Healthy Japanese Recipes

Temaki Zushi/Hand Rolled Sushi


2 ½ cups brown rice, washed and drained

3 cups water

¼ teaspoon sea salt

3 tablespoons rice vinegar or ume su vinegar

5 sheets yakinori, cut into four

1 piece koya tofu (dried tofu)

4 pieces dried shiitake

150cc dashi

½ tablespoon shoyu and mirin 

50g takuan, cut into 5mm sticks

80g cucumber, cut into sticks

3 leaves of lettuce

40g pickled ginger, sliced

3-4 tablespoon ume paste


Prepare rice as usual

When cooked, immediately sprinkle with vinegar and mix well. 

Cook dried tofu and shiitake in dashi and season with shoyu and mirin.

Display all the ingredients separately on a big plate and roll them with your favourite.

Nori Tempura/Fried Nori


1-2 sheets nori, cut into 10 pieces

Whole wheat flour

Dip nori in batter and fry in oil. 

Chinese cabbage, apple and wakame salad


15g wakame

200g Chinese cabbage, sliced and salted

1 apple, cut into 8 pieces, sliced and dipped into salt water, then drained

Parsley, minced



Allow Chinese cabbage to sit in salt for 30 minutes, then drain of any excess liquid.

Mix Chinese cabbage, apple and wakame well, then add dressing and mix again.

Garnish with parsley.

Salad Kombu and Onion Salad


15g salad kombu, soaked in water, then cut into 5-6cm pieces

150g onion, thinly sliced; soaked in water for a few minutes, then drained

½ cup ponzu


Mix salad kombu and onion in a bowl and serve with ponzu.

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