Main Meal Recipes > Sushi

This recipe is part of the June 2010 Recipes Menu

Starter - Japanese Miso Soup
Main Course - Sushi
Dessert - Green Tea Cheesecake

How to make Sushi:
A fundamental in Japanese cuisine, Sushi is the cooked vinegared rice which is either topped or filled with different seafoods. As Sushi has become more globalised, vegetarian and other fillings have been added. One of the most famous is the Californian Roll which consists of avocado, crab sticks and cucumber. Although raw fish is used in Japan is it advisable not to experiment with this. It is far better to use cooked ingredients.


1lb raw sushi rice
sushi nori (seaweed sheets)
50ml rice vinegar
4 teaspoons sugar
pinch salt
a rolling mat

for fillings:

cooked prawns
cooked mackerel
smoked salmon or any smoked fish
spring onions
(see measure conversions for more information)


- Cook the sushi rice as per the instructions on the packet.
- Mix the vinegar, sugar and salt together in a saucepan.
- Heat until all the sugar has dissolved.
- Cool the vinegar mixture.
- Spread the cooked rice on a plate.
- Sprinkle the vinegar mixture over the rice and fold in quickly being careful not to damage the rice grains.
- Take a sheet of nori and place it on the rolling mat.
- Making sure it is cool enough to handle take a tablespoonful of the rice mixture and place it on the nori.
- Spread the rice over the nori leaving a space all around the edges.
- Place your chosen filling at the top end of the nori in a line.
- Using the mat fold the sushi into a roll.
- Cut the sushi into suitable portions.
- Serve with soy sauce and pickled ginger (gari).