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Preparing sushi from scratch seems so complicated, even impossible some might think. However, we will prove you wrong in this book by explaining you step by step how to proceed. We want to showcase making sushi in a very accessible and simple way so anyone can pick up this book and concoct these famous Japanese delights. Of course, to begin, you need to equip yourself with the right accessories and the right ingredients. We will spend some time sharing in details what we think you need to succeed as far as kitchen tools and food items.
We will also introduce you to many side items recipes such as dipping sauces, toppings, salads and more. We will suggest many fresh ingredients you should pick out at your local market or grocery store. Not only we will propose many delicious and unique sushi recipes, we will also make sure to offer a few substitutions ideas.
Finally, we will also list many tips to help you be successful in serving these perfect sushi rolls to your family and loved ones. Please don’t give up easy, remember, just like any other type of cuisine, or anything you try for the first time, it can take a few tries for you to complete your meal. Follow the instructions, but also learn to also add your own twist to each recipe to make it special and you can even name it as a signature sushi roll.
We have also shared in the last chapter many interesting facts about sushi, so you can get familiar with additional useful information. Because, if you are going to call yourself a sushi expert, you better start by learning some popular and specific terms to this Japanese culinary specialty. Is your mouth watering already? Are you ready to bite into your next roll full of goodness and impress your taste buds? Then, let's start, shall we?.
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Of course, now with the wide range of products accessible on internet, you can purchase many different types of beginner's sushi kits. You can pay anywhere between $20 up to a few hundreds, depending on the quality of the sushi accessories, of course. You can also very well decide to purchase all the essentials separately. Note that some kits will include the ingredients as well. I am personally not a big fan of these types, just because I prefer to invest in quality rather than quantity, but the decision is certainly yours. So let's review what your must-have beginners list should normally include:
Knifes: it’s definitely worth it to equip yourself with a few good knifes dedicated to sushi preparation. You will need sharp knifes to cut fish, vegetables and eventually the sushi rolls. The blades should be well sharpened.
Cutting board: you will need a few cutting boards to prepare all needed ingredients for your rolls and I highly suggest to use one for the fish and another one for the rest of the ingredients to avoid cross contamination.
Sushi rolling mat: this might be the most unusual or specific piece of equipment needed. Typically the sushi mats are made of bamboo, and will help you roll the sushi correctly, so they are super important. You might want to have at least 2, so you and your partner or friend can prepare many sushi rolls at once.
Wooden spoons (paddle): you will use this tool to cut the sushi rice or mix it. You can use bamboo or wood paddles.
Mixing bowls: of course at times you will need to prepare different mixtures and having some mixing bowls handy is necessary. Use them to prepare the sauces, the crab salad and more.
Rice cooker: although a rice cooker is certainly optional, if you are going to make sushi often, this might be a great investment. It will give you consistent rice results and save you time and headaches.
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Fresh ingredients are obviously the key for all sushi, especially sashimi. If you are not familiar already, a sashimi is made with some raw meat/fish pieces cut in thin slices, so it’s extra important. That's right if you are going to eat raw fish or raw seafood products, you better make sure you purchase high quality, top freshness ones. Treat each ingredient the same. Choose the best vegetables you can, compatible rice, seaweeds, and fish eggs. Also, use the same criteria with the sauces, vinegars, herbs and spices you utilize.
The rice
Choosing great sushi rice is crucial. You can find in specialized stores, rice labeled sushi rice. You can equally choose between a short grain Japanese rice named Japonica or a medium grain Californian rice. You might also see on the package the name Calrose rice. It is essential to rinse the rice thoroughly before using it so it, no matter which one you decide to use.
The vinegar (Komezu)
Rice vinegar is the right type of vinegar to use when preparing sushi and sauces. It is a nice mix between sugar and salt and will give the right flavor to your favorite sushi rolls.
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Nori
The Nori is certainly a must-have when you are making sushi. These dry seaweeds squares are usually sold in packages of 30 or perhaps 50. Of course, there are many quality grades and you should try a few before you settle on your favorite. Many people actually enjoy eating these seaweeds squares as late night snacks instead of potato chips along the process, so why don’t you try it!
The fish
It is super important to be particular when choosing the fish to prepare sushi. You need to request to your local market or store the sushi grade fish. This means that it’s most likely graded 1, so there is extra precaution associated with certain fish before being sold. You should however always inspect and know how to recognize the freshness of the fish and educate yourself to make a wise choice. The most common types of fish used for sushi preparation are salmon, tuna, trout, ell, sea bass, mackerel, and swordfish. Seafood such as scallops, shrimp, crab, octopus, clams and squid are also very popular.
The vegetables
You can truly use any fresh vegetables you enjoy eating raw in the sushi, but the most common are the cucumbers, carrots, mushrooms, asparagus, bell peppers, avocados (fruit), sweet potatoes, celery. Not only will they add some crunchiness into your sushi rolls but also a colorful presentation, which is quite important as well.
Wasabi
You can certainly pick up wasabi paste in the specialized stores or even in some regular groceries stores now, but if you are interested in making it for scratch, stay tuned, we will explain to you how to do so in chapter 3. If you are not certain if you like wasabi, please play it safe and simply set it on the side until you get to taste this hot green add on.
Ginger (Gari)
As you noticed, when you are served sushi, it comes automatically with a side of ginger and wasabi. However, it is not only freshly minced ginger, it is called pickled ginger and we will explain to you how to prepare it in the next chapter.
Soy sauce
You can pick out your favorite soy sauce and roll with it. There are many sauces labeled low in sodium or gluten free now, so select wisely with what suits the best your lifestyle and taste.
Ingredients
Preparation
Place the minced ginger in a medium mixing bowl and sprinkle with the kosher salt all over.
Transfer the minced ginger next into the clean jar or container.
In a small pot on stovetop, warm up the vinegar, sugar until all dissolved.
Pour over the ginger and let it cool down completely.
Seal the jar or container and refrigerate. It can be stored in the refrigerator up to 3 months without any problems.
Enjoy with every sushi rolls you serve!
Ingredients
Preparation
Grate very finely the chosen root into a pile. Either way, execute quickly so you can keep the freshness of the ingredient.
Add the mustard and soy sauce and form a ball, a paste. If you are using horseradish, add the food coloring and mix well.
