Golden Purse 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

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.



  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.
  3. Lay a single omelet on a dry cutting board. Place a single rice sphere in the center. Lift the omelet up around the rice to enclose it, carefully pleating the folds as you go.
  4. Secure the pleats by tying the bundle with a gourd ribbon. Repeat to make three more. If you wish to hold the sushi for several hours, cover with clear plastic wrap and keep in a cool spot at room temperature.