Californian Sushi Roll recipe



Californian Sushi Roll recipe 

A California Roll is famous for its creamy avocado, sweet crab, and crisp cucumber wrapped in seasoned sushi rice and roasted seaweed. This version captures the authentic Japanese-American flavor you’d find in a top sushi bar.

⭐ Ingredients (Makes 4 Rolls)

For the Sushi Rice

For the Filling

For the Roll

  • 4 sheets toasted nori (seaweed)

  • Toasted sesame seeds (white or black)

  • Soy sauce, wasabi, and pickled ginger (for serving)

🍚 Step 1 — Prepare the Sushi Rice (Beautiful, Glossy & Sticky)

  1. Rinse rice in cold water 3–4 times until the water is nearly clear.

  2. Cook rice using a rice cooker or stovetop.

  3. Meanwhile, mix vinegar, sugar, and salt until dissolved.

  4. Transfer hot rice into a large shallow bowl (hangiri preferred).

  5. Pour vinegar mixture over the rice and fold gently with a rice paddle.

  6. Fan the rice while mixing to cool it quickly and create a glossy finish.

Pro Tip: Proper sushi rice is slightly warm, sticky, and seasoned—not mushy.

🍣 Step 2 — Prepare the Filling

Crab Mixture

  • Shred imitation crab sticks using your fingers or a fork.

  • Mix lightly with Japanese mayo to create a creamy texture.

    • Optional: Add a pinch of salt or a few drops of lemon juice.

Prep Veggies

  • Avocado: slice just before rolling to prevent browning.

  • Cucumber: cut into crisp, thin strips without seeds to avoid excess moisture.

🌯 Step 3 — Rolling the California Roll (Inside-Out Style / Uramaki)

  1. Place a sheet of nori on a bamboo sushi mat covered with plastic wrap.

  2. With wet fingers, spread an even layer of sushi rice over the nori.

  3. Sprinkle toasted sesame seeds over the rice.

  4. Flip the nori so the rice is now facing downward.

  5. Arrange fillings horizontally on the center of the nori:

    • Crab mixture

    • Avocado

    • Cucumber

  6. Lift the edge of the mat and roll tightly, pressing gently but firmly.

  7. Shape the roll into a clean cylinder by tightening the mat around it.

High-Value Technique:
Use a little less rice than you think you need—this keeps the roll clean, tight, and professional looking.

🔪 Step 4 — Cutting for Perfect Presentation

  • Dip a sharp knife in warm water.

  • Slice the roll in half, then into 6–8 even pieces.

  • Clean the blade between cuts for sharp lines.

🍱 Step 5 — Serve California Roll Like a Pro

  • Arrange on a platter with soy sauce, pickled ginger, and wasabi.

  • Optional drizzles: spicy mayo or unagi (eel) sauce.

  • Garnish the plate with sesame seeds or thinly sliced avocado fans.

💡 High-Value Tips & Variations

  • Real crab (snow crab or king crab) elevates the roll to premium quality.

  • Add a thin slice of mango for a tropical twist.

  • Mix a touch of sriracha into the crab mayo for a spicy California roll.

  • Use black sesame seeds for contrast and a modern look.

  • For a lighter roll, skip mayo and use plain shredded crab.

OTHER RECIPES




Sushi Ingredients:
  • 1 cup of cooked rice, warm.
  • ½ cup of cooked crab meat.
  • ½ cup of vinegar.
  • ½ cup of sugar.
  • 3 tablespoons of golden caviar.
  • 2 tablespoons of sesame seeds.
  • ½ avocado, chopped.
  • Wasabi paste.
Sushi Directions: 

 Mix the vinegar and the sugar in a saucepan and bring to a boil. Cook until sugar has dissolved completely; remove from heat. Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice. Stir the sesame seeds into the rice. Press pickled rice into a square. Cut rice into squares. Press each square so that rice clings, and dab some wasabi paste on each square. Press some crab meat, golden caviar, and avocado on each of the rice square. The sushi recipe is ready...enjoy it !





