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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, 140g chicken breast, 6 sheets of tasted nori (paper-thin sheets of dried seaweed), 1 cucumber, some warm water, some oil.

(1) some chicken bouillon powder, some ground white pepper, some sake.
(2) 2T teriyaki sauce.
(3) 1T 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 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. Rinse chicken breast; Discard the skin; Pat dry; Cut into strips; Marinate in seasoning (1) for 30 minutes.
4. Peel and rinse a cucumber; Cut off both ends of the cucumber; Cut into batons.
5. Toss the chicken strips from the step 3 in seasoning (2); Toss the chicken strips in seasoning (3).
6. Heat a foil-lined broiler pan over a high heat; Spray some oil over the foil; Broil the chicken strips on both sides till cooked (about 4 minutes); Put into a bowl with any cooking sauce; Turn off the broiler; Cool.
7. Divide the sushi rice from the step 2 into 6 equal portions.
8. Arrange a sheet of nori on a rolling mat with the shiny-side facing the mat and the longest end toward you; Evenly spread a portion of sushi rice on the nori, leaving 2 cm of nori at the end farthest away (not be too thick); Lay the chicken strips in line on the top of the rice at the end nearest; Put the cucumber in line next to it; Fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll; Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle till finished; Moisten the top edge of the nori with some warm water to seal; Remove the mat; Cut the roll into pieces evenly with a wet and very sharp knife; Arrange on a serving plate (repeat this step till all the ingredients are used up).