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Sushi Making Instruction

Recipe by Chef Henry Kim

Summon your inner Sushi chef to create delights that look as good as they taste. The quality of the sushi rice is very important. We recommend Japanese short grain rice because it sticks together well.

To make 4-6 servings of rice you will need:


  • 3 cups Japanese rice
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • 3 Tbsp sugar
  • 1 tsp salt


  1. Cook Japanese sushi rice according to the directions on the package.
  1. Mix rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture and then pour it over the rice and fold the rice quickly. Use a fan to cool and remove the moisture. This will give sushi rice a shiny look. It’s best to use the rice right away.

California rolls are one of the most popular types of sushi and it’s unique because the dried seaweed (also known as nori) is rolled on the inside of the roll. To make 4 rolls, you’ll need:


  • 4 cups sushi rice
  • 4 sheets of nori (dried seaweed)
  • 1 avocado, cut into strips
  • 3/4 cup crab meat
  • 1 cucumber, julienned
  • sesame seeds


  1. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado, cucumber and crab lengthwise on the seaweed.
  2. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.