Tuesday, June 14, 2016


If there is a cuisine other than Brazilian that can truly make me feel nostalgic, that would be Japanese cuisine.

Growing up in São Paulo, which has one of the biggest Japanese colonies in the world, I was immersed in their culture since a small child.

I remember going to a brilliant Japanese restaurant in our neighbourhood every weekend and between making origami animals and eating Shimeji mushrooms, I learned to love sushi.

What I love about this recipe is that it is very simple, the secret is all in how you prepare the rice – after that I promise that even a child can roll these bad boys without any need of tools.


1 cup of Japanese high glutinous rice
1 and ½ cups of water
2 tablespoons of rice vinegar
½ tablespoon of sugar
Salt and Pepper to taste


- Soak the rice for around 10-30 minutes and rinse in cold water until the water becomes more or less clear.
- Cook the rice in the water in a medium-high heat and stir every minute or so.
- When the water starts to boil, turn the heat down to low and cover the pan.
- Check the rice every few minutes until the water has evaporated.
- Remove the rice gently from the pan with a wooden spoon; don’t remove any rice that has stuck in the bottom of the pan.
- In a bowl, mix rice vinegar, sugar, salt and pepper together with the rice and let it cool in the fridge for around 30 minutes.

Now to assemble the sushi, cut your favourite veggies into fine long strips – we have used carrots, cucumber and avocado this time.

Each nori sheet takes around 2-3 tablespoons of rice, which should be spread as a half centimetre layer on the half bottom of the sheet.

Place 2-3 lines of veggie strips on the centre of the rice bed and using water, wet the edge of the nori sheet to create a seal.

To roll the sushi, all you have to do is to press tightly in the first turn and keep rolling at once until you reach the ‘seal’ you created. After that, you can lightly roll back and forth to create a nice round shape.

To cut the sushi, I recommend wetting your knife’s blade – it makes the process easier because of the texture from the nori sheet.

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