Salmon and Seaweed Sushi Roll recipe

Salmon and Seaweed Sushi Roll recipe

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!

Shrimp Sushi recipe

Shrimp Sushi recipe

Ingredients:

• 10 large Shrimp, raw.
• Water, for boiling.
• Salt.
• 2 cups of Sushi rice.
• Wasabe horseradish sauce.

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!

Sushi Rice recipe

Sushi Rice recipe

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!

Tuna Sushi recipe

Tuna Sushi recipe

Ingredients:

• ½ lb of fresh tuna fillet.
• 2 cups of sushi rice.
• Wasabi horseradish sauce.

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!

Vegetarian Sushi recipe

Vegetarian Sushi recipe

Ingredients:

• 4 shoots of nori sea vegetable.
• 2 cups of cooked short-grain rice.
• 1 cup of cucumber strips.
• 1 cup of cooked sweet potatoes.
• ½ cup of rice vinegar.
• 2 tablespoons of sesame oil.
• 2 tablespoons of toasted sesame seeds.

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!