Posted on

Sushi roll Recipe – How to make makizushi


I sometimes write the article about Japanese food on magazine. Today I would like to introduce the recipe of sushi roll which I wrote on Tokyo Journal Magazine.

Link to some part of article in Tokyo Journal Magazine (Online version)

Mari’s Homemade Cooking Recipes  Let’s have a sushi party!

-Avocado filling


1 ripe avocado

1 pack of imitation crab meat or salmon



  • Peel the skin off the avocado and cut it into 8 or 10 vertical slices.

-Fish filling


Any raw fish you like

  • Cut the fish into small vertical pieces.

-Sumeshi (Sushi Rice)


450g (3 Japanese rice cups) of uncooked Japanese rice (1 Japanese rice cup = 180 cubic centimeters)

500cc of water

6 tablespoons of rice vinegar

5 tablespoons of sugar

1 teaspoon of salt

  • Place the rice and water in a rice cooker and cook the rice.

  • Combine all the ingredients in a cup and heat in the microwave at 500W for one minute. Be careful not to boil the mixture.

  • Transfer the rice to a big bowl. Pour the rice vinegar and sugar mix over the rice with a shamoji (wood rice paddle) until the rice is coated. While mixing the rice, use a small fan to help cool it down. Or you can ask someone to fan the rice with a folded newspaper. This makes the sumeshi shiny. Continue mixing until all the rice vinegar has been absorbed. Be careful so that the rice doesn’t turn mushy.

  • Wait until the sumeshi has cooled before eating. Do not put the rice into the refrigerator or it will harden.

How to make sushi rolls

  • Place a sheet of nori on your rolling mat and spread the cooked sushi rice evenly over the nori by pressing with a spoon or wet fingertips, leaving a one-inch border at the far edge.



  • If you like wasabi, smear a small amount in a line across the middle of the rice.

  • Arrange small portions of your fillings on top of the wasabi in a horizontal line down the center of the rice.



  •  Roll the sushi tightly with the sushi mat to form a neatly packed cylinder.

  •  Squeeze firmly to make sure the sushi roll is tightly packed. Put the rolls in refrigerator for 10 to 20 minutes. Make sure that you don’t leave the rolls in for longer or squeeze too hard, otherwise you could break the sushi roll.



  • Cut each sushi roll into 1½-inch rounds using a knife. It’s important to remoisten the knife after each cut.

  • Serve the sushi.

  • It’s time to eat!


Posted on

Okowa Recipe – How to make steamed seasoned sticky rice

Okowa originally came from China, it’s steamed rice.


I love the texture anthe rich flavor, since we use a lot of Umami for it, and you can eat it as a snack if it’s Onigiri shape.

(it’s already seasoned)


I show you how to make no meat one, but please arrange different vegetable or meat (I think chicken or pork is nice)  :)



3 rice cups of Japanese sticky rice (about 560cc)

2 medium carrot, diced

3 dried Shiitake, soaked in the water and sliced

1 cup of dried small shrimp


(A) 1 Tbs. sugar

(A) 3 Tbs. soy sauce

(A) 2 Tbs. Sake


1 cup of water (which is used for soaking dried mushroom)



  • Soak the stiky rice with enough water for 1 hour in advance, then drain the water

  • Soak the dried Shiitake in 300-400cc water for few hours in advance


  1. Place 2 Tbs. of vegetable oil in a pan then pan-fry the dried shrimp until you have good flavor.

Then add the sliced mushroom, and carrot.




  1. When all the ingredients are almost cooked, add all the (A)s then cook for few minutes.




  1. In the other pan, place 2 Tbs. vegetable oil the pan-fry the sticky rice.




  1. When the rice became clear, add alal the (2) and 1 cup of Dashi (from soaking the mushroom) then cook until all the liquid is gone.



  1. Place all of them in a steamer then steam it for 20mins.




You can eat Okowa as rice, or it’s also nice to make Onigirg which is my favorite :)




Posted on

Fugu, Blow fish season in Japan!

Since I go to Tsukiji fish market almost everyday, The seasonal seafood is very obvious for me now :)

I bought blowfish this morning to prepare sashimi for my family this weekend.


I guess some of you are afraid of poison, but you can get pre-poison removed blowfish in fishmarket.
You need special blowfish lisence to remove poison here in Japan, so the pro’ve already done the preparation!


The blowfish is very different shape compared to the other fish, so the fillet process is also different.

