Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan

Home >> SUSHI - COOKED Recipes



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 asparagus spears, 6 shiitake mushrooms, 6 small sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), 6 imitation crab sticks, 1T oil, some warm water.

3T mirin, 2T rice vinegar, 1T light soy sauce, 2T bonito flakes, 4T lemon juice.


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. Trim off the hard ends of asparagus; Rinse; Blanch in boiling water for 5 minutes; Remove and cool; Cut each into a piece with 9-cm length.
4. Trim the stems of shiitake mushrooms; Rinse; Slice.
5. Heat a skillet with 1T oil over a high heat; Turn to a low heat; Add the mushrooms slices; Cook over a medium heat for 6 minutes; Turn off the heat; Cool; Divide into 6 equal portions.
6. Add seasonings to a sauce pan; Bring to the boil over a high heat; Turn off the heat; Cool.
7. Discard the wrap of imitation crab stick; Blanch in boiling water for 4 minutes; Remove and drain; Cut each into halves lengthwise.
8. Divide the sushi rice from the step 2 into 6 equal portions.
9. Lay a sheet of nori on the rolling mat with the shiny-side facing the mat and the longest end toward you; Evenly spread a portion of the sushi rice on the nori, leaving 1/3 empty; Spread a small amount of wasabi onto the rice at the end nearest; Arrange the asparagus on top of the wasabi; Put 2 pieces of the imitation crab in line next; Arrange a portion of the shiitake mushrooms in lines next; 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 the roll; Remove the roll from the mat; Cut into 4 even pieces with a wet and very sharp knife (repeat the step 9 till the ingredients are used up).
10. Arrange the rolls from the step 9 on a serving plate; Serve with the sauce from the step 6.