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  • Rock Rousseau

10 Epic Sushi Recipes

Updated: May 24, 2020



A lot of people love eating sushi because it’s such a unique, healthy blend of fish and veggies that tastes really good. Whether you choose to use raw or cooked fish or seafood, sushi is a very versatile food that can be customized to you if you make it at home. Some like to eat with chopsticks or like me: with their fingers! something that adults rarely are encouraged to do.

Another reason people have fun eating sushi is that it’s often a social event. Unlike in Japan, people in the U.S. often reserve sushi for special occasions—lunch with someone or a large gathering for a party. Mostly because going for sushi feels like a special treat due to the cost; although making sushi at home can be very cheap. People who don’t get to go out for sushi very often are sure to feel happy when they get to have it. That’s why if you are a sushi lover, have a sushi night at least once a month and prepare one or more of these epic recipes for your friends and family.



  • 4 Nori seaweed sheets

  • 1 cup uncooked sushi rice (I recommend Nishiki Sushi Rice)

  • 2 cups water

  • 1/4 cup preferred seasoned Rice Vinegar

  • 1 TBSN granulated sugar or alternative sweetener

  • 1 teaspoon Sea salt

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Medium mixing bowl, mixing spoon, measuring spoons, measuring cups, Makisu bamboo mat (or you can use a thick hand towel as well), plastic wrap, Long and sharp knife, Cutting board, bowl of water Prep: 60 minutes prep Ready: 60 minutes Serves: 4 rolls Purchasing Ingredients You can find many of these ingredients at your local Asian food market or if your grocery store has an international food aisle. Some markets even arrange them next to the store-made sushi for convenient pick up. Rice: Use polished (white) short-grain Japanese rice (japonica) or medium-grain California rice. These types of rice are often labeled as sushi rice or Calrose rice. I recommend Nishiki Sushi Rice. Brown rice and Quinoa works excellent too! Seawood: More commonly known as Nori. Use a thick Nori instead of a thin sheet which would be more flimsy. Make sure you get seaweed specific for sushi-making, which it should state on the package. Fish: Buy sushi grade fish or other seafood if you intend to eat anything raw. Only use raw fish if the seller or packaging specifically states it meant to be consumed raw, and make sure it’s kept cool right until processing and consumption. Fish fillets should be frozen for at least one day prior to making sushi in order to kill any parasites. You don’t need a lot of fish to make a couple rolls; approximately 75 grams of fish per roll. For the best flavor and texture in oily, purchase strong-smelling fresh fish, such as salmon, tuna, crab meat, shrimp, and mackerel. Otherwise you risk illness from parasites and bacterial contamination. And handle your food carefully, being particularly careful to keep your raw ingredients well chilled when not in use. Avoid cross contamination! Never let your raw ingredients touch anything other than your utensils and the food you intend to eat it with.

Veggies. Purchase ripe vegetables, including Hass avocados When purchasing ingredients, plan to purchase enough ingredients to make the preferred amount of rolls. The average person consumes about 2 rolls per sitting.



Step 1: Boil the Rice

1. Pour water into a large saucepan with a tight-fitting lid. For every cup of rice, use 2 cups of water. Bring to a boil then mix 1 teaspoon salt into the water. 2. Pour rice into the boiling water. Stir just enough to separate the rice Use a wooden spoon to separate any clumps. TIP: Don’t over-stir: That can cause the rice to become sticky. 3. Cover the pot and simmer. Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 20 minutes. TIP: Cooking the rice is the only time-consuming part of the entire process. While it cooks, save time by prepping your fish, veggies, and sauces! 4. Remove from heat and let the rice sit, covered for 10 minutes to ensure that the rice is fully cooked. Rice should be tender and all water should be absorbed. TIP: Take a taste test to ensure that your rice is perfectly fluffy. Step 2: Season the Rice 1. In a measuring cup, add 1/4 cup of vinegar:

  • Seasoned rice vinegar: Pour in measuring cup. No additional salt or sugar is required.

  • Unseasoned white vinegar: Add 1/4 cup of vinegar, two teaspoons sugar, and 1/2 teaspoon of salt in a small saucepan. Cook over medium heat until the sugar dissolves. Remove from heat and cool in measuring cup.

