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250g sushi rice (i.e. short-grain rice), 1.25 cup of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 250g sashimi-grade tuna, 1 large sheet of toasted nori (i.e. paper-thin sheet of dried seaweed), 1 lemon, 1 cup of warm water, some wasabi.


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. Cut a sheet of toasted nori into strips lengthwise.
4. Rinse a lemon; Slice; Add to a cup of warm water.
5. Trim off any connective tissue of tuna; Slice (clean the knife in the lemon water from the step 4 after cutting each slice).
6. Shape 1T sushi rice from the step 2 into an oval with wet hands; Dab small amount of wasabi onto the center of a tuna slice; Place the tuna on the top of the rice oval; Gently cup palm to make a curve; Press the turn onto the rice with the middle and index fingers; Wrap the sushi with a strip of the nori (Repeat the step 6 till the ingredients are used up).