Ingredients(Servings: 2)

Directions

Break apart the rice with a rice paddle or a wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the vinegared rice in a tray, quickly cool and scoop into a large bowl.
Cut the yakinori seaweed into 2 rectangular halves. Place the leafy vegetables in cold water to refresh, then completely dry off.
On a large platter arrange the salmon roe, tuna, salmon, shrimps, Japanese rolled omelet, cucumber and (2).
Place the vinegared rice from (1) onto the yakinori seaweed, next add your preferred sushi topping, and then wasabi (if desired), wrap these all up together and enjoy with soy sauce.

Cooking Up a Harmony

Kikkoman Soy Sauce brings it all together - ingredients, flavors and people gathering to share a meal - all that is the “harmony of cooking”!

Cooking Basics

Sushi rice - how to prepare

Ingredients

Rice: 360 g (12.7 oz.)

Water: 340 ml (11.5 fl. oz.)

Kombu/kelp (as desired): 5 cm (2 in.)

Vinegar Mixture: (4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)

Directions

1

Rinse the rice.

2

Place the rice into a colander and let sit for 30 minutes to 1 hour.

3

Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.

4

Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.

5

Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan). Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy. Once the rice has a glossy shine and is cooled, it is ready.