sushi
i love sushi so heres some that i love and ones that sounded interesting :D :D :D enjoy
sushi rice
2 cups uncooked glutinous white rice (sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt
Rinse the rice in a strainer or colander until the water
runs clear. Combine with water in a medium saucepan.
Bring to a boil, then reduce the heat to low, cover and
cook for 20 minutes. Rice should be tender and water
should be absorbed. Cool until cool enough to handle.
In a small saucepan, combine the rice vinegar, oil, sugar
and salt. Cook over medium heat until the sugar dissolves.
Cool, then stir into the cooked rice. When you pour this in
to the rice it will seem very wet. Keep stirring and the rice
will dry as it cools.
cucumber avocado sushi
1 1/4 cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
1/2 cucumber, sliced into thin strips
1 avocado - peeled, pitted and sliced
Combine the water and rice in a saucepan and bring to a boil.
Cover, reduce heat to low and simmer for 20 minutes, or until
rice is tender and water has been absorbed. Remove from the
heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to keep the rice
from sticking. Place a sheet of seaweed over the plastic. Use
your hands to spread the rice evenly onto the sheet, leaving
about 1/2 inch of seaweed empty at the bottom. Arrange strips
of cucumber and avocado across the center of the rice. Lift the
mat and roll over the vegetables once and press down. Unroll,
then roll again towards the exposed end of the seaweed sheet
to make a long roll. You may moisten with a little water to help
seal. Set aside and continue with remaining nori sheets, rice
and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices.
Serve cut side up with your favorite sushi condiments.
korean sushi
2 cups uncooked short-grain white rice
2 cups water
2 tablespoons cider vinegar
2 leaves chard
2 eggs, well beaten
2 tablespoons soy sauce, divided
3 tablespoons water
1 onion, diced
1 tablespoon vegetable oil
3/4 pound beef tenderloin, minced
1 (6 ounce) can chunk light tuna in water, drained
1 carrot, julienned
1 cucumber, julienned
6 sheets nori (dry seaweed)
In a medium saucepan bring 2 cups water and cider vinegar
to a boil. Add rice and stir. Reduce heat, cover and simmer
for 20 minutes, until rice grains are sticky and soft.
In a medium saucepan, place chard in enough water to cover.
Bring to a boil, and cook until tender. Cut into thin strips.
Whisk the eggs with soy sauce and 3 tablespoons water.
Pour into a medium skillet over medium heat. Cook until
thickened. Remove from heat and cut into strips.
Heat the vegetable oil in a medium saucepan over medium
high heat. Slowly cook and stir the onion until tender. Mix in
the beef and 1 tablespoon soy sauce, and cook until evenly
brown. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place the
nori sheets on a medium baking sheet, and heat in the preheated
oven 1 to 2 minutes, until slightly crisp.
Place the nori sheets, one at a time , on a bamboo rolling
mat. Line the nori sheets evenly with approximately 3/4 inch
(2 cm) depth of rice, taking care not to let the rice cover the
edges of the nori. Beginning at one end of the nori sheet, top
the rice with a stick of carrot, a line of tuna, a cucumber slice
and a line of beef. Repeat until the food reaches approximately
the middle of the nori sheet. Roll the sheets carefully and tightly.
Seal with a grain or two of the sticky rice. Slice each roll into
approximately 4 pieces and serve.
smoked salmon sushi
2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste
Soak rice for 4 hours. Drain rice and cook in a rice cooker
with 2 cups of water. Rice must be slightly dry as vinegar
will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice
vinegar to the hot rice. Spread rice on a plate until completely
cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer
of cool rice on the seaweed. Leave at least 1/2 inch top and
bottom edge of the seaweed uncovered. This is for easier
sealing later. Dot some wasabi on the rice. Arrange cucumber,
avocado and smoked salmon to the rice. Position them about
1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom
to the top edge with the help of the bamboo mat tightly. Cut
roll into 8 equal pieces and serve. Repeat for other rolls.
california roll
4 cups sushi rice
4 sheets of nori (dried seaweed)
1 avocado
3/4 cup crab meat
2 tbsp mayonnaise
1/2 tsp salt
Peel an avocado and cut it into strips or mash it. Put imitation
crab in a bowl and mix with salt and mayonnaise. Cover a
bamboo mat with plastic wrap. Put a sheet of dried seaweed
on top of the mat. Spread sushi rice on top of the seaweed
and press firmly. Sprinkle sesame seeds over the sushi rice.
