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250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 3 mini cucumbers, 1/4 tsp salt.


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. Rinse cucumbers; Cut off both ends; Slice thinly; Put the cucumber slices into a bowl; Sprinkle with salt; Leave it for 5 minutes; Squeeze out any excess water.
4. Lay a piece of cling film on the cutting board; Place 3 slices of cucumber in the center of the film; Arrange 1/8 cup of the sushi rice from the step 2 on top of the cucumber slices; Bring the film wrap up around the rice and cucumber; Gently mold into a ball (repeat step 4 till the ingredients are used up).
5. Discard the cling film of the sushi balls; Arrange on serving plates.