8 Homemade Sushi Dishes
SUSHI At Home
Table of Contents SUSHI RICE
3
CALIFORNIA ROLL
4
VOLCANO ROLL
7
DRAGON ROLL
8
SMOKY ROASTED PORTOBELLO SUSHI ROLLS
11
SPICY TUNA ROLL
12
SALMON NIGIRI
15
UNAGI NIGIRI
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How to Cook Perfect Sushi Rice? 1
water runs clear. Drain well. If you have a
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rice maker, follow rice maker instructions
another 6 min. Remove from the heat and
(add 2 cups rice and 2 1/2 cups water) and
let stand 15 min covered. This is the basic
cook on the white rice setting then skip to
white rice eaten with japanese meals.
step #4.
4
2
Wash the rice with cold water until the
For the stove top method: Put drained
Transfer the hot rice to a large bowl
and break it up to get rid of all the hot
rice in a heavy sauce-pan and add 2 cups
clumps.
cold water. Cover tightly and set the pan boils, reduce heat to medium and let cook
5
covered until all the water is absorbed (7-8
your sushi vinegar
over high heat and bring to a boil. Once it
min). Do not remove the cover to check, but listen for the bubbling to stop.
2
Once you hear a faint hissing sound,
reduce the heat to very low and cook
Let the rice cool down a little. It
should still be very warm when you stir in
SUSHI RICE 3
4
CALIFORNIA ROLL
Ingredients -2 1/2 cups cold water
4
-5 Tbsp Sushi Vinegar
wet finger tips to spread the rice evenly
-Rice vinegar
over the entire surface of the nori.
-2 Tbsp sugar -1/2 lb Imitation crab meat
5
-1 Avocado, ripe but still firm
fillings across the center of your nori
-1/2 medium cucumber, peeled and sliced
lengthwise.
into long julienne strips -Toasted sesame seeds
6
-A sushi rolling mat + Plastic wrap to cover
to make a tight roll. If its not tight enough,
the mat
it will be difficult to cut. Once the roll is
-2 cups Japanese short or medium grain rice
-2 tsp salt (I used sea salt)
-Toasted Nori Seaweed
Spread a generous handful of sushi
rice onto the 1/2 sheet of nori. Use your
Flip the rice covered piece of nori
over so the rice is facing down. Place your
Start rolling using your matt to firmly
keep the roll in place. Apply some pressure
complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so
Instructions 1
you can turn it easily.
wrap before using it (this makes it re-useable
stick as much. Cut the roll in half, then line
and you don’t even have to wash it).
the two halves up and slice into even 1-inch
2 3
rings. I have found that it slices easier when
Wrap your sushi rolling mat in plastic
Fold the pieces of nori in half to split
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Run your sharp knife through a damp
paper towel before slicing so the rice won’t
you slice quickly.
them. Toast your sesame seeds over medium
heat, stirring constantly until golden. Slice up your veggies and crab meat.
5
Instructions 1 Pre-heat your oven or toaster oven to 350 degrees F.
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While your seafood bakes, line a
bamboo mat with plastic wrap and top with a sheet of nori.
2 Cook your rice via stove top, microwave, and sugar then fluff with a fork and allow
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to cool.
chop the ends off the green onion.
3 While the rice is cooking, I like to start
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or rice cooker and season with vinegar, salt,
on the spicy volcano topping.
Slice cucumber into thin strips, roll
the cream cheese into two thin strips, and
Using a spoon or other utensil,
spread rice thinly on the seaweed sheet and then place your cucumber, cream cheese,
4 Chop your raw shrimp, scallops, or salmon
and green onion in three compact rows at
(or combination of the three!) into small
the end of the seaweed square, atop the rice.
pieces and toss in volcano sauce.
Since this will make two rolls split your
Pour the mixture onto a medium-large
toppings and do the same for each. First
square of aluminum foil and roll up the
time rolling sushi?
edges a bit to prevent spillage.
6 Oven times may vary a tad but it won't
10 11
take super long. Since shrimp takes a bit
can add a bit more sauce on top of the
longer to cook, I suggest sauteeing it on the
seafood and switch the oven to broil for a
stovetop until it's almost fully cooked and
minute or two. This can be done without
then finishing it off in the oven with the
the extra spoonful of sauce if needed; it's
sauce. Total time-saver!
super flexible. Pour the volcano topping
5 Bake for approximatley 15 minutes or until the seafood is opaque and fully cooked.
Roll, slice, and sprinkle with
sesame seeds! By now your fiery orange volcano
topping should be ready. If you'd like, you
over your cucumber roll and top with an additional stalk or two of chopped green onion.
