Heart-shaped sushi
Credit: HelloGiggles

If you’re looking to spice up your cooking repertoire or quit ordering so much takeout, trying creative spins on your most beloved recipes is a good place to start. This heart-shaped sushi recipe is not only a very simple and unique way to show your love at home, but it’s seriously delicious, too.

Heart-shaped sushi rolls are perfect to make if you’re looking to cook for someone special or even try a couple’s dinner-making night. You’ll be able to practice your knife skills and really feel the love in your kitchen. Try giving your favorite spicy tuna roll a new lewk and, of course, don’t forget the soy sauce.

Heart-shaped Sushi

Serves: 4 (serving size: 8 pieces [4 hearts])
Active: 30 min. Total 2 hours


1 1/2 cups water
1 cup uncooked sushi rice
2 Tbsp. rice vinegar
2 1/2 tsp. kosher salt
1 Tbsp. granulated sugar
1 Tbsp. toasted sesame oil
2 tsp. soy sauce, plus more for serving
1 tsp. ichimi togarashi
2 Pacific sushi nori sheets, halved
8 oz. sushi-grade tuna, cut into 8 (4-in. long x 1/2-in. wide) slices
1 small English cucumber, cut into 8 (2-in. long x 1/4-in. wide) sticks
1 medium avocado, thinly sliced into 16 slices
2 Tbsp. black sesame seeds
Pink pickled ginger, wasabi paste, soy sauce, and Sriracha chile sauce, for serving


1. Rinse rice until water runs clear. Bring 1 1/2 cups water and rice to a boil in a medium saucepan over high. Reduce heat to medium; cook, covered, 20 minutes. Remove from heat; let stand, covered, 10 minutes. Using a wooden spoon, stir vinegar, salt, and sugar into rice. Let cool completely to room temperature, about 50 minutes, stirring every 10 minutes. Chill 1 hour.

2. Whisk together sesame oil, soy sauce, and togarashi in a small bowl; set aside.

3. Using wet hands, spread about 1/3 cup of the chilled sushi rice in an even layer on a bamboo sushi rolling mat wrapped with plastic wrap. Place 1/2 of a nori sheet on rice, then place 2 tuna slices lengthwise across nori. Brush tuna with 1/4 of the sesame oil mixture. Place 2 cucumber sticks and 4 avocado slices lengthwise beside tuna slices. Using the bamboo roller, roll sushi into a sushi roll. Then, use hands to press rolled sushi into a teardrop-shaped roll. Repeat process with remaining ingredients to make 4 rolls total. Carefully transfer teardrop-shaped rolls to a cutting board. Sprinkle sushi rolls evenly with black sesame seeds; slice each roll into 8 slices.

4. Place 2 teardrop-shaped pieces together on a serving platter to form a heart; repeat with remaining pieces. Garnish platter with ginger and wasabi; serve with soy sauce and Sriracha.