A lot of people love eating sushi because it’s such a unique, healthy blend of fish and veggies that tastes really good. Whether you choose to use raw or cooked fish or seafood, sushi is a very versatile food that can be customized to you if you make it at home. Some like to eat with chopsticks or like me: with their fingers! something that adults rarely are encouraged to do.
Another reason people have fun eating sushi is that it’s often a social event. Unlike in Japan, people in the U.S. often reserve sushi for special occasions—lunch with someone or a large gathering for a party. Mostly because going for sushi feels like a special treat due to the cost; although making sushi at home can be very cheap. People who don’t get to go out for sushi very often are sure to feel happy when they get to have it. That’s why if you are a sushi lover, have a sushi night at least once a month and prepare one or more of these epic recipes for your friends and family.
4 Nori seaweed sheets
1 cup uncooked sushi rice (I recommend Nishiki Sushi Rice)
2 cups water
1/4 cup preferred seasoned Rice Vinegar
1 TBSN granulated sugar or alternative sweetener
1 teaspoon Sea salt
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Medium mixing bowl, mixing spoon, measuring spoons, measuring cups, Makisu bamboo mat (or you can use a thick hand towel as well), plastic wrap, Long and sharp knife, Cutting board, bowl of water Prep: 60 minutes prep Ready: 60 minutes Serves: 4 rolls Purchasing Ingredients You can find many of these ingredients at your local Asian food market or if your grocery store has an international food aisle. Some markets even arrange them next to the store-made sushi for convenient pick up. Rice: Use polished (white) short-grain Japanese rice (japonica) or medium-grain California rice. These types of rice are often labeled as sushi rice or Calrose rice. I recommend Nishiki Sushi Rice. Brown rice and Quinoa works excellent too! Seawood: More commonly known as Nori. Use a thick Nori instead of a thin sheet which would be more flimsy. Make sure you get seaweed specific for sushi-making, which it should state on the package. Fish: Buy sushi grade fish or other seafood if you intend to eat anything raw. Only use raw fish if the seller or packaging specifically states it meant to be consumed raw, and make sure it’s kept cool right until processing and consumption. Fish fillets should be frozen for at least one day prior to making sushi in order to kill any parasites. You don’t need a lot of fish to make a couple rolls; approximately 75 grams of fish per roll. For the best flavor and texture in oily, purchase strong-smelling fresh fish, such as salmon, tuna, crab meat, shrimp, and mackerel. Otherwise you risk illness from parasites and bacterial contamination. And handle your food carefully, being particularly careful to keep your raw ingredients well chilled when not in use. Avoid cross contamination! Never let your raw ingredients touch anything other than your utensils and the food you intend to eat it with.
Veggies. Purchase ripe vegetables, including Hass avocados When purchasing ingredients, plan to purchase enough ingredients to make the preferred amount of rolls. The average person consumes about 2 rolls per sitting.
Step 1: Boil the Rice
1. Pour water into a large saucepan with a tight-fitting lid. For every cup of rice, use 2 cups of water. Bring to a boil then mix 1 teaspoon salt into the water. 2. Pour rice into the boiling water. Stir just enough to separate the rice Use a wooden spoon to separate any clumps. TIP: Don’t over-stir: That can cause the rice to become sticky. 3. Cover the pot and simmer. Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 20 minutes. TIP: Cooking the rice is the only time-consuming part of the entire process. While it cooks, save time by prepping your fish, veggies, and sauces! 4. Remove from heat and let the rice sit, covered for 10 minutes to ensure that the rice is fully cooked. Rice should be tender and all water should be absorbed. TIP: Take a taste test to ensure that your rice is perfectly fluffy. Step 2: Season the Rice 1. In a measuring cup, add 1/4 cup of vinegar:
Seasoned rice vinegar: Pour in measuring cup. No additional salt or sugar is required.
Unseasoned white vinegar: Add 1/4 cup of vinegar, two teaspoons sugar, and 1/2 teaspoon of salt in a small saucepan. Cook over medium heat until the sugar dissolves. Remove from heat and cool in measuring cup.
