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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, 250g sashimi-grade tuna, 12 shiso leaves.

(1) 1 tsp chili oil.
(2) 1 tsp chili oil, 1/4 cup of mayonnaise, 2 tsp sesame oil, 2 tsp low-sodium soy sauce.


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. Place tuna to a food processor; Process till completely ground; Transfer to a bowl; Add seasoning (1); Mix well; Leave it for 5 minutes; Add seasoning (2); Mix well; Cover with a piece of cling film; Keep in the fridge till ready to use.
4. Rinse shiso leaves; Drain; Arrange on baking paper; Cover with kitchen paper; Leave it them for 10 minutes.
5. Place a shio leaf from the step 4 on the counter with the vein facing up; Place 1T sushi rice from the step 2 in the center of the leaf; Place 1T tuna on top of the rice; Fold the sides of the leaf over the rice and tuna and roll into a cone (repeat the step 5 till the ingredients are used up).