• sushi-rice-yama-mama

    Sushi Rice Preparation

    Preparation for Sushi (Used in many rolls)

    Measurements are for one order of Lobster Bomb (8 pieces) but can be used with many sushi rolls

    Shopping List/Ingredients

    • 1 Avocado
    • 1 English Cucumber
    • ½ cup of Uncooked Sushi Rice
    • ½ cup of Water
    • ½ teaspoon of Salt
    • 1 ½ tablespoons of Rice Vinegar
    • Large Sheets of Nori Seaweed
    • ¼ teaspoon of Sesame Oil
    • A Pinch of Panko (Japanese Bread Crumb)(OPTIONAL)


    • Recommended: Vinyl Food-Grade Gloves
    • Knife
    • Cutting Board
    • Measuring Cups
    • Rice Cooker
    • Medium Sized Bowl
    • Bamboo Mat
    • Cooking Pan
    1. Completely peel one avocado.
    2. Cut in half and remove the pit.
    3. Cut into thin slices.
    1. If the cucumber has film wrap, remove the plastic and wash thoroughly.
    2. Cut off 1 inch from each end of the cucumber.
    3. Cut the cucumber into 3 equal segments.
    4. Then, cut each individual segment in half so that the segments remain the same size length, approximately 4 inches.
    5. Cut each segment into strips measuring approximately 1/8 inches squared by 4 inches.

    NOTE: Measurements are for 1 Sushi Roll.

    1. Measure ½ a cup of uncooked sushi rice and rinse it approximately 3-4 times.
    2. Add the rice to the rice cooker.
    3. Add ½ a cup of water to the rice cooker.
    4. Add ½ teaspoon of salt to the rice cooker.
    5. Standard rice cookers already have a timer that will go off when the rice is done cooking. This could either be a button that pops up or a light that turns on/off, depending on the type of rice cooker you have. Please refer back to your rice cooker’s instruction manual to find out which type of cooker you have.
    6. After the rice cooker has indicated that the rice has finished cooking (a button, timer, or light), let the rice rest in the pot for 10-15 minutes.
    7. Remove the rice from the rice cooker and transfer the rice to a bowl.
    8. Add about 1 ½ tablespoons of rice vinegar to the rice. Weave and mix thoroughly until all of the rice has been coated with the rice vinegar.
    Sushi Roll Assembly
    1. Lay out the Nori seaweed with the glossy side on the cutting board and the matted side facing up.
    2. Dab about ¼ teaspoon of sesame oil onto your gloves to prevent the rice from sticking.
    3. Take about 1 cup of cooked sushi rice and cover roughly 2/3 of the Nori seaweed. Be sure to spread the rice evenly.
    4. Create a single row of cucumber by placing 4 pieces where the rice meets the section of the rice-less Nori seaweed.
    5. Place 2 strips of avocado over the cucumber.
    6. Sprinkle panko across the vegetables. (OPTIONAL)
    7. Take the bottom 1/3 of the rice-less Nori seaweed and begin rolling it over the vegetables until the sushi roll has a cylinder shape.
    8. With a bamboo mat, tighten the sushi roll so it is firm.
    9. Begin cutting the roll in half and continue to cut the roll in halves into even segments until you have 8 pieces.