No comments:
Labels:

Salmon and Seaweed Sushi Roll recipe


Salmon and Seaweed Sushi Roll recipe

A beautifully balanced sushi roll featuring buttery salmon, crisp vegetables, seasoned rice, and the clean, ocean-like flavor of roasted seaweed.

⭐ Ingredients (Makes 4–5 Rolls)

For the Sushi Rice

For the Filling

For the Roll

🧂 Prepare the Sushi Rice (Traditional Method)

  1. Rinse the rice several times until the water runs almost clear.

  2. Combine rinsed rice and water; cook in a rice cooker or stovetop until tender.

  3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

  4. Transfer hot rice to a wide bowl. Pour vinegar mixture over it.

  5. Fold gently with a rice paddle while fanning the rice to cool it.

    • Goal: glossy, slightly sticky rice that keeps its shape.

🍣 How to Assemble the Sushi Roll

  1. Place a sheet of nori (shiny side down) on a bamboo sushi mat.

  2. Wet your fingers with vinegar water (to prevent sticking).

  3. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch strip at the top for sealing.

  4. Add fillings horizontally:

    • Salmon strips

    • Cucumber

    • Avocado

    • Optional radish

    • Sprinkle sesame seeds if desired

  5. Roll tightly:

    • Lift the mat from the bottom edge.

    • Roll forward while pressing gently to create a compact cylinder.

    • Moisten the top strip of nori to seal.

🔪 Slicing the Roll (Clean Cuts)

  • Dip a sharp knife in warm water.

  • Slice the roll in half, then into 6–8 equal pieces.

  • Wipe the knife between cuts for perfect edges.

🍱 Serving Suggestions (Restaurant Style)

🧑‍🍳 High-Value Tips & Notes

  • Only use sushi-grade salmon. Raw fish safety is essential.

  • Nori freshness matters: crisp sheets roll more cleanly and taste better.

  • Don’t overfill: too much filling makes rolling difficult and messy.

  • For extra flavor: lightly brush the inside of the nori with a hint of soy sauce before adding rice.

  • To elevate aroma, sprinkle a few drops of yuzu or lemon juice on the salmon before rolling.


OTHER RECIPES

Ingredients:
  • 6 sheets of nori seaweed.
  • One six-inch pickled radish.
  • Pickled ginger.
  • 8 oz of sushi rice.
  • 6 oz of raw fresh salmon.
  • 2 tablespoons of Japanese soy sauce.
  • 1 tablespoon of Sugar.
  • 1 teaspoon of Wasabi paste.
Directions:

Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the centre and roll to form sushi.
Slice and serve with pickled ginger. Enjoy!

VIDEO:

No comments:
Labels:

Shrimp Sushi recipe


Shrimp Sushi (Ebi Nigiri) – Classic Recipe

Ebi nigiri is one of the most popular sushi pieces in Japan. It features sweet, tender butterflied shrimp laid over perfectly seasoned sushi rice.

⭐ Ingredients (Makes 10–12 pieces)

For the Shrimp

  • 10–12 large shrimp (headless, shell-on preferred)

  • 1 tsp salt (for rubbing)

  • 1 tsp sugar (optional, keeps shrimp firm)

  • Small pot of water

  • Ice water bath

For the Sushi Rice

(Already prepared following the sushi rice recipe you requested.)

  • 2 cups cooked sushi rice (seasoned)

  • Bowl of water + splash of rice vinegar (for dipping hands)

Optional Extras

  • Wasabi paste

  • Soy sauce

  • Pickled ginger (gari)

  • Toasted sesame seeds

🔪 How to Prepare Shrimp for Sushi (Authentic Method)

1. Clean the Shrimps

  1. Leave the shell on but remove the legs.

  2. Using a toothpick or knife tip, devein the shrimp by lifting the dark vein out.

  3. Rinse gently.

Why shell-on?

It helps the shrimp keep their shape during boiling and prevents curling.

2. Skewer to Prevent Curling

  • Insert a toothpick or skewer down the length of the shrimp (from tail to head side).

  • This keeps them straight—classic ebi shape.

3. Salt & Sugar Rub (Optional but recommended)

  • Sprinkle with 1 tsp salt and 1 tsp sugar.

  • Rub lightly and rest 5 minutes.

