Various sushi recipe
Various Sushi recipe
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|450 g||sushi rice, uncooked|
|2 tbsp||sesame seeds, toasted|
|1 pack(s)||surimi (crab meat imitation)|
|pickled ginger (gari)|
|red lettuce leaves|
Cook the rice (Find the cooking instructions for the suhsi rice in our recipe in the database.) and allow to cool.
Before starting, wrap the sushi mat with cling film, to keep the mat clean.
Maki with salmon:
Halve a nori leaf with a sharp knife. Spread one half on the bamboo mat, the more rough-textured side of the nori leaf facing upwards, so the rice will better stick to the mat. With lightly wetted fingers cover the nori leaf with some of the cooled rice but leave a free edge to close the roll properly afterwards. Cut the salmon into thin strips. Top the rice at the front end with salmon. Spread the salmon with the wasabi paste, but just thinly, because the paste is rather hot. Wet the uncovered edge of the nori leaf and roll up tightly with help of the bamboo mat, starting at the front end. Shape round or, pressing the rolled up bamboo mat from the top and the sides, rectangular.
California roll or inside-out:
Place half a nori leaf on the front side of the mat. Completely cover the nori leaf with a layer of rice. Sprinkle with sesame seeds. Fold the free side of the bamboo mat over the nori leaf with the rice and turn with help of the mat around, so that you face the bottom side of the nori leaf, the rice is underneath. Spread the nori leaf lengthwise with a little bit of mayonnaise. Layer some fine surimi strips, cucumber strips and avocado strips on the front end of the nori leaf. Spread with a little wasabi and divide a small red lettuce leaf on top. Roll up tightly with help of the bamboo mat.
Nigiri with tuna and shrimp:
Cut the tuna into thin slices. Shell the shrimp, make a butterfly cut into the shrimp and spread out the shrimp. Spread tuna and shrimp with wasabi. Wet your hands, take approximately 45g of the rice, put the rice onto the bowed fingers of one hand and press together the rice with two fingers of the other hand to shape an oval. Top with the fish or the shrimp.
Cut the rolls into 6 to 8 pieces. Use a very sharp knife and slightly wet the knife previous to every cut so you have clean cuts and no rice sticking at the edges of the rolls. Arrange the Sushi on plates. Serve with chop sticks and with pickled ginger and soy sauce in small separate bowls. To eat, dip the sushi into the soy sauce. This gives additional taste. Furthermore, the wasabi paste can be served together with the sushi. The ginger helps to clear the palate in between different shushi bits, but you may simply eat the ginger together with the sushi.
Sushi rolls can be completely vegetarian, e.g. only with avocados or shiitake mushrooms or other vegetables. Of course you may use other seafood as well, e.g. octopus, mackerel, scallops, etc.. Pay attention to always buy fresh fish. Best tell the fishmonger that you plan to make sushi.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Various sushi recipe
Recipe type: xarchivex
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