How to make Gummy Sushi (grape flavored) from a Japanese kit

In Japan, Sushi is “supposed to be” the most famous and delicious food. Before I came to Japan, I had the image that Japanese people ate sushi for breakfast (and it came in the little refrigerated packets with ginger and wasabi like at an American grocery store).

Japan isn’t like that.

Furthermore, I don’t like to play favorites. Not with people, not with countries, and certainly not with food. So we’re just to leave it at: Sushi is famous and delicious.

And what do companies do with delicious, popular food?

They capitalize on it.

Which is how Candy Sushi came to be invented.

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This gummy sushi, in question, was grape flavored. You can buy it at Donkihote (ドンキホーテ, the Japanese equivalent of Walmart). And no, it doesn’t come pre-made. You have to make it yourself. That’s all the fun.

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This box is called “楽しいおすし屋さん” (which means “a fun sushi shop owner”).We get to be sushi-shop owners!

The first time I did this, Ryosuke had brought the box to his niece as a birthday present. We tried to make the gummy sushi with the kids, until they started fighting and the sushi got crushed.

I was so sad.

So, this time, I bought a box for my sister – for a Christmas. An early Christmas.

And then I had to show her how to make the Gummy Sushi.

It’s pretty simple.

Inside the box, there is a single, plastic package

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Cut the top and bottom (as shown) and lay the plastic wrap out flat. You will need a part of it for later.

Inside the packet, there is a white, plastic container with 6 compartments, 6 packets of flavoring, and something looks that black licorice that becomes candy seaweed.

First things first, get the black licorice looking thing (it’s not actually licorice). Put it on the plastic wrapping (remember how I told you to keep it?). Pressing with your thumb and pulling on the candy, stretch it out to fit the printed box.

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You have to stretch it out quite a bit…

You have to stretch it out quite a bit.

Alright, now you’re done with the seaweed (sadly you only get to make one seaweed piece. Most of the sushi in Japan doesn’t come with seaweed… that’s something America added on).

Next is the fun part: Making the sushi rice, fish, and fish eggs.

Instructions were on the back of the box. If you can read Japanese, it’s pretty simple. Even if you can’t, it’s pretty simple. It’s also surprisingly fun.

First, take one of the silver flavor packages labeled “ごはん.” That means “rice” in Japanese. Before you open it, pour water into the compartment labeled 1 up to the bottom line.

How to make the rice

How to make the rice

It should only be a couple spoonfuls of water and they give you a dropper to make your life easier. I like to use it because it makes me feel powerful.

Once you are done, dump the packed labeled “ごはん,” a sort of white powder, into the compartment. Mix it up really well. It should form a sticky, soft mixture in a matter of seconds.

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From far away, it kind of does look like tiny pounded up rice.

Now we’re going to make egg and tuna.

The instructions on the packet look like this:

How to make the eggs

How to make the eggs

First, find the packet labeled “タマゴ.” (Egg) This one is a yellowish powder. Once again, fill up the compartment (the one of the left) with water up to a small plastic line near the bottom.

I accidentally reversed the colors. Oops. It really doesn’t matter; the only difference it makes is the final imprint on the egg/tuna jelly.

And by egg/tuna jelly, I mean it is supposed to look like egg or tuna. It tastes like grape jelly. Don’t worry. Somehow (because Atiq, our Pakistani exchange student living at home, came in late), Atiq missed the memo that these were all made of jelly. He thought we were actually making fish and egg remains from a powder.

And, to his credit, once we finished making the candy-sushi, he actually ate one. Even though he thought it was raw tuna that come from a powder, he still ate it. That’s pretty neat.

But back to making sushi. Pour in the powder. Be careful, though, because you have to mix this one quickly; it solidifies into a jelly in less than 20 seconds.

Once finished, it should look like this:

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Second, fill in the compartment to the right with water and the マグロpacket. It is supposed to be raw tuna. Once again (and I can’t stress this enough), it doesn’t take like raw tuna fish. It only looks like it.

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Wasn’t this fun?

It gets better.

At this point my dad was like “Wow, this is boring. All you do is combine packets.”

To be fair, I guess to anyone that wasn’t me (or someone making the sushi) it could be a little boring. The first time I did this with Ryosuke and his nieces and nephew, it was lots of fun to just watch. But, as it usually goes with kids, watching them do a project that requires percision is more like “trying to make them not destroy/break/stain anything while still giving them the illusion of control.”

