Sticky Sushi Rice


  • Difficulty: easy
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Serves 4


  • 1.5 cups Medium Grain Rice
  • 2 cups Water
  • 3 tablespoons Rice Vinegar


  1. Combine rice and water in a medium saucepan.
  2. Bring rice and water to a soft boil.
  3. After it reaches a soft boil, cover reduce heat to low and let simmer for 20 minutes (or until there is no more liquid).
  4. remove from heat.
  5. Remove lid and gently combine rice vinegar.
  6. Replace cover and let sit for 10 minutes.

*Recipe adapted from Nishiki rice cooking directions.

Salmon Poki Sashimi


  • Difficulty: medium
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Serves 4



  • 1.5 lbs Sushi or Sashimi Grade Salmon (Skin removed and reserved for Crispy Salmon Skin Bacon) cut into 1 inch cubes.
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon crushed red pepper
  • 1/4 cup masago (optional)


  1. Combine all ingredients.
  2. refrigerate for a minimum of 2 hours and up to overnight.
  3. Serve with sushi rice or alone.
  4. Enjoy!

*Recipe adapted from the The Blind Cook