This should result in enough wasabi paste for quite a few servings of sushi rolls.
Store in the fridge meanwhile.
As you know wasabi is very strong, so you only need a small quantity at a time.
Ingredients
Preparation
First of all, you need to soak the seaweeds for at least 5 minutes in warm water.
After that, drain al excess of water.
Place the drained seaweeds in a serving bowl.
In a different mixing bowl, combine the sesame oil, lemon juice, soy sauce, dried ginger, sugar and rice wine vinegar.
Add the red cabbage, carrot, onions, cucumber with the seaweeds.
Pour the sauce on top of the salad, combine very well all ingredients.
Sprinkle finally the sesame seeds on top of the salad.
Enjoy with your sushi rolls or sometimes even within your sushi rolls.
Ingredients
Preparation
To make the dressing you can mix all the ingredients in a bowl and use a whisk or you can simply place them in a high speed blender.
Prepare the vegetables when ready and drizzle the freshly made ginger dressing to your liking.
Ingredients
Preparation
Use 1 cup of the vegetables broth to mix in the cornstarch and dissolve.
Let the dried shitake mushrooms soak in the broth for an hour or so before proceeding with the rest of the recipe.
Add the rest of the vegetables broth in s large saucepan and bring to boil. Add the thick broth with mushrooms as well as the tofu.
In a skillet, cook the green onion with a little sesame oil.
Add to the broth along with the rest of ingredients: salt, pepper, red pepper flakes, brown sugar, rice wine vinegar, soy sauce. Stir very well.
Finally crack both eggs and cook while stirring.
Adjust seasonings as needed before serving this soup hot.
Ingredients
Preparation
Boil the water first with salt.
Add the fish flakes and then turn down the heat to medium.
Add also the tofu and seaweeds, let them sit and expand.
For each bowl of soup, use about one full tablespoon of miso past and pour the hot bouillon on top.
Taste and seasonings as needed.
Top the soup off with minced green onions and fried noodles if you like.
Ingredients
Preparation
Simple mix all ingredients carefully in a bowl and serve as a dipping sauce or apply on top of sushi rolls.
Ingredients
Preparation
This sauce should be relatively thick when done.
In a medium saucepan, combine the fish broth, soy sauce, sake, water and rice wine vinegar.
Add the refined sugar and cornstarch and bring to boil.
Stir constantly until the sauce thickness nicely and there are no lumps at all.
Serve the sauce with many different sushi rolls, including eel rolls of course.
Ingredients
Preparation
You need to combiner the soy sauce, rice vinegar, lime juice and sake first in a medium saucepan.
Bring the liquid mixture to boil.
Add the fish flakes and red pepper flakes and remove the sauce for the heat.
Sprinkle the pepper and fish flakes and let it cool down.
Place the sauce in the refrigerator until ready to use.
Usually the sauce is used •Hot sake cocktail as dipping sauce with sushi rolls. It is truly tasty!
Ingredients
Preparation
In a small saucepan, melt the butter first on medium heat. Remove from the heat when it’s completely melted and let it cool down.
Add the mayonnaise in the saucepan next and the cayenne pepper.
Finally, add the sugar, vinegar and sake and mix vigorously with a whisk.
It is crucial that you do let the mayonnaise sit overnight or for several hours to obtain successful results.
Cover the mixing bowl or transfer into a container with lid.
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Ingredients
Preparation
Clean and arrange all green beans, by trimming the ends.
Heat the sesame oil in the skillet.
In a bowl, mix the miso paste, vinegar, brown sugar, sesame seeds.
Add the green beans and the mixture.
Fry the green beans until done.
Serve with sauce.
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Ingredients
Preparation
Cook the rice as you normally do for sushi rice, do not let it cool down completely.
Form a rice ball.
Form a hole in the middle and insert what filing you have chosen.
When serving, use a ¼ of a Nori sheet and a side of soy sauce.
Ingredients
Preparation
Start by peeling all potatoes.
Boil the potatoes with salt and drain well.
Dice and place in a large mixing bowl, and let it cool down.
In a different bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, pepper, brown sugar.
Then combine the potatoes, onions, and mayonnaise sauce all together.
Refrigerate until ready to serve.
Ingredients
Preparation
In a mixing bowl, add the olive oil, vinegar, brown sugar, soy sauce and red pepper flakes.
Cut, and dice the apple and pear, eave the skin.
Slice the cucumber and place in a large bowl and add the salt. Leave it alone for a little while.
Finally mix the cucumber, apple, pear and the vinaigrette and combine very well.
Ingredients
Preparation
Prepare the Jasmine tea as you would with any other tea.
Mix the tea with the sake, the lime zest.
Serve with lime zest.
Ingredients
Preparation
Boil the water and let the tea brew for 5 minutes or so.
I like to add the agave syrup in the bottom of the cup before pouring the green tea.
Then, add the lemon juice.
Add ice cubes before serving and/or refrigerate a while to get it colder.
Ingredients
Preparation
In a pot, bring the water with salt to boil and add the rice to cook for about 20 minutes or as you usually cook it.
In a bowl, mix the sugar, wine rice vinegar and set aside in the refrigerator.
Once the brown rice is cooked, pour in a separate bowl and add the vinegar mixture and mix. Leave alone for now.
Now, it’s time to use the sushi rolling mat. Place a sheet of nori on your mat and then use your hands to place a thin layer of brown rice.
Next, add another layer of veggies, but closer to you on the mat.
Then close tight with the mat, and compress as you finish rolling.
Once you are done, use a clean and sharp knife to cut in 5 or 6 veggies rolls.
Serve with your favorite toppings, included wasabi, pickled ginger or fish eggs.
Ingredients
Preparation
In a pot, bring the water with salt to boil and add the rice to cook for about 20 minutes or as you usually cook it.
In a bowl, mix the sugar, wine rice vinegar and set aside in the refrigerator.
Once the rice is cooked, pour in a separate bowl and add the vinegar mixture and combine. Leave alone for now.
Mix in a small bowl the honey and peanut oil.
Peel the sweet potatoes and cut them in finely layer after brushing them generously with the honey and oil.
Place them in the preheated oven at 375 on baking sheet for 30 minutes.
Remove from the heat and let them cool down.
When the rice is cooked and the sweet potatoes cooled down, it’s time to start rolling.
