Recipes sushi

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California roll



Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• 100gr Imitation crab stiks (Surimi)
• Avocado
• Cucumber

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls. California roll sushi is basiclly, a "softer" version of the spider roll. It is made with Imitation crab sticks instead of real crab which makes it easier to make, cheaper to buy, and some would say tastier.

1. Take half a nori sheet, and cover with rice - 1cm high.
2. Flip the nori so that the rice is facing down and start placing the filling for the california roll.
3. Line up the crab sticks: in pairs or singles - depends how thik you want the roll to be.
4. Next to it, line up a 2-3cucumber stiks.
5. On top of both crab and cucumber stiks, put a large slice of avocado.

Make sure all ingridients are equal in size and position, and roll. Afterwards, you might want to sprinkle some sesame seeds on top for decoration, either dark or light sesame goes well. Served with soy sauce.

Sunset sushi

Ingredients:



• 2 cups sushi rice.
• 2-3 nori sheets
• crab
• masago
• tuna

Making the roll

The following recipe is suitable for Inside Out rolls.

1. slice the tuna for the topping.
2. place nori on rolling mat.
3. spread the sushi rice all over nori except about 2 cm from the edges.
4. lay down crab sticks and masago evenly along the rice line.
5. roll the nori like you would maki sushi.
6. place a sheet of the pre-cut sliced tuna over the top of wrapped roll.
7. use the bamboo mat to press the tuna tighter to the rice.
8. slice into about 8 tiny sections.

Enjoy!

Dragon roll sushi

Ingredients:



• 2 cups sushi rice.
• 2-3 nori sheets
• 10 medium size shrimps (sushi grade).
• 1/2 cup Tempura
• 1 Avocado
• 1 Cucumber (long and even)
• 50gr Tobiko (flying fish roe)
• 50gr BBQed eel (sushi grade).

Making the dragon roll

First thing first, mix the tempura with a little bit of water and stir until combined to a thick even mixture. 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 roll's rear as if it was the dragon's tail. Slice the cucumber into long slices, and use a peeler to peal thin avocado layers. Spread the rice on the nori sheet, and flip it over the mat so that the rice is now facing upwards. Lay the avocado the cucumber stiks you have precutted, and line up some tempura shrimps and on top of that slices of eel. Roll it inside-out style and cut the endings, but leave the rest whole for now. Elegantly, cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo matt to tighten it to the roll. Use a little spoon to carefully spread some Tobiko on the roll. You can cover the intire roll with it, or just the top side - it's your call. Now you can cut, and reline the roll in a shape of a dragon. You can use your imagination to create dragon eyes from tobiko, and dragon antennas from carrot stiks. Best served with teriyaki sauce on top, and soy sauce aside.

Boston sushi roll

Ingredients:


• 2 cups sushi rice.
• 2-3 nori sheets
• 20 small shrimps (sushi grade).
• Avocado
• cucumber
• 50gr Tobiko (flying fish roe)

Making the boston roll

1. Slice to avocado and cucumber into long slices.
2. Spread the rice on the nori sheet.
3. Add the avocado and cucumber you have precut.
4. Line up some shrimps in too.
5. Roll it inside-out style and cut the endings, but leave the rest whole for now.
6. Use a little spoon to carfully spread some Tobiko on the roll.
7. You can cover the intire roll with it, or just the top side - it's your call.

Now you can cut, and enjoy your Boston roll.Enjoy!

Spicy Tuna



Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• 150Gr of Tuna filet (sushi grade).
• Avocado
• spicy mayo sauce

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls. The reason I mentioned Chili mayonnaise in the ingredients section, although I usually mention the sauces that go along with the dish at the end of the recipe, is because this sauce is an integral part of the dish - and it is very recommanded to also serve it next to the dish to make it even extra hot - if one is up to it! Let's begin by cutting the tuna to 3cm thick, and 15cm long strips. Roll it with the avocado in the method you have chosen- classic or I/O, and cut. After cutting, put a tiny drop of Chili mayonnaise ontop of each piece, and it's ready to go. Enjoy!

Unagi sushi



Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• 200gr Eel (Unagi, sushi grade).
• cucumber

Making the roll

Making Unagi sushi is actually pretty simple. It is a classic, or inside out roll of sushi containing unagi (eel), and slices of cucumber . Some people enjoy thier unagi with fried eel, some like it raw, so it is basicly up to you to decide. Spread the cooked rice on top of the nori sheet. Put in slices of cucumber, and line up slices of eel. Roll , and cut.

Vegetarian

Black Cabbage Sushi (by olivia lindsey)

Ingredients:



• 2 cups sushi rice.
• 2-3 nori sheets
• 3 small "nam meo trang" dried black fungus
• carrot
• fish sauce
• wasbi
• chinese cabbage

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls.

