Japanese Specialized Grocery

Oto’s offers the largest selection of Japanese food items in Sacramento expanding their shelves adding Korean, China, Taiwan and Pacific Islander favorites.
Oto’s offers a wide variety of rice including local grown and imported from Japan white, brown rice ranging from short – long grains, deli full of pickled vegetables, fish cakes and fresh, frozen and dry noodles and vast array of frozen foods that can only be found at Oto’s. The grocery aisles are neatly organized to easily find your favorite sauces, spices, rick crackers, snacks, teas and much more!
Types of Sushi

There are six types of sushi:

Nigiri-zushi (hand shaped):  Should be prepared prior to serving.  Small amount of rice in one hand, slice fish in your other hand with a dab of wasabi, bring together and form with fingers.

Maki-zushi (rolled): Rolled sushi wrapped in seaweed with various fillings in the middle – Shiitake mushroom, kampyo, egg, carrots, spinach, kamaboko.  Hosomaki-zushi is rolled with only one ingredient – pickled vegetable, cucumber, avocado.

Oshi-zushi (pressed): Sushi rice is packed into a mold and covered with marinated fish.  Cut into bite size pieces and serve

Inari-zushi (stuffed): Sushi rice stuff into seasoned age (fried tofu).  Fukasa-zushi: Sushi rice wrapped with paper thin egg omelet

Chirashi-zushi (loose): Sushi rice in a bowl topped with seafood and vegetable chopped and mixed with the rice


Sushi Rice

Vinegar Mixture:

Maki-zushi, Inari-zushi and Chirashi-zushi:

1 cup sugar
1 cup rice vinegar
1 Tbsp. salt
-Mix and heat to dissolve sugar


3/4 cup sugar
1 1/4 cup rice vinegar
2 Tbsp. salt
-Mix and heat to dissolve sugar


5 cup short grain rice
5 cup water
-Wash rice and soak for at least 30 minutes
-Cook rice
-Put rice in hangiri or flat glass or plastic container. Add 1 cup vinegar mixture and toss -rice with shamoji in a cutting motion
-Fan the hot rice mixture to quickly remove as much moisture as possible to achieve a shiny
luster to the rice
-Cover rice with damp cloth until ready to use

Tezu: Use to dampen fingers when making sushi so rice does not stick to hands
1 cup water
2 tbsp. rice vinegar
1 tsp. salt

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