Tricolored Streamer Sushi


Preparation info

  • Difficulty


  • Makes

Appears in

An Ocean of Flavor: The Japanese Way with Fish and Seafood

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

A literal translation of the Japanese word tazuna (“horse rein”) might make you think this sushi dish had some equestrian connection. Actually, the name is meant to conjure up a twisted streamer-like strip of leather. The diagonal striped pattern created by the smoked salmon, omelet, and flat-leafed parsley is such that these bite-size pieces of sushi have a rather festive look.

This is a challenging preparation, and until you’ve rolled a few, it may be difficult to shape well. It’s worth the effort of practicing, though, since the end result is so impressive and the ingredients themselves are not very costly.



  1. Cut the salmon into ½-inch-wide strips, each about 3-4 inches long. Then cut the omelet into ¾-inch-wide strips, each about 3 or 4 inches long.
  2. Tie the stalks of parsley together and dip the leaves into boiling salted water to quickly blanch and wilt them. Refresh under cold water and pat dry with paper towels. Trim away the stems.
  3. You will need three pieces of clear plastic wrap, each measuring 6 by 8 inches. Arrange the first piece of wrap on a sudaré (bamboo mat for rolling sushi) so that it runs 8 inches across and 6 inches high.
  4. Arrange the ingredients to form diagonal stripes across the center of the plastic wrap. Alternate parsley, omelet, and salmon, overlapping the ingredients slightly and spreading the leaves of the parsley when you lay them down. Repeat the pattern of green (parsley), yellow (omelet), and orange-pink (salmon) again. The entire tricolored band should be about 6 inches across.
  5. Toss the pink pickled ginger into the sushi rice. Divide the rice into three portions, and coax each into an oblong 6 inches long. Place a single portion of sushi rice over the striped ingredients. Press firmly with your fingertips, making sure that all ingredients are covered with a thin layer of rice.
  6. Roll the sushi up and away from you, making sure to enclose the roll snugly in clear wrap. Twist the ends to even them off. Repeat the same procedure with the remaining ingredients, to make three rolls in all.
  7. With a very sharp knife, cut each roll in half through the plastic wrap. Cut each piece in half again, wiping your knife with a damp towel between cuts. Remove and discard the plastic wrap. Each piece should have at least a bit of each of the three ingredients on top of it.