International Sushi Master
5-1 International Sushi Maker The Ultimate 5-in 1 Miracle mold Sushi Maker
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Sushi Rice

In making sushi it is preferable to use short grain white rice. Also note that brown rice is beginning to gain popularity here in America, in Japan, and all over the world. It is best to have an automatic rice cooker, but a regular pot will also work.


    2 cups uncooked rice
    3 cups tap water

Vinegar Mixture:

    1/2 cup rice vinegar
    1 tsp salt
    1 tbsp vegetable oil
    4 tsp sugar

* Due to differing tastes, you may increase or reduce the amount of sugar or vinegar.


First wash the rice in a bowl and drain. Repeat the process until the water is almost clear. Add your measured water. Bring to a boil, reduce heat to low and let it simmer until the water is absorbed. After it is cooked let it stand for 10 to 15 minutes. While it is still hot transfer it to a large mixing bowl and add the vinegar mixture. ( see mixture recipe ) stir until it is thoroughly mixed. Let it cool to body temperature and it's ready for use.

Remember that you can also make use of whatever mixture you want for your rice. Whether you choose to use fried rice or to add your favorite sauce to the rice, there is no limit to the variations you may wish to prepare.

Sweet and sour sauce


    1 cup water
    1/2 cup sugar
    1/4 cup rice vinegar
    1/2 tsp crushed red chili pepper
    1 tsp salt
    2 tbsp ketchup
    2 tbsp cornstarch mixed w/ 4 tbsp water


Boil water. Add sugar, vinegar, crushed chili pepper, salt, and ketchup in the boiling water and cook under low heat for 10 minutes. Stir in the cornstarch gradually until it becomes loosely thickened.

Peanut Sauce


    3 cloves of crushed garlic
    2 tbsp vegetable oil
    1 cup water
    2 finely chopped red chiles
    2 tbsp lime juice
    1 tsp salt
    2 tbsp brown sugar
    1/2 tsp shrimp paste
    1 cup peanut butter
    14 oz coconut milk


In a small pan, fry the garlic until it turns brown. Add water, salt, brown sugar, lime juice, peanut butter, shrimp paste, and coconut milk. Stir until well mixed. Simmer the sauce for 10 minutes. Can be used with chicken, beef, and pork.

Lemon soy dipping sauce with Wasabi


    1/2 cup soy sauce
    1/4 cup lemon
    3 tbsp water
    2 to 4 tbsp rice vinegar
    1/2 tsp wasabi (Japanese horseradish)


Mix all ingredients together and stir. Makes about 1 1/4 cups.

The sushi wrap

Today there are several varieties of wrap used for sushi. Some of the main choices are as follows:

    1. Seaweed wrapper- this is the most popular and very Japanese way of wrapping. Also known as "Nori". This can be found in the Asian section of your leading grocery or at any Asian supermarket.

    2. Saran wrap- to made your inside out sushi there appears to be no wrapper. Cut Saran Wrap to about the same size as your nori and use it as your wrapper. After cutting, just peel off the saran wrap and serve.

    3. Flour or wheat tortilla- use just like your nori then moisten with cream cheese, guacamole, or refried beans to make it stick.

    4. Fruit roll ups- put over saran wrap then add all your ingredients. This is great for that "Frushi" experience; also known as a fruit sushi.

    5. Omelet sheet- put a thin omelet sheet over saran wrap and use it as a wrapper.


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