1 Sushi

  • thumbnail image 1
PDF to Print

Print recipe


Create a variant


0 portion(s)

Sushi Rice

  • 400 g Sushi Rice
  • 950 g water
  • Sushi Rice Seasoning
  • nori sheets


  • Avocado, Carrot, Cucumber, Tuna, Mayonnaise etc.
  • 6
    Preparation 20min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. 1. Measure rice in basket and then rinse under water.

    2. Replace in bowl and add 950g water. Cook for 20mins, Varoma and speed 4.

    3. Once rice is cooked remove from basket onto a large plate or on a cool surface you can spread the rice out to cool. (Do not leave the rice in the basket as it can turn too sticky and that's not what you want.)

    4. Drizzle the sushi rice seasoning on the rice as it cools and fluff the rice with a fork to separate. You must be gentle as you want the rice to keep its shape.

    5. As the rice is cooling, pick your ingredients that you will use to fill your sushi with and prepare them.

    6. Using your sushi mat, place 1 nori sheet flat with rough side facing up and cover with a thin layer of rice (a generous 1/2 cup). You must leave about a 2cm gap at the top of nori sheet that will not be covered with rice, so when you roll it, it will stick nicely together.

    7. Place your filling and roll. The rolling takes some practice.

    8. They are best to be placed in the fridge for an hour or so before eating so they set. They can also be made the night before.

    9. Server with pickled ginger, soy and wasabi.




Accessories you need


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.