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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, 8T salmon roe, 2 small sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), some wasabi paste.


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. Cut each sheet of toasted nori into 4 strips lengthwise.
4. Divide the sushi rice from the step 2 into 8 equal portions.
5. Shape each portion of the sushi rice into an oval using wet hands; Wrap each with a strip of the nori; Trim off any excess; Stick the join together with some crushed sushi rice; Dab some wasabi on top of each sushi boat; Top with 1T salmon roe on each.