Get your mat out and Nori sheets. One at a time lay a Nori sheet on a mat a layer of rice.
Add the sweet potatoes strips right next to the rice, closer to you and then the diced avocados.
Roll tightly the sushi rolls, and once done, use a clean knife to cut the rolls.
Sprinkle the chopped peanuts on top of each sushi roll. Serve with pickled ginger.
Ingredients
Preparation
In a mixing bowl, mix the quinoa flour with salt, the baking powder, baking soda.
This will be used as breading for your Tempura asparagus.
Let’s boil the asparagus however first for about5 or 6 minutes, they need to be crunchy.
Let the asparagus cool down and then cut in 1 inch long.
In a small bowl whisk the egg, dip each asparagus piece in the egg and then the flour mixture.
Heat the sesame oil and fry all the asparagus for about 7 or 8 minutes.
Use the sushi rolling mat and place the Nori sheets down one at a time.
Insert a row of sushi rice and the fried asparagus right next to it.
Roll and cut in rolls.
Top it off with some Ponzu sauce and lemon juice.
Ingredients
Preparation
Prepare all the vegetables ahead and rice.
Using a rolling mat, place the zucchinis sheets flat on it, you will use them as you would use Nori.
Add the rice and add side by side the carrot sticks, radish sticks and zucchini sticks.
Start rolling the zucchinis tightly.
Once it’s done, use sharp knife to cut it in rolls.
Use spicy mayo on top of each roll, with a nice design.
Ingredients
Preparation
In a skillet, heat the sesame oil and start cooking the beets, adding also the sesame seeds also.
After 6 or 7 minutes, add the kale and cook another 5 minutes.
Let theme veggies cool down some, set aside.
Meanwhile, start setting up your rolling mat and Nori sheets.
Add the cooked rice as you normally do, a nice thick layer.
Add the mixture of veggies next.
Roll and cut the rolls as you normally would with sharp knife.
Serve proudly with pickled ginger and wasabi.
Ingredients
Preparation
In a bowl, first mix the cream cheese, the chopped chives and the cooked rice.
Clean carefully each mushrooms caps and set them aside.
In a mixing bowl, combine the rice flour, baking soda, baking powder and baking powder.
In another bowl, mix the egg and milk together.
Heat the olive oil in a large skillet.
Take each mushroom cap, fill it with the cream cheese and sushi rice.
Dip each mushroom cap in egg mixture first, then in the breading.
Star frying all the mushrooms caps for about 12 minutes.
That completes your Tempura mushrooms sushi!
Serve some yum yum sauce on the side if you like.
Ingredients
Preparation
Make sure you do cut or chop finely the celery, the finer the better.
Lay the Nori sheet on your rolling matt.
Spread the cream cheese evenly (divided in 3 sheets).
Add the sushi rice and celery matchsticks layers next to each other.
Sprinkle red pepper flakes before proceeding with the rolls.
Then roll as tightly and straight as possible.
Repeat until all ingredients are used up.
Decorate with spicy mayo.
Ingredients
Preparation
Prepare all the vegetables as instructed.
Lay the Nori sheets on the rolling mat and start filling first with layer of sushi rice.
Then add the both peppers and shredded lettuce next to the rice.
Roll tightly the sushi rolls. Cut in rolls.
Add generously portion of chili sauce on top of sushi rolls and also sprinkle also with sesame seeds.
Ingredients
Preparation
Mix the eggs with the whole milk in a bowl, as well as the hot sauce.
Heat some butter in a pan and scramble these eggs to perfection. Set aside.
Lay the Nori sheet on your rolling mat and proceed filling it as usually with scrambled eggs mixture and rice.
After rolling each sushi correctly, use a clean and sharp knife to make some nice even rolls.
Decorate with fresh chopped parsley.
Ingredients
Preparation
Place the cashews in the food processor until it becomes almost creamy.
In a bowl, mix the yum yum sauce with the hot sauce together and set aside.
Start placing on your rolling mat the Nori sheets and layer first the cashew paste.
Next, add the diced avocados next the cashew pasta.
Roll as tightly and carefully as you can.
Cut with sharp knife as many rolls as it allows you.
Add a generous portion of mixed sauce on top of each roll.
Ingredients
Preparation
Ingredients
Preparation
Make sure you rinse and drain thoroughly the beans before using them.
Lay a nori sheet on the rolling mat and add layer of rice.
Simply add a generous portion of black beans with some green onions next to it.
Roll tight and cut.
Add spicy mayo to decorate.
Ingredients
Preparation
Cook the brown sushi rice as you always do, so it’s perfectly sticky.
Form some sushi rice balls, set aside.
In a skillet, sautéed just a few minutes the Portobello mushrooms with oil and vinegar, salt and pepper.
Assemble by place the roasted peppers on top of the rice ball, push it down and place the Portobello on top.
Cut the Nori sheets in strips and wrap around each roll individually.
Serve with soy sauce.
Ingredients
Preparation
In a small saucepan, mix the soy sauce with some brown sugar; this will be the topping sauce.
Use the Nori sheet on a rolling mat and add half of the sushi rice, some orange segments and cucumber sticks.
Roll tight and cut in nice and neat rolls.
Decorate with chopped peanuts and mint leaves, as well as the sauce you made.
Enjoy
Ingredients
Preparation
First prepare the eggplant and zucchini in matchsticks.
Heat the olive oil in a skillet and sautéed the veggies with lemon juice and garlic powder for 5-6 minutes. Set aside.
Get your rolling mat out and your Nori sheet.
Place a layer of rice and a mixture of eggplant and zucchini matchsticks next to it. Sprinkle of red pepper flakes.
Roll tight and cut in rolls.
Serve with spicy mayo on top of each roll.
Ingredients
Preparation
Drain the tofu really well and start heating the oil in s a skillet.
Cook the tofu, onion and carrot for 5 minutes. Set aside.
Place the ingredients in the food processor; you will create a mixture similar to cream cheese.
Once you are satisfied with the texture, lay the nori sheet on the rolling mat and spread the tofu mixture all over.
Add the cucumber in matchsticks next to it and roll away. Cut in neat rolls.
Serve with soy sauce.
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Ingredients
Preparation
Cut the white tuna in about ¼ inch cubes.
In a mixing bowl, combine the chopped tuna, spicy mayo and the green onion and peanut oil.
