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 :)

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!

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 !!