Is there any more typical Japanese dish other than sushi in the world? Probably not.

Sushi is cooked rice mixed with a special vinegar sauce. The rice is called “nishiki” (short grain rice that gets sticky a bit when cooked) that is mixed with the sauce “sushinoko” when it’s warm. After getting cold, it is used as a basic ingredient for sushi meal.

Note: other rices such as long grains are not suitable to prepare sushi as it does not stick together and it is drier than the special short grain rice.

There are many types of sushi in Japan:
  • Sushi-maki” or “sushi-temaki” (I.e. special rice nishiki is placed on black seaweed “nori” slices, then a thin layer of wasabi paste is spread and then covered with vegetables, for example, cucumber, carrot and then avocado, pieces of raw or smoked salmon, mixed eggs, mushrooms or caviar. The result is rolled and cooled, then cut into 2.5 cm strong rounds.)
  • Nigiri-zushi” (I.e. a roll consisting of rice, covered with wasabi, piece of omelette, fish or vegetables.)
  • Gunkan-maki-zushi” (I.e. a piece of seaweed nori overlain with rice and loose ingredients such as caviar and then rolled.)
  • Temari-zushi” (It is similar to nigiri, but the result is a round, not roll.)
  • Sashimi” (It is a meal made of raw fish arranged at a plate.)
  • Chirashi-zushi” (It consists of rice overlain with fish, vegetables, eggs, etc.)
  • Inari-zushi” (Its filling is wrapped in tofu.)
  • Oshi-zushi” (Its resulting shape looks like a cake.)


  • 3 cups of nishiki rice
  • 3 and 1/4 cup of water
  • 1/3 cup of vinegar sauce sushinoko
  • 3-4 sheets of cooked black seaweed nori
  • A fresh fish such as salmon or tuna (or crab fingers)
  • 3 carrots
  • 1 cucumber
  • Soy sauce
  • Wasabi
  1. Rice

  2. (For 4-6 persons)
    • Rinse rice with cold water and repeat the process until the water becomes almost pure.
    • Drain the rice away and let stand aside for half an hour.
    • Then put the rice into a rice cooker along with water and let it soak for a minimum of half an hour.
    • After this time, turn on the cooker and cook. When rice is soft, steam it for about quarter an hour.
    • After that, place the hot rice into a large plate (or a non-metallic bowl to avoid any interaction with vinegar, preferably a wooden bowl).
    • Sprinkle sushinoko vinegar over the rice and fold the rice with a rice spatula quickly, but carefully to prevent the rice from getting smashed.
    • Use a fan in order to cool and eliminate the rice moisture. The result will be a shiny look of the rice. The rice should be used instantly.

  3. The sushi itself
    • While you wait until rice is cooled, you can start preparing the rest of the ingredients.
    • Chop the carrot and the cucumber into thin strips.
    • Then cut fish using a sharp knife into small pieces.
    • Next step is to place cooked seaweed nori with its shiny side down to a bamboo backplate and spread the rice on the nori in a thin equable layer.
    • Then put small pieces of prepared filling, i.e. cucumber, carrot, fish.

  4. Rolling the Sushi

  5. Now the most difficult step is the rolling. It should keep its shape and the rice as well as the filling should fall off. If you don’t have any previous experience, you will need to practice until you get it right. Then cut it into 2.5 cm strong rounds. When ready, serve it on a large plate along with soy sauce and wasabi, which are used as dips, along with a marinated ginger that you can eat between individual dishes to stimulate your taste buds.

Sushi Recipe videos


© 2007-2019 - All Rights Reserved