TIP: Add seasoning once rice has cooled to room temperature. Use 1/4 cup of vinegar per cup of rice. 2. Mix vinegar, salt, and sugar into the pot of cooked rice. The rice will seem very wet, but continue to fold in the seasoning as the rice will dry as it cools. TIP: Don’t overwork the rice when seasoning; Sushi rice needs air to stay fluffy. Use a cutting and folding motion as to avoid crushing the rice and making a paste. You want to keep the grains as intact as possible. 3. Fluff rice with a fork, and taste. Add more salt and sugar if preferred. 4. Add seasoned rice to a bowl and cover with a damp hand towel. Refrigerate for at least 30 minutes so rice is cool enough to handle. TIP: Rice can be made hours before making sushi as long as the damp towel covers the top of the rice to maintain its moisture level. Once the rice is cooled, it will be ready to roll!

Step 3: Prepare the Fillings 1. While the rice is cooking, prepare the fillings that you wish to use.

Fish: Rub fish fillet with fine sea salt and refrigerate for 30 minutes; rinse the fish well and pat dry. Slice across the grain into strips about 4 inches long and 1/4 inch thick.

Veggies: Remove seeds (if any) and slice vertically into matchstick shapes and set aside. Cream cheese: Slice cheese into strips about 4 inches long and 1/4 inch thick.

Avocados: Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef's knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices.


Once you have prepared your sticky rice, laid out your Nori (if using Nori), and fillings, follow one of the epic recipe variations below:


CALIFORNIA ROLL

This roll has been the “bread and butter” to most sushi bars. This roll is what most people start off with, if they have never tried sushi before- because it doesn’t contain raw fish. This roll is great for introducing your friends and family to the wonderful world of sushi. Most sushi bars n the United States will have one of these on their menu and the recipes are usually pretty similar. In addition to the rice, you will need these fillings and sauces: •Cucumber •Avocado •Mayonnaise •Imitation crab meat •Sesame seeds (black and/or white) Make the crab salad: 1. Take the imitation crab meat and shred it with your hands.

2. Place the shredded crab into a mixing bowl and add mayonnaise to taste.

3. Mix the mayo and crab until you get a uniform consistency. Making the Cali Roll The Cali Roll is typically made without Nori. You can lay out a sheet of plastic wrap to help secure the ingredients during rolling:

1. Place about a quarter-wide line (approximately 2cm) across the length of the roll.

2 .Place 2-3 pieces of avocado on the side of the crab salad closest to you.

TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.

3 .Place 2-3 pieces of cucumber on the side furthest away from you.

4. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi. TIP: If you place your softer vegetables (like avocado) on the side closest to you, it will make the rolling process a lot easier! ________________________________________


FLORIDA ROLL

The Florida Roll s a contemporary, American sushi recipe that is great for people that have just started learning how to roll their own sushi. The ingredients are simple, but the flavor is fantastic! In addition to the rice, you will need these fillings and sauces:

•Pink shrimp •Cucumber •Avocado •Roasted sesame seeds (optional) The Cali. Roll is made with or without Nori; this is up to you:

1. Place about a quarter-wide line (approximately 2cm) across the length of the Nori.

2 .Place 2-3 pieces of avocado on the side of the crab salad closest to you.

TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.

3. Place 2-3 pieces of cucumber on the side furthest away from you.

4. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.

TIP: Iif you place your softer vegetables (like avocado) on the side closest to you, it will make the rolling process a lot easier!


NEW YORK CRUNCH ROLL

The New York Roll is perfect for making at home because you can find the ingredients in almost any local market. Most people are open to eating cooked shrimp, so this makes it a great roll for beginning sushi lovers!

In addition to the rice, you will need these fillings and sauces:

  • 1 Cucumber

  • 1 Avocado

  • 6 oz. White Shrimp (keep shells on)

  • Panko breadcrumbs

  • Spicy mayo

  • Chopped scallions

  • Sesame seeds

Skewer the Shrimp 1. Skewer the shrimp with the shells still on; this will ensure your boiled shrimp cooks straight and doesn't curl up. TIP: Cooking shrimp with the shell on will increase the flavor of your shrimp, especially if you add seasoning. Soak your bamboo skewers in some room temperature water for a couple of minutes. This helps prevent the shrimp from sticking to the skewers during the cooking process. 2. Using your thumb and fingers, straighten out a shrimp with one hand while inserting the skewer with the other – make sure to skewer from head to tail. 3. Repeat the previous steps until you have skewered the amount of shrimp that you want to roll with. It takes 2-3 shrimp, depending on their size, to make one New York Roll. 4. While the water comes to a boil, make an ice bath by filling a mixing bowl with ice and cold water. Set the bowl aside for now. 5. After your water has come to bowl, add your skewered shrimp for 2-3 minutes to cook. 6. Pull the shrimp out and immediately place them into the ice bath. The ice bath will stop the cooking process and prevent the shrimp from becoming overcooked and rubbery. 7. As soon as the shrimp become cool to the touch, start removing the skewers. Grab a shrimp with one hand and slowly twist and pull the skewer with the other. 8. Peel and devein the shrimp. If you purchased shrimp that have already been peeled and deveined, you can skip this step:

•Start peeling at the belly (or legs) of the shrimp and work your way to the top. For this tutorial its okay to remove the entire shell.

