Golden Purse Sushi


Preparation info

  • Makes

    • Difficulty


Appears in

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

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

These crepe-wrapped sushi, named “golden purse” because they resemble the money pouches that were popular during the feudal era, make a spectacular first course. Since they contain smoked, not fresh, fish they can be made several hours ahead of serving time.


  • ½ tablespoon white sesame seeds
  • ¼ cup flaked smoked fish, skin and bones


  1. Place the sesame seeds in a clean, dry skillet and roast them over medium-high heat for 30-40 seconds, until they pop or color ever so slightly.
  2. In a large bowl, toss the flaked fish, ginger, and sesame seeds into the seasoned rice. Divide the rice mixture into four portions. With a damp cloth, mold each portion into a sphere. Cover with a damp cloth.