6
Ingredients
VOLCANO ROLL
-1 heaping cup of cooked sushi rice -2 sheets of nori -4-6 green onion stalks -1/4 of an english cucumber or about 1/3 of a regular cucumber, peeled + sliced -2 tablespoons of cream cheese (optional) -1 tablespoon of toasted sesame seeds (optional) -A sprinkle of salt + sugar and a splash of vinegar (rice or white) to season the rice -8 jumbo shrimp (raw, defrosted, and cleaned/deveined) or 4 ounces of raw salmon or 4 ounces of raw bay or sea scallops -2/3 cup of fresh or store bought mayo -2 tablespoons sriracha chili sauce -Whisk together and adjust spice/ heat as needed -A bamboo mat to roll the sushi -Plastic wrap to protect the mat from sticky -Aluminum foil for the seafood
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DRAGON ROLL
Ingredients 1 Japanese cucumber 2 avocados ½ lemon (optional) 2 nori sheets, cut in half crosswise About 2 cups prepared sushi rice (each roll needs ½ cup sushi rice) 8 precooked shrimp tempura (See the recipe here) ⅛ cup (20 oz) Tobiko Grilled unagi (eel) (optional) For toppings Spicy Mayo (recipe here) Unagi Sauce (recipe here) Black sesame seeds Vinegar water for dipping hands (Tezu) ¼ cup water 2 tsp. rice vinegar Equipment you will need Bamboo sushi mat Plastic wrap Sharp knife
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Instructions 1
Remove the seeds and then cut in half
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lengthwise.
with bamboo mat until the bottom end
2
reaches the nori sheet. Lift the bamboo mat
Cut cucumber lengthwise into quarter.
Cut the avocado in half lengthwise
around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.
3 4
From the bottom end, start rolling
nori sheet over the filling tightly and firmly
and roll over.
8 9 10
Place the bamboo mat over the roll
and tightly squeeze the roll. Using the side of knife, place the
avocado on top of the roll. Remove the skin and slice the
avocado widthwise.
Place plastic wrap over the roll and
then put bamboo mat over. Tightly squeeze Gently press the avocado slices with
the roll until the avocado slices wrap around
your fingers and then keep ďź? pressing
the sushi. Be gentle so you won’t break the
gently and evenly with the side of knife
avocado slices.
until the length of avocado is about the the sushi roll right away, I recommend
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squeezing lemon over the avocado to
If the roll got messy while cutting, tightly
prevent from changing color.
squeeze the sushi roll again with the
5
bamboo mat. Remove the plastic wrap on
length of sushi roll. If you don't serve
Wrap the bamboo mat with plastic
Clean knife with wet towel after each cut.
top of the sushi and transfer to a serving
wrap and place half of the nori sheet, shiny
plate.
side down. Dip your hands in tezu (vinegar
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water) and spread ½ cup sushi rice over the nori sheet.
6
Cut the roll into 8 pieces with knife.
Put tobiko on each piece of sushi
and drizzle spicy mayo and sprinkle black sesame seeds on top. If you like, put some
Turn it over and put the shrimp
tempura, cucumber strips, and tobiko at the
unagi sauce on the plate so you can dip the sushi.
bottom end of the nori sheet.
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Instructions 1
sheet with parchment paper. Lightly
5
spray both the top and the bottom of each
of the nori sheet farthest from you.
portobello mushroom cap and place them
6
Preheat the oven to 400. Line a baking
on the baking sheet, underside up.
2
Spread rice out on top of the nori,
leaving about 1/2 an inch clear at the end
If you want to roll the sushi with
the rice on the inside, leave it as is. If you Drizzle 1 teaspoon of Bragg's Liquid
want the rice on the outside, follow these
Aminos over each mushroom. Drizzle
instructions:
1/2 a teaspoon of liquid smoke over each fully preheated. Place them in the oven and
7
roast for 10 minutes. Remove and let rest
carefully, flip the nori sheet over and lay
for about 10 minutes. After they've rested,
the rice side down on top of the plastic
slice the portobellos, on th ebias, into about
wrapped bamboo mat.
6-6 slices each.
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mushroom. Let them sit until the oven is
3
In a large bowl, mix together the
If you'd like, you can sprinkle
sesame seeds on top of the rice. Then, very
In the middle of the nori sheet, lay
down a strip of portobello slices, heart of
cooked rice with the brown rice vinegar,
palm matchsticks and green onion halves.
miring and salt. Or you can skip this step,
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if you'd like.
4
Using the bamboo mat, roll the end
of the nori closest to you over the filling Wrap a bamboo rolling mat in plastic
ingredients. Continue rolling the mat until
wrap. Layout one sheet of nori, smooth side
the roll is fully closed. Form the mat around
up, on top of the plastic wrapped rolling
the roll and gently form the roll. Unwrap
mat. The nori should be laying lengthwise
and lay the roll on a cutting board. Wet
from left to right (the distance from front to
a very sharp knife and use it to slice the
back should be the shorter distance of the
roll in half, then slice each of those halves
rectangle).
in to 3-4 small slices. Repeat with the remaining ingredients, making four rolls. Serve immediately with some soy sauce and Enjoy!
