Chocolate Sushi

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Preparation info

  • Makes about

    24 pieces

    • Difficulty


Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

This recipe was presented at a chocolate masterclass given at the Eurochoc Festival in Perugia. I assisted chef chocolatier Paul de Bondt and chef Alessandro Battistero, and the sushi uses my chocolate tapenade in its centre. Making sushi looks quite daunting first time round, but it’s actually very simple. The sushi vinegar, nori, umeboshi, wasabi, pickled vinegar and sushi mat can all be found in specialist Japanese shops, some health food stores and many better supermarkets or department-store food halls. If you can’t find ready-toasted nori you can toast it yourself lightly over a gas burner. The accompanying Salt and Pepper Chocolate can be made well in advance if you prefer.


  • 275 g Japanese rice
  • 6 tbsp sushi vinegar, plus more for the hands
  • 4 large sheets of toasted nori seaweed
  • 12 drained canned anchovy fillets
  • ½ cucumber, peeled, halved, deseeded and cut into long strips
  • 8 umeboshi plums, quartered, stoned and cut into strips, or 4 tbsp umeboshi paste (optional)

For the Chocolate Tapenade

  • 150 g pitted black olives (these taste much better if you choose big juicy kalamata olives and pit them yourself; if you can’t be bothered, use tinned pitted olives)
  • 1 garlic clove, roughly chopped
  • 2 tbsp capers, drained and roughly chopped
  • 30 g melted real dark chocolate

For the Salt and Pepper Chocolate

To Serve

  • wasabi (Japanese horseradish)
  • pickled ginger

For the Dipping Sauce

  • 4 tbsp light soy sauce
  • 1 tbsp dry sherry or mirin (Japanese rice wine)


First prepare the rice: soak it in cold water for 10 minutes, drain off excess water, put the rice into a heavy pan and add 350 ml fresh cold water. Bring to the boil, turn down the heat and simmer, covered, for 6–7 minutes until just tender and all the water has been absorbed. Fluff up the rice and place in a large flat dish or baking tray. Add the sushi vinegar and mix well with a spatula, while fanning the rice to cool it quickly. (In Japanese sushi kitchens, they have someone whose job it is just to fan the rice!) When cool, put to one side.

Prepare the tapenade by processing all the ingredients together to make a rough paste.

To assemble the sushi: first place a sheet of toasted nori shiny side down on a bamboo sushi mat. With vinegared hands, spread a quarter of the rice evenly over the entire width and two-thirds of the depth of the nori. Arrange a line of anchovies and tapenade along the middle of the rice across the width and put the cucumber strips on top together with the umeboshi plums or purée if using.

Using the mat, roll up the nori to make a cylinder about 4 cm in diameter, then press it in the rolled mat to form it into a square shape. Repeat with the other pieces of nori and remaining ingredients. Using a sharp knife, cut each length in half, then cut each of these into 3 pieces.

To make the Salt and Pepper Chocolate: spread the tempered chocolate as thinly as possible on a sheet of cellophane (if you can’t find any, a tray covered in cling film will do, but make sure it won’t slip about). Try to sprinkle the salt and pepper as evenly over the surface of the chocolate as possible. When it has started to cool, divide it into squares about 3 × 4 cm and leave on the sheet to finish cooling in the fridge for 10 minutes.

Arrange the pieces of sushi carefully on a serving dish and spear each with a piece of Salt and Pepper Chocolate. Serve with a small mountain of wasabi, some pickled ginger and the dipping sauce made by mixing the soy sauce and sherry or mirin.

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