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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, 4 fried beancurd sheets, ¾ cup of dashi stock, 3T caster sugar, 1T sake, 1T toasted sesame seeds, 2 cups of boiling water.


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. Arrange the fried beancurd sheets in a bowl; Pour boiling water over it to remove any excess oil; Drain; Cool; Cut in half and gently open each half to form a bag.
4. Pour ¾ cup of dashi stock into a pan; Bring to the boil over a high heat; Turn to a low heat; Add 2t caster sugar and 1T sake; Add the beancurd bags; Simmer over a low heat till all the liquid has almost all been absorbed; Turn off the heat; Remove and drain; Cool; Press any remaining liquid out the bags with a clean moist but not wet dish towel.
5. Add the sesame seeds to the sushi rice from the step 2; Mix well; Fill in the sushi bags from the step 4 with the rice mixture; Fold over the tops to enclose; Serve at the room temperature.