•Using a small, sharp knife, make a very shallow incision along the length of the shrimp’s back. Peel away the two sides and look for a dark vein; this is essentially shrimp poop and needs to be removed for obvious reasons. You can simply wipe it away with your finger or rinse it off with water.

Making the New York Crunch Roll

1. Apply a small amount of seasoned sushi rice to your half-sheet of nori. Feel free to sprinkle some roasted sesame seeds onto the rice as well. 2. Flip the rice mat over and apply 2-3 shrimp (depending on size) along the center of the Nori. 3. Add a few pieces of cucumber and avocado. Place avocado slices on the side closest to you. It make the rolling process easier when the soft ingredients are rolled up first.

TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.

4. Roll it all up using your thumbs underneath the makisu and your fingers on the far side of the ingredients and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.

5. Top the roll with a tablespoon of panko breadcrumbs.

6. Drizzle spicy mayo on top and one of the sliced scallions.

7. Enjoy it with some ginger, and/or wasabi.

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FUTOMAKI ROLL

Futomaki is considered to be traditional as it uses Tamago (sweet Japanese omelette) and Gobo (pickled burdock root). It is also rolled in a more traditional manner by having the Nori on the outside. While its preferred to use Gobo for it’s distinctive pickled flavor. In addition to the rice, you will need these fillings and sauces:

•10-12 pieces of Asparagus •1 Avocado •1 Cucumber (or zucchini for those who are not cucumber fans. like myself) • 1 block of Tamago •6 pieces of Gobo (pickled burdock root) or sliced carrots •Garlic Mayo (optional) •Sesame seeds (optional) Slicing the Cucumber 1. Peel the cucumber and cut it in half.

TIP: Since cucumbers retain a fair amount of water--rather than chopping the cucumbers, slice them instead. This way, the water is only released when the sushi is being consumed. Its important to note that any kind of excess moisture in ANY of your ingredients will result in your sushi roll being too mushy and falling apart during the rolling or cutting process. This is particularly important for the Futomaki roll, as the Nori is on the outside of the roll. 2. Cut off the rounded end of one half and set it upright. 3. Using a slicing motion, cut the cucumber away from the seeds. 4. After the seeds have been removed, place the cucumber pieces onto a paper towel and set it aside to dry for a few minutes. 5. After about 10 minutes, remove your cucumber and slice them vertically in a Julienne fashion.

6. Place all of your sliced cucumber aside as you blanche your asparagus.

TIP: If you feel like your cucumber is still fairly wet, you can place a paper towel underneath them while you’re waiting to use them. Blanching the Asparagus 1. Bring a shallow pot or a pan of water to a boil. 2. Place vegetables in the boiling water (separately!) and boil them for 2-3 minutes. 3. Drain the hot water and immediately fill the pot or pan with cold water and ice. This will stop the cooking process and make the vegetables soft, yet crisp. 4. After vegetables are back at room temperature or slightly colder, remove them from the ice bath and place them onto a few paper towels to dry. 5. To slice the avocado, slice knife down lengthwise to slice one half into your hand. Using both thumbs, gently slide the avocado slices forward, creating a fan out of your avocado! Do this for both halves. After fanning out the avocado, it becomes very easy to grab a few slices and get to rolling. Rolling the Futomaki 1. Once you apply your rice, place your Gobo, sliced cucumber, asparagus, and avocado onto the center of the sushi mat.

TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown. 2. Next, add your Tamago. cut into 1cm x 1cm rectangles.

3. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.

