Top Sushi Recipes

Japanese Sushi

Do you want to impress your dinner guests with home made sushi?

Here are some of my favorite sushi recipes.

Sushi is perhaps the most famous Japanese food in the world. In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture. Since Japan is surrounded by ocean, seafood has always been widely consumed as well as rice. So, the combination of raw fish and rice, sushi, naturally became a popular food in Japan. Originally, raw fish was fermented in salt to preserve it and eaten with seasoned rice. That's the origin of sushi. Even though there is sushi that doesn't include sashimi (raw fish), raw fish and rice are the main ingredients of sushi


Make Sushi Rice


  • 3 cups Japanese rice (RF 80026)
  • 3 1/4 cups water  *the amount of water is just a little more than the amount of rice.
  • 1/3 cup sushi vinegar (RF 10161)

Makes 4-6 servings.

  1. Washing Japanese rice well until the water becomes almost clear. 
  2. Soaking in water for about 30 minutes, cook and steam the rice.  *the amount of water is just a little more than the amount of rice.
  3. If you are cooking rice in a pot, Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat. If you are using a rice cooker, close the lid and press the cook button.
  4. Cool  the rice well.
  5. Sprinkle the sush vinegar over the rice, use a fan as you mix sushi rice. This will give sushi rice a shiny look.
  6. The sushi rice is ready. It's best to use it right away.

Prepare Shrimp (RF 90309-KA) for Sushi

1. Or DIY: Wash shrimp and take the head off.

2. Thread the shrimp on a bamboo skewer from the head to the tail.

3. Boil the shrimp in salted water in a couple minutes.

4. Stop the heat and drain the shrimp.

5. Cool the shrimp and remove the bamboo skewer and

6. Remove the shell off. 

7. Remove the vein on the belly side.

8. Cut the shrimp along the belly and flatten.

9. Dry the shrimp on a paper towel.

Prepare Fish for Sushi

Prepare common raw fish and cooked fish used for sushi.
*Make sure to purchase fresh fish from a certified store/dealer.

Buy fresh and clear squid. Take out the guts, the head, and legs, and peel the skin. Cut the squid open into a flat piece and cut it to thirds vertically. Then, cut each sheet of squid into smaller rectangular pieces.

Buy fresh scallops and wash in salt water. Remove the white part on the side. Cut it in half horizontally and pour boiling water over the slices. Dry the slices with a paper towel.

Boil octopus and wash well. Cut it into smaller rectangular pieces diagonally. 

Cut grilled eel (RF 90398) into smaller rectangular pieces.

Prepare Rolled Omelet & Vegetable

  You need:
  • 4 eggs
  • 3 Tbsps dashi (Japanese We Jing/stock) (RF 11011)
  • 2 Tbsp - 1 1/2 Tbsp sugar *adjust the sweetness to your taste.

1. Beat eggs in a bowl. Add dashi and sugar in the egg and mix well. 
2. Heat a frying pan on medium heat, and oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface.
3. Cook the omelet until done.
4.Cut the omelet into 1/2 inch thick pieces. 

To your taste you can buy some vegetable, cucumber, cut into long sticks.

Kinds of Sushi:

  • Nigiri-zushi (hand-pressed sushi)
    Oval-shaped sushi with various toppings

  • Gunkan (ship-shaped nigiri)
    Oval-shaped sushi rice is wrapped by nori (seaweed).

  • Maki-zushi (sushi rolls)
    Sushi rice and ingredients are rolled in a sheet of nori seaweed.

  • Temaki-zushi (hand-rolled sushi)
    Temaki means rolling a small sushi, choosing favorite ingredients. Temaki-zushi is a fun menu for a home party.

  • Chirashi
    Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice.


The most well-known sushi is the oval shaped sushi, called  Nigiri-zushi.  Nigiri-zushi is commonly served in a sushi bar. Sushi chefs in Japan go through extensive training to learn to make nigiri-zushi. If you want to make your own sushi at home, below are step by step instructions on how to make nigiri-zushi.

