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63g sushi rice (i.e. short-grain rice), 1/3 cup of water, 1 piece of kombu (i.e. seaweed), 1/2T sushi rice seasoning, 6 cod goujon, 3 large sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), 3T tartare sauce, 3 spring onions.


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 1/3 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 1/2T 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. Cook cod goujons according to the package directions; Cool; Cut each into 4-cm long pieces; Divide into 6 equal portions.
4. Cut of the ends of spring onions; Rinse; Cut each into halves; Shred; Divide into 6 equal portions.
5. Cut each toasted nori into halves.
6. Divide the sushi rice from the step 2 into 6 equal portions.
7. Lay a piece of nori out on the counter; Evenly spread a portion of the sushi rice on the nori, leaving 1/3 nori empty; Spread some tartare sauce onto the sushi rice; Put a portion of the cod goujon from the step 3 and spring onion on top of the rice; Roll the nori into a cone, folding the bottom corner in while rolling; Stick the join together with some crushed sushi rice; (Repeat the step 7 till the ingredients are used up).