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Place 1- c white rice in a heavy saucepan, and then add cold water and rub rice until water is cloudy. Drain and repeat until water is clear. Drain the rice thoroughly and then add 1 2/3 cups of cold water. Let stand for one hour. Cover tightly and bring to a boil. Immediately reduce heat and simmer for 12-15 minutes or until water is absorbed. Turn rice into a large wooden bowl and then add cup seasoned rice vinegar and tsp salt. Turn rice gently with a wooden paddle and fan until it is room temperature.

California Roll:
Using 4 sheets of nori (dried seaweed) spread each one with c of rice. 
Arrange of an avocado, of a cucumber, a sprinkle of toasted sesame seeds, and three shrimp halves across the center of the roll. Roll tightly and cut into 1" slices.

Shrimp, peeled and veined
Salmon filet
Sea bass

Mold a roll of 1 tbsp rice, spread with a small amount of wasabi, and top with the fish (or a combination of them).

TUNA SUSHI (with rice on the outside)

2 tsp. toasted sesame seeds 
1/2 Tbs. mayonnaise 
1 tsp. chili sauce 
1 tsp. soy sauce 
1/2 tsp. sesame oil 
1/2 cup coarsely chopped raw tuna 
1 Tbs. minced green onion 
2 sheet Japanese seaweed (nori) 
2 1/2 cups sushi rice 
4 strips (each 6 inches long) carrot, water blanched 
4 thin strips (each 6 inches Iong) cucumber 
2 tsp. wasabi paste 
3 Tbs. soy sauce 
Thinly sliced Japanese pickled ginger (beni-shoga) 

In a small bowl, combine mayonnaise, chili sauce, soy sauce, sesame oil, tuna, and green onion. 

Place a piece of nori, shiny side down, on a bamboo mat (or other "rollable mat - parchment, waxpaper). Spread nori evenly with half of the rice, sprinkle 1 teaspoon sesame seeds and press them into the rice gently with your fingers. Put a piece of plastic wrap or waxpaper on top of rice and turn nori-rice over so plastic wrap forms a layer between rice and mat.

Spread 1/4 of tuna mixture lengthwise down center of nori and put 1 strip of carrot on one side of tuna mixture and 1 strip of cucumber on the other. Roll sushi into a cylinder, press mat around rolled sushi to seal the edges. Repeat. Place sushi on a cutting board (seam side down) and slice each roll into 6-8 pieces. Serve with wasabi paste, soy sauce, and ginger. Makes 12-16 pieces.