Result: firmer texture and nicer shine.

4. Boil the Shrimp

  1. Bring water to a boil.

  2. Add the shrimp.

  3. Cook 1.5–2 minutes until they turn pink and curl slightly.

  4. Immediately plunge into ice water to stop cooking.

5. Peel & Butterfly

  1. Remove shells, leave tail on for presentation.

  2. Cut along the belly side (lengthwise) until the shrimp opens flat—don’t cut through.

  3. Remove any remaining vein.

  4. Gently press to flatten.

Your ebi is ready for sushi.

🍣 How to Make Shrimp Nigiri

1. Prepare the Rice Balls (Shari)

  • Wet your hands lightly in vinegared water.

  • Take a small amount of sushi rice (about 20–25 g).

  • Shape into an oval—firm but not squeezed hard.

2. Add Wasabi (Optional)

  • Touch a tiny dab of wasabi onto the underside of the shrimp.

3. Press the Shrimp onto the Rice

  1. Place the shrimp, belly side down, on your fingers.

  2. Set the rice ball on top of the shrimp.

  3. Gently mold with 2–3 light presses:

    • Press sides

    • Press top

    • Press tail end lightly

You want it firm enough to hold but not compressed.

4. Serve

Arrange on a plate with:

  • Soy sauce

  • Pickled ginger

  • Wasabi

Enjoy immediately—best texture at room temperature.

🍣🍤 Shrimp Sushi Roll (Ebi Maki) — Optional Variation

If you prefer a roll:

Ingredients

  • 6–8 cooked shrimp (chopped or whole)

  • 1 sheet nori

  • 1 cup sushi rice

  • 1–2 tbsp Japanese mayo

  • Cucumber strips or avocado

  • Soy sauce, sesame seeds

Instructions

  1. Place nori shiny-side down on a sushi mat.

  2. Spread a thin layer of sushi rice over 2/3 of the sheet.

  3. Add shrimp (chopped with mayo or whole) plus cucumber/avocado.

  4. Roll tightly away from you.

  5. Press to shape, then slice into 6–8 pieces.

  6. Top with sesame seeds or drizzle spicy mayo if you like.

🌟 Tips for Best Results

  • Use large shrimps for nicer nigiri shape.

  • Shrimp must be firm but tender—don’t overcook.

  • Ebi tastes best slightly warm or at room temperature.

  • Keep rice covered with a damp towel to prevent drying.

OTHER RECIPES



Ingredients:
Directions:

Skewer the shrimp from head to tail with toothpicks to prevent curling.
Place in lightly salted boiling water for 3 minutes, then transfer to ice water.
When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of 1 cup water and 2 tablespoon 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.

Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the Wasabe and press gently.
Press into the shrimp, but make sure it holds its shape. Enjoy!

VIDEO:


No comments:
Labels:

Sushi Rice recipe



🍚 Sushi Rice (Shari) Recipe

Sushi rice is more than just cooked rice—it’s a careful balance of texture, seasoning, and technique. This recipe gives you the classic Japanese method used in sushi restaurants.

⭐ Ingredients (Makes About 4 Cups Sushi Rice)

For the Rice

For the Sushi Vinegar (Sushizu)

  • ¼ cup rice vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • Optional: 1 teaspoon mirin (adds mild sweetness & umami)

🔪 Instructions

1. Rinse the Rice (Very Important)

  1. Place the rice in a bowl and fill with cold water.

  2. Gently swirl with your hand for 10 seconds.

  3. Drain the cloudy water.

  4. Repeat 4–6 times until water is mostly clear.

Why?
It removes excess starch so the rice becomes glossy, separate, and sticky—not gummy.

2. Soak the Rice

  • After rinsing, add fresh water and let the rice soak 30 minutes (up to 1 hour).

Why?
Soaking allows the grains to hydrate evenly and cook with the perfect interior texture.

3. Prepare Sushi Vinegar

In a small saucepan:

  1. Combine rice vinegar, sugar, and salt.

  2. Heat over low just until sugar dissolves.

  3. Do not boil.

Set aside to cool.

4. Cook the Rice

Use a rice cooker or stovetop.