1. Boil the dried fungus in a small pot.
2. Prepare nori like you would for maki sushi.
3. Spread sushi rice on nori.
4. Place a thin slice of carrot on rice.
5. Slice soft black funguses into small strips and place about two on rice.
6. Sprinkle mushrooms with fish sauce.place thin strips of cabbage on rice.
7. Roll like you would maki sushi.
8. Serve with some wasabiand a small bowl of soy sauce.

Enjoy!

Green Roll



Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
  
• Avocado.
  
• carrot.
  
• cucumber.

Making the roll

Sorry guys, but this recipe is for inside out sushi roll only. So if you have yet to purchase the skills needed to make an inside out roll, please roll out to the manual. Once you've mastered inside out sushi, this should really be an easy sushi recipe for you. For those of you who do already master the art of inside out sushi rolling, go ahead and:

1. Put one strip of cucumber, and one strip of carrote 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.
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.

Best served with tariake and soy sauce.

Tropicana



Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• Avocado
• Banana

Making the roll

This recipe is strongly recommended for inside out sushi roll. So if you have yet to purchase the skills needed to make an inside out roll, please roll out to the manual. This Tropicana recipe is for those of you who wishes to try a different taste of sushi, these one is tropical, sweet and very unique. Cut the banana and avocado into strips, taking in mind that as thick as you cut the banana - the sweeter the sushi roll will be. Roll it inside-out style, and spread a little bit of dark Japanese sesame on top, and cut. Enjoy!

Fusion

Rainbow sushi

Rainbow sushi is the name given to different sushi rolls with the common feature of having four different colored toppings on the roll. The rainbow roll is very aesthetic, and a good sushi bar choice for those who wish to try out different flavors on the same dish.

Ingredients:


• 2 cups sushi rice.
• 2-3 nori sheets
• a small portion of:
  • Salmon
  • Tuna
  • Sea base
  • Avocado
• Cucumber
• Green onions (onion shoots).

Making the roll

First prepare the toppings: Make thin, even slices of the three types of fish. Suggested thickness is 0.5cm. You can make long and wide slices, and use them to coat the entire roll - or smaller slices to coat only the top of the roll. Fillings and rolling: Cut the cucumber into long thin sticks. It should be as thin as you can, and as long as a roll, or half a roll if the cucumber is too small. The green onions should be chopped into onions or thinner. Cut the nori in half, and cover it with rice. Flip the nori for I/O rolling, and lay the fillings on the nori. Use as much fillings as you want, as long as you can clsoe the sushi roll. And roll. If you aren't sure how to roll an I/O sushi, use this guide: How to roll an inside out sushi roll. Topping the toppings: Lay the slices on top of the roll so that each topping takes 1/4 of the roll length. For the avocado - Use a vegetable peeler to peel thin slices of the avocado, and lay them directly on the roll to cover the rest of it. Use the avocado immediately after peeling, it will be harder to pick it up after you lay the peels down! Use a bamboo rolling mat wrapped with Saran wrap tape, to tighten the toppings to the roll. Press firmly for a few seconds for best results. Enjoy!

Rare Moo-Saki (by George)

Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• Beef Filet
• Cream Cheese
• Salt
• Pepper

Making the roll

The following recipe is suitable for Inside Out rolls.

1. Start out by Pan Searing or even Foreman your Filet to your desire: rare, medium...
2. place nori on rolling mat.
3. Take cream cheese in a long slice and Cut your Filet in long thin slices, add 2 thin slices to the cream cheese and roll.
4. Roll as inside out roll.
5. If you feel adventurous add maybe add some horseradish instead of the cream cheese.

Enjoy!

Pandanni Roll (by Dannielle Aka PandanniSan)

Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• 200gr Eel (Unagi, sushi grade).
• cucumber

Making the roll

The following recipe is suitable for Inside Out rolls.

1. Slice the tuna for the topping.
2. Place nori on rolling mat.
3. Spread the sushi rice all over nori except about 2 cm from the edges.
4. Lay down crab sticks and masago evenly along the rice line.
5. Roll the nori like you would maki sushi.
6. Place a sheet of the pre-cut sliced tuna over the top of wrapped roll.
7. Use the bamboo mat to press the tuna tighter to the rice.
8. Slice into 5 sections and top each with a prawn

Enjoy!

Carolina Sushi (by suki hukiro)



Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• Cucumber.
• Avocado.
• Pineapple.
• 2-3 crab sticks.
• 1 tsp. of duck sauce.

 Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls.