TIP: Add seasoning once rice has cooled to room temperature. Use 1/4 cup of vinegar per cup of rice. 2. Mix vinegar, salt, and sugar into the pot of cooked rice. The rice will seem very wet, but continue to fold in the seasoning as the rice will dry as it cools. TIP: Don’t overwork the rice when seasoning; Sushi rice needs air to stay fluffy. Use a cutting and folding motion as to avoid crushing the rice and making a paste. You want to keep the grains as intact as possible. 3. Fluff rice with a fork, and taste. Add more salt and sugar if preferred. 4. Add seasoned rice to a bowl and cover with a damp hand towel. Refrigerate for at least 30 minutes so rice is cool enough to handle. TIP: Rice can be made hours before making sushi as long as the damp towel covers the top of the rice to maintain its moisture level. Once the rice is cooled, it will be ready to roll!
Step 3: Prepare the Fillings 1. While the rice is cooking, prepare the fillings that you wish to use.
Fish: Rub fish fillet with fine sea salt and refrigerate for 30 minutes; rinse the fish well and pat dry. Slice across the grain into strips about 4 inches long and 1/4 inch thick.
Veggies: Remove seeds (if any) and slice vertically into matchstick shapes and set aside. Cream cheese: Slice cheese into strips about 4 inches long and 1/4 inch thick.
Avocados: Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef's knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices.
Once you have prepared your sticky rice, laid out your Nori (if using Nori), and fillings, follow one of the epic recipe variations below:
CALIFORNIA ROLL
This roll has been the “bread and butter” to most sushi bars. This roll is what most people start off with, if they have never tried sushi before- because it doesn’t contain raw fish. This roll is great for introducing your friends and family to the wonderful world of sushi. Most sushi bars n the United States will have one of these on their menu and the recipes are usually pretty similar. In addition to the rice, you will need these fillings and sauces: •Cucumber •Avocado •Mayonnaise •Imitation crab meat •Sesame seeds (black and/or white) Make the crab salad: 1. Take the imitation crab meat and shred it with your hands.
2. Place the shredded crab into a mixing bowl and add mayonnaise to taste.
3. Mix the mayo and crab until you get a uniform consistency. Making the Cali Roll The Cali Roll is typically made without Nori. You can lay out a sheet of plastic wrap to help secure the ingredients during rolling:
1. Place about a quarter-wide line (approximately 2cm) across the length of the roll.
2 .Place 2-3 pieces of avocado on the side of the crab salad closest to you.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
3 .Place 2-3 pieces of cucumber on the side furthest away from you.
4. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi. TIP: If you place your softer vegetables (like avocado) on the side closest to you, it will make the rolling process a lot easier! ________________________________________
FLORIDA ROLL
The Florida Roll s a contemporary, American sushi recipe that is great for people that have just started learning how to roll their own sushi. The ingredients are simple, but the flavor is fantastic! In addition to the rice, you will need these fillings and sauces:
•Pink shrimp •Cucumber •Avocado •Roasted sesame seeds (optional) The Cali. Roll is made with or without Nori; this is up to you:
1. Place about a quarter-wide line (approximately 2cm) across the length of the Nori.
2 .Place 2-3 pieces of avocado on the side of the crab salad closest to you.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
3. Place 2-3 pieces of cucumber on the side furthest away from you.
4. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
TIP: Iif you place your softer vegetables (like avocado) on the side closest to you, it will make the rolling process a lot easier!
NEW YORK CRUNCH ROLL
The New York Roll is perfect for making at home because you can find the ingredients in almost any local market. Most people are open to eating cooked shrimp, so this makes it a great roll for beginning sushi lovers!
In addition to the rice, you will need these fillings and sauces:
1 Cucumber
1 Avocado
6 oz. White Shrimp (keep shells on)
Panko breadcrumbs
Spicy mayo
Chopped scallions
Sesame seeds
Skewer the Shrimp 1. Skewer the shrimp with the shells still on; this will ensure your boiled shrimp cooks straight and doesn't curl up. TIP: Cooking shrimp with the shell on will increase the flavor of your shrimp, especially if you add seasoning. Soak your bamboo skewers in some room temperature water for a couple of minutes. This helps prevent the shrimp from sticking to the skewers during the cooking process. 2. Using your thumb and fingers, straighten out a shrimp with one hand while inserting the skewer with the other – make sure to skewer from head to tail. 3. Repeat the previous steps until you have skewered the amount of shrimp that you want to roll with. It takes 2-3 shrimp, depending on their size, to make one New York Roll. 4. While the water comes to a boil, make an ice bath by filling a mixing bowl with ice and cold water. Set the bowl aside for now. 5. After your water has come to bowl, add your skewered shrimp for 2-3 minutes to cook. 6. Pull the shrimp out and immediately place them into the ice bath. The ice bath will stop the cooking process and prevent the shrimp from becoming overcooked and rubbery. 7. As soon as the shrimp become cool to the touch, start removing the skewers. Grab a shrimp with one hand and slowly twist and pull the skewer with the other. 8. Peel and devein the shrimp. If you purchased shrimp that have already been peeled and deveined, you can skip this step:
•Start peeling at the belly (or legs) of the shrimp and work your way to the top. For this tutorial its okay to remove the entire shell.
