Sushi exists in many different
varieties, all based on specially seasoned "sushi" rice and accompanied
by pickled ginger, soy sauce and a small amount of wasabi paste.
The following recipe is for sushi rolled
in nori seaweed sheets. More
Sushi recipes. For more specialised
sushi information we suggest you visit the sites listed at the bottom of
2 cups Japanese rice (16 fl oz in glass
2 1/2 cups of water
2 Tbsp sake or dry white wine
4 Tbsp rice wine vinegar (or Namida®
4 Tbsp sugar
½ tsp salt
1. Put the rice in a bowl and wash
it in several changes of water until the water becomes clear, stirring
gently by hand. Drain rice in a sieve for 1 hour.
2. Combine rice, water and sake in
a pot, cover, and bring to boil on medium to high heat. Reduce heat to
very low and cook for 15 minutes. Turn off heat and let the pot sit, covered,
for another 15 minutes.
3. Mix rice with folding motion to
make it fluffy. Insert dry teatowel under the lid to absorb excess moisture.
4. Transfer rice to a large shallow
5. Mix the rice wine vinegar, sugar
and salt together thoroughly and pour on the rice all at once.
6. Mix quickly and gently with a wet
wooden spatula while fanning the rice to cool it quickly.
7. Cover container with a damp teatowel
until use but do not refrigerate. Use while the rice is as freshly cooked
3 sheets of nori seaweed
Namida® Wasabi paste made with Namida® wasabi powder
Cucumber cut into thin strips
100 grams (4 ozs) smoked salmon
50 grams (2 ozs) salmon roe
8 medium prawns
omelet strip - mix 1 egg, ½
tsp. sugar, and a pinch of salt lightly with a fork. Oil a frying pan,
heat and add egg mixture. Tilt to spread the egg thinly and cook till set.
Remove to a plate and let set. Roll up and cut into ¼ in. (6 mm)
1. Toast the nori sheets by holding
directly over a medium low flame and passing it back and forth quickly
till slightly crispy.
2. Place a nori sheet on a bamboo
rolling mat about ½ in. (12 mm) from end of mat facing you. 3. Spread
a small amount of wasabi paste over the nori. Wet hands and spread rice
on the nori in a layer about ½ in. (12 mm) thick leaving a
½ in. (12 mm) border at the near and far end.
4. Make a long indentation along the
centre of the rice and lay some filling in the trench.
5. Roll the mat tightly away from
you making sure that the mat stays on top of the roll and doesn't get rolled
6. Cut the roll crosswise with a sharp
damp knife and serve with soy sauce, pickled ginger and a small amount
of wasabi paste on the side.
Sushi World Guide
A guide to Japanese restaurants outside
Japan and online ordering of Japanese cookery books.
Your own Sushi
Step by step guide to making sushi
and its requisite ingredients.
Reference Recipe Annex
Recipe archive and tips on rolling
and rice preparation. Other sections include Japanese restaurants and sushi