Rice Cooker Method

  • Add the soaked rice and equal amount of water (usually 1:1).

  • Press Cook.

Stovetop Method

  1. Add soaked rice + water to a pot.

  2. Cover and bring to a gentle boil over medium heat.

  3. When boiling, reduce to low heat, cover, and cook 12 minutes.

  4. Turn off heat and let steam 10 minutes without lifting the lid.

5. Season the Cooked Rice

  1. Transfer the hot rice into a wide wooden or glass bowl (hangiri or large bowl).

  2. Pour the sushi vinegar evenly over the rice.

  3. Use a rice paddle to cut and fold the rice—never mash or stir in circles.

Goal:
Coat each grain with seasoning while keeping texture intact.

6. Cool the Rice Properly

  • Fan the rice with a tray or fan while mixing.

  • This cools the rice quickly and gives it a shiny, sticky, restaurant finish.

  • Rice should be room temperature, not warm or cold.

🍣 Tips for Perfect Sushi Rice

✔ Use the Right Rice

Short-grain Japanese rice (Koshihikari, Calrose) is essential.

✔ Don’t Overmix

Folding gently preserves grain structure.

✔ Keep It Moist

Cover the bowl with a damp towel until ready to use.

✔ Do Not Refrigerate

Cold rice becomes hard and dry—only prepare what you need for the day.

🌈 Optional Variations

1. Kombu-Infused Rice

Add a 4–5 cm strip of kombu on top of rice before cooking.

  • Adds umami and natural sweetness.

  • Remove after cooking.

2. Less Sweet / More Sweet

  • Reduce sugar to 1 tablespoon for a tangier rice.

  • Increase sugar to 3 tablespoons for traditional Edomae-style sushi.

3. Vinegar Blends

Some chefs blend:

  • Rice vinegar

  • Apple cider vinegar

  • White vinegar
    For extra brightness.

🔧 Troubleshooting

Rice too mushy?

  • Too much water or insufficient rinsing.

Rice too hard?

  • Not enough water or soaking time.

Too sour?

  • Reduce vinegar by 1–2 teaspoons.

Not sticky enough?

  • Make sure you used short-grain rice.

🍱 Ready to Use For:

OTHER RECIPES

Ingredients:
  • 3 cups of uncooked calrose rice.
  • 3 cups of water.
  • ½ cup of japanese rice vinegar.
  • ½ cup of sugar.
  • 1 teaspoon of Salt.
Directions:

Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the
vinegar sauce over the hot rice and mix. Enjoy!


No comments:
Labels:

Vegetarian Sushi recipe


🥢 Vegetarian Sushi Recipe  

Yield: 4–5 rolls (24–32 pieces)

Skill: Easy to Moderate
Prep Time: 60–75 minutes

🍚 Ingredients

Sushi Rice

Nori

Vegetarian Filling Options

Choose 3–6 for variety:

CategoryOptions
Fresh veggiesCucumber (julienned), carrot (blanched or raw), avocado, bell pepper strips, baby spinach, lettuce, tomato without seeds
Cooked veggiesSweet potato (roasted slices), asparagus (blanched), shiitake mushrooms (soy-glazed), Japanese pickled radish (takuan)
Protein alternativesTamago (Japanese omelette), tofu strips (pan-fried or baked), tempeh (sweet-soy glaze), edamame mash
Flavor accentsCream cheese, pickled ginger pieces, sesame seeds, mayonnaise (Kewpie), sriracha, sesame oil drops

For Serving

  • Soy sauce or tamari (gluten-free)

  • Pickled ginger (gari)

  • Wasabi (optional)

  • Sesame seeds / furikake (optional)

🥣 Step-by-Step: Sushi Rice (Shari)

  1. Rinse rice in cold water, gently rubbing until water becomes almost clear.

  2. Soak rinsed rice for 25–30 minutes.

  3. Cook rice (pot or rice cooker). Add kombu on top if using.

  4. Make sushi seasoning:
    Heat vinegar, sugar, and salt until dissolved (do not boil).

  5. Season & cool:
    Transfer hot rice to a wide bowl, drizzle seasoning, and fold gently using a cutting motion. Fan while mixing until rice reaches room temperature.