1. place nori on rolling mat.
2. spread the sushi rice all over nori except about 2 cm from the edges.
3. lay down 1/2 crab stick, a thin stick of pineapple, a thin stick of cucumber and a thin stick of avacado on one end of rice.
4. spread a tiny amount of duck sauce along the crab stick.
5. roll the nori like you would maki sushi and slice into about 8 tiny sections.
6. serve with a dab of wasabi.
7. enjoy!

Enjoy!

Tobiko sushi with quail egg yolk



Ingredients:

• 2 cups sushi rice.
• 1 nori sheet
• 4 fresh quail eggs
• 120gr Tobiko (flying fish roe)

Making the sushi

First thing you got to do is cut the nori to long strips of nori, that will soon cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter. This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients. Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it. You may want to add a drop or two of soy sauce before serving. Enjoy!

Dynamite Sushi (by Claire)

Ingredients:


• 2 cups sushi rice.
• 2-3 nori sheets
• BBQ eel
• avacado
• scallion
• crab sticks
• small cream cheese
• crushed macadamia nuts

Making the roll

The following recipe is suitable for Inside Out rolls.

1. crush macadamia buts.
2. place nori on rolling mat.
3. spread the sushi rice all over nori except about 2 cm from the edges.
4. lay down your eel, avocado slices, scallion, crab sticks and cream cheese on the nori.
5. roll the nori inside out.
6. take the ready inside out roll and roll it in crushed macadamia buts.
7. deep fry for a few seconds, and slice.
8. serve with spicy mayo and eel sauce drizzled on top.

Enjoy!

Fried

Salmon Skin

Ingredients:


• 2 cups sushi rice.
• 2-3 nori sheets
• A piece of slamon skin (sushi grade).
• Avocado
• Tempura

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls. First thing we do is making the tempura. This is easy, really - just mix some tempura powder with water, not too much though - it should be thik enough to be sticky. After 1-2 minutes of mixing, the tempura is smooth and ready. Now you gottaseperate the fish scale from the skin. You simply slide a sharp knife over the skin in a 30 degrees angle - against the direction of the fish scales. When done, dip the skin in tempura, get a good cover - and fry it in deep, hot oil for about 20-30 seconds, any more is simply overcoocking the skin. All you gotta do now is roll it in your favorite way - cut it to pieces, and serve it with the best brand of soy souce you can find. Trust me here - this dish is much more tasty and impressive than it is hard to make. Enjoy!

Tamago (japanese sushi omelet)



Ingredients:

• 4 eggs
• 3 spoons of mirin
• 2 spoons of soy sauce
• 2 spoons of sugar
• a rectangular pan

Making the omlete

Attention - this recipe is followed by a flash illustrated guide on making the tamago omelet , which can be found here. Stir all ingredients together to creat a solid batter .Pick up a rectangular pan. Oil it, and cover it with tamago batter, 1cm deep. After 2-3 min, when the bottom of the omelet gets brownish, use a kitchen spoon to fold the omelet twice. First from the closer end towards the middle, and second towards the far end of the pan. There's no need to flip the omelet, just fold it. Even if the upper side of the omelet seems uncooked before folding, the "inner layers" of the omelet will get done by the end of the process. Now oil the pan again (or not, depends if you prefer it crispy or oil free) and add another round of tamago batter. Notice that the batter you have just added should touch the omelet you folded in the last step. Repeat steps 2-3, until you run out of tamago batter. Now that your omelet is ready, place it on a dry cutting surface, and slice it into 2cm thik slices. you can use it either as a topping for nigiri sushi, or as a filling for tamaki and maki sushi.

American Salmon

Ingredients:


• 2 cups sushi rice.
• 2-3 nori sheets
• 150Gr of Salmon filet (sushi grade).
• Avocado
• cucumber

Making the roll

Sorry guys, but this recipe is for inside out sushi roll only. So if you have yet to purchase the skills needed to make an inside out roll, please roll out to the manual. American salmon is one of the most astonishing dishes you can find in sushi bars, although not so much difficult to make. This dish is so unique due to the fact that the roll is surrounded by the fish instead of being filled with it making it some kind of a fusion between maki sushi and nigiri sushi. In this recipe I allowed myself to pick my favorite ingredients, but the filling may vary according to your own good taste. you can even add zucchini or slices of pumpkin if you are in to that kind of stuff... Roll the nori as you normally would have done, with the avocado and cucumber inside. Don't mind the fact the it's not rich filled on the inside - because when your finished, the outside of the roll is going to make the most impression. Topping time - Just before you cut the endings of the roll, slice your salmon filet into half an inch thik, 2.5 inch long layers, and lay them tight next to each other on top of your roll until the entire top of your roll is covered with salmon. Use your rolling matt to tight the salmon firmly to the top of your roll, and cut. Best served with Soy and/or Tariaki souce. Enjoy!