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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, 2t honey, 1 piece of grilled eel fillet, 1 ripe avocado, 3 large sheets of toasted nori (i.e. paper-thin sheets of dried seaweed).

1/2 cup of soy sauce, 2T mirin, 2T sake.


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. Peel avocado; Slice the flesh; Divide into 6 equal portions.
4. Cut eel fillet into strips lengthwise; Divide into 6 equal portions.
5. Add seasonings to a pan; Simmer over a low heat till slightly thickened; Turn off the heat; Stir in 2t honey; Cover the pan with a lid.
6. Cut each sheet of toasted nori into halves.
7. Divide the sushi rice from the step 2 into 6 equal potions.
8. Lay a piece of the nori on the counter; Evenly spread a portion of the sushi rice on the nori, leaving 1/3 empty; Arrange a portion of eel on the top of the rice; Drizzle with the sauce from the step 5 over the rice and eel; Arrange a portion of the avocado next; Roll the nori into a cone, folding the bottom corner as you roll; Stick the join together with some crushed sushi rice; (repeat the step 8 till the ingredients are used up).