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
LOOKING FOR OTHER INGREDIENT ALTERNATIVES TO USE IN THIS RECIPE?
Click the icon below to view ingredient alternatives that satisfy the following dietary needs:
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:
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! ________________________________________