•Using a small, sharp knife, make a very shallow incision along the length of the shrimp’s back. Peel away the two sides and look for a dark vein; this is essentially shrimp poop and needs to be removed for obvious reasons. You can simply wipe it away with your finger or rinse it off with water.
Making the New York Crunch Roll
1. Apply a small amount of seasoned sushi rice to your half-sheet of nori. Feel free to sprinkle some roasted sesame seeds onto the rice as well. 2. Flip the rice mat over and apply 2-3 shrimp (depending on size) along the center of the Nori. 3. Add a few pieces of cucumber and avocado. Place avocado slices on the side closest to you. It make the rolling process easier when the soft ingredients are rolled up first.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
4. Roll it all up using your thumbs underneath the makisu and your fingers on the far side of the ingredients and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
5. Top the roll with a tablespoon of panko breadcrumbs.
6. Drizzle spicy mayo on top and one of the sliced scallions.
7. Enjoy it with some ginger, and/or wasabi.
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FUTOMAKI ROLL
Futomaki is considered to be traditional as it uses Tamago (sweet Japanese omelette) and Gobo (pickled burdock root). It is also rolled in a more traditional manner by having the Nori on the outside. While its preferred to use Gobo for it’s distinctive pickled flavor. In addition to the rice, you will need these fillings and sauces:
•10-12 pieces of Asparagus •1 Avocado •1 Cucumber (or zucchini for those who are not cucumber fans. like myself) • 1 block of Tamago •6 pieces of Gobo (pickled burdock root) or sliced carrots •Garlic Mayo (optional) •Sesame seeds (optional) Slicing the Cucumber 1. Peel the cucumber and cut it in half.
TIP: Since cucumbers retain a fair amount of water--rather than chopping the cucumbers, slice them instead. This way, the water is only released when the sushi is being consumed. Its important to note that any kind of excess moisture in ANY of your ingredients will result in your sushi roll being too mushy and falling apart during the rolling or cutting process. This is particularly important for the Futomaki roll, as the Nori is on the outside of the roll. 2. Cut off the rounded end of one half and set it upright. 3. Using a slicing motion, cut the cucumber away from the seeds. 4. After the seeds have been removed, place the cucumber pieces onto a paper towel and set it aside to dry for a few minutes. 5. After about 10 minutes, remove your cucumber and slice them vertically in a Julienne fashion.
6. Place all of your sliced cucumber aside as you blanche your asparagus.
TIP: If you feel like your cucumber is still fairly wet, you can place a paper towel underneath them while you’re waiting to use them. Blanching the Asparagus 1. Bring a shallow pot or a pan of water to a boil. 2. Place vegetables in the boiling water (separately!) and boil them for 2-3 minutes. 3. Drain the hot water and immediately fill the pot or pan with cold water and ice. This will stop the cooking process and make the vegetables soft, yet crisp. 4. After vegetables are back at room temperature or slightly colder, remove them from the ice bath and place them onto a few paper towels to dry. 5. To slice the avocado, slice knife down lengthwise to slice one half into your hand. Using both thumbs, gently slide the avocado slices forward, creating a fan out of your avocado! Do this for both halves. After fanning out the avocado, it becomes very easy to grab a few slices and get to rolling. Rolling the Futomaki 1. Once you apply your rice, place your Gobo, sliced cucumber, asparagus, and avocado onto the center of the sushi mat.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown. 2. Next, add your Tamago. cut into 1cm x 1cm rectangles.
3. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
4. Drizzle Garlic Mayo and sprinkle some sesame seeds on it to add an extra layer of flavor and crunch. ________________________________________
SPICY CRAB ROLL
A fantastic recipe for people who are just starting to learn how to roll sushi at home. It’s simple to work with, simple to make, and simply satisfying. This lightly spicy roll consists of only shrimp, but it’s full of flavor. If you are new to rolling sushi, then this is another good recipe to start with! In addition to the rice, you will need these fillings and sauces:
• Toasted sesame seeds • 2 cans of Sustainable Crab (Snow crab or Dungeness crab) or imitation crab meat • 1 TBSN good quality mayonnaise • 1 teaspoon of Shichimi Togarashi Making Spicy Crab Salad 1. Open your two cans of sustainable crab meat and drain the water. 2. After draining the water, grab a small amount of the crab meat and squeeze the excess water out over a sink. Put the squeezed crab meat into a separate bowl. TIP: It’s important to get as much water out of the crab meat as possible. Excess water in your crab salad will make your Nori soggy or it will cause your pieces to fall apart after cutting your roll. 3. Add your heavy mayonnaise, Sriracha, and shichimi togarashi and mix together. I used two spoons to do this, but you can use whichever stirring utensils you would like. Making the Spicy Crab Roll 1. Add a handful of sushi rice to your Nori and sprinkle on some sesame seeds. 2. Flip over the rice and Nori mat and add your spicy crab salad. 3. Placing your thumbs underneath the makisu, use your fingers to hold the spicy crab salad in place and roll your thumbs to your finger tips.
4. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
5. Finally, you can add your wasabi, ginger, and/or your favorite sushi sauce. For additional heat, try adding Spicy Mayo! Or if you would like it to be slightly sweet, I would recommend adding Eel Sauce. You can also substitute real crab meat for imitation crab! ________________________________________
SPICY CAJUN ROLL
This roll is typically rolled as a short futomaki; that means that instead of using a half sheet of nori horizontally, you use it vertically instead. This will also result in the roll being cut into 6 pieces instead of 8. In addition to the rice, you will need these fillings and sauces:
• 12 oz of U.S. Farmed Crawfish Tail Meat
• 1 teaspoon Tobiko or Masago
• 2 TBSN Sri Racha
• 1/3 cup Kewpie Mayonnaise (80mL)
• 1 teaspoon Shichim iTogarashi (Japanese Seven Spice) • 1 Cucumber • 1 Avocado • 1/2 lb of Wild-Caught Alaskan King Salmon • Spicy Mayo Making Crawfish Salad
When you purchase the crawfish tail meat, it will be packaged in water and it will have a very potent smell to it. Thoroughly wash the crawfish to remove the packaged smell and taste. 1. Add the contents of the bag into a colander and rinse crawfish meat in room temperature water. TIP: Squeeze the crawfish meat until the water runs clear. You should notice that the color of the meat turns pale.
2. Squeeze as much water out of the tail meat as you can and place them into a mixing bowl. 3. Add the Kewpie Mayonnaise, Shichimi Togarashi, Tobiko (or Masago), and Sri Racha into the bowl and mix thoroughly with a spoon until crawfish salad is thick and creamy.
Making the Cajun Roll 1. Lay out a half sheet of nori and apply your sushi rice. 2. Apply a pencil thin row of crawfish salad in the center of the rice. 3. Add your cucumber (cut Julienne) to the far side of the crawfish salad and the avocado to the side closest to you. Having the avocado closer to you will ensure that it doesn’t get smashed during the rolling process.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
4. Slice 3-4 pieces of salmon (sashimi style) and place it on top of our roll. 5. Very carefully, place a piece a food service film (a.k.a. Saran Wrap) on top of the roll and press the salmon slices onto the roll using your makisu (sushi mat).
6. Slice into 1" thick wheels. For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
7. Lastly, place your pieces onto a plate, squeeze some Spicy Mayo on top, and at a pinch of Tobiko (or Masago) onto the top of each piece. You may also add some finely chopped scallions for additional flavor and color. ________________________________________
FIRECRACKER ROLL
This is a delightfully spicy sushi recipe. While full in flavor, the level of heat should not be taken lightly.
In addition to the rice, you will need these fillings and sauces:
•1/2 lb of sushi grade Big Eye tuna •Shichimi Togarashi (Japanese spice blend) •Sesame Oil •8 oz. of Escolar •8 oz. of Yellowtail •1 Fresh jalapeno •1 Cucumber •1 Avocado •1 Tbsp (5ml) of chili sauce •1 Cup of seasoned Sushi Rice •3 Half-cut sheets of nori •1 Bunch of green onions Making Spicy Tuna 1. Slice your piece of Big-Eye tuna into 1 cm slices, then slice each piece into smaller slices. 2. Keep slicing it into approximate cubes. Don’t worry about being precise about the size of each “cube.” 3. Add tuna to a mixing bowl with chili sauce, Shichimi Togarashi, and Sesame oil. 4. Using a spoon, thoroughly mix all of the ingredients together. Making the Firecracker Roll: 1. Slice your Yellowtail and Escolar into 1cm slices. After that, slice them in half again, lengthwise. 2. Apply a handful of rice to the rough side of a half-cut sheet of Nori. 3. Flip the rice mat over and place two pieces of Yellowtail and two pieces Escolar along the center. 4. Add your cucumber and avocado slices.
