Food: Apple Crumble & Tofu Custard Sushi for International Sushi Day

Ok, so I know this is a few days late for International Sushi Day (June 18th) but I thought it was such a cool recipe that we should put it on the website anyway.

Apple Crumble & Tofu Custard Sushi is just one of six British ‘alternative’ sushi recipes by Yutaka, the largest producer and distributor of authentic Japanese food in the UK.

Tazaki Foods, the name behind the Yutaka brand, was an early pioneer of Japanese food in the UK and responsible for opening the very first Japanese restaurant in the country some 35 years ago.

You may have heard of the California Roll and Hawaiian Roll, but what about the British Breakfast Maki Roll, the Roast Beef and Yorkshire Pudding Sushi Roll, the Deep-fried Haggis Onigiri, Fish & Chip Nigiri and Cream Tea Sushi Scone? For more info visit


Ingredients – (Make Approx. 18)

Apple Leather
500 g Bramley Cooking Apples
75 g clear Honey
1 tsp Lemon Juice
1 tsp Water
1 tsp Yutaka Yuzu

Tofu Custard
175 ml Double Cream
100 ml Yutaka Tofu
3 Egg Yolks
1 level tsp Cornflour
1 level tbsp Caster Sugar
½ tsp Vanilla Essence

125 g Yutaka Sushi Rice
175 ml Water
Bamboo Rolling Mat

1 eating Apple
55 g Yutaka Panko Breadcrumbs
20 g Butter, melted
1 tsp Caster Sugar

Apple crumble sushi


Preheat oven to 120ºc.
Wash Bramley apples, core and chop roughly.
Place in pan with Yuzu, honey, lemon juice and water.
Cook until apples are soft. Sieve apples and set aside to cool.
Lightly grease baking tray with oil, then cover with baking parchment which has been lightly oiled by using a pastry brush.

Spread your cooked apple pulp thinly and evenly on the baking parchment. This takes some time and it helps to dip the knife in cold water. Once apple pulp is spread, place baking tray in oven for at least 3 hours – watch carefully and check after 2 hours. When cooked through, it will lift easily from the parchment and be a deep brown colour. Leave to cool on baking sheet.

Make the sushi rice as per the instructions on the pack. Remove from heat and leave for 30 mins.

For the custard

first sieve the tofu, put in saucepan with cream and bring to boiling point. While this is heating, blend egg yolks, vanilla, cornflour and sugar in a small basin. Pour egg mixture over the hot cream, stirring constantly, and return mixture to stovetop. Heat very gently, stirring constantly, until sauce has thickened.

Mix half the custard with the sushi rice. Allow to cool.
Core and slice the eating apple and cook in a little water for a few minutes. Drain.

Cut the apple leather in two pieces and place one sheet on rolling mat.
Thinly spread some rice on the apple leather, taking care to avoid the edges. Place a line of apple slices lengthwise on top of the rice.

Begin rolling the sushi roll by putting fingertips of both hands on top of ingredients to hold them in place while keeping thumbs on the back of the bamboo rolling mat nearest you.

Push the mat forward until it surrounds the sushi roll completely and the top and bottom edges of the apple jelly meet. Continue to roll the sushi mat in a circle around the ingredients. Use the mat to shape your sushi into a long, round roll, but don’t press too hard.

For the crumble

Melt the butter in a frying pan, add Panko breadcrumbs and fry gently until golden brown.
Add sugar and stir.

To plate

With a sharp knife cut the sushi into 1½ cm rounds.
Place on a platter and sprinkle with crumble mix.
Serve with the remains of the custard.


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