A great Japanese sushi recipe to try ~!
  • 4 tbsp. sushi seasoning ("tamonoi" powder)
  • 2 nori sheets (seasoned & roasted nori, 10 sheets, about 7 1/2" x 8")
  • 2 c. hot cooked rice (short grained)
  • Cooked or parboiled vegetables (cut into strips would be good: carrots, zucchini, green beans, spinach)
First of all Place rice into a 2 quart mixing bowl. Sprinkle sushi seasoning over rice, then toss the rice thoroughly. If you have a sushi-making bamboo mat, great! If not, don't worry, this will work fine on the counter top without the mat.

And then Place one nori sheet on the counter in front of you. Place one half of the rice mixture on the nori and spread the rice with your fingertips to three edges of the nori sheet, leaving about the top 2" uncovered. Next, place any vegetables you wish to use along the bottom edge.

Next is to Roll up (jelly roll style), pressing firmly, starting at the bottom. When you reach the top 2" of nori, wet this part with water (just as you would seal an envelope) and continue rolling. Set side and repeat the process for the second roll. Cut the roll in about 6 parts using a sharp knife. Arrange on a plate. Serve with a small dish of soy sauce for dipping. The Japanese sushi recipe of nori maki is ready ! Enjoy !

Sushi Rice

Sushi Rice
Japanese Sushi Recipe Ingredients:
  • 3 cups Japanese rice
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • 3 Tbsp sugar
  • 1 tsp salt

Japanese Sushi Recipe Instructions:
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.

Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.