If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown. Tip:
5. Using your thumbs underneath the makisu and your fingers to hold the ingredients in place, roll everything together. For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
6. Add a 1cm thick layer of spicy tuna on top of the roll. Be careful not to so much that it falls off the sides! 7. Add a 4-5 inch (13 cm) piece of cellophane wrap to the top of the roll and grab your unwrapped makisu. 8. Using the unwrapped makisu, gently press down on the top of the roll to ensure that the spicy tuna stays in place while cutting.
9. Lastly, slice 8 pieces of jalapeno and place one on each piece of sushi. Then you can garnish with dots of chili sauce and chopped green onions, wasabi and pickled ginger.
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JAPANESE BAGEL ROLL
A contemporary sushi recipe that is fairly popular in the United States. The ingredients are simple, but there are a few variations among sushi bars. So I will list all of the most common ingredients and let you decide which to put into your roll.
In addition to the rice, you will need these fillings and sauces:
•Cream Cheese •Sake Kunsei (Smoked Salmon) •Finely sliced scallions •Cucumber, Asparagus, or Avocado Making the Japanese Bagel Roll Japanese Bagel Roll is rolled as a half-sheet Futomaki; using a half-sheet of Nori and roll it up vertically. 1. Cover the textured side of the Nori with rice, making sure to leave approximately 1″ (2.5cm) of space at the top 2. Add a pencil-thick line of cream cheese and some scallions. 3. Slice up your smoked salmon and gently place on top of the cream cheese. 4. Place either cucumber, asparagus, or avocado into your roll.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
5. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi. 6. If you want to add a little bit of variety, try tempura frying the entire roll or adding eel sauce to it (or both!).
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COCONUT & CILANTRO LIME SHRIMP NIGIRI
This trending nigiri style sushi is a huge favorite for those who love lime shrimp with a sprinkle of cilantro.
In addition to the rice, you will need these fillings and sauces:
1/4 cup toasted coconut flakes
1/2 cup Coconut milk
12 Large shrimp
1/4 cup Cilantro, finely diced
Lime juice
Lime zest
Skewer the Shrimp 1. Skewer the shrimp with the shells still on. TIP: Cooking shrimp with the shell on will ensure they will cook straight as well as increase the flavor of your shrimp, especially if you add seasoning. Soak your bamboo skewers in some room temperature water for a couple of minutes. This helps prevent the shrimp from sticking to the skewers during the cooking process. 2. Using your thumb and fingers, straighten out a shrimp with one hand while inserting the skewer with the other – make sure to skewer from head to tail. 3. Repeat the previous steps until you have skewered the amount of shrimp that you want to roll. 4. While the water comes to a boil, make an ice bath by filling a mixing bowl with ice and cold water. Set the bowl aside for now. 5. After your water has come to bowl, add your skewered shrimp for 2-3 minutes to cook. 6. Pull the shrimp out and immediately place them into the ice bath. The ice bath will stop the cooking process and prevent the shrimp from becoming overcooked and rubbery. 7. As soon as the shrimp become cool to the touch, start removing the skewers. Grab a shrimp with one hand and slowly twist and pull the skewer with the other. 8. Peel and devein the shrimp. If you purchased shrimp that have already been peeled and deveined, you can skip this step: •Start peeling at the belly (or legs) of the shrimp and work your way to the top. For this tutorial its okay to remove the entire shell. •Using a small, sharp knife, make a very shallow incision along the length of the shrimp’s back. Peel away the two sides and look for a dark vein; this is essentially shrimp poop and needs to be removed for obvious reasons. You can simply wipe it away with your finger or rinse it off with water.
9. Marinate shrimp in lime juice for 30 minutes in the refrigerator.
Making the Rice
1. Combine the coconut flakes, coconut milk, and lime zest into the rice as it sits boils and then placed on low heat for 20 min.
2. Remove from heat once all the milk has been absorbed into the rice. Add citrus seasoned vinegar and refrigerate for 30 minutes.
