taste
  • sushi-grade tuna, sliced, to taste
  • sushi-grade yellowtail, sliced, to taste
  • sushi-grade red snapper, sliced, to taste
  • sushi-grade salmon, sliced, to taste
  • sushi-grade scallops, sliced, to taste
  • sushi-grade salmon roe, to taste
  • cooked crab, to taste
  • sushi-grade sea urchin, to taste
  • sushi-grade squid, to taste
  • cooked shrimp, to taste
  • nori, crumbled, to taste
  • fresh cilantro, chopped, to taste
  • jalapeño, sliced, to taste
  • caviar, to taste
  • masago, to taste
    Calories 282
    Fat 0g
    Carbs 56g
    Fiber 0g
    Sugar 47g
    Protein 0g

Estimated values based on one serving size.



  1. Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
  2. Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
  3. In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
  4. Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
  5. Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
  6. Enjoy!




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