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  • Thoroughly wash the rice under cold running water until the water runs clear. Put in a fine sieve and leave for 30 mins. Then put in a heavy-bottomed pot and cover with water to 1 cm above the rice. Tightly cover with kitchen foil, put the lid on and gently cook for 30 mins. Remove from the heat and leave, covered, for at least another 30 mins. 
  • Transfer the rice to a large bowl and, using a wooden spoon in a cutting motion, add the sushi-su and the rice wine vinegar to taste. (Should be fairly moist with a sharp-sweet taste.) Set aside to cool.
  • Whisk the eggs with a splash of soy. Then cook thin omelettes in a lightly oiled, square pan and turn out on to a plate.
  • To make the California rolls, place a nori sheet on a sushi mat and lay a thin layer of the rice and omelette on top. Squeeze a thin line of wasabi down the centre and top with the cucumber, smoked salmon and pickled ginger. Then roll up (being careful not to include the mat), squeezing as you do so. Wet the end with water and seal.
  • Then slice and serve with soy and extra wasabi on the side.


  • 250 gm short grain rice
  • about ½ cup sushi-su
  • about ½ cup rice wine vinegar
  • 2-3 eggs
  • soy sauce
  • cooking oil spray
  • toasted nori sheets
  • wasabi
  • continental (telegraph) cucumber, skin on, cut into long batons
  • slices of smoked salmon (or any appropriate raw fish)
  • pickled ginger

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm