.png)
Recipes
Hisamori Signature Seasoned Sushi Rice
Though the fish often receives all the credit, most sushi chefs agree that the seasoned rice (called shari in Japanese) is actually the most critical ingredient in high-quality sushi.
Authentic sushi uses a true short grain rice due to its optimum moisture, stickiness, mild flavor, and compatibility with sushi vinegar.
Begin by cooking the rice according to the instructions on the package
After cooking is finished, allow the rice to rest for 10 minutes with the lid on and heat off
Next, transfer the rice to a large mixing bowl and prepare 1/4 cup of sushi rice seasoning (consisting of rice vinegar, sugar, and salt) per 2 rice cups of dry rice used. You can find pre-mixed vinegar seasoning at the supermarket or use your own favorite recipe
Pour the vinegar mixture over the rice slowly and evenly. Mix the rice gently using a slicing and folding motion with the rice paddle to avoid smashing the kernels
Allow the rice to cool slightly and enjoy!
Nigiri
Nigiri is a classic style of sushi which consists of a piece of thinly sliced fish placed over a bite-sized rice ball. It is the most common type of sushi in Japan and the best way to enjoy the delicate flavors of both the fish and the rice.
-
Begin by cooking the rice according to our seasoned rice recipe above
-
Prepare a small, elongated rice ball about 2 inches in length and 3/4 of an inch in height and width
-
Place a small dab of wasabi on top of the rice ball
-
Place the the slice of fish over the top of the rice ball. Ideally the fish should be a bit longer and wider than the rice ball so it drapes over the edges
-
Garnish with sushi ginger and wasabi, serve with soy sauce on the side, and enjoy!
Poke Bowl
A delicious concept originally from Hawaii and adapted to various regions around the world, poke bowls consist of a bed of rice topped with seasoned diced raw fish and various other ingredients. Enjoy our healthy bowl as-is or customize it further to make it uniquely you!
-
Begin by cooking the rice according to the instructions on the package. For a more vibrant flavor, use our seasoned sushi rice recipe above!
-
Fill your bowl halfway with rice
-
Marinate sushi-grade raw salmon cubes in your choice of poke sauce
-
Top the rice with the marinated fish, sliced avocado, sliced cucumber, and Japanese seaweed salad
-
Garnish with sesame seeds and enjoy!
Other toppings we love include:
Diced sushi-grade raw tuna
Edamame
Furikake (Japanese seaweed sprinkles)
Green onion
Kimchi
Tofu
Crispy fried onions
Grilled chicken
Corn
Carrots
Sliced ginger
Mango
Hawaiian Musubi
Another iconic Hawaiian staple, these are a perfect grab-and-go snack. A large seasoned rice ball topped with eggs and sweet glazed luncheon meat. Simple to prepare, and enough to share!
-
Begin by cooking the rice according to the instructions on the package
-
Sprinkle furikake (Japanese seaweed sprinkles) into the rice for added flavor and color, and set aside
-
Scramble eggs into a thin, flat shape and set aside
-
Prepare a small bowl of glaze consisting of 3 equal parts: soy sauce, mirin (Japanese sweet cooking wine), and sugar
-
Slice a can of luncheon meat into 6 equal slices (save the can for later!)
-
Fry the luncheon meat slices over medium heat for a few minutes on each side until slightly crispy
-
Turn the heat down to low and pour in the glaze mixture
-
Simmer the slices in the glaze for 2 minutes on each side
-
Rinse the empty luncheon meat can
-
Use the empty can to stamp the scrambled egg into perfectly sized pieces
-
Once finished, repurpose the can by lining the inside with plastic wrap
-
Add about 2/3 cup of cooked rice to the can and flatten it so the rice compresses enough to hold its shape once outside the can
-
Add the slice of scrambled egg on top of the rice, followed by the glazed luncheon meat
-
Pull the plastic wrap (including all of its contents) out of the can and do one final shaping with your hand to ensure the rice is held tightly together
-
Wrap with a piece of nori (dried seaweed), sprinkle sesame seeds on top, and enjoy!
Recipes
Hisamori Signature Seasoned Sushi Rice
Though the fish often receives all the credit, most sushi chefs agree that the seasoned rice (called shari in Japanese) is actually the most critical ingredient in high-quality sushi. Authentic sushi uses a true short grain rice due to its optimum moisture, stickiness, mild flavor, and compatibility with sushi vinegar.
-
Begin by cooking the rice according to the instructions on the package
-
After cooking is finished, allow the rice to rest for 10 minutes with the lid on and heat off
-
Next, transfer the rice to a large mixing bowl and prepare 1/4 cup of sushi rice seasoning (consisting of rice vinegar, sugar, and salt) per 2 rice cups of dry rice used. You can find pre-mixed vinegar seasoning at the supermarket or use your own favorite recipe
-
Pour the vinegar mixture over the rice slowly and evenly. Mix the rice gently using a slicing and folding motion with the rice paddle to avoid smashing the kernels
-
Allow the rice to cool slightly and enjoy!
Nigiri
Nigiri is a classic style of sushi which consists of a piece of thinly sliced fish placed over a bite-sized rice ball. It is the most common type of sushi in Japan and the best way to enjoy the delicate flavors of both the fish and the rice.
-
Begin by cooking the rice according to our seasoned rice recipe above
-
Prepare a small, elongated rice ball about 2 inches in length and 3/4 of an inch in height and width
-
Place a small dab of wasabi on top of the rice ball
-
Place the the slice of fish over the top of the rice ball. Ideally the fish should be a bit longer and wider than the rice ball so it drapes over the edges
-
Garnish with sushi ginger and wasabi, serve with soy sauce on the side, and enjoy!
Poke Bowl
A delicious concept originally from Hawaii and adapted to various regions around the world, poke bowls consist of a bed of rice topped with seasoned diced raw fish and various other ingredients. Enjoy our healthy bowl as-is or customize it further to make it uniquely you!
-
Begin by cooking the rice according to the instructions on the package. For a more vibrant flavor, use our seasoned sushi rice recipe above!
-
Fill your bowl halfway with rice
-
Marinate sushi-grade raw salmon cubes in your choice of poke sauce
-
Top the rice with the marinated fish, sliced avocado, sliced cucumber, and Japanese seaweed salad
-
Garnish with sesame seeds and enjoy!
Other toppings we love include:
-
Diced sushi-grade raw tuna
-
Edamame
-
Furikake (Japanese seaweed sprinkles)
-
Green onion
-
Kimchi
-
Tofu
-
Crispy fried onions
-
Grilled chicken
-
Corn
-
Carrots
-
Sliced ginger
-
Mango
Hawaiian Musubi
Another iconic Hawaiian staple, these are a perfect grab-and-go snack. A large seasoned rice ball topped with eggs and sweet glazed luncheon meat. Simple to prepare, and enough to share!
-
Begin by cooking the rice according to the instructions on the package
-
Sprinkle furikake (Japanese seaweed sprinkles) into the rice for added flavor and color, and set aside
-
Scramble eggs into a thin, flat shape and set aside
-
Prepare a small bowl of glaze consisting of 3 equal parts: soy sauce, mirin (Japanese sweet cooking wine), and sugar
-
Slice a can of luncheon meat into 6 equal slices (save the can for later!)
-
Fry the luncheon meat slices over medium heat for a few minutes on each side until slightly crispy
-
Turn the heat down to low and pour in the glaze mixture
-
Simmer the slices in the glaze for 2 minutes on each side
-
Rinse the empty luncheon meat can
-
Use the empty can to stamp the scrambled egg into perfectly sized pieces
-
Once finished, repurpose the can by lining the inside with plastic wrap
-
Add about 2/3 cup of cooked rice to the can and flatten it so the rice compresses enough to hold its shape once outside the can
-
Add the slice of scrambled egg on top of the rice, followed by the glazed luncheon meat
-
Pull the plastic wrap (including all of its contents) out of the can and do one final shaping with your hand to ensure the rice is held tightly together
-
Wrap with a piece of nori (dried seaweed), sprinkle sesame seeds on top, and enjoy!
