Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sushi Rice
Condiments
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low and cover, cooking for 18-20 minutes.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Pour the mixture over the hot rice and gently fold it in without mashing the grains. Allow the rice to cool to room temperature.
Preparing Chu-Toro
- 4
Slice the Chu-Toro
Using a sharp knife, slice the chu-toro into thin, elegant pieces, about 1/4 inch thick. Make sure to cut against the grain for tenderness.
Assembling the Dish
- 5
Form the Sushi
Wet your hands to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and form it into an oval shape. Place one slice of chu-toro on top of the rice.
- 6
Serve
Arrange the sushi on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side for dipping.