One at a time, do lay the Nori sheet on the rolling mat.
Set a layer of the tuna pieces first on the Nori, following by a top layer of tuna.
You will use a sharp knife to have a clean cut and cut the sheet in 3 large pieces. The tuna will be on top.
Enjoy with yum yum sauce or Ponzu sauce, choose your favorite.
Ingredients
Preparation
Place a thin layer of rice using the sushi mat.
Next, add the avocado slices on top of the rice.
Finally, place a layer of smoked salmon on top of the avocados.
Then, use the rolling matt to press and use a sharp knife to cut in about 3 pieces.
You should see distinctive layers: rice, avocado, and smoked salmon.
Enjoy with or without any ginger, wasabi or favorite sushi sauces.
Ingredients
Preparation
Prepare the cucumber du dicing it and place in a mixing bowl with the vinegar and chives. Set aside.
Next, prepare the salmon. Use a sharp knife and cut it in small dice or cubes.
Cut the green onion finely and mix in with the diced salmon and spicy mayo in a mixing bowl.
Next, time to roll!
Place one Nori sheet at a time on the rolling mat and add the sushi rice.
Add layer of salmon next and then the diced cucumber.
Roll as tightly as possible and then cut in rolls.
Serve with additional spicy mayo and wasabi if you want.
Ingredients
Preparation
Let’s first make the tuna rolls as usual.
Lay on the rolling mat the Nori sheet one by one and pressing the sushi rice and then the tuna.
Cut into rolls as tight as possibly, as you normally would. Keep in mind you will proceed frying them so you don’t want them to fall apart.
Mix the eggs and the milk together in a bowl and set aside.
In a different bowl, mix the cornmeal, quinoa flour, salt brown sugar, baking powder and lemon/pepper seasonings.
In a large skillet, heat the oil and then start dipping each sushi roll individually first in the eggs mixture and then in the flour mixture.
Fry each roll until it is golden and then place on a plate covered with paper towel to absorb the excess oil.
Finally, place on the serving plate.
It is sensational when served with the yum yum sauce. Enjoy!
Ingredients
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Preparation
Prepare the veggies first. Slice lengthwise the avocado after pitting it and peeling.
Also slice lengthwise the cucumber, after removing the seeds or better buy seedless.
As far as the salmon, make sure you do cut it in a 45 degrees angle as much as possible. Set aside,
Mix in the crab meat with a little spicy mayo and also set aside.
Now that you have all the needed ingredients, use the rolling mat.
Before layering anything, place a layer of plastic wrap on top of the mat.
Place the nori sheet down and spread out a layer of rice on the Nori.
Follow by a layer of crab meat mixture right next to the rice and then the cucumber and the avocado next.
Roll the sheet and cut into roll with a sharp clean knife.
Use the salmon pieces and place on top of each roll, as well a small portion of fish roe.
Carefully place all the sushi rolls once done making in a baking dish. Add spicy mayonnaise on top
In the oven, preheated at 400 degrees, place the sushi rolls.
They should stay for 8 to 10 minutes and then remove and serve warm.
Ingredients
Preparation
First, work on the tuna mixture.
Dice the fresh tuna as fine as you like it.
Place the fish in a mixing bowl and add the chili sauce, say sauce, mayonnaise, green onion and sesame oil.
Combine all the ingredients really well. Set aside.
Prepare the cucumber which will become your sushi roils to fill.
Use a peeler to peel some strips off the cucumbers.
Next, cut each cucumber in about 6 pieces.
Dig a 1 inch hole in the center of each cucumber pieces, and then fill it with the tuna mixture.
Serve the cucumber rolls with pickle ginger on top.
Ingredients
Preparation
Prepare the sushi rolls as you normally would.
Lay the Nori sheet one at a time on the rolling mat and place a layer of rice, a layer of diced salmon and then next to the salmon the cream cheese following by the celery matchsticks.
Roll as tight as possible, and cut with a clean knife to have some solid rolls.
Then, whisk the egg in one bowl and have the rice flour in the other one.
Dip each sushi roll one at a time in egg and then flour.
In a skillet, heat the sesame oil and deep fry each sushi roll until they are nice and golden.
Serve warm with Ponzu sauce.
Ingredients
Preparation
Prepare the asparagus by trimming the bottom and steam them for only 5 minutes, so they are no longer raw, but not mushy at all.
Drain them well and set them aside.
Cover your rolling mat with a plastic wrap first and then place the Nori sheet on top.
Cover the rice all over the sheet, except about 1 inch at the end of the sheet.
Flip over slowly the mat so the nori end up on top.
Cut the salmon in small pieces and also the asparagus in small pieces.
Spread the cream cheese all over the nori sheet.
In the center, insert the smoked salmon and the tip of the asparagus.
The tip of the asparagus will be sticking out of the roll and that’s exactly what we want.
Use a sharp knife to cut the rolls and serve with soya sauce.
Ingredients
Preparation
After drained the tuna well, place it in the mixing bowl.
Add the mayonnaise, Sriracha sauce and wasabi paste and mix well.
Use your rolling mat and lay a Nori sheet on it.
Place a thick line of celery matchsticks first and then right next to it, a generous layer of tuna salad mixture.
Rill tightly the sushis into a cylinder as you normally do for rolls.
Repeat another time with the second Nori sheet.
Use a clean and sharp knife to cut them in equal rolls.
Serve them with soya sauce.
Ingredients
Preparation
This is certainly an option when you can’t access fresh salmon. You could make this recipe with fresh salmon as well.
In a mixing bowl, place the salmon, make sure you have drained it correctly and remove all bones.
Add the minced onions, soya sauce, mayonnaise and sriracha and combine really well.
To be able to roll these wraps, you should place a parchment paper on top of your rolling mat before proceeding.
Then place a Nori sheet on top.
Use layer of rice and a generous portion/layer of the salmon salad next to it.
Now, roll the sushi as you normally would, except diagonally.
When you cut the sushi, you will only make 2 or 3 out of a row, and they will look like wraps instead of rolls.
Dip in your favorite sauce, perhaps yum yum sauce.
Ingredients
Preparation
Chop the salmon finely; add the lime juice, spicy mayo and sesame seeds. Add the rice also in the mixture.
Lay the Nori sheet on the rolling mat, and lay the salmon mixture.