Turn the sushi layer over so that the seaweed is on top. Place
avocado and crab lengthwise on the seaweed. Roll the bamboo
mat forward, pressing the ingredients inside the cylinder-shaped
sushi. Press firmly the bamboo mat with hands, then remove
the rolled sushi. Cut the sushi roll into bite-sized pieces
spicy tuna roll
4 cups sushi rice
4 sheets of nori (dried seaweed)
1 tbsp sesame seed
1/2 pound fresh raw tuna
1 tbsp mayonnaise
1/2 tsp togarashi (Japanese hot pepper)
Chop tuna and mix with mayonnaise and togarashi. Put a nori
sheet on top of a bamboo mat (makisu). Spread sushi rice on
top of the nori sheet. Sprinkle sesame seed on top of the sushi
rice. Place the tuna mixture lengthwise on the rice.
teriyaki chicken roll
4 cups sushi rice
2 teriyaki chicken
2 tbsp teriyaki sauce
Cut teriyaki chicken into small chunks. Put a nori sheet on
top of a bamboo mat (makisu). Spread sushi rice on top of
the nori sheet.
Place the chickent chunks lengthwise on the rice. Put a little
bit of teriyaki sauce on top of the chicken. Roll up the bamboo
mat, pressing forward to shape the sushi into a cylinder. Press
the bamboo mat firmly and remove it from the sushi. Cut the
rolled sushi into bite-sized pieces.
futomaki roll
4 cups sushi rice
4 sheets of nori (dried seaweed)
2 eggs
1 ounce kampyo
8 dried shiitake mushrooms
2/3 cup dashi soup stock
2 tbsp sugar
1 tbsp mirin
3 tbsp soy sauce
Wash and soak kampyo and dried shiitake in water for
an hour before cooking. Slice the shiitake and cut the
kampyo into long pieces (about 8 inches). Put dashi soup
stock, sugar, mirin, and soy sauce in a pan. Put shiitake
slices and kampyo in the pan and simmer for about one
hour. Cool the seasoned shiitake slice and kampyo. Beat
the eggs and add a pinch of sugar. Make a firm omelet
and cut it into long sticks. Cut cucumber into long sticks.
Put a sheet of nori on a bamboo mat. Spread sushi rice
on top of the nori sheet.
Place the ingredients lengthwise on the rice. Roll up the
bamboo mat, pressing forward to shape the sushi into a
cylinder. Press the bamboo mat firmly and remove it from
the sushi. Cut the rolled sushi into bite-sized pieces.
hamburger roll
4 cups sushi rice
4 sheets of nori (dried seaweed)
4 ounce ground beef
1 tbsp chopped onion
2 tbsp BBQ sauce
1/2 tbsp bread crumbs
1/2 tsp milk
1/3 tsp garlic salt
Mix the chopped onion and ground beef in a bowl.
Add salt, bread crumbs, and milk in the bowl and
mix them well. Make the hamburger into long cylinder
shapes. Fry the hamburger and season with BBQ
sauce. Cool it on the side. Put a nori sheet on top of
a bamboo mat (makisu). Spread sushi rice on top of
the nori sheet.
Place the hamburger sticks lengthwise on the rice.
Put BBQ sauce on the humburger. Roll up the bamboo
mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the
sushi. Cut the rolled sushi into bite-sized pieces.
ahi sushi roll
Nori Seaweed, toasted sheets
Freshly Prepared Sushi Rice (see recipe)
Sesame Seeds
Wasabi (Japanese Horseradish)
Cucumbers, sliced
Avocado, sliced
Radish Sprouts
Fresh Ahi, sliced
Wasabi Tobiko
(Wasabi tobiko is a type of flying fish
roe flavored with a green Japanese
horseradish, known as wasabi.)
