FRUIT SUSHI RECIPE

Ingredients List:

• 1 1/4 cups water
• 1 cup uncooked sushi rice or short-grain rice
• 1/4 cup sugar
• 1/4 cup light coconut milk
• ¼ teaspoon salt
• 10 orange slices
• 20 fresh strawberries

Fruit Sushi Directions:

1. Place water and rice in a medium saucepan. Bring to a boil over high heat; reduce and simmer until liquid is almost absorbed, about 15 minutes. Remove from heat and let stand 10 minutes.

2. Place rice, coconut milk, and salt in a large mixing bowl. Mix until thoroughly combined, cover, and let rest 15 minutes.

3. Dampen hands with cold water and divide rice into 20 equal portions, shaping each into a rounded ball. Press each ball into an oblong oval and place on a lined baking sheet.

4. Top with orange slices and berries and chill until service. Experiment this sushi with whatever fruits you have on hand at the time, the kids will love these! Try this :)

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 :)

NORI CRAB ROLLS RECIPE

Technically not a sushi, these rolls are made without any rice. Rather, tender crabmeat is mixed with seasoned cream cheese to make a rich, luscious filling for nori seaweed sheets. A slightly sweet, slightly extravagant roll to serve alongside a traditional sushi.

Ingredients:

• 4 nori seaweed sheets 
• 8 ounces cooked crabmeat
• 8 ounces softened cream cheese
• ¾ teaspoon Worcestershire sauce
• ¼ teaspoon garlic salt

Directions:

• Place the nori sheets on 4 serving plates.
• In a large bowl, mix together the crabmeat, cream cheese, Worcestershire sauce and garlic salt. 
• Place a small amount of the crab mixture on each nori sheet seaweed; roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

PHILADELPHIA SUSHI ROLL RECIPE

This sushi recipe is suggestive of school lunch. It's a simple, no-frills recipe using cream cheese, smoked salmon, and rice. The smokiness of the salmon is similar to bacon, and combined with the sweet, comforting quality of cream cheese, this dish is perfect for those that swear they wouldn't like sushi. Try this :)


Ingredients:


8-ounce block cold cream cheese, cut into long, thin sticks
1 cup cooked sushi rice
4 ounces smoked salmon, thinly sliced
2 nori seaweed sheets
2 green onions


Directions:


Place one sheet of nori seaweed on a bamboo rolling mat - make sure the shiny side is facing down. Cover the seaweed with prepared sushi rice (don't stuff too much on) - leave an inch of the seaweed bare at the top.
Place ingredients length-ways in the centre of the rice.
Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

SALMON AND SEAWEED SUSHI ROLL RECIPE

A simple rolled sushi, this recipe features raw salmon as its filling, marinated gently in a sweet soy sauce. If pickled radish is unavailable, you may substitute pickled ginger or a thin slice of cucumber instead.

Ingredients:

• 6 ounces raw fresh salmon, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon wasabi paste
• 6 nori seaweed sheets
• ½ cup cooked sushi rice
• 1 (6-inch) pickled radish, thinly sliced
• Pickled ginger, for serving
• Soy sauce, for serving

Directions:

1. Place salmon in large bowl with soy sauce and sugar. Let rest in marinade 5 minutes. Drain salmon and coat with wasabi paste.

2. Place seaweed sheets on large plates and place 1 to 2 tablespoons of rice on each sheet. Place one strip of salmon and one strip radish in the center; roll to form sushi.

3. Slice and serve with pickled ginger and extra soy sauce

4. Serve and enjoy your sushi :)

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!

SUSHI RICE RECIPE

When making authentic sushi, it is important to first create authentic sushi rice it is, after all, the base flavor and texture of the rolls you create. While it may seem difficult to make this recipe for the first time, it is well worth perfecting. It adds sweet, tangy flavor to sushi rolls, and the sticky texture is necessary to hold the rolls together. Use this rice whenever cooked sushi rice is called for.

Ingredients :

• 3 cups uncooked sushi or sticky rice
• 3 cups water
• ½ cup rice vinegar
• ½ cup sugar
• 1 teaspoon salt

Directions:

1. Wash the rice and rinse thoroughly.

2. Place rice and water in a rice cooker and set until cooked. Alternately, place rice and water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes.

3. Meanwhile, mix together the rice vinegar, sugar and salt in a small saucepan; cook over medium heat until sugar has dissolved. Allow to cool.

4. Put the cooked rice into a large mixing bowl; pour the vinegar sauce over the hot rice and mix. Allow to cool slightly before using in sushi recipes. Try This at home :)

VEGETARIAN SUSHI RECIPE

Not all sushi rolls must have seafood inside; many do not, in fact. This recipe uses cooked sweet potatoes, which impart a sweet, creamy quality, and raw cucumbers, which give a contracting crispness to the rolls. Use white or black sesame seeds for an elegant finishing touch.