3. Chop cilantro finely and fold into the rice without mashing it and making a paste.
4. Mold rice into small balls with the flattened shrimp sitting on top. For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
5. Sprinkle nigiri with remaining cilantro and lime zest.
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COMPANY ROLL This is a brilliant fully-packed sushi roll with every ingredient that sushi fans love.
In addition to the rice, you will need these fillings and sauces:
12 prawns
1 avocado
8 oz sushi grade salmon
8 oz sushi grade tuna
ikura
black sesame seeds
Teriyaki sauce
Making the Company Roll 1. Take a Nori sheet and cut it in half. Place one half on top of the bamboo mat with the rough side facing up. Store the other half in a dry place for the next roll.
2. Line up the roll filling. Use very thick slices of avocado. Place prawns “tail into tail” to avoid the extra space between them.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
3. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
4. Prepare wide and thin slices of tuna and salmon and place the slices on top of each of the slices.
5. Ikura is the perfect top-topping as well as black sesame seeds and chopped green onions, and drizzle some teriyaki sauce, ________________________________________
EPIC DRAGON ROLL
For those very special occasions where your sushi becomes the centerpiece of the party.
In addition to the rice, you will need these fillings and sauces:
10 medium size shrimps (sushi grade)
1/2 cup Tempura
1 Avocado
1 Cucumber (long and even)
50 g Tobiko (flying fish roe)
50 g BBQ eel (sushi grade)
Making the Dragon Roll 1. Mix the tempura with a little bit of water and stir until combined to a thick even mixture.
2. Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture and deep fry for about 30 sec or until the outside gets golden-brownish. TIP: Leave one shrimp for each roll with the tail uncut to place sticking out of the dragon roll rear as if it was the dragon’s tail. 3. Slice the cucumber into long slices, and use a peeler to peal thin avocado layers. 4. Spread the rice on the Nori sheet, and flip it over the mat so that the rice is now facing upwards.
5. Lay the avocado the cucumber sticks you have cut in advance, and line up some tempura shrimps and on top of that slices of eel.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
6. Roll it inside-out style and cut the endings, but leave the rest whole for now. For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi. 7. Elegantly, cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo mat to tighten it to the roll. 8. Use a little spoon to carefully spread some Tobiko on the roll. You can cover the entire dragon roll with it, or just the top side. 9. Cut and align the roll in a shape of a dragon. Use your imagination to create dragon eyes from tobiko, and dragon antennas from carrot sticks. 10. Best served with teriyaki sauce on top and soy sauce on the side. ________________________________________
BACON ROLL
Deliciously filled with cream cheese and avocado; wrapped with smoked bacon on the outside. Simply awesome.
In addition to the rice, you will need these fillings and sauces:
12 slices pre-cooked bacon
6oz cream cheese
1 Avocado
Making the Bacon Roll
1. Put the Nori and rice aside on a plate, and align the bacon strips on the bamboo mat. Make sure you use as much bacon to cover the full width of the Nori. Make sure the bacon strips do not overlap. That way it’s easier to cut the sushi roll when you are done.
2. Bring back the Nori with the rice, and place it over the bacon strips, rice down. 3. Add lines of cream cheese and slices of avocado to be placed alongside.
4. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
5. Slice roll in between the bacon strips, so that you end up having as many pieces of sushi as bacon strips, about 6-8. ________________________________________
BOSTON ROLL The Boston sushi roll is perfect for those who do not want raw fish. The main ingredient is cooked shrimp, so this sushi roll is easier to make and is also safe for pregnant women to enjoy.
In addition to the rice, you will need these fillings and sauces:
10 medium size shrimp
1/2 Avocado
1/2 Cucumber
Masago (Capelin roe)
Rolling the Boston Roll 1. Sprinkle 1-2 spoons of Masago on top of the rice, make sure to spread it as evenly as you can. This is not always an easy task since the roe bits tend to stick together. Make sure to do this part very gently and not breaking the roe in the proccess. 2. Flip the nori so that the rice is now facing the bamboo mat. 3. Line up the shrimp along the close end of the Nori, and next to it place 1-2 sticks of cucumber. 4. On top of the shrimp line up 1-2 thick slices avocado.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown. 5. Use the bamboo mat to roll an inside out sushi roll. 6. Roll it inside out. You can find detailed instructions on how to roll inside out sushi here.
7. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi. 8. Serve with soy sauce, pickled ginger and wasabi. ________________________________________
RAPPER ROLL Another trending option: Salmon on top, Tuna and Avocado inside.
In addition to the rice, you will need these fillings and sauces:
8 oz sushi grade tuna
12 prawns
8 oz sushi grade salmon
1 Avocado
Making the Rapper Roll 1. Line up the tuna on the rice. If you have a slice long enough to cover the whole length of the Nori that’s perfect! If not, you can line up two or more slices one after the other. Just make sure the tuna slices are as evenly thick as possible. 2. Place two thick slices of avocado right next to the tuna. Make sure the avocado slices are evenly shaped and similar thickness.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown. 3. Add the prawns on top of the tuna.
TIP: overlap the prawns where needed. 4. Place two thin slices of salmon on top of the roll. 5. Use the mat to press the salmon onto the rice.
6. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi. ________________________________________
SMOKED SALMON ROLL
Salmon lovers: enjoy!
In addition to the rice, you will need these fillings and sauces:
12 oz Smoked salmon
1 Avocado
6oz cream cheese
Teriyaki sauce
Making the Salmon Roll:
1. Flip the Nori so that the rice is now facing down.
2. Take the smoked salmon and line it up along the Nori sheet on the end closer to you. Use whole chunks of salmon and line them up as even as you can.
3. On top of the salmon, line up 1-2 thick slices of avocado.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
4. Next to avocado, add pencil thin lines of cream cheese.
5. Roll it inside out and add remaining salmon along the top of the roll.
6. Slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
7. Add a tiny drop of thick Teriyaki sauce on top of each sushi wheel. Serve with soy sauces, pickled ginger and wasabi. ________________________________________
GREEN VEGAN ROLL
The green roll is a great vegan option for sushi lovers. Fully wrapped with avocado this roll is both beautiful and delicious.
In addition to the rice, you will need these fillings and sauces:
1 cucumber
1 carrot
1 avocado
Teriyaki sauce
Making the Green Vegan Roll
1.Put one strip of cucumber, and one strip of carrot on top of your Nori.
2.Roll it up without the avocado.
3.Take a peeler and peel a few layers of avocado to put on top of the roll.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
4.When the top of the roll is fully covered, take the rolling mat, and tight the avocado peeled layers to the roll and cut.
5. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
6. Serve with teriyaki and soy sauce. ________________________________________
TERIYAKI CHICKEN ROLL
A delicious mixture of sweet, sticky teriyaki chicken and roasted red pepper. The topping with soft avocado adds a real twist to the texture and flavor of this sushi roll wrapped in a flour tortilla for sushi fans who don’t like fish or seaweed.
In addition to the rice, you will need these fillings and sauces:
Chicken theighs, boneless and skinless
Tomato basil tortilla
Roasted red peppers
Teriyaki sauce
Teriyaki glaze for drizzle
sesame seeds
French fried onions, crumbled
Making the Pulled Chicken 1.Add chicken thighs and teriyaki sauce to slow cooker for 3 hours on High heat.
2. Stir and use forks to shred chicken within the sauce.
3. Drain and refrigerate for 60 minutes.
Making the Teriyaki Chicken Roll 1. Place your bamboo rolling mat inside a plastic zip-lock food bag to prevent the rice sticking to the rivets of the mat.
2. Lay a tortilla on the mat and spread sushi rice across the surface.
3. Sprinkle sesame seeds evenly on the rice.
4. Place a pencil thin line of teriyaki chicken at the centre of the tortilla.
5. Place a line of thinly sliced roasted red peppers on top of the chicken.
6. Next to chicken, add a line of sliced avocado.
7. Pull up the end of the bamboo mat closest to you and and curle it over the filling in the center of the roll.
8. Roll your sushi and add layers of remaining avocado on top of the roll.
TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
9. Slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
10. Drizzle teriyaki sauce over the sushi pieces. Finish by sprinkling toasted sesame seeds over the roll for added crunch. ________________________________________
FRESH FRUIT SUSHI
This is a delicious alternative to adding fish or any animal protein into sushi. It's sweet, colorful, and also Vegan!
In addition to the rice, you will need these fillings and sauces:
1 cup coconut milk
1 ½ teaspoons vanilla
A variety of fresh fruit, such as:
pineapple
mandarin oranges
strawberry
mango
kiwi
blackberry
raspberry
TIP: I don't recommend using bananas or apples, as they would brown quickly during preparation.