Spread sushi rice over 1/2 sheet nori.
Sprinkle some sesame seeds over the rice.
Flip the nori over and spread some wasabi in the
middle of the nori. Next layer the nori with the
cucumber, avocado, radish sprouts and ahi.
Roll the mixture up into a sushi roll.
Spread some wasabi tobiko over the roll.
Slice into 6 equal pieces.
Serve with wasabi, soy sauce and pickled
ginger.
rainbow sushi roll
2 cups Freshly Prepared Sushi Rice
Nori Seaweed, roasted sheets
Ahi Tuna
Fresh Salmon
Halibut
Avocado
Daikon Sprouts
(which can be found at most Asian markets)
Seame Seeds
Cut nori sheet in half and place it on bamboo mat,
shiny side down. Dampen your fingers in water.
Spread a thin layer of sushi rice over the seaweed,
do not cover completely. Leave a 1-inch margin at
the ends uncovered to seal the roll.
Lay tuna, salmon, avocado, and halibut and sprouts
lengthwise. Sprinkle with sesame seeds.
To roll; slowly fold the end of the mat closest to you
over the filling and tuck it in.
Use medium pressure to create compact tube.
Remove the mat from around the roll, press in the
loose ends and place it on a cutting board, seam
side down.
Using a wet, sharp knife, slice the roll in half then
in 6 equal pieces.
Serve with wasabi, soy sauce and pickled ginger.
spicy scallop roll
Nori Seaweed, toasted sheets
Freshly Prepared Sushi Rice
Scallops (4 ounces per roll)
1 cucumber
1 avocado
2 asparagus stalks per roll
kaiware (radish sprouts)
Spicy Sauce
1/4 tsp of Kewpie Mayonnaise
1 teaspoon Masago
1/2 teaspoon Sriracha Hot Sauce
Spicy Sauce
Mix all of this together. The Kewpie will absorb some of
the heat so adjust to taste. If you're mixing this with fish,
cut the fish into nibble-sized pieces first, about 1/4 inch.
Sushi Roll
Cut scallops and mix with hot sauce. Blanch the asparagus
and while putting the roll together, allow the flowered ends
to stick out the sides of the roll. Add cucumber and sprouts,
Roll and Cut. Put slice of avocado and dollops of masago on
top of individual pieces. Or if you're making Temaki, add
everything to the handroll.
dynamite and spicy sauce
dynamite sauce
1/4 tsp of Kewpie Mayonnaise;
1 tsp masago;
1/2 tsp Sriracha Hot Sauce
Mix all of this together.
The Kewpie will absorb some of the heat so adjust to
taste. If you're mixing this with fish, cut the fish into
nibble-sized pieces first, about 1/4 inch.
spicy sauce
Make the Dynamite Sauce above and add
1/4 tsp sesame seed oil;
1/4 tsp red chili pepper flakes;
a sprinkle of sesame seeds.
If you want HOT, here are some ideas... add tiny bits
of jalepeno peppers; use sesame chili oil instead of the
regular type; add Tabasco sauce; Use your imagination!
Remember - "Hot" will not necessarily change the flavor
of the fish - it will enhance it - so using anything that
makes things "hot" will be ok. Experiment... with a fire
extinguisher next to you?
tuna salad roll
6 sheets nori
3 cups sumeshi
12 leaves lettuce
3 cans tuna
mayonnaise and mustard
Cook sushi rice.
Open the tuna cans carefully, and drain.
Mix the tuna with mayonnaise, mustard,
and anything else you like putting in your
tuna salad, to taste. Wash the lettuce.
Roll the sushi. For your fillings, place a couple
of lettuce leaves on the sumeshi-covered nori
and place about half a can of tuna salad- then
roll the sushi as you normally would.
Serve and enjoy!
godzilla roll
6 sheets nori
3.5 cups sumeshi
12 pieces tempura shrimp
teriyaki sauce
hot sauce
Cook sushi rice.
Bake tempura shrimp as directed on the package.
I used this tempura shrimp, but I’m sure other types,
or even homemade tempura shrimp will work just fine.
