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83g sushi rice (i.e. short-grain rice), 2/5 cup of water, 1 piece of kombu (i.e. seaweed), 2/3T sushi rice seasoning, 20 french green beans, 1 lemon, 2 small sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), some wasabi paste.

1T sesame oil, 1T toasted sesame seeds, some salt, some ground black pepper.


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 2/5 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 2/3T 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. Soak a lemon in water for 1 minute; Remove and rinse; Drain; Grind for lemon zest with a grater.
4. Trim off the tough ends of french green beans;Blanch in boiling water for 3 minutes; Remove and drain; Add 1t lemon zest from the step 3 and seasonings; Mix well; Divide into 8 equal portions.
5. Cut each sheet of toasted nori into 4 strips lengthwise.
6. Divide the sushi rice from the step 2 into 8 equal portions.
7. Shape each portion of the sushi rice into an oval with wet hands; Wrap each with a strip of the nori; Trim off any excess;
Stick together at the join with some crushed sushi rice; Dab a some wasabi on top of each; Arrange a portion of the green beans from the step 4 on the top.