Add the shredded carrot net to it and start rolling.
Cut in rolls and serve with your favorite sauce.
Ingredients
Preparation
Combine the chopped tuna, green onions and spicy mayo.
In a large skillet, heat the sesame oil.
Form some sushi balls with the sushi rice, and flatten them.
Fry the rice balls and set aside.
Place a generous portion of the tuna mixture on top.
Add fish roe and spicy mayo on top.
Ingredients
Preparation
Lay the Nori sheet one at a time and a time, ½ cup rice on one sheet.
Lay the smoked salmon next tot eh rice as well as the cucumber matchsticks next to it.
Roll tight and cut, serve with wasabi paste and spicy mayo each roll.
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Ingredients
Preparation
In a mixing bowl, combine the cooked shrimp, the mayonnaise, the sour cream, the sriracha and cilantro all together very well.
Also prepare the cucumber in matchsticks.
On the rolling mat, lay the Nori sheet and place ¼ of the shrimp mixture.
Right next to the shrimp, also lay the cucumber matchsticks.
Diagonally roll the sushi, so it will make wraps. You will need up with about 12 wraps total.
Serve with yummy yum sauce and soy sauce.
Ingredients
Preparation
Mold 12 sushi balls and then flatten them up to fit under each crab stick.
Place a crab stick on top of each rice bed.
Add a little spicy mayo on top of each crab stick and sprinkle with minced green onions.
Serve with yum yum sauce.
Ingredients
Preparation
Get all the ingredients lined up on the kitchen counter.
To avoid that the avocado turn brown, sprinkle a little melon juice on it.
Use the rolling mat and place the first nori sheet on top.
Spread half of the rice of the Nori sheet.
You can decide to go two different ways from here.
I think the easier is to cut up the tempura shrimp in small pieces and remove the tail.
Lay a generous portion of the shrimp next to the rice, following by diced avocado.
Roll the sushi as cylinders and use the appropriate knife to cut in rolls.
Add some spice mayo on each roll and then the fish roe also.
Ingredients
Preparation
You will mix the spicy mayo with green onions and crab meat together in a bowl first.
Lay the rolling mat so you can start preparing the sushi.
Lay a Nori sheet first and play a layer of rice all along following by a layer of crab meat.
Right next to the crab meat, add a layer of diced avocado and then cream cheese.
This completes the rolls and next tightly form the cylinders one by one.
Cut in medium size rolls and then roll into black sesame seeds and decorate with fish roe.
Serve with a side of spicy mayonnaise for sure.
Ingredients
Preparation
Prepare the zucchini and all other ingredients and line them up on the kitchen counter.
In a small mixing bowl, mix the mayonnaise the sriracha sauce and crab meat.
Using the rolling mat and lay the first Nori sheet.
Place layer of sushi rice and then one of crab meat.
Finalize the roll by laying the diced zucchini next to the other ingredients and start rolling.
Once all rolled, cut the sushi in about 4 or 5 pieces per cylinders.
Serve with soy sauce or Ponzu sauce, your choice.
Ingredients
Preparation
In a mixing bowl, first combine the yum yum sauce and the cooked shrimp along with the rice.
Once you have diced the avocado, place then aside but drizzle some lemon juice on it to avoid the brownish color.
Using your favorite rolling sushi mat, lay a Nori sheet and start assembling.
Place a layer of rice first and then the cooked shrimp mixture next to it, following by the diced avocado.
Roll the sushi as tight as possible and once done, cut with a sharp knife in 4 or 5 rolls.
Serve with Ponzu sauce.
Ingredients
Preparation
Let’s prepare the rolls first and then the batter and the frying session.
To make these rolls, it’s pretty simple.
Lay the first Nori sheet on the rolling mat and place ½ cup of the crab meat on it and ½ cup of the sushi rice.
Repeat the same process for the second Nori sheet.
Next, mix the coconut flour with the shredded coconut in one bowl and then, whisk the egg in the other bowl.
Proceed by dipping one roll at a time in the egg and then the flour mixture.
Fry all the rolls for about 6 or 7 minutes or until you are satisfied with their golden color.
Ingredients
Preparation
First after arranging the cucumber and the avocado, drizzle a little lemon juice on the avocado to keep it from turning brown.
This recipe is only going to make 5 rolls, so double it up if you like or more if needed.
You will have cooked in batter the 10 large shrimp you will use, and cut the tails off right after. Keep them warm as much as possible.
Use a rolling mat and place the Nori sheet down.
Place next the sushi rice as a layer and then the shrimp tempura next to it followed by the cucumber and avocado.
Roll as tight as possible and cut in 5 rolls, with a clean sharp knife.
Roll each sushi piece in sesame seeds.
Decorate with Eel sauce and fish roe on top.
Ingredients
Preparation
There is nothing wrong with using imitation of crab. You will find it easily in any grocery store and it can be a great and cheaper alternative.
Prepare the celery and carrots and set them aside.
In a mixing bowl, combine the imitation crab, with a fork and spicy mayonnaise. Make sure it is well smashed or in small pieces to create a crab salad.
Start assembling, using the rolling mat.
Place a Nori sheet and a layer of sushi rice following by a layer of imitation of crab salad.
Finalize with a row of celery and one of carrot matchsticks.
Roll the sushi as cylinder as you always do.
Cut the cylinder in rolls with a clean sharp knife.
Roll each sushi roll in the sesame seeds. Serve immediately.
Ingredients
Preparation
You know by now how to prepare some tempura shrimp, so proceed with that step first.
Then, use the rolling mat and lay down a Nori sheet on it.
Add a nice layer of rice followed by mango pieces.
Insert right in the middle the tempura shrimp, with the tail sticking out.
Cut the sushi rolls with a sharp and clean knife, 4 rolls per cylinder.
Add an equal amount of fish roe on each piece of sushi.
Also drizzle the spicy mayonnaise one ach roll.
Ingredients
Preparation
Cook the rice as usual and form balls and flatten them.
Add an uncooked completely clean and deveined shrimp on top of each roll.
Serve with the toppings, wasabi, soy sauce, ginger.
Ingredients
Preparation
Mix the cornstarch, rice flour, egg yolk and baking powder.
It will make a batter that will look like a pancake batter.
Dip each soft shell crab in the batter and fry in a skillet in sesame or peanut oil, your choice.