In any case, I think my favorite part of this kit is making the ikura fish eggs.

The instructions give you this:

Description on how to make the Ikura fish eggs

Description on how to make the Ikura fish eggs

Basically, with your little water stopper, you want to fill up both section A and B with water up to the line. Area A is bigger than Area B.

In area A, pour in イクラpacket A (a light green powder). In area B, pour in イクラpacket B (a dark orange powder).

The best part comes next.

Fill up the water stopper with dark, orange liquid form area B, then slowly drop it (seriously, do this slowly. Bit by bit please). Each drop should solidify when it hits the water.

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It is simple chemistry.

Not only does the result actually look like ikura fish eggs, but they have a similar consistency as well (they kind of pop in your mouth when you eat them. I love it.).

Pretty (gummy) fish eggs

Pretty (gummy) fish eggs

So now you’ve completed all the parts of the sushi kit! Congratulations!

What kind of sushi would you like to make first? (Sorry, you don’t actually get to choose)

Since you just finished making the ikura fish eggs, let’s use those.

How to make the イクラ(fish egg) sushi:

1. Grab the soft-candy seaweed you pressed earlier. It should still be on the plastic cover.

2. Make a ring – tightly connecting the edges.

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3. Fill the bottom with rice. This is to make sure the fish eggs don’t fall out of the bottom.

4. Using the blue plastic spoon provided, scoop out some of the fish eggs. Holding the spoon to the side of the container, try to drain out as much of the extra liquid as possible.

5. Pile them on top of the sushi.

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6. Eat!

Alright, so I’m going to confess here… the sushi doesn’t taste that great. I mean it doesn’t taste horrible… it just tastes a little bit funny. Actually, no, I take that back. They taste pretty awful.

Kids seem to like it. Maybe it is the opposite of wine, and this time all of our “adult” taste buds are too refined.

I made sure to only mention this at the end, so you would still want to make it. It’s really fun. I swear.

So if you make this one and eat it… and are less than thrilled about the taste, I guess it’s time to make a new sushi. Let’s try making the タマゴ egg one!

How to make the タマゴ (egg) sushi:

1. Mash up a small ball of rice with your hands. Make sure it’s tiny – they don’t provide you with a lot of rice.

2. Cut the yellow jelly in half with the blue spoon.

3. Scoop half of the jelly onto the rice.

4. Eat it!

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And if you’re not a huge fan of the egg, try the tuna! Once again, it’s not tuna flavored. Both the egg and the tuna sushi taste like grape jelly.

And let’s face it… the tuna does look pretty delicious

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How to make the マグロ(tuna) sushi.

1. Mash up a small ball of rice with your hands. Make sure it’s tiny – they don’t provide you with a lot of rice.

2. Cut the red jelly in half with the blue spoon.

Scooping up the tuna fish

Scooping up the tuna fish

3. Scoop half of the jelly onto the rice.

4. Eat it!

We split all the sushi between the five of us. Like I said before, my exchange host-brother from Pakistan came into the kitchen later, so he never got the memo that this sushi was fake… and didn’t actually taste like raw fish.

So when we gave him the tuna, he was kind of like “Umm… ok.”

Atiq bravely trying to eat a gummy sushi

Atiq bravely trying to eat a gummy sushi

But then he ate it.

And as happy as he was to discover it wasn’t actually fish, he wasn’t a particular fan of the grape jelly. To be honest, no one was. I guess the best was the fish eggs… but mostly because it was fun for them to pop in your mouth.  Everyone liked those (for some odd reason)

At the end, we realized that we forgot to use カラフルふりかけ. You were supposed to put it on the rice and eat it. Oops.

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I don’t think they gave us enough rice…

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My Nonnie loved me enough to try one. She didn't like it so much...

My Nonnie loved me enough to try one. She didn’t like it so much…

Add me on Google Plus: +Grace Buchele

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2 responses to “How to make Gummy Sushi (grape flavored) from a Japanese kit

  1. Fun post Grace, almost better than the experience itself. I see you have decoded the “art” of parenting as “trying to make them not destroy/break/stain anything while still giving them the illusion of control.” Keep up the great work, and Merry Christmas!

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