You can also fry the tempura shrimp if you choose,
but baking it is healthier, and you can prepare other
things (such as the sumeshi) while it’s baking.
Cut tails off the tempura shrimp.
Slice tempura shrimp in half lengthwise.
Roll the sushi inside-out, using 1/2 a sheet of nori
instead of a whole sheet, and 2 slices of tempura
shrimp (one whole shrimp) as your filling.
Drizzle teriyaki sauce over the roll, and squeeze a
stripe of hot sauce along the roll. Enjoy!
philadelphia roll
6 sheets nori
3.5 cups sumeshi
4 oz smoked salmon
4 oz cream cheese
Cook sushi rice.
Slice the smoked salmon into thin strips, about 1/2 inch
wide. Cut cream cheese into thin sticks, about 1 cm wide.
Roll the sushi, using smoked salmon, and cream cheese as
your fillings.
Serve with shoyu, wasabi, green onion, and ginger if desired.
Enjoy!
crazy california roll
6 sheets of nori
3.5 cups sumeshi
1 medium avocado
1 cup imitation crab
1 small cucumber (optional)
¼ cup mayonnaise (to taste)
sesame seeds
ingredients for tempura batter
Cook sushi rice.
Mix imitation crab and mayonnaise, separating crab
pieces and mashing into smaller pieces.
Cut the avocado in half, discarding the pit.
Cut off the hard skin and discard.
Slice the avocado into thin sticks.
If you choose to use cucumber, slice it into long,
thin sticks.
Using avocado sticks, cucumber(if desired),
and the imitation crab mix as your fillings,
roll the sushi inside-out.
Cut the rolls in half and then tempura fry the inside-out
rolls. It helps to spoon tempura batter over the roll while
you are frying it because when you dip it at first it kind
of soaks into the rice and isn’t quite enough. You will have
to flip it quite a few times while you are cooking it, putting
a little more batter over it each time.
Cut the rolls in half diagonally.
Drizzle eel sauce over it and serve with wasabi,
shoyu, and ginger (if desired). Enjoy!
fried pig + nutty monkey = ?
1 package wonton skins
3 cups sumeshi
bacon
bananas
peanut butter
ingredients for making tempura
Cook sushi rice.
Fry the bacon as crispy as you like it.
Place a dab of peanut butter in the middle
of a wonton skin.
Place about 1 teaspoon of sumeshi on top
of the peanut butter.
Place a slice of banana and a 1 inch piece of
bacon on top of the sumeshi.
Fold all four sides of the wonton skin in.
Place a dab of peanut butter on the last
flap to keep it closed.
Dip in the tempura batter and tempura fry it.
Serve immediately and enjoy!
flank steak roll
6 sheets nori
3 cups sumeshi
1 1.5 pound flank steak
1 clove garlic, halved
salt, pepper, garlic powder
1/4 cup butter
3 cups sliced mushrooms
6 stalks green onion
Cook sumeshi.
Trim any excess fat from the flank steak.
Pat the surface of the flank steak dry with a paper
towel, then rub with the cut side of the clove of garlic.
Season with salt, pepper, and garlic powder.
Melt 1 tablespoon of butter in a skillet that is big
enough to hold the flank steak. Put the flank steak in
the skillet, and cook over medium-high heat until it
is browned on the outside but still pink in the center.
Remove the flank steak from the skillet and cover
loosely with foil.
Melt the remaining 3 tablespoons of butter in the
pan drippings. Saute the mushrooms until they
have shrunk to about 2/3 their original size.
Slice the flank steak across the grain.
Roll the sushi, using a couple of strips of flank
steak, mushrooms, and a stalk of green onion as
your fillings.
Serve with hoisin sauce. Enjoy!
super bowl rock n roll
6 sheets nori
3 cups sumeshi
12 buffalo chicken wings
6 celery ribs
blue cheese or ranch dressing,
whichever you prefer
Cook sushi rice.
Remove the chicken from the bones.
Discard the chicken bones.
Roll the sushi. For your fillings, use the chicken,
celery and your preferred dressing.
