NIGIRI SUSHI RECIPE

This three-ingredient sushi recipe is different than a sushi roll because it is not rolled at all. Rather, rice balls are gently stuffed with bite-sized pieces of wasabi and fish, which are then dipped into soy sauce for a quick ad satisfying meal. Try this !!

Ingredients:

4 ounces raw fish of choice (such as salmon or tuna)

1 tablespoon wasabi paste, to taste

1 cup cooked sushi rice

¼ cup soy sauce, for serving

Directions:

1. Lay the fish on a plate and spread the wasabi paste along the middle of the fillet. Slice the fish into bite-sized pieces., about ¼-inch to ½-inch thick. 

2. Moisten hands with cold water and place a small ball, about 2 tablespoons, of sushi rice in your palm.

3. Firmly press one or two pieces of fish, depending on the size, onto the rice. Use your hands to shape it into an oblong log. 

4. Serve with soy sauce for dipping. And Enjoy your Nigiri Sushi.. Yummmm :)

SHRIMP SUSHI RECIPE

Not all sushi recipes use raw seafood, and this dish calls for cooked shrimp. This is a great beginner sushi for kids and those not interested in eating raw fish.

Ingredients:

• 10 large uncooked shrimp
• 1 cup cold water
• 2 tablespoons vinegar
• 2 cups cooked sushi rice
• 1 to2 tablespoons wasabi paste, to taste
• Soy sauce, for dipping

Directions:

1. Bring a large pot of salted water to a boil. Skewer the shrimp from head to tail with toothpicks. 

2. Add skewered shrimp to boiling water and cook 3 minutes; transfer to bowl of ice water to stop cooking.

3. When cooled, remove the shell and skewers from shrimp. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein. 

4. Moisten your hands with a mixture of cold water and vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2-inches long with rounded edges and sides.

5. Scoop up a tiny amount, about ¼ teaspoon, of wasabi paste with the tip of your finger and spread it on the inside of the shrimp.

6. Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.

7. Serve with soy sauce for dipping. ENJOY!

INSIDE-OUT SALMON SUSHI

Ingredients List:

• 2 cups cooked sushi rice
• 4 nori seaweed sheets
• 1 pound fresh raw salmon, cut into ½-inch strips
• ½ cup fish roe
• 1 avocado, peeled, pitted, and thinly sliced
• 3 tablespoons toasted sesame seeds
• Wasabi paste, to taste
• Soy sauce, for serving
• Pickled ginger, for serving

How to cook :


1. Lay the nori sheets out on a sheet of plastic wrap. Spread the sushi rice evenly over the ½ of the surface of the sheets of seaweed, pressing down to adhere well. Flip the nori over so that the rice faces the plastic wrap.


2. At the end of nori where there is no rice, place the salmon, roe, and avocado, being careful not to overfill the roll. Roll the sushi up from the non-rice end of the nori and continue rolling tightly, using the plastic wrap to help shape the sushi as you roll.


3. Remove the plastic wrap from the roll. Slice each roll into 8 pieces and garnish with sesame seeds. Serve with wasabi, soy sauce, and ginger. Enjoy !!