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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, 125g sashimi-grade tuna, 2 cucumbers (small), 6 small sheets of toasted nori, 1T wasabi, 1 lemon, 2T toasted white sesame seeds, 1.2 cup of warm water, some Japanese pickled ginger.


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; Cut into batons; Divide into 6 equal portions.
4. Rinse a lemon; Slice; Add to a cup of warm water.
5. Trim off any connective tissue of tuna; Cut into batons (clean the knife in the lemon water from the step 4 after cutting each slice).
6. Divide the sushi rice from the step 2 in 6 equal portions.
7. 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, leaving 1/3 empty; Evenly spread some wasabi on the rise; Arrange a portion of the tuna on the top; Lay a portion of the cucumber next to the tuna; Sprinkle with some toasted white 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 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 7 till the ingredients are used up).
8. Arrange the rolls on serving plates; Serve with some wasabi and Japanese pickled ginger on the side.