Correct sushi rice should be sticky, glossy, seasoned, and warm—not hot or cold.

🍣 Rolling Vegetarian Sushi (Maki Style)

  1. Place a bamboo mat on a table and lay a nori sheet shiny-side down.

  2. Wet hands in vinegar-water.

  3. Spread a thin layer of rice over ⅔ of the sheet, leaving top edge empty.

  4. Arrange chosen fillings horizontally, near the bottom.

  5. Lift the mat from bottom edge and roll tightly but gently, forming a cylinder.

  6. Seal edge with a dab of water.

  7. Slice with sharp wet knife into 6–8 pieces.

🌱 Suggested Flavor Combinations

1️⃣ Fresh & Light

  • Cucumber + avocado + sesame seeds

2️⃣ Japanese-Style Veggie Medley

3️⃣ Sweet & Savory

4️⃣ Protein-Packed

  • Pan-fried tofu + carrot + avocado

5️⃣ Spicy Roll

🍱 Optional Elevations

  • Sprinkle black or white sesame seeds on top

  • Roll inside-out (uramaki) and coat rice with sesame or crushed seaweed

  • Drizzle unagi-style sauce (vegan):
    soy sauce + sugar + mirin-style syrup reduced until thick

  • Add tempura crumbs for crunchy texture

🧊 Storage Tips

  • Best eaten fresh within 1–2 hours

  • Store covered with a damp cloth, not airtight container

  • Avocado rolls brown faster; serve immediately

🥢 Serving & Eating Etiquette (Optional Authentic Touch)

  • Dip lightly — sushi should not be soaked in soy sauce

  • Ginger is for cleansing palate, not topping sushi

  • Use chopsticks or fingers; both are correct


-----

ANOTHER RECIPES



Ingredients:
Directions:

In a suitably sized 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 non.
Place a sheet of non on top of rice, and then spread ¼ cup of blended sweet potatoes on non 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. Enjoy it!

VIDEO:


No comments:
Labels:

Japanese Sushi recipe


Japanese Sushi recipe

🍣 Japanese Sushi Recipe – Detailed Step-by-Step

Servings: 4–5 rolls (20–30 pieces)
Time: 60–90 minutes
Skill Level: Beginner–Intermediate

📝 Ingredients

For Sushi Rice (Shari)

For Rolling & Filling

Choose any combination:

Seafood (fresh, high-quality sushi-grade):

Vegetable options:

  • Cucumber strips

  • Avocado slices

  • Carrot strips

  • Pickled radish (takuan)

  • Japanese omelette (tamago)

Other needs:

  • 5 sheets toasted nori (seaweed)

  • Soy sauce (shoyu)

  • Wasabi

  • Pickled ginger (gari)

  • Bamboo sushi rolling mat (makisu)

  • Bowl of water with a splash of vinegar (to prevent sticking)

🍚 How to Prepare Authentic Sushi Rice

  1. Rinse the rice
    Place rice in a bowl and rinse with cold water, gently rubbing grains until water turns cloudy.
    Drain and repeat 3–5 times until water is almost clear.

  2. Soak the rice
    After rinsing, soak in fresh water for 30 minutes. This ensures proper texture.

  3. Cook the rice
    Cook using a rice cooker or pot. Add kombu if you want traditional umami flavor.
    Once done, remove kombu and fluff gently.

  4. Make sushi vinegar (sushizu)
    Warm vinegar, sugar, and salt in a small pan until dissolved (do not boil).
    Let cool completely.

  5. Season the rice
    Spread hot rice into a large shallow bowl or hangiri (wooden tub).
    Pour sushi vinegar over and use cutting + fanning motion with a rice paddle to mix without crushing.
    Allow to cool to room temperature, not cold and not hot — perfect sushi requires this.

