Spooky Halloween sushi: A simple recipe for edible eyeballs

Eyeball sushi

Ingredients

• 100 g short-grain sushi rice

• 120 ml water (or according to the package instructions)

• 1 tbsp rice vinegar

• 100 g canned tuna

• 2 tbsp mayonnaise for the filling

• 1 tsp sriracha sauce

• 1 small cucumber

• 1 nori sheet

• 1 tsp mayonnaise for decoration

• Salt to taste

• Soy sauce for serving

• Half a nori sheet for decoration

How to make Halloween sushi

Rinse the rice several times, add water, and cook according to the package instructions. Add the rice vinegar, stir gently, and let it cool.

Prepare the filling. Drain the tuna, mash it with a fork, and mix it with the mayonnaise and three tablespoons of cooked rice. Add a little salt if desired.

Place the nori sheet shiny-side down. Spread the rice in a thin layer, leaving about 2 cm of the top edge uncovered. Spread the tuna filling over the lower half, drizzle with sriracha, and add the cucumber cut into thin strips.

Preparation step (screenshot)

Roll the nori tightly around the filling to form a log. Moisten the exposed edge with water and press it down to seal the roll.

Using a sharp knife, cut the roll into 8–10 pieces. To prevent the rice from sticking to the blade, dip the knife in water periodically.

How to slice sushi (screenshot)

Cut small circles from the nori to make pupils, and place one on each sushi piece. Add a drop of mayonnaise to create a highlight. Serve the sushi with soy sauce.

Cooking tips

From my own experience making sushi at home, I recommend paying special attention to the rice's consistency. It should be sticky enough to hold the roll together when sliced, but not so mushy that it falls apart. That's why it's important to follow the manufacturer's water-to-rice ratio and let the rice cool.

If the rice still falls apart or isn't sticky enough, you can fix it by adding a small amount of cream cheese. It helps bind the rice and adds a creamy flavor, which I like.

Also, don't overfill the rolls. The tuna, cucumber, and sauce can make it difficult to roll the nori tightly. To keep the pieces neat, slice the roll with a sharp knife, wetting the blade with water after each cut.

For decoration, use thick mayonnaise and small circles of nori. This will make the eyes look more defined and prevent the filling from obscuring the decorative details.

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