Taste of Japan



Sushi Roll

Sushi Roll
材料  人份

Rice 300g
Water 390ml
Kombu(Dried Kelp) 5×10 cm
Rice vinegar 50ml
Sugar 4 teaspoon
Salt 1 teaspoon
Some raw sliced fish such as tuna,red-snapper, salmon,shrimp, salmon roe etc.
Cucumber as needed
Avocado as needed
Soy sauce to taste
Dried seaweed as needed

Sushi rolls with your favorable fillings are suitable for a party. The mild sourness of sushi rice is also good for a salad sushi roll if you use lettuce leaves instead of dried seaweed.


  • Place rice in a fry pan after washing it, then add water and Kombu(Dried Kelp). Leave it for 30 minutes with the lid on. Cook over a high heat.

  • When it starts bubbling, cook over a low heat for 20 minutes.

  • Turn the heat off, leave it for 10 minutes with the lid on.

  • Put the cooked rice prepared in direction 3 in another bowl.

  • Mix rice vinegar, sugar, and salt. Add the mixture in the bowl used in direction 4. Mix all evenly so as not to break the sushi rice.

  • Spread the sushi rice prepared in direction 5 on the plate. Cool it to the body temperature with a fan.

  • Put the spread sushi rice together and cover the wet kitchen paper on it.

  • Cut the cucumber and avocado to the easy-to-eat size.

  • Put the dried seaweed and sushi fillings.

  • Put the sushi rice and fillings you like on the dried seaweed and roll it. Enjoy the sushi roll with some soy sauce.

Director of this section
Go Igarashi / Cooking Specialist

Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
He is the president of the FoodCreativeFactory Corporation

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