Temakisushi Recipe

How to cook rice

Serves 4

  • 3 cups* of uncooked rice
  • 3 cups* of water (equal amount of rice)

* 1 cup = 200ml


Wash and rinse rice well until water runs clear.
Soak the rice for 30 minutes.

Our recipe / suggestion:

Drip dry on colander for 30-45 mins (optional).
Cook rice in rice cooker or with a regular pot.

How to cook rice with regular pot

Serves 4

  • 3 cups* of uncooked rice

* 1 cup = 200ml

How to prepare Sushi Rice

Choice of Ingredients


  • 1000g of cooked rice
  • 1/2 cup* of mizkan™ SUSHI SEASONING



  • 700g of cooked rice
  • 1 packet of mizkan™ POWDERED SUSHI MIX


  • Transfer steaming hot rice from the cooker or pot into a large bowl.
  • Sprinkle 1/2 cup* of mizkan™ POWDERED SUSHI MIX evenly over the rice.
  • While the rice is hot, season and toss rice with a rice paddle in sideways cutting motion and let it cool.

* 1 cup = 200ml
* Leave rice to cool or fan it to create an added shine on your sushi rice.


  1. Medium or Japanese short grained rice, Australian and California rice are preferred.
  2. Mix mizkan™ SUSHI SEASONING or POWDERED SUSHI MIX immediately after the rice is cooked.
  3. Apply sideways cutting motion when mixing the vinegar with rice. And let the rice cool.

Temaki Sushi


  • Sushi rice
  • Half-sized dried seaweed
  • Choice of your favourite fillings
    (crabsticks, fresh tuna, ikura, cucumber, egg, natto, chiken teriyaki, canned tuna, eel, corn kernel, carrot)


  • Place approximately 20g of sushi rice on the dried seaweed.
  • Put one or more fillings on top of the rice.
  • Wrap dried seaweed around rice and filling to form a cone shape.


  1. A dab of Japanese horseradish is a delicious addition to the sushi.
  2. Cut fresh tuna, salmon and cucumber into 5cm strips; cut dried seaweed into 10cm x 10cm square.
  3. To avoid rice from sticking to fingers, always wet your hands before working with sushi rice.