Ingredients List:

• ½ cup rice vinegar
• 2 tablespoons sesame oil
• 4 nori seaweed sheets
• 2 cups cooked short-grain rice
• 1 cup cucumber strips
• 1 cup cooked sweet potatoes
• 2 tablespoons toasted sesame seeds

Directions:

• In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain.
• With a blender, whip the sweet potatoes until they are smooth and creamy.
• Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Place a sheet of non on top of rice, then spread ¼ cup of blended sweet potatoes on nori and sprinkle with sesame seeds.
• Place ¼ cup cucumber strips in the middle.
• Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll). 
• Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold it's so yummy. ENJOY your vegetarian sushi :)

FRESH TUNA SUSHI

Ingredients List:


8 ounces raw fresh tuna fillet
2 cups cooked sushi rice
1 to 2 tablespoons wasabi paste, to taste




Fresh Tuna Sushi Directions:


1. Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.
2. Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger. Using your hands, take the rice and form a rectangular shape to match the tuna slices.
3. Spread ¼ to ½ teaspoon of wasabi paste onto the slice of tuna. Place the rice block on top, and press gently to shape the sushi. Repeat with remaining ingredients to make several sushi pieces.
4. Serve as desired and enjoy your fresh tuna sushi.

TRADITIONAL SUSHI RECIPE

Using several types of seafood from the ocean, this sushi roll speaks to Japanese tradition. Coupled with crispy asparagus and earthy shiitake mushrooms, the flavors of this recipe are reminiscent of springtime.

Ingredients :

• 4 nori seaweed sheets
• 2 cups cooked sushi rice
• 1 to 2 tablespoons wasabi paste, to taste
• 4 ounces cooked octopus
• 4 ounces cooked prawns
• 4 ounces raw fresh tuna, thinly sliced
• 4 ounces raw fresh salmon, thinly sliced
• 1 tablespoon salmon caviar
• 4 asparagus spears, blanched and sliced
• Shiitake mushrooms, blanched and sliced

Directions:

• Place each nori sheet on a serving plate. Spread ½ cup of the rice onto each nori sheet and distribute evenly over the surface, pressing with fingers to adhere. 
• Spread 1 to 2 teaspoons wasabi paste along the middle of each nori roll, to taste. Arrange the octopus, prawns, tuna, salmon evenly over the rice among each nori sheet. Top with asparagus spears and mushrooms. 
• Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

CRAYFISH SUSHI RECIPE

Ingredients List:

• 2 cups boiled potatoes
• 1 tablespoon mustard oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon prepared mustard
• ½ teaspoon salt
• ½ teaspoon wasabi paste
• ½ cup crayfish tails

Crayfish Sushi Directions:


1. Place boiled potatoes in a large bowl and mash with a fork. Add mustard oil, vinegar, mustard, salt, and wasabi paste. Mix until combined. Set aside to cool.
2. Using hands, roll cooled potato mixture into bite-sized logs about 2-inches long. Top each log with a crayfish tail and serve your Crayfish Sushi
3. Serve your Suhi and 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 !!

CLASSIC INARI SUSHI RECIPE

Ingredients List:

• 2 cups cooked sushi rice
• 3 tablespoons sesame seeds
• 1 cup fish stock (dashi), may substitute chicken stock
• ¼ cup soy sauce, plus extra for serving
• 3 tablespoons rice wine
• 3 tablespoons sugar
• ½ teaspoon salt, or to taste
• 4 deep-fried tofu cakes (abubrage) , cut in half

Directions:
1. Mix sesame seeds into sushi rice in a large bowl. Set aside.
2. Place stock, soy sauce, rice wine, sugar, and salt in a medium saucepan. Bring to a boil over high heat and add tofu cakes. Reduce to a simmer and cook, covered, until liquid is almost absorbed completely. Remove tofu and cool slightly.
3. Open cooked tofu pouches with hands and stuff each with a small amount of reserved rice. Top with extra sesame seeds if desired. Serve your classic inari sushi with soy sauce. ENJOY YOUR SUSHI!

CALIFORNIA ROLL RECIPE

Ingredients List:

• 1 cup sushi rice
• 8 nori seaweed sheets
• 2 tablespoons sesame seeds
• ½ cup imitation crabmeat, finely chopped
• 3 tablespoons mayonnaise
• 1 avocado, peeled, thinly sliced lengthwise
• ½ cucumber, peeled, cut into long, thin matchsticks

Directions:


1. Lay the nori sheets out on a flat rolling surface. Spread the sushi rice evenly over the sheets or seaweed, and sprinkle the sesame seeds over the surface.
2. Place the crabmeat and mayonnaise in a small bowl and mix until well combined.
3. Spread the crabmeat mixture evenly down the center of each nori roll, and top with avocado and cucumber slices.
4. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediatel.. Enjoy!