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125g sushi rice (i.e. short-grain rice), 0.625 cup of water,1 piece of kombu (i.e. seaweed), 1T sushi rice seasoning, 2TJapanese mayonnaise, 1T toasted sesame seeds, 1 ripe avocado, 4 imitation crab sticks, 1 cucumber, some Japanese pickled ginger, some oil.


1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 0.625 cup of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 1T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Discard the package of imitation crab sticks; Blanch in boiling water for 4 minutes; Remove and soak in iced water for 1 minute; Remove and drain; Slice each on the diagonal.
4. Peel and rinse a cucumber; Cut off the ends of the cucumber; Slice thinly.
5. Peel avocado; Cut into strips.
6. Grease a loose-bottomed square cake pan; Line it with a piece of cling film with it hanging over the edges; Fill the pan with sushi rice from the step 2; Evenly spread a layer of mayonnaise on the top of the rice; Evenly sprinkle with sesame seeds; Arrange the avocado, the imitation crab and cucumber on top of the rice; Cover the top of the rice with a strip of cling film; Put another cake pan on top; Weigh down; Keep in the fridge for 15 minutes; Remove; Take off the pan on the top; Loosen the sides of the can pan; Pull out the sushi; Cut the sushi in pieces with wet and sharp knife; Arrange on a serving plate; Garnish with the Japanese pickled ginger.