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SMOKY ROASTED PORTOBELLO SUSHI ROLLS Ingredients -2 medium-large portobello mushrooms
-2 heart of palm stalks, sliced into
-Olive oil spray
matchsticks
-2 teaspoons Bragg's Liquid -Aminos (or
-4-5 green onions, trimmed
tamari/soy sauce)
-1 tablespoon brown rice vinegar
-1 teaspoon liquid smoke
-1 teaspoon mirin
salt and pepper to taste
-1/2 teaspoon salt
-2 cups cooked brown rice
-2 nori sheets, broke/cut in half -A sushi rolling mat
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SPICY TUNA ROLL 12
Ingredients -4 oz. (113 g) sashimi-grade tuna
4
-3 tsp. Sriracha sauce
of nori sheet at the bottom end of the
-2 tsp. chopped green onion/scallion
bamboo mat. Place half of the tuna mixture
-½ tsp. sesame oil
at the bottom end of the nori sheet.
-1 sheet nori, cut in half crosswise -Spicy mayo for garnish (optional)
5
-Bamboo mat, covered with plastic wrap
your fingers, roll into a tight cylinder. Lift
-Tezu (vinegared hand-dipping water):
the edge of the bamboo mat and continue
¼ cup water + 2 tsp. rice vinegar
to roll it forward while keeping gentle
-1½ cups prepared sushi rice
-2 Tbsp. white roasted sesame seeds
Turn the sheet of nori over so that
the rice side is facing down. Line the edge
Grab teh bottom edge of the bamboo
mat while keeping the fillings sin place with
pressure on the mat.
Instructions 1 2
Cut the tuna into ¼" (0.5 cm) cubes
(or you can mince the tuna).
In a medium bowl, combine the
tuna, Sriracha sauce, 1 tsp. green onion and sesame oil.
3
6
With a very sharp knife, cut the roll
in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)
7
Put a dollop of spicy mayo on top of
each sushi and garnish with the remaining green onion.
Lay a sheet of nori, shiny side
down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
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Ingredients -5 1/3 tablespoons sushi vinegar,
2
or 5 1/3 tablespoons rice vinegar, 5
together so it can be picked up with
tablespoons sugar and 3 tablespoons
chopsticks. Plus, sushi rice is seasoned
-Salt
with vinegar (the "su" in "sushi" actually
-1 (4 to 6 ounce) piece sushi-grade tuna
means vinegar), sugar, and salt.
-3 1/3 cup short-grain sushi rice, rinsed
or salmon
Instructions 1
Get the freshest, safest salmon
Make sushi rice. You cannot just
use any rice; the rice needs to stick
3
Slice salmon into pieces. The
pieces should be approximately 5cm (2") long, 3cm (1") wide, and 1/2 or 1 cm (less than 1/2") thick. If the fillet isn't thick enough to get the width you're
you can find. Since salmon spend part
looking for, slice diagonally. A very
of their lives in freshwater, they often
sharp knife is recommended here.
carry tapeworms. For the larvae to be at minus-31 °F (-35 °C) or colder for 15
4
hours. Make sure that the salmon you
a small amount of rice (about 3/4 the
are buying has been frozen properly and
size of your palm). Roll and squeeze it
recently. Tell the person from whom you
together until it rolls into a firm "log"
are buying the fish that you intend to eat
sized rectangle.
it raw. If there is a Japanese market in on the same day you are preparing the
5
nigiri.
is optional, but it helps the salmon stick
killed, the fish must be cooked or frozen
your area, try going there. Buy the fish
Dip your fingers into water and
scoop up a little amount of rice. Take
Smear a pea-sized dab of wasabi
on one side of the fish slice. The wasabi to the rice, and adds a touch of extra flavor. Place the fish on the rice "log", with the wasabi side on the rice.
6
Gently shape the rice and salmon
together.
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SALMON NIGIRI
15
UNAGI NIGIRI
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Ingredients -1 sheet of nori seaweed cut into 1/2 inch
3
(12.7 mm) by about 4 inch (101.6 mm)
into an oblong shape. Then place the
strips.
unagi on top of the rice, then position
-3 Cups (about 24 oz.) Sushi seasoned
a strip of nori across the centre of the
cooked rice. Use the rest for rolls and other
fish. Pick the parcel up by pinching
sushi.
either side, then seal the two ends of the
-1 teaspoon of Kabayaki or teriyaki sauce
nori together.
-Fillet of unagi, cut into small slice pieces
-Sesame seeds
Form the sushi.
Pick up a little of the rice and form it
4
Brush the nigiri lightly with
kabayaki sauce. If you don't have it, local
Instructions 1
Microwave the unagi for about
teriyaki sauce will also work.
5
Finish your sushi by sprinkling
sesame seeds on the top.
a minute. Unlike other fish, unagi is served warm instead of cold.
2
Moisten your hands with water.
Lightly dip your fingers in a bowl of water. This moisture helps the rice from sticking to you.
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