You will then take that part and roll it in each Nori sheet, one at a time, also adding the cucumber sticks next to it.
You will end up with a very crunchy roll, so pay attention when you cut.
Serve with yum yum sauce.
Ingredients
Preparation
Marinade for an hour the chicken tenders in the teriyaki sauce.
Heat a skillet and cook until the chicken is done. Set aside and let them cool down before slicing into smaller strips.
Place the Nori sheet, once at a time on a rolling matt.
After placing the rice as usually as a layer on the Nori, add the cooked chicken.
Also add the diced avocado next.
Roll and cut to make beautiful rolls.
Add some spicy mayonnaise on top of each roll.
Ingredients
Preparation
Clean the chicken breasts and then place them in a bowl where you will have previously mix the oil and buffalo sauce.
Marinate the chicken for at least 2 hours.
Bake the chicken in a preheated oven for 30 minutes.
Slice into small strips when it has cooled down. Set aside.
Lay your first Nori sheet on a rolling matt and place ¼ of the rice in a layer and then followed by the chicken strips.
Add the matchsticks celery and the crumbled cheese and some soy sauce.
Roll as tightly as possible as always and cut into nice clean rolls.
Enjoy with additional soy sauce.
Ingredients
Preparation
First, let’s marinade the steak in soy sauce and minced garlic.
Then, add some olive oil and cook the steak strips for 10 minutes in a skillet.
Cool down the steak once done and set aside.
Use the rolling mat and place the Nori sheet down, next the rice as usually.
Right next to the rice, use seaweed salad in a layer and then the steak.
Roll the sushi rolls as tight as possible.
Cut and serve with plenty of spicy mayonnaise on top.
Ingredients
Preparation
You can buy the BBQ pork already cooked and seasoned or if you want to make it from scratch, use pork shoulder and cook in the slow cooker with seasonings and BBQ sauce for at least 6 hours. Either way, let’s get ready to make these untraditional sushi rolls.
In a skillet, sautéed the shredded carrot in a little sesame oil for just about 5 minutes. Set aside.
Now, lay down the first Nori sheet on your rolling mat.
Place a layer of sushi rice and next to it a layer of pork and then carrots and shredded lettuce.
Roll as you usually do, nice and tight.
You will decorate each roll with fresh cilantro leaves, if you like and serve with yum yum sauce.
Ingredients
Preparation
In a skillet, reheat the pork with some sesame oil and soya sauce. Also add the green onions if you prefer to cook them ahead. It’s your choice, sometimes I leave them raw.
Get ready to assemble. Get your rolling mat out.
Place your Nori sheet down and a player of cooked sushi rice.
Next, line up a layer of cooked pork and cucumber, following by drained diced pineapple.
Use your awesome technique to roll some tight and yummy rolls.
Sprinkle the green onions on top of the rolls and serve with soy sauce.
Ingredients
Preparation
As you may know, tofu is pretty plain, so let’s make sure we do add some flavor to it.
In a bowl, mix the oil, soya sauce, ginger, garlic and red onions.
In a skillet, heat the mixture and then sautéed the tofu strips until they are slightly darker.
Let’s start rolling next. Lay your Nori sheet and add the brown sushi rice in a nice layer.
Next to it, add a mixture of tofu and red onions.
Roll as tight as you can and cut nice rolls.
Sprinkle with chopped peanuts and serve with yum yum sauce.
Ingredients
Preparation
Again, let’s make sure the tofu has some flavor. In a skillet, sautéed the tofu strips with oil and red pepper flakes.
Absorb the excess oil carefully before using the tofu.
Lay your first Nori sheet on the rolling mat and place some sushi rice, next to it some tofu strips, avocado slices.
Roll as you normally would and decorate with generous quantity of spicy mayo.
Ingredients
Preparation
In a skillet, or saucepan, quickly mix the shredded turkey with the Teriyaki sauce so it’s well combined. Set aside.
Use the Nori sheet and spread a generous layer of cream cheese.
Start layering next with sushi rice, shredded turkey and green onions.
Roll the sushi rolls tightly and cut them neatly.
Serve with yum yum sauce or perhaps even spicy mayo, your choice.
Ingredients
Preparation
Let’s cook the turkey first. Mix the sesame oil, with wasabi paste and soy sauce and then heat in the skillet before placing the ground turkey to cook. Also season with salt and pepper.
Cook the turkey until done and remove excess fat.
Use a Nori sheet on your rolling mat and lay sushi rice; right next to it some ground cooked turkey and the shredded carrot.
Roll tightly, and serve warm in rolls with Ponzu sauce.
Ingredients
Preparation
You will use the tortilla breads as you would Nori sheets for these rolls.
In a skillet, heat the oil and cook both peppers with the taco seasonings for 6 or 7 minutes.
Lay the tortilla breads, one at a time, spread the cream cheese evenly.
Layer some brown rice and cooked red peppers.
Cut the tortilla breads in rolls, as you would with sushi.
Serve with hot sauce.
Ingredients
Preparation
This is a very unusual roll, of course.
You will sue the prosciutto as the Nori sheet, so lay the prosciutto slice on a rolling mat.
Steam the asparagus for 5 to 10 minutes so they are crunchy still but cooked.
Cut the asparagus in small pieces.
Use 1 asparagus per prosciutto slice and also some sushi rice and red bell pepper next to it.
Roll the prosciutto tightly and serve with soy sauce.
Ingredients
Preparation
Please lay the roast beef slice on flat surface.
Spread the cream cheese on each slice.
Also add the avocado slices, rice and start rolling.
Serve with soy sauce.
Ingredients
Preparation
There is no rice or Nori sheet in this sushi roll! What ???
It’s totally untraditional and we love it.
So, preheat the oven at 400 degrees F.
Start assembling the rolls by using one piece of bacon with ¼ of a cheese stick in the middle, and a slice of red onion or 2.
Sprinkle some chili powder and place on a greased baking sheet.
Bake in the oven for about 20-30 minutes.
Serve with chili sauce and decorate with parsley leaves.
Ingredients
Preparation
Most of the time, this type of eel will be sold frozen, so if that’s the case, make sure you thaw the fish entirely before using.
Use a clean and sharp knife and start cutting the eel. You will want to make some thin slices and I highly suggest you remove all skin front he eel.