4. Drizzle Garlic Mayo and sprinkle some sesame seeds on it to add an extra layer of flavor and crunch. ________________________________________


SPICY CRAB ROLL

A fantastic recipe for people who are just starting to learn how to roll sushi at home. It’s simple to work with, simple to make, and simply satisfying. This lightly spicy roll consists of only shrimp, but it’s full of flavor. If you are new to rolling sushi, then this is another good recipe to start with! In addition to the rice, you will need these fillings and sauces:

• Toasted sesame seeds • 2 cans of Sustainable Crab (Snow crab or Dungeness crab) or imitation crab meat • 1 TBSN good quality mayonnaise • 1 teaspoon of Shichimi Togarashi Making Spicy Crab Salad 1. Open your two cans of sustainable crab meat and drain the water. 2. After draining the water, grab a small amount of the crab meat and squeeze the excess water out over a sink. Put the squeezed crab meat into a separate bowl. TIP: It’s important to get as much water out of the crab meat as possible. Excess water in your crab salad will make your Nori soggy or it will cause your pieces to fall apart after cutting your roll. 3. Add your heavy mayonnaise, Sriracha, and shichimi togarashi and mix together. I used two spoons to do this, but you can use whichever stirring utensils you would like. Making the Spicy Crab Roll 1. Add a handful of sushi rice to your Nori and sprinkle on some sesame seeds. 2. Flip over the rice and Nori mat and add your spicy crab salad. 3. Placing your thumbs underneath the makisu, use your fingers to hold the spicy crab salad in place and roll your thumbs to your finger tips.

4. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.

5. Finally, you can add your wasabi, ginger, and/or your favorite sushi sauce. For additional heat, try adding Spicy Mayo! Or if you would like it to be slightly sweet, I would recommend adding Eel Sauce. You can also substitute real crab meat for imitation crab! ________________________________________


SPICY CAJUN ROLL

This roll is typically rolled as a short futomaki; that means that instead of using a half sheet of nori horizontally, you use it vertically instead. This will also result in the roll being cut into 6 pieces instead of 8. In addition to the rice, you will need these fillings and sauces:

• 12 oz of U.S. Farmed Crawfish Tail Meat

• 1 teaspoon Tobiko or Masago

• 2 TBSN Sri Racha

• 1/3 cup Kewpie Mayonnaise (80mL)

• 1 teaspoon Shichim iTogarashi (Japanese Seven Spice) • 1 Cucumber • 1 Avocado • 1/2 lb of Wild-Caught Alaskan King Salmon • Spicy Mayo Making Crawfish Salad

When you purchase the crawfish tail meat, it will be packaged in water and it will have a very potent smell to it. Thoroughly wash the crawfish to remove the packaged smell and taste. 1. Add the contents of the bag into a colander and rinse crawfish meat in room temperature water. TIP: Squeeze the crawfish meat until the water runs clear. You should notice that the color of the meat turns pale.

2. Squeeze as much water out of the tail meat as you can and place them into a mixing bowl. 3. Add the Kewpie Mayonnaise, Shichimi Togarashi, Tobiko (or Masago), and Sri Racha into the bowl and mix thoroughly with a spoon until crawfish salad is thick and creamy.

Making the Cajun Roll 1. Lay out a half sheet of nori and apply your sushi rice. 2. Apply a pencil thin row of crawfish salad in the center of the rice. 3. Add your cucumber (cut Julienne) to the far side of the crawfish salad and the avocado to the side closest to you. Having the avocado closer to you will ensure that it doesn’t get smashed during the rolling process.

TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.

4. Slice 3-4 pieces of salmon (sashimi style) and place it on top of our roll. 5. Very carefully, place a piece a food service film (a.k.a. Saran Wrap) on top of the roll and press the salmon slices onto the roll using your makisu (sushi mat).

6. Slice into 1" thick wheels. For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.

7. Lastly, place your pieces onto a plate, squeeze some Spicy Mayo on top, and at a pinch of Tobiko (or Masago) onto the top of each piece. You may also add some finely chopped scallions for additional flavor and color. ________________________________________


FIRECRACKER ROLL

This is a delightfully spicy sushi recipe. While full in flavor, the level of heat should not be taken lightly.

In addition to the rice, you will need these fillings and sauces:

•1/2 lb of sushi grade Big Eye tuna •Shichimi Togarashi (Japanese spice blend) •Sesame Oil •8 oz. of Escolar •8 oz. of Yellowtail •1 Fresh jalapeno •1 Cucumber •1 Avocado •1 Tbsp (5ml) of chili sauce •1 Cup of seasoned Sushi Rice •3 Half-cut sheets of nori •1 Bunch of green onions Making Spicy Tuna 1. Slice your piece of Big-Eye tuna into 1 cm slices, then slice each piece into smaller slices. 2. Keep slicing it into approximate cubes. Don’t worry about being precise about the size of each “cube.” 3. Add tuna to a mixing bowl with chili sauce, Shichimi Togarashi, and Sesame oil. 4. Using a spoon, thoroughly mix all of the ingredients together. Making the Firecracker Roll: 1. Slice your Yellowtail and Escolar into 1cm slices. After that, slice them in half again, lengthwise. 2. Apply a handful of rice to the rough side of a half-cut sheet of Nori. 3. Flip the rice mat over and place two pieces of Yellowtail and two pieces Escolar along the center. 4. Add your cucumber and avocado slices.

