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What it is, how to make it, plus links to other helpful sushi sites
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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 the page.

Sushi Rice


2 cups Japanese rice (16 fl oz in glass measuring jug)
2 1/2 cups of water
2 Tbsp sake or dry white wine
4 Tbsp rice wine vinegar (or Namida® Wasabi Vinegar)
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 container. 
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 as possible

Sushi Rolls


Sushi rice
3 sheets of nori seaweed
Namida® Wasabi paste made with Namida® wasabi powder
Suggested fillings:
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) wide strips. 


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 into it. 
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. 

Other sushi sites

The Sushi World Guide
A guide to Japanese restaurants outside Japan and online ordering of Japanese cookery books. 

Rolling Your own Sushi
Step by step guide to making sushi and its requisite ingredients. 

Sushi Reference Recipe Annex
Recipe archive and tips on rolling and rice preparation. Other sections include Japanese restaurants and sushi bar etiquette. 

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Last update: 23rd December 2016
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