You will form some sushi ball with the rice you made and use it for each slice of ell, as the base to lay the eel on top.
You will cut the Nori sheets in strips and wrap them around in the middle of the sushi to tie it together.
Then, you will apply a generous portion of the eel sauce on top of each roll.
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Ingredients
Preparation
Heat the sesame oil in a pan and sear the scallops for 5 minutes or so.
Season the scallops with salt and pepper.
Set them aside, chop them and mix them in with the spicy mayonnaise.
Do lay the Nori sheet on the rolling mat. Add the sushi rice fist and then the scallop’s mixture. Next to it add a layer of diced mango.
Roll tightly and cut with a sharp knife to make great rolls.
Sprinkle with sesame seeds and decorate with spicy mayonnaise as well.
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Ingredients
Preparation
You will need to fry the calamari first. Clean them carefully.
In a large Ziploc bag add the panko crumbs with salt and pepper and shake well.
In a smaller bowl, whisk the egg.
Heat the sesame oil in a skillet, and start breading the calamari. Dip in the egg and the breading next.
Cook all of them until they are all golden.
Meanwhile, steam the asparagus for less than 10 minutes. Drain well, and set aside.
When ready to assemble, lay a Nori sheet, and place layer of rice, a layer of cooked calamari and then pics of asparagus.
Roll, cut and decorate with spicy mayonnaise.
Ingredients
Preparation
Make sure you purchase some very fresh and sushi grade tilapia.
In a bowl, mix the chopped tilapia, with sour cream, chives and sushi rice.
On the first Nori sheet, lay the rice and fish mixture, followed by the cucumber matchsticks.
Roll tightly and cut in rolls with a sharp knife.
Serve with soy sauce.
Ingredients
Preparation
We will fry the grouper for this recipe.
Ina bowl, place the rice flour, in another one whisk the gg.
Chop the grouper in small pieces and mix in a third bowl with the green onions, oil, vinegar and spicy mayo.
When assembling, use 1 Nori sheets, the layer of rice followed by a generous portion of grouper mixture.
Roll tightly and cut in rolls.
You will dip each roll in egg first and then rice flour and fry in sesame oil until golden.
Ingredients
Sauces
Preparation
The volcano rolls are the one with a nice runny and impressive sauce on top, so let’s see how it’s made.
This recipe will make only about 10 rolls.
First a mixing bowl, combine the crab meat with the quid and cream cheese along with green onion.
Lay a Nori sheet and spray some rice and next the wonderful mixture you just created.
Roll and cut in rolls.
In a bowl, first mix the ingredient for the soy sauce and pour generously on top of each roll.
Also add a little of the mayo sauce on each roll.
Ingredients
Preparation
You will basically make some lobster rolls within the sushi roll.
So in a bowl, mix the lobster meat with the mayonnaise, with salt, pepper, sriracha sauce.
Place on your favorite rolling mat the first Nori sheet.
Place a layer, half of the rice following by half of the lobster mixture.
Also sprinkle the green onions all over and then roll and cut.
Ingredients
Preparation
Instead of frying the calamari, you will fry the rolls in this case.
So start by cleaning the calamari and set it aside.
Lay the Nori sheet, one at a time, use ¼ of the calamari and lay it and next to it also the zucchini.
Roll tight, as you will fry each roll individually after.
Dip each roll into the egg and then the panko crumbs.
Fry in the sesame oil in a skillet and sprinkle with sesame seeds when serving.
Serve also with your favorite dipping sauce.
Ingredients
Preparation
Prepare the spicy scallop mixture by mixing the chopped scallops, green onions and spicy mayo. Set aside.
Do lay the Nori sheet one at a time on a rolling mat.
Spread the cream cheese evenly and add the layer of sushi rice.
Add the spicy scallop’s mixture as well as the sliced avocado next to it.
Roll and cut.
Decorate with the spicy mayo.
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Ingredients
Preparation
Again, buy the eel as fresh as possible and please in this case chop up the eel.
Place it in a mixing bowl and mix it with the eel sauce with spicy mayo.
You will than start assembling the rolls, use a Nori sheet and placing the eel mixture, some sprouts and sliced avocado.
Always add some lemon juice on the sliced avocado while you are waiting or assemble, to avoid turning brown color.
I usually do not use any sushi rice, but if you rather add some, there is no problem.
Roll these beautiful and delicious roll as tight and neatly as you normally do. Cut them and enjoy them!
Ingredients
Preparation
You will need to boil the octopus first in water and salt.
Boil for about 5 minutes, drain and set aside.
In a skillet, add the olive oil, wine vinegar, brown sugar and start cooking the red cabbage and onions until caramelized a little.
Add the octopus and cook an additional 5 minutes and finally add the zucchinis and cook another 5 minutes.
Now it’s time to assemble.
One nori sheet at a time, add half of the rice and half of the mixture of octopus and veggies.
Serve with Ponzu sauce once you have rolled and cut the sushi rolls appropriately.
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Ingredients
Preparation
In a mixing bowl, combine the eggs, milk, salt and pepper.
Use a little butter in a skillet to make 6 small omelets (a sushi piece size!)
Next, use a sushi rice ball, flatten it and add the egg on top, wrap it with a strip of Nori sheet.
Serve with yum yum sauce or hot sauce, however you prefer.
Ingredients
Preparation
In a bowl, mix the pesto sauce, eggs and salt and pepper.
Add a little oil in a skillet and scrambled the eggs until done.
Use the Nori sheet and start rolling with the eggs mixture inside.
Cut into rolls and decorate with pine nuts.
Ingredients
Preparation
In a bowl, mix the milk, eggs and shredded cheese with salt, pepper.
Heat some butter and cook the scrambled eggs.
Start assembling the Nori sheet with rice, scrambled eggs, chopped tomato and roll.
Serve with hot sauce.
Ingredients
Preparation
The bread will be the Nori sheet substitute.
Remove the crust on each slice.
Flatten the bread with rolling pin, so it’s as thin and long as possible.
Spread the cream cheese on each slice.
Add a piece of sliced avocado on each slice and roll.
Sprinkle each roll with smoked paprika.
Ingredients
Preparation
First, chop the sea scallops ad large shrimp in small pieces.
In a skillet, heat the oil and sautéed the seafood with salt and pepper for about 7 or 8 minutes. Set aside.
