
Roll up your favorite sushi ingredient and its ready!
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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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.
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Cut the yakinori seaweed into 2 rectangular halves. Place the leafy vegetables in cold water to refresh, then completely dry off.
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On a large platter arrange the salmon roe, tuna, salmon, shrimps, Japanese rolled omelet, cucumber and (2).
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
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.
Glossary
- Recipe Junko Ueda
- Styling Misa Nishizaki
- Photo Taku Kimura
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