Sushi composition

A sushi composition comprising:

• a sushi layer;
• a sauce layer formed on an upper surface of the sushi layer;
• and
• a powder layer formed on a lower surface of the sushi layer,
• wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling,
• the sauce layer contains sodium alginate and calcium chloride,
• the protein component consists of one or more selected from the group consisting of meat and tofu,
• the powder layer is made of an ingredient powdered after quick freezing at −55 to −45° C. and then freeze drying at 30 to 40° C. for 40 to 48 hours,
• the powdered ingredient consists of one selected from the group consisting of fish flesh, roe, shellfish flesh, rolled omelet, shrimp flesh, and meat,
• the sushi mixture consists of 100 parts by weight of a rice mix and 10 to 20 parts by weight of a sushi vinegar sauce,
• the sushi vinegar sauce consists of 100 parts by weight of vinegar, 10 to 12 parts by weight of salt, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of citron juice, 5 to 10 parts by weight of kelp, 1 to 3 parts by weight of turmeric powder, and 1 to 3 parts by weight of cumin powder, and
• the sushi vinegar sauce further contains a Boehmeria nivea extract in an amount of 1 to 3 parts by weight relative to 100 parts by weight of the vinegar, and
• wherein the rice mix consists of 100 parts by weight of white rice and 50 to 150 parts by weight of konjac rice.