Place the Nori sheet flat on rolling mat and the seafood mixture as well as the diced cucumber.
Roll tightly and cut.
Serve the rolls with spicy mayo.
Ingredients
Preparation
You will lay the nori sheet on rolling mat and add some rice.
Next, add guacamole, bell pepper and sprinkle with lemon juice.
Roll tightly and cut with clean knife.
Add some chili powder and fresh chopped cilantro on top of each roll.
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Ingredients
Preparation
You don’t always have to use seaweed sheets or Nori to create sushi.
In this case, tortillas breads will be used.
Lay on your rolling mat or kitchen counter the fresh tortilla brads and spread a layer of peanut butter following by layer of Grape jelly.
Roll each tortilla breads and cut in rolls.
When serving, sprinkle some chopped peanuts on top of each rolls.
Enjoy with a glass of milk perhaps!
Ingredients
Preparation
Make sure you let your cake cool down before you start cutting it in sushi shaped pieces
Use your imagination, and cut the cake in oblong pieces and make as many as you want out of your cake.
I find it much easier if you bake a rectangle cake instead of a round one.
Place the sushi/cake pieces on serving place. Add a little yogurt on top of the cake and then the roasted coconut.
Place a gummy candy on top and then choose to ice with black or white frosting.
Use some realistic sushi designs from the web to inspire yourself.
Ask the kids to help.
Ingredients
Preparation
Slice the kiwi in about 4 pieces, after peeling them. Set aside.
Mix the ingredients to make the waffles: coconut flour, coconut milk, vanilla and baking powder.
Heat the wake maker and start making the waffles one at a time. Make sure you make the waffles as thin as possible.
Make 3 waffles.
Then, use the waffles as you would your sushi sheets to roll.
Spread the cream cheese evenly on each waffle.
Place the kiwi slices on top of cream cheese and starts rolling.
After all done, slice to make your sushi rolls.
Ingredients
Preparation
You will make chocolate pancakes and use them as Nori sheets.
S, mix the dry ingredients in bowl: rice flour, cocoa powder, salt, baking powder and brown sugar.
In a different bowl, mix the milk and egg.
Combine both mixtures together. You know have your pancakes batter.
Heat some butter in a medium skillet and cook 3 medium size pancakes, make them thin.
Once they have cooled down, lay them flat and spread the ricotta cheese and diced strawberries on each one.
Roll each stuffed pancakes and then use a sharp knifes to cut them in rolls.
Ingredients
Preparation
Use a peeler to slice the avocado, so you can use these slices as you sushi sheets.
Sprinkle some lemon juice on the avocado, to make sure they don’t turn brown.
Proceeding carefully, spread a generous layer of cream cheese one ach avocado slice and sprinkle some chopped walnuts as well.
Roll the slices and use a little cream cheese if needed to keep it together or a toothpick.
You are all done
Ingredients
Preparation
Slice all the banana in about 1-inch-thick slices.
Use your tortilla bread ad you would nori sheets and lay them down.
Spread the creamy peanut butter first, following y also a generous layer of honey.
Place the bananas in a row and then start rolling until done.
Cut the tortilla breads in neat slices with a sharp and clean knife.
Sprinkle some cinnamon one each roll.
Ingredients
Preparation
Cook the rice by boiling the coconut milk mixed with the vanilla and cinnamon.
Make sure you do let it cooled down and add the brown sugar and rice wine vinegar.
Mix it up to make sure it gets that sticky texture you are looking for.
Use the rolling mat to place a thick layer of rice and roll just the rice tightly.
You will make 3 or large rolls per cylinder and place a gummy on top of each one.
Serve as is, the rice flavor will compensate for the simplicity.
Ingredients
Preparation
Once the cake is cooked, cut it in half lengthwise, so you are left with 2 large sheets.
Make sure you do let them cool down completely, you can even place them in the refrigerator if you want to accelerate the process.
Meanwhile, mix the ricotta cheese with the lime juice and lime zest.
In a different bowl, mix the whooped cream, with egg whites and white sugar.
On a clean surface, lay the cake layers.
After combining both mixtures together, apply on the cake evenly and start rolling.
You will roll the cake carefully because you don’t want to break it.
Decorate with lime zest.
Serve cold.
Ingredients
Filling
Cake
Sauce
Preparation
Ingredients
Preparation
In a small saucepan, boil the orange juice, and place the dates in it. This will help soften the dates.
Let them cool down before using them in your rolls.
Use the coconut cream mix with the water when you cook the sushi rice instead of the simple water and vinegar.
This will make your rice sweet.
So, using the rolling mate, you will spread the coconut and then add the rice once it is perfectly sticky as it should be.
You will use the rice as your Nori sheet, nothing else.
So, make sure the texture is perfect. Add the cooked dates in the middles and roll.
You will then sprinkle the rolls with orange zest and drizzle some maple syrup as well when serving. Enjoy!
Ingredients
Preparation
First cook the rice by boiling the coconut milk and cooking according to instruction. Do make sure you following the directions so the rice is sticky like a sushi rice.
Form some sushi balls and use the almond paste to form a sushi topping.
Add on each sushi ball and press to form a sushi piece.
When serving drizzle some chocolate syrup on top.
Ingredients
Preparation
Poke with a fork each sweet potato. After peeling the potatoes, cook the sweet potatoes in the microwave for about 10 minutes total.
Meanwhile, dice the apple.
Slice the potatoes as thin as possible; they will turn into your “Nori sheets”.
Mix in a bowl the apples, cream cheese and cinnamon.
Use one potato slice at a time and spread the mixture and roll.
Use a toothpick if needed to make roll stay together.
Sprinkle with additional cinnamon if you like.
Ingredients
Preparation
Simply slice the bananas in thick slices and drizzle some lemon juice so they don’t turn brown.
Then spread almond butter around each slice, dip in the walnuts and sprinkles or one or the other.
One of the first movies to feature sushi rolls is Breakfast club, in the mid-1980, when molly, a rich upper class character brought sushi in her lunch box at school.
There is now an international sushi day and it is celebrated on June 18 every year.
Surprisingly, sushi has not originated in Japan but in Southeast Asia and later on was definitely take on by Japanese chefs.
The Bluefin tuna popularity has caused that fish population to drop drastically, because of the sushi high demands (it was reported close to