Masako-san's California Maki


½ cup mirin

3 tbsp sugar

1 tsp salt

3 cups uncooked Harvester’s Short Grain Rice

3 cups water

5 sheets of sushi nori (big seaweed squares)

1 large cucumber

2 mangoes, sliced vertically

8 pcs of crabsticks

Japanese mayonnaise


soy sauce



  1. In a small saucepan over medium heat, combine mirin, sugar and salt.

  2. Heat mixture just until the sugar dissolves. Remove from heat and let cool.

  3. Wash rice until water becomes clear.

  4. Soak Harvester’s Short Grain rice for 30 minutes and drain. Transfer to rice cooker.

  5. Add 3 cups of water to rice cooker.

  6. Sprinkle vinegar mixture over the rice, mixing together as you sprinkle (do not overdress as to make the rice damp- you may not need to use all of the vinegar dressing)

  7. Allow rice to cool.

  8. Wash, peel, and seed cucumbers. Cut into ½ inch strips.

  9. Cut mangoes into ½ inch strips.

  10. Cut crabstick in half lengthwise.

  11. Lay a bamboo mat on a flat surface and place nori, shiny side on top.

  12. Wet fingers with cold water as you spread a thin layer of ¾-1 cup of the cooked cooked rice on ¾ of the surface of the nori sheet.

  13. Arrange crabstick, cucumber, mangoes and squeeze mayonnaise on top.

  14. Gently roll the mat up and over the ingredients until it forms a roll.

  15. With a sharp knife, cut the roll into your desired size (wet knife between each cut to keep rice from sticking to the knife).

  16. Serve at room temperature. Dip in soy sauce and wasabi.