Serve with beer and a football game. Enjoy!
firecracker roll
6 sheets nori
3.5 cups sumeshi
1 small red bell pepper
4 oz cream cheese
1 small bunch cilantro
salsa
Cook sushi rice.
Slice the red bell pepper into thin strips,
discarding the seeds.
Cut cream cheese into thin sticks,
about 1 cm wide.
Wash cilantro, cut or tear into small pieces.
Roll the sushi, using 2-3 slices of red bell pepper,
about 3 sticks of cream cheese, and about ¼ tsp
cilantro as your fillings.
Serve with salsa. Enjoy!
fiesta roll
6 sheets nori
3.5 cups sumeshi
1 bag tortilla chips
1 large avocado
1 can refried beans
8 oz sour cream
cheddar cheese
salsa
carnitas
Cook sushi rice.
Crush the tortilla chips.
Cut the avocado in half, discard the pit,
slice into thin slices while still in the tough skin,
then discard the skin.
Slice the cheddar cheese into thin slices.
Warm up the carnitas and refried beans.
Spread the rice on the nori, then sprinkle the crushed
tortilla chips on top of the rice, pressing them into the
rice so they stick.
Roll the sushi inside-out, using refried beans, salsa,
avocado, sour cream, cheddar cheese, and carnitas
as your fillings.
BEWARE: It’s messy! Since we have so many squishy
ingredients, they like to squish out when you roll the
sushi (and when you eat it), so be sure to be somewhere
where you can make a mess and have a lot of napkins handy!
Enjoy!
new zealand roll
6 sheets of nori
3.5 cups sumeshi
1 medium avocado, sliced into sticks
1 cup imitation crab
¼ cup mayonnaise (to taste)
1 small kiwi fruit
sesame seeds
Cook sushi rice.
Mix imitation crab and mayonnaise, separating crab pieces
and mashing into smaller pieces.
Peel the skin off of the kiwi fruit, and slice into thin pieces.
Spread the rice on the nori as usual.
Flip the nori over so the rice is on the bottom and the nori
is on the top. Place the imitation crab mix and avocado on
the bottom edge of the nori.
Roll tightly, making sure the rice doesn’t stick to the rolling
mat. Once the sushi is rolled (with the rice on the outside),
place the slices of kiwi fruit on the top of the sushi.
Using the rolling mat, press the kiwi fruit into the inside-out
California roll, so it doesn’t fall off of the roll.
Carefully slice into six or eight slices.
Garnish with sesame seeds, and serve with wasabi, shoyu,
and ginger (if desired). Enjoy!
salmon asparagus roll
6 sheets nori
3 cups sumeshi
6 stalks asparagus
4 oz smoked salmon
mayonnaise
Cook sushi rice.
Microwave the asparagus for about 1 minute.
Roll the sushi. For your fillings, use a stalk of asparagus,
some smoked salmon, and a line of mayonnaise.
Serve and enjoy!
boston roll
6 sheets nori
3 cups sumeshi
1 small avocado
1 small cucumber
36 small shrimp, with the tails cut off
1 cup tobiko (tiny orange flying fish eggs)
Cook sushi rice.
Slice the avocado and cucumber into long, thin slices.
Roll the sushi inside-out, using avocado, cucumber,
and shrimp as your fillings.
Before cutting the sushi into pieces, spoon the masago
over the sushi roll to coat (you can use more or less
masago depending on your preference). Now cut the
sushi into 6 or 8 pieces.
Serve with shoyu, wasabi, and ginger if desired.
bacon-wrapped asparagus roll
6 sheets nori
3 cups sumeshi
12 stalks asparagus
12 slices of bacon
Cook sushi rice.
Wash the asparagus. Cut off the bottom inch of the asparagus,
and cut the remaining stalk into 3 inch pieces (you should get
about two of these pieces from each stalk).
Cut each slice of bacon in half. Roll each piece of asparagus
in a slice of bacon.
Put the bacon-wrapped asparagus in a frying pan over
medium-high heat, and cook on all sides so the bacon
is crispy.
Roll the sushi. For your fillings, use 3 or 4 of the
bacon-wrapped asparagus.
Serve and enjoy!
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