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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, 150g sushi-grade salmon, 6 asparagus spears, 6 small sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), some wasabi paste, 1T Japanese mayonnaise, 1tsp toasted sesame seeds, some warm 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 1.25 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 asparagus spears;
Drain; Cut off the ends; Blanch in boiling water with 1T oil till tender; Lift them up; Cut into sections with length of 9cm; Cool at the room temperature; Divide into 6 equal portions.
4. Cut salmon into batons.
5. Divide the sushi rice from the step 2 into 6 equal portions.
6. Lay a sheet of toasted nori on a 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 with wet hands, leaving 1/3 empty; Spread some wasabi onto the rice at the end nearest; Spread a layer of the mayonnaise; Arrange a portion of the asparagus on top of the mayonnaise; Arrange a portion of the salmon next; Sprinkle with toasted sesame seeds; Fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start; 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; Remove the roll from the mat; Cut into 4 equal pieces with a wet and very sharp knife (Repeat the step 6 till the ingredients are used up).