1. Wet your hands with some sushi vinegar.

2. Take some sushi rice in your hand. Lightly shape it into an oval mound.

3. Take a piece of flattened shrimp (RF 90309-KA) in the other hand.

4. Put a dab of wasabi (Japanese horseradish) (RF 10057) on the belly side of the shrimp.

5. Place the sushi rice on top of the shrimp. *The wasabi should be placed between the sushi rice and the shrimp.

6. Lightly press the sushi rice with your fingers.

7. Roll the sushi over so that the shrimp side comes on top of the rice.

8. Lightly press the shrimp side with your fingers.

9. Serve the sushi.


Gunkan-maki is a kind of sushi, which is a mound of sushi rice wrapped with a strip of nori and topped with soft ingredients, such as uni (sea urchin) and ikura (salmon roe). The name came from the shape of this sushi which resembles a battleship (gunkan). Here are instructions on how to make gunkan-style sushi.

1. Cut sheets of nori  into 1 1/2 inch wide strips.

2. Wet your palms and fingers with sushi vinegar. Take about two tablespoons of sushi rice in your hand and lightly shape it into an oval.

3. Dry your hands. Take a nori strip and wrap it around the rice. The nori should be higher than the rice.

4. Press nori gently to rice and form a base.

5.Fill the base with your favorite topping.

*For gunkan maki, soft toppings are usually used. Common toppings are ikura (salmon roe), uni (sea urchin), negitoro (chopped maguro and negi onion), tuna salad, corn seasoned with mayonnaise, chopped natto, and more.


Maki-zushi is use sushi rice and various ingredients are rolled in nori (dried seaweed). Since maki-zushi are wrapped by nori, they are also called nori-maki. Maki means rolling in Japanese. Here are instructions on how to make maki-zushi.

1. Put a half-size nori on top of a bamboo mat (makisu). Spread about a half cup of sushi rice on top of the nori.

2. Place cucumber sticks and various ingredients you chose, lengthwise on the rice.

3. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.

4. Press the bamboo mat firmly with hands.

5. Unwrap the bamboo mat.

6. Cut the sushi roll into bite-size pieces.


Hand-rolled sushi are called temakizushi. Prepare sushi rice and various fillings, then make your own sushi as you eat.   Guests roll their own sushi, choosing fillings. and not too  hard work for you. It's easy to prepare for it:

1.Prepare various fillings so that guests have lots of choices.

2.Cut ingredients into sticks or slices, then place them colorfully on a large plate.

3. Cut nori sheets in  halves or quarters. Put the sushi rice plate, the filling plate, and nori on the table.

4. Set small plates for each guest for putting soy sauce and wasabi. Serve a bowl of pickled ginger on the table if you have some. It would be nice to prepare a wet hand towel for each guest for cleaning hands.
Take a piece of nori. Place a small amount of sushi rice on top of the nori. Try not to put too much rice. Pick some

5. fillings from the plate and put them on top of the sushi rice.

5.Roll the nori into a cone shape, wrapping the fillings and sushi rice.

6. To eat the sushi, dip it in the soy sauce and wasabi.


Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice.

1. If you'd like to boil some veg like carrot, shiitake, mushrooms, you need in a saucepan put  enough water to cover the vegetables.

2. T
urn heat to medium and bring to a boil. Stir in 1 tablespoon sugar,  2 tablespoons soy sauce, 2 tablespoons mirin, into a hot water.

3. Cook
vegetables  for about 15 minutes then  drain the vegetables.

4. Put all seafoods and vegetables are spread over sushi rice.

How to Eat Sushi:

Pick up a piece of sushi with your fingers. Dip the topping side in soy sauce. Be careful not to dip rice in soy sauce too much. Carry the sushi to your mouth and eat it. Also, eat pickled ginger between bites of sushi. It's said that pickled ginger cleans and refreshes the mouth between different kinds of sushi.


Make Pickled Ginger

1. Wash young ginger and rub off skin.

2. Slice the ginger root thinly and put in a bowl. *You can use a vegetable peeler.

3. Salt ginger slices and leave for about one hour.

4. Dry the ginger slices with paper towels and put them in a sterilized container/jar.

5. Mix rice vinegar (RF 10096) and sugar in a pan and bring to a boil.

6. Pour the hot sweet vinegar over the ginger slices. Cool them.

7. Cover the container and store it in the refrigerator.

8. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turns pink naturally.)

9. It's ready in half a day or one day.

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