This weekend I’m going to fillet it into sashimi, for porridge, and blowfish Karaage! :)

Posted on

Aji Fry Recipe- How to make Deep fried Japanese mackerel

I could buy very fresh Aji (Japanese mackerel) so I cook half Aji for Sashimi and the other half for Aji fry.

My mom often made it when I was child, so it’s one of my confy food

Ingredients (2-3 servings):
2 Aji (Japanese mackerel)


Tonkatsu sauce

  1. Fillet the mackerel and remove big bones on belly side.


  1. Mix flour and small amount of water, then make the batter. Toss the flour on the mackerel, dip in the dough, and place Panko on all the surface of the fish. (You can use beaten egg instead of flour batter as well)


  1. Deep fry it until it became golden brown.


  1. Sprinkle the Tonkatsu sauce on top.



This time I also made blowfish Karaage too.. :)

Posted on

Doll festival (Hinamatsuri) and Scattered sushi Recipe



Hi there!
It was Hinamatsuri yesterday. It’s a Japanese Doll

festival which is celebrated every 3rd day of March every year and we’re celebrating for girls on that day. Families usually start displaying the Japanese dolls in February and take them down immediately after the festival. Superstition says leaving the dolls past March 4th will result in a late marriage for the daughter, so my parents never leave the dolls after the festival. It is believed that these dolls absorb all the bad things so that the daughters will have good lives.

While sushi (regular one and Sushi roll) has become increasingly popular in the West, most Japanese food remains pretty much unknown I guess. We don’t eat Sushi (regular one) so often even though we love it. As for me, only when I have special occasions or am really craving it will go out to eat, which is about once a month or so.

As I said, on “special occasions”, such as Hinamatsuri day, Chirashi-zushi (scattered sushi) and clam clear soup are certainly cooked as a part of the feast. Chirashi-zushi is the Sushi rice with a variety of ingredients sprinkled on top. Hope you enjoy cooking Chirashi-zushi!




-Chirashi-zushi (Sushi rice mixed with vegetables and seafood)

Ingredients(4 servings):

Cooked Sushi rice

7 dried Shiitake (Chinese black mushrooms), softened

10g of Kampyo

(A) 160cc of Dashi, including water used for soaking mushrooms

(A) 1 1/2 Tablespoons of sugar

(A) 1/2 Tablespoon of Mirin

(A) 1 Table spoon (slightly less) soy sauce

90g of Renkon (lotus root)

(B) 2 Tablespoons of Dashi

(B) 2 Tablespoons of sugar

(B) 3 Tablespoons of rice vinegar

(B) 1 Tablespoon of Sake

60g of Carrot

(C) 60cc of Dashi

(C) 1 Tablespoon of Mirin

3 eggs

(D) 1 teaspoon of potato or corn starch

(D) 1 teaspoon of sugar

(D) 1 Tablespoon of Mirin

some Sayaingen (French bean)

2 Tablespoons of white sesame seeds

1 sheet of Nori

100g of crab meat (canned)

Any Sashimi you like

  1. Make Sumeshi (Sushi rice)

  2.  To prepare ingredients:

Shiitake and Kampyo: Cut off stems of mushrooms and cut caps into thin strips. In a saucepan make 150cc of Dashi, add mushrooms and Kampyo and boil with a lid placed right on the ingredients for 3-4 minutes. Add sugar and Mirin and boil for another 5 minutes, then add soy sauce. When Kampyo is well flavored, remove from saucepan.Continue to cook mushrooms until broth is all gone. Cut Kampyo into 1cm long.

Renkon (Lotus root): Pare and cut into 4 pieces lengthwise. Cut each piece into thin slices crosswise and soak in water. Cook in Dashi broth with sugar, vinegar, Sake and a pinch of salt until all liquid is gone.

Carrots: Cut into 1-inch ling thin strips. Cook in Dashi with Mirin and a pinch of salt until all liquid is gone.

Eggs: To whisked egg add potato or corn starch mixed with and equal volume of water, sugar, Mirin and a pinch of salt. Heat 1 Tablespoon of vegetable oil, spreading it out to cover the surface of skillet thinly, and fry. Make 4-5 thin sheets of fried egg. Cut sheets into thin strips.

Sayaingen (French bean): Boil lightly and cut into strips.

  1. Add all prepared ingredients except Nori, one-half of the egg strips to Sushi rice and mix quickly in a chopping motion wit wooden spatula

  2.  Place the Sushi rice mixture in a large serving dish and on top nicely arrange the remaining egg, French beans, Nori, crab meat and sashimi.