Recipes
Hisamori Signature Seasoned Sushi Rice
Though the fish often receives all the credit, most sushi chefs agree that the seasoned rice (called shari in Japanese) is actually the most critical ingredient in high-quality sushi. Authentic sushi uses a true short grain rice due to its optimum moisture, stickiness, mild flavor, and compatibility with sushi vinegar.
-
Begin by cooking the rice according to the instructions on the package
-
After cooking is finished, allow the rice to rest for 10 minutes with the lid on and heat off
-
Next, transfer the rice to a large mixing bowl and prepare 1/4 cup of sushi rice seasoning (consisting of rice vinegar, sugar, and salt) per 2 rice cups of dry rice used. You can find pre-mixed vinegar seasoning at the supermarket or use your own favorite recipe
-
Pour the vinegar mixture over the rice slowly and evenly. Mix the rice gently using a slicing and folding motion with the rice paddle to avoid smashing the kernels
-
Allow the rice to cool slightly and enjoy!
Nigiri
Nigiri is a classic style of sushi which consists of a piece of thinly sliced fish placed over a bite-sized rice ball. It is the most common type of sushi in Japan and the best way to enjoy the delicate flavors of both the fish and the rice.
-
Begin by cooking the rice according to our seasoned rice recipe above
-
Prepare a small, elongated rice ball about 2 inches in length and 3/4 of an inch in height and width
-
Place a small dab of wasabi on top of the rice ball
-
Place the the slice of fish over the top of the rice ball. Ideally the fish should be a bit longer and wider than the rice ball so it drapes over the edges
-
Garnish with sushi ginger and wasabi, serve with soy sauce on the side, and enjoy!
Poke Bowl
A delicious concept originally from Hawaii and adapted to various regions around the world, poke bowls consist of a bed of rice topped with seasoned diced raw fish and various other ingredients. Enjoy our healthy bowl as-is or customize it further to make it uniquely you!
-
Begin by cooking the rice according to the instructions on the package. For a more vibrant flavor, use our seasoned sushi rice recipe above!
-
Fill your bowl halfway with rice
-
Marinate sushi-grade raw salmon cubes in your choice of poke sauce
-
Top the rice with the marinated fish, sliced avocado, sliced cucumber, and Japanese seaweed salad
-
Garnish with sesame seeds and enjoy!
Other toppings we love include:
-
Diced sushi-grade raw tuna
-
Edamame
-
Furikake (Japanese seaweed sprinkles)
-
Green onion
-
Kimchi
-
Tofu
-
Crispy fried onions
-
Grilled chicken
-
Corn
-
Carrots
-
Sliced ginger
-
Mango
-
Crispy fried onions
-
Grilled chicken
-
Corn
-
Carrots
-
Sliced ginger
-
Mango
Hawaiian Musubi
Another iconic Hawaiian staple, these are a perfect grab-and-go snack. A large seasoned rice ball topped with eggs and sweet glazed luncheon meat. Simple to prepare, and enough to share!
-
Begin by cooking the rice according to the instructions on the package
-
Sprinkle furikake (Japanese seaweed sprinkles) into the rice for added flavor and color, and set aside
-
Scramble eggs into a thin, flat shape and set aside
-
Prepare a small bowl of glaze consisting of 3 equal parts: soy sauce, mirin (Japanese sweet cooking wine), and sugar
-
Slice a can of luncheon meat into 6 equal slices (save the can for later!)
-
Fry the luncheon meat slices over medium heat for a few minutes on each side until slightly crispy
-
Turn the heat down to low and pour in the glaze mixture
-
Simmer the slices in the glaze for 2 minutes on each side
-
Rinse the empty luncheon meat can
-
Use the empty can to stamp the scrambled egg into perfectly sized pieces
-
Once finished, repurpose the can by lining the inside with plastic wrap
-
Add about 2/3 cup of cooked rice to the can and flatten it so the rice compresses enough to hold its shape once outside the can
-
Add the slice of scrambled egg on top of the rice, followed by the glazed luncheon meat
-
Pull the plastic wrap (including all of its contents) out of the can and do one final shaping with your hand to ensure the rice is held tightly together
-
Wrap with a piece of nori (dried seaweed), sprinkle sesame seeds on top, and enjoy!