Box Sushi
Italian-Japanese fusion sushi with prosciutto and basil. Photo courtesy





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December 2010

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Prosciutto Box Sushi (Hako Sushi)

Fusion Sushi As A Special Hors d’Oeuvre



Mái Cuisine (pronounced “My”) has the best grab-and-go sushi and Japanese cuisine we‘ve found: a blend of traditional, creative and flexible (build-your-own bento box, for example). Currently in the metropolitan New York area, the chain will hopefully expand so everyone can enjoy its fusion sushi (including tuna salad sushi—yummy!). Learn more about fusion sushi.

One item that especially delights with its ingenuity—and makes a great hors d’oeuvre—is its Mái’s Prosciutto Sushi, in easy-to-make box sushi (hako sushi) form. You can make it for Christmas, New Year’s Eve, or any cocktail party. It pairs beautifully with white or red wine and sparkling wine.

It’s easy to make. All you need are the following ingredients and a view of this video showing how to make box sushi (it shows a shrimp box sushi; substitute the shrimp for the prosciutto).

Box sushi is sushi pressed into a box, then removed and sliced. It’s very easy to make—as opposed to nigiri sushi, where considerable skill is required to hand-mold the rice and slice the fish.


  • 3 cups Japanese sushi rice (available in Asian food markets, many supermarkets and online
  • 3-1/4 cups cold water
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 6-8 ounces's sliced prosciutto
  • Small basil leaves (you can substitute watercress or other favorite green)
  • Optional tobiko or minced chives for garnish


  • Colander
  • Rice cooker or tight-lidded pot
  • Large bowl
  • Wooden spoon or spatula
  • An inexpensive sushi press


  1. Wash rice in colander under cold water until the rice water runs almost clear. This may take a few minutes.

  2. Once water runs semi-clear, drain rice of any excess water.

  3. Place in a rice cooker or tight-lidded pot and add 3-1/4 cups fresh water. There should be enough water to cover the rice so that the water comes up to the first knuckle on your index finger if you are touching the top of the rice with the tip of your finger.

  4. Bring the water and rice to a boil and cover with lid. When you put a lid on the pot, reduce the heat and simmer for 20 minutes. After 20 minutes turn off the heat and leave covered for 10 minutes. It is VERY IMPORTANT not to lift the lid during this last 10 minutes. The rice is still cooking, even though the heat is off.

  5. While the rice is cooking, heat the rice vinegar, sugar and salt in a pan, stirring until dissolved. Remove from heat as soon as sugar and salt have dissolved.

  6. Place rice in large bowl. Slowly fold the vinegar mixture into the rice, mixing it in with a wooden spoon or spatula. Do not stir: The goal is to fold the mixture into the rice to avoid mushy rice so the rice remains as individual grains.

  7. A tip is to mix the rice near a fan or open window. This helps remove the steam (water) from the rice.

  8. Keep at room temperature covered with a damp towel as you make the recipe. This keeps the rice from drying out.

  9. Pack ingredients into sushi press: prosciutto, then basil or cress, then rice. Press, invert and slice. Repeat until all ingredients are used. Watch this video on how to prepare box sushi.

See all the different types of sushi in our Sushi Glossary.

Recipe courtesy



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Recipe courtesy Paramount Caviar. All other materials

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