1. While cooking the rice, add the coconut milk and vanilla. The rice mixture should be easy to mold. Cook a few minutes longer if it’s too runny.
2. Slice fruit of choice into long pieces.
TIP: Use a potato peeler to shave thin slices off the mango. 3. Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
4. Coat the rolls with either the mango slices or the coconut.
5. With the rest of the rice, roll into balls, like Nigiri. For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.
6. Place thin slices of kiwi or strawberries over top with half a blackberry on top.
7. For a dipping sauce, blend ¼ cup raspberries with ¼ cup water to make a dipping sauce.
Packed with fresh fish, crunchy vegetables and fiber-filled rice, sushi can be a nutrient-packed, healthy meal. One wrong step, however, can add an abundance of fat, calories or sodium.
Some traditional sushi rolls made with raw fish, vegetables, rice and nori are low in calories. To make the calories you consume even lower, start subtracting ingredients. Remove the fish to make a veggie roll to bring the calorie count down to 170. A piece of sashimi, which nixes the rice, is only 35 calories, when you prepare it with tuna. Avoid tempura, or fried sushi, as well as spicy sauces made with mayonnaise, as they both increase the calories.
The outer seafood wrap of nori is a staple in Japanese cuisine. It’s very low in calories but is plentiful in nutrients such as vitamins A, B-6 and C, as well as in minerals like iodine. Additionally, the proteins in seaweed could reduce blood pressure and improve heart health.
Much of the nutritional impact of sushi comes from the fish or seafood in the roll. Salmon and tuna are both healthy options because they’re high in protein, omega-3 fatty acids and vitamin D. Mackerel is also rich in omega-3s, as is selenium, which is a mineral that might help protect against cancer. Sushi does not have to contain fish; it can be made with any type of seafood. Other nutritious options for fillings include shrimp, scallops and eel.
To boost your intake of nutrients, look for sushi rolls that contain vegetables as well as seafood. Some rolls, such as the California roll, include avocado, which is a source of healthy fat. To increase your intake of fiber, ask for sushi made with brown rice instead of white rice, and don’t forget the condiments that come with sushi. Spicy wasabi contains antioxidants and pickled ginger is an antimicrobial and antiviral agent. Skip the soy sauce, though, as it’s loaded with sodium.
Sushi has its benefits, but certain types of fish can contain too much mercury. Consuming too much mercury can cause problems with vision, memory, headaches and hair loss. The Food and Drug Administration recommends shying away from shark, swordfish, king mackerel and tilefish, due to mercury content, and sticking to shrimp, salmon, pollock and catfish. Tuna, a sushi staple, has moderate levels of mercury. The FDA recommends keeping your fish-centric meals to no more than 12 ounces a week.
Grüner Veltliner with a Dragon Roll (Cucumber and Avocado)
This Austrian native variety is rarely grown elsewhere. These wines have high acidity and flavors of white pepper, green peas, lime, and lemon. It could play really well with a Dragon Roll (eel, crab, cucumber, avocado, eel sauce). The razor sharp acidity cuts through the richness of the sauce and sticky rice, and the green flavors dance wonderfully well alongside the cucumber and avocado.
Provençal Rosé with a California Roll
Provençal Rosé has bright acidity and is bone dry, while being seriously red-fruit dominated and mineral driven. Enter strawberries macerated on a hunk of wet slate. Provence is famous for many things, most applicably: seafood and rosé! The crab and creamy avocado in a California roll are just begging for a light, bright rosé.
Kabinett Riesling with a Spicy Tuna Roll
A Kabinett level sweetness German Riesling with a spicy tuna roll just says “foodgasm.” It’s widely known that sugar turns the dial down on chili heat (the beloved Sriracha included), and sushi rolls are no exception. Spicy rolls are generally made so via spicy mayonnaise. So, an aromatic, high-acid wine with some sweetness to it would certainly be the natural direction. Yum.
Gewürztraminer with an Unagi Roll
Unagi, or freshwater eel, is similar in texture to chicken, while tasting somewhat Swordfish-esque, but with an underlying sweetness. There’s a strong taste to it that begs for a wine with a comparable strength. Look for wines that are from higher altitude regions (such as northern Italy) for examples that won’t fall into sugar-level overkill. The ginger notes in “Geh-wurtz” will also sing alongside the pickled ginger garnish – not to mention the fact that the residual sugar in this wine quells the quick-burn of wasabi.
