1. Prepare Sushi Rice:

• 4 cups of Sushi rice.
• 4 cups of alkaline water.
• A piece of 2×4” Kombu (a dried kelp).
• 2 tablespoons Mirin ( Japanese sweet rice wine).
• ½ cup of Japanese rice vinegar.
• 5 tablespoons sugar.
• 2 tablespoons sea salt.

Methods:

1. Rinse rice several times in cold water in a large pot until the water runs clear.
2. Add 4 cups of water, Kombu and Mirin into the pot and let them sit for 30 minutes.
3. Bring to a quick boil for approximately 1 minute.
4. Remove Kombu, cover the pot and reduce the heat to low. Then, let it simmer for 20 minutes.
5. Remove the pot from the stove and let it sits for 10 minutes.
6. Open the pot and fluff it slightly with a wooden spoon.
7. Mix rice vinegar, sugar and sea salt in a cup.
8. Spread warm rice evenly in a shallow pan.
9. Sprinkle vinegar evenly onto the rice and toss it with a wooden spoon so that the vinegar is evenly absorbed by the rice.

2. Prepare Maki-Sushi Filling:

Seasoned Kampyo (Japanese Gourd)

• 1/3 oz of Kampyo
• One cup of water
• 6 tablespoons of Japanese soy sauce
• 5 tablespoons of sugar

Methods:

1. Soak Kampyo strands in salted water for 30 minutes.
2. Rinse the Kampyo well with cold water and then squeeze out the water.
3. Add in Kampyo, water, soy sauce and sugar in a small saucepan
4. Bring to boil and cook until seasoning sauce is almost gone

Seasoned Shiitake ( Japanese Dried Mushrooms)

• 4 pieces of shiitake
• One cup of lukewarm water
• 2 tablespoons of Mirin
• 5 tablespoons of Japanese soy sauce
• 2 tablespoons of sugar

Methods:

1. Place shiitake in a small saucepan.
2. Add some lukewarm water and then let shiitake soak for 10 minutes in the saucepan.
3. Then, add in Mirin, soy sauce and sugar
4. Cook until seasoning sauce is almost gone
5. Cool and cut shiitake into ¼” strips, discard its stem

Carrots

Methods:

1. Peel and cut carrots in half, lengthwise
2. Cut the carrots into long thin strips

Kyuri ( Japanese Cucumbers)

Methods:

1. Peel and cut Kyuri in half, lengthwise.
2. Remove its seeds.
3. Cut Kyuri into long thin strips.
4. Place one big sheet of Nori (Japanese roasted seaweeds) with a shinny side facing up, on Sushi Sudare ( Sushi rolling mat).
5. Moisten your fingers and spread evenly one cup of sushi rice over 2/3 of Nori, with the uncovered part away from you.

6. Make a slight indentation across, marking the lower 1/3 mark of Nori.

7. Fill the indentation with Kampyo, Shiitake, Carrots and Kyuri.

8. Slowly fold it over the mat.

9. Tuck the closer end of the Nori to start a roll. Slightly lessen pressure to straighten, then continue wrapping with medium pressure.

10. Remove the roll from the mat.

11. Cut the roll into 6 to 8 even pieces of Sushi with a sharp knife. Remember moisten the knife before cutting the role to prevent sticking.

12. Serve with soy sauce or Japanese Wasabi while having a cup of Japanese green tea.