If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown. Tip:

5. Using your thumbs underneath the makisu and your fingers to hold the ingredients in place, roll everything together. For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.

6. Add a 1cm thick layer of spicy tuna on top of the roll. Be careful not to so much that it falls off the sides! 7. Add a 4-5 inch (13 cm) piece of cellophane wrap to the top of the roll and grab your unwrapped makisu. 8. Using the unwrapped makisu, gently press down on the top of the roll to ensure that the spicy tuna stays in place while cutting.

9. Lastly, slice 8 pieces of jalapeno and place one on each piece of sushi. Then you can garnish with dots of chili sauce and chopped green onions, wasabi and pickled ginger.

________________________________________


JAPANESE BAGEL ROLL

A contemporary sushi recipe that is fairly popular in the United States. The ingredients are simple, but there are a few variations among sushi bars. So I will list all of the most common ingredients and let you decide which to put into your roll.

In addition to the rice, you will need these fillings and sauces:

•Cream Cheese •Sake Kunsei (Smoked Salmon) •Finely sliced scallions •Cucumber, Asparagus, or Avocado Making the Japanese Bagel Roll Japanese Bagel Roll is rolled as a half-sheet Futomaki; using a half-sheet of Nori and roll it up vertically. 1. Cover the textured side of the Nori with rice, making sure to leave approximately 1″ (2.5cm) of space at the top 2. Add a pencil-thick line of cream cheese and some scallions. 3. Slice up your smoked salmon and gently place on top of the cream cheese. 4. Place either cucumber, asparagus, or avocado into your roll.

TIP: If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.

5. Roll your sushi and slice into 1" thick wheels For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi. 6. If you want to add a little bit of variety, try tempura frying the entire roll or adding eel sauce to it (or both!).

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COCONUT & CILANTRO LIME SHRIMP NIGIRI

This trending nigiri style sushi is a huge favorite for those who love lime shrimp with a sprinkle of cilantro.

In addition to the rice, you will need these fillings and sauces:

  • 1/4 cup toasted coconut flakes

  • 1/2 cup Coconut milk

  • 12 Large shrimp

  • 1/4 cup Cilantro, finely diced

  • Lime juice

  • Lime zest

Skewer the Shrimp 1. Skewer the shrimp with the shells still on. TIP: Cooking shrimp with the shell on will ensure they will cook straight as well as increase the flavor of your shrimp, especially if you add seasoning. Soak your bamboo skewers in some room temperature water for a couple of minutes. This helps prevent the shrimp from sticking to the skewers during the cooking process. 2. Using your thumb and fingers, straighten out a shrimp with one hand while inserting the skewer with the other – make sure to skewer from head to tail. 3. Repeat the previous steps until you have skewered the amount of shrimp that you want to roll. 4. While the water comes to a boil, make an ice bath by filling a mixing bowl with ice and cold water. Set the bowl aside for now. 5. After your water has come to bowl, add your skewered shrimp for 2-3 minutes to cook. 6. Pull the shrimp out and immediately place them into the ice bath. The ice bath will stop the cooking process and prevent the shrimp from becoming overcooked and rubbery. 7. As soon as the shrimp become cool to the touch, start removing the skewers. Grab a shrimp with one hand and slowly twist and pull the skewer with the other. 8. Peel and devein the shrimp. If you purchased shrimp that have already been peeled and deveined, you can skip this step: •Start peeling at the belly (or legs) of the shrimp and work your way to the top. For this tutorial its okay to remove the entire shell. •Using a small, sharp knife, make a very shallow incision along the length of the shrimp’s back. Peel away the two sides and look for a dark vein; this is essentially shrimp poop and needs to be removed for obvious reasons. You can simply wipe it away with your finger or rinse it off with water.

9. Marinate shrimp in lime juice for 30 minutes in the refrigerator.

Making the Rice

1. Combine the coconut flakes, coconut milk, and lime zest into the rice as it sits boils and then placed on low heat for 20 min.

2. Remove from heat once all the milk has been absorbed into the rice. Add citrus seasoned vinegar and refrigerate for 30 minutes.

3. Chop cilantro finely and fold into the rice without mashing it and making a paste.

4. Mold rice into small balls with the flattened shrimp sitting on top. For tips on rolling and preparing sushi, click here for HOW TO Make Perfect Sushi.