The rice is the only ingredient you need to cook here. Singapore Chef Lawrence Cher of Genki Sushi, shows how easy it is to make this local fave.

Tip: for premium short-grain rice, try Koshihikari rice – it’s sweeter, firmer and more fragrant than other varieties. This recipe makes 16 pieces. 

Sushi recipe: California makiINGREDIENTS
1 sheet dried seaweed (nori), cut into 2 pieces
1½ cups cooked short-grain rice, mixed with 20ml of sushi vinegar 4 tsp mayonnaise
4 slices avocado
4 crabsticks
2 pieces 8cm-long cucumber strips
1⁄2 cup shrimp roe (ebiko)


  1. Place half a sheet of the seaweed on a sushi mat lined with clingwrap.
  2. Spread a layer of rice to cover the entire seaweed sheet.
  3. Fold over the sushi mat to turn the sushi layer over so that the seaweed is on top. Spread 2 tsp of mayonnaise on the middle of the seaweed. Top with 2 slices of avocado, 2 crabsticks and 1 cucumber strip.
  4. Roll the sushi mat, pressing tightly, to enclose the ingredients within.
  5. Unroll the sushi mat.
  6. Coat the sushi roll with ebiko.
  7. Cut each roll into 8 pieces. Repeat the steps for the second roll.

Genki Sushi is located at 181 Orchard Road, Orchard Central, #03-31, (S) 238896; Tel: 6238-0900. Koshihikari rice can be purchased from the food department at Isetan Scotts: 350 Orchard Road, Shaw House, (S) 238868, Tel: 6733 1111; operating hours 10.00am to 9.30pm daily.

This article was originally published in SimplyHer May 2011.