🍣 How to Roll Sushi (Maki Sushi)

  1. Lay the bamboo mat on a flat surface and put a sheet of nori shiny-side down.

  2. Wet your fingers lightly with vinegar water.

  3. Spread a thin, even layer of rice over 2/3 of the nori, leaving the top edge empty for sealing.

  4. Add fillings horizontally 1 inch from the bottom edge — don’t overfill.

  5. Lift the mat and begin rolling forward, using fingers to keep fillings in place.

  6. Press gently to form a firm but not crushed cylinder.

  7. Moisten the edge of nori to seal the roll.

  8. Use a wet, sharp knife to slice cleanly into 6–8 pieces.

🍱 Serving Style

Serve with:

  • Soy sauce (dip fish-side, not rice-side)

  • Wasabi (mix into soy if preferred)

  • Pickled ginger (cleanse your palate between pieces)

  • Optional: sesame seeds or tobiko (fish roe) topping

📌 Sushi Variations

TypeNameNotes
RollsHosomakiThin roll, 1 filling, like cucumber
RollsFutomakiThick roll with several fillings
Inside-out rollUramakiRice outside, like California roll
Hand rollTemakiCone-shaped, eaten by hand
NigiriNigirizushiRice ball topped with fish + dab of wasabi
PressedOshizushiMold-pressed sushi from Osaka

🔑 Important Tips for Authentic Sushi

  1. Use only sushi-grade fish when serving raw.

  2. Rice texture is more important than fancy fillings.

  3. Keep rice covered to prevent drying.

  4. Don’t press too hard when rolling; sushi should be airy.

  5. Sharpen your knife for clean cuts.

  6. Work in a cool, clean environment.

Optional Add-Ons

  • Spicy mayo: mix Japanese mayo + sriracha

  • Eel sauce: sweet soy glaze for rich rolls

  • Tempura bits for crunch

  • Cream cheese (American style, not traditional Japane

OTHER RECIPES

Ingredients:
  • Cooked octopus.
  • Cooked prawns.
  • Raw tuna.
  • Salmon.
  • Salmon caviar.
  • Japanese sticky rice.
  • Lava seaweed.
  • Wasabi.
  • Asparagus.
  • Shiitake mushrooms.
INSTRUCTIONS

Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and cut into slices. And the Sushi recipe is ready to serve with salmon caviar, wasabi and soy. Enjoy it !
californian-sushi-roll-recipe.

VIDEO:


No comments:
Labels:

Tuna Sushi recipe


Tuna Sushi recipe

Did someone mention sushi?

While many individuals turn to restaurants and grocery stores for their preferred fresh-made rolls, preparing sushi at home is actually quite simple. I am confident that you already possess many of the necessary ingredients in your refrigerator, freezer, and pantry.

I typically purchase my fresh sushi from Heinen’s, particularly on Wednesdays when it is offered at a discount. I enjoy observing the skilled sushi chefs as they meticulously craft each roll behind the counter, knowing that every package I bring home is as fresh as possible. Moreover, the $6 price is unbeatable!

Nevertheless, when I find myself with a bit more time, I opt to make sushi at home using high-quality ingredients from Heinen’s. It is surprisingly straightforward to accomplish. You don’t even require a bamboo mat!


For this specific roll, fresh nori wraps encase Heinen’s organic cooked white rice. I always keep a few packages of this rice readily available for a quick addition to meals. All you need to do is microwave it for 90 seconds for a convenient side dish or a vital component of an authentic sushi roll.

The filling of this roll consists of Heinen’s frozen ahi tuna. Caught in the wild, responsibly sourced, and quickly frozen to maintain freshness, Heinen’s entire range of frozen seafood is the highest quality I have encountered in a grocery store. 

Once thawed, you would never suspect it had been frozen initially. Combined with cucumbers and avocado, and wrapped in the nori and rice exterior using parchment paper, all that remains is to slice and savor!

This recipe is highly customizable, so if you have specific fillings in mind, feel free to substitute them. However, every sushi roll requires a dipping sauce. I suggest keeping it simple and traditional with soy sauce, wasabi, or sriracha mayo.

Ready, set, roll!

OTHER RECIPES


Ingredients:

Directions:

Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.
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.
Spread Wasabi horseradish on the slice of tuna.
Place the rice block on top, and press gently to shape the sushi.
Serve as desired. Enjoy!

VIDEO:



No comments:
Labels:
Subscribe to: Comments (Atom)