Sushi Rice Salad


  • 1 ½ cups mama san Sushi Rice
  • 1 ¾ cups water
  • ¼ cup mama san Sushi Vinegar
  • 1 tbsp. sugar
  • 1 tsp salt
  • 1 carrots (medium)
  • ¼ tsp mama san Wasabi Paste
  • ½ tbsps. Vegetable oil
  • ½ seedless cucumber (large, usually plastic-wrapped, peeled, halved lengthwise, cored, and chopped, 1 cup)
  • 100g chicken (thinly sliced diagonally)
  • 3 tbsp mama san Sushi Ginger (coarsely chopped)
  • 1 tbsps. sesame seeds (toasted)
  • 1 avocado (firm and ripe)
  • 8 shiso (fresh leaves, optional)
  • 1 square toasted nori (dried seaweed, cut into very thin strips with scissors, optional)


  1. Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander.
  2. Bring rice and water to a boil in a pot, then simmer, covered for 20 minutes. Remove from heat and let rice stand, covered for 10 minutes (do not lift the lid).
  3. While rice is resting, bring vinegar, sugar, and salt to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool for 2 minutes.
  4. Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
  5. Whisk together wasabi, remaining 1 ½ tbs water, and oil in a bowl, then add rice, cucumber, pickled ginger, and sesame seeds and toss gently.
  6. Halve, pit, and peel avocado and cut crosswise into ¼-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with chicken avocado and rice mixture and sprinkle with nori strips.
Sushi Rice


  • 2 cups mama san Sushi Rice
  • 2 cups water
  • 80ml mama san Sushi Vinegar


  1. Measuring and preparing the rice
    -Rinse the rice. (1 cup of 250g = 3 rolls, 2 cups = 6 rolls) with cold water until there is no more milky-looking starch coming out of it (until the water is clear).
    -After you are done rinsing, take the rice and place it gently in a pot (or rice cooker if you’re using one).
    -Add water (1 cup = 1.2 cups water, 2 cup = 2.4 cups water).
    -For best results, leave the washed rice to soak in the water for 15 to 30 minutes before cooking.
  2. Cooking the rice. If cooking in a rice cooker, please follow the Rice Cooker instructions. If cooking in a pot:
    -The rice should be cooked on high heat at first (covered with a lid) until the water boils.
    -Then reduce the heat to minimum and simmer covered for 20 minutes.
    -Remove from heat and, for best results, let stand covered for 15 to 30 minutes.
    -Take out the rice with a non-metallic spoon (eg. a wooden spoon) and place on a large non-metallic tray (in a thin layer if possible to help the rice to cool).
  3. Seasoning the rice
    -Sprinkle the mama san Sushi Vinegar on top of the rice.
    -Mix thoroughly with a gentle chopping motion (using a non-metallic spoon or spatula).
    -Let the rice cool down for a few minutes until it reaches room temperature.
Te-Maki Sushi image
TE-MAKI SUSHI (Hand-rolled Sushi)

INGREDIENTS (Serves: 3~4)

  • 4 cups cooked mama san Sushi Rice
  • 1 pack mama san Sushi Seaweed
  • Your choice of ingredients (eg. cooked egg, cucumber, avocado, row fish, fish roe, teriyaki chicken/beef ,smoked salmon etc.)


  1. Cut the Sushi Seaweed in half so that is now in rectangular strips.
  2. Prepare all your ingredients – sushi rice and a selection of toppings. Put these in separate bowls for your guests.
  3. Take a strip of seaweed, put your favourite ingredients onto one side and then roll into a cone shape. Making Te-Maki Sushi is a bit like making Tacos – your guests get to make their own. It’s a double whammy – less work for you and your guests can make sushi with their favourites mix of ingredients.