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250g sushi rice (i.e. short-grain rice), 1.25 cups of water,1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 6 sheets of toasted nori (paper-thin sheets of dried seaweed), 1 ripe avocado (small), 6 imitation crab sticks, 1 cucumber (small) 3T toasted sesame seeds.


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 1.25 cups 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 2T 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. Remove the package of imitation crab sticks; Blanch in boiling water for 4 minutes; Remove; Soak in iced water for 1 minute; Remove and drain; Cut into halves lengthwise.
4. Peel and rinse a cucumber; Cut off both ends of the cucumber; Cut into halves lengthwise; Cut into batons.
5. Peel an avocado; Cut into strips.
6. Divide the rice from the step 2 into 6 equal portions; Line a rolling mat with cling film; Arrange a sheet of toasted nori with the shiny-side facing the mat and the longest end toward you; Using wet hands to spread a portion of rice evenly on the nori (leaving no gap); Turn the nori over so that the mat is against the rice; Arrange some avocado in a line, paralleling to the edge nearest you; Lay 2 pieces of the crab in a line beside it; Put pieces of cucumber in a line next; Fold the mat over to rol the sushi, starting at teh end where the ingredients are and tucking in the end of the nori to star the roll; Keep roling, lifting up the mat as you go and keeping pressure even but gentle till done.
7. Add 3T toasted sesame seeds to a flat plate; Roll the sushi rolls from the step 6 in the plate; Remove the roll from the mat; Cut into 4 pieces with equal size with a wet and very sharp knife; Arrange on a serving plate (repeating the step 6 and step 7 till the ingredients are used up).