Wash The Rice – We use Medium grain rice Wash the rice several times until the water runs fairly clear when draining. Let your washed rice strain for 30 minutes. Transfer the rice to your pot or electric rice cooker and add the measured water. Use equal amounts of water to rice.

For electric rice cookers, turn on and wait for rice to finish cooking. Let stand for another 15 minutes without lifting the lid. For stove top cooking, heat to boiling, cover tightly and simmer at lowest heat allowing the rice to steam for 20 minutes. You must leave it covered – no peeping.Remove your pot from the heat and let stand covered for another 15 minutes…Still no peeping.

The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri, as the porous wood absorbs excess moisture. However, any large flat-bottomed dish will do as the large surface allows the rice to cool more quickly and evenly. Fan the rice in order to remove excess moisture (an electric fan is ok) to create a glossy shine on your rice. Your rice should have a slight chewiness and be sticky to the touch.You can buy Sushi Vinegar-which needs to have sugar & salt added & heated, or Sushi seasoning (ready mixed-which is what we use-saves another step). Buy a trigger spray bottle for the seasoning-gets it on more evenly. Just spray it on – flip the rice over with the spoon & spray again – do this 6-8 times & it’s all covered. Keep the spray bottle of seasoning in the fridge and it will stay fresh until you next use it.Let rice cool slightly before beginning to make your sushi. Have a small bowl of water handy to dip your fingers in before picking up the rice so it doesn’t stick to your fingers.Marinate the chicken strips the night before in about a tablespoon of lemon juice-tablespoon of soy sauce-1 clove of garlic (crushed) & a sprinkle of ground chili.Squeeze lemon juice and ground peppercorns on the salmon strips – leave this in the fridge over night too. Before using the salmon, put it in the microwave for 2-3 turns of the plate on high-just so it goes a milky pink.If you squeeze lemon juice over the avocado pieces, it stops them turning brown & adds a nice tang. We also grind a bit of salt & pepper over the avocado pieces—YUM!

THE CUPS ARE RICE COOKER CUPS WHICH MEASURE TO APPROXIMATELY 3/4 OF A STANDARD COOKING CUP

The number of rolls is dependent on amount of filling, however we get 8 – 10 pieces of sushi per roll.

The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri, as the porous wood absorbs excess moisture. However, any large flat-bottomed dish will do as the large surface allows the rice to cool more quickly and evenly. Fan the rice in order to remove excess moisture (an electric fan is ok) to create a glossy shine on your rice. Your rice should have a slight chewiness and be sticky to the touch.You can buy Sushi Vinegar-which needs to have sugar & salt added & heated, or Sushi seasoning (ready mixed-which is what we use-saves another step). Buy a trigger spray bottle for the seasoning-gets it on more evenly. Just spray it on – flip the rice over with the spoon & spray again – do this 6-8 times & it’s all covered. Keep the spray bottle of seasoning in the fridge and it will stay fresh until you next use it.Let rice cool slightly before beginning to make your sushi. Have a small bowl of water handy to dip your fingers in before picking up the rice so it doesn’t stick to your fingers.Marinate the chicken strips the night before in about a tablespoon of lemon juice-tablespoon of soy sauce-1 clove of garlic (crushed) & a sprinkle of ground chili.Squeeze lemon juice and ground peppercorns on the salmon strips – leave this in the fridge over night too. Before using the salmon, put it in the microwave for 2-3 turns of the plate on high-just so it goes a milky pink.If you squeeze lemon juice over the avocado pieces, it stops them turning brown & adds a nice tang. We also grind a bit of salt & pepper over the avocado pieces—YUM!

Wash in warm soapy water, rinse with clean water and let dry apart. Do not put your Sushi King in the dishwasher. Every 3 months give your Sushi King a cleanse with lemon diluted with water. Rub it all over your Sushi King – Let dry and then rinse with clean water.Your Sushi King is now super clean.