Intro to Sushi Making Recipe

Class Objectives

  • Make California roll

  • Tofu filling (Upon prior request)

  • Miso Soup

  • Wasabi

  • Spicy mayo sauce

  • Discuss the importance of pickles in Japanese cuisine

  • Chopsticks lesson


Sushi Rice:



  • Colander

  • Rice paddle

  • Rice cooker / Instant Pot / pot with lid

Class Objectives

  • Learn to cook perfect rice in a rice cooker, Instant Pot, and on the stove for versatile cooking.

  • Common Japanese ingredients

  • What is umami?


  1. Remember: Pre-measure, Pre-Rinse, Pre-soak

  2. Pre-Measure: 1+1/2  cups  Japanese Premium Short grain rice or measure 2 cups with the rice cooker measuring cup (1 cup = 200 cc) into the rice cooker pot

  3. Pre-Rinse the rice at least 4 times (I cup of rice = 2 rinses)

  4. Pre-soak rice in freshwater for minimum 20 minutes in cold to room temperature water. (Do not soak in warm/hot water. When you steam it it will make the rice mushy)

  5. Drain the rice in a colander.

  6. Place the rice in a rice cooker and add cold water just covering over the rice (about ¼ inch of water sitting on top of the rice).

  7. Throw the 1”x2”(inches) piece of kombu into the rice cooker (umami).

  8. Close the rice cooker  lid and press ‘COOK”

  9. The rice should be done in the next 15 to 20 minutes.

Other Ingredients Discussed in Class







  • Chopsticks - Two pairs

  • Rice cooker or Instant Pot or pot and lid

  • Sushi mat

  • Plastic wrap

  • Rice paddle

  • Knife and cutting board

  • Bowl

While the rice is cooking we prepare the center ingredients for the California rolls:

  1. You can peel the imitation crab meat into strips. Set aside on plate.

  2.  Cut lengthwise into 1/2 inch wide strips. Using a spoon, scrape out the seeds from the cucumber. Cut into long thin sticks.

  3. Peel, remove seeds and cut lengthwise into 1/2 inch wide strips: 1 and a half avocado


Prepare the rolling mat

  1. Place a sushi rolling mat (makisu) on your working surface. Cover the mat with a sheet of plastic wrap. (It would benefit you to wrap the rolling mat in plastic because the rice grain and seaweed could easily be caught in between the straws and rip out the sushi roll)


Prepare the sushi rice

  1. Spread the cooked hot rice into a large bowl. Immediately sprinkle the 2 TBS of Kikkoman rice vinegar over the rice and mix with a thin spatula. Cut the lumps of rice into small pieces so the vinegar will be evenly fold into rice. Mix quickly while the rice is very hot. Avoid unnecessary smashing or pressing motions.

           (you want to add the vinegar while the rice is still warm so that the pores of the 

           Rice will absorb the vinegar well)

  1. Watch out for the hot steam from the rice hitting your face, 

  2. It is easier to mix hot/warm rice vs cold rice. 

  3. Cover the rice with a plastic and set aside. This is to keep the rice moist


Making a Sushi roll:

  1. Place your ½ sheet of seaweed on the rolling mat. 

  2. Spray your fingers with non-stick spray.

  3. The rice is warm. Spread the  rice thinly and evenly over the seaweed. Sprinkle the Black Sesame seeds evenly over the rice area. Then pick up the sushi roll as a unit and flip over.   

  4. Then on one end of the nori, add a strip of crab, sliced cucumber and a few slices of avocado.

  5. Start rolling from the side with the filling, lifting up the rolling mat and pushing the filling with your finger tips so that they will not fall out . When the starting edge of the roll touches the seaweed (nori), start pulling the plastic sheet and rolling mat away from the sushi roll, because you do not want to include the plastic wrap and rolling mat in your sushi roll . Keep rolling forward as you pull the plastic sheet and rolling mat away from the sushi roll . After rolling all the way, open the mat, place the roll in the middle of the mat and give the final squeeze to make the rice stick together. Open the mat and remove the plastic sheet.

  6. Place the roll and roll on the board. Use the rolling mat to hold the sushi roll in place while you cut it.  Sprayed the knife with non-stick spray to prevent the rice from sticking to the knife.

  7. Place the cut up pieces nicely on a plate.





  • 1 or 2 TBS of hot water, Wasabi powder


Directions: Add a tablespoon of the powder Wasabi into a bowl. Add hot water and mix until you get the texture of creamy peanut butter.


Spicey Mayo or Yum Yum Sauce



In a small bowl: Kewpie mayo (you can use Sour Cream or light mayo as a sub). 4 second squeeze of fresh lime into the Mayo. Add Siraccha or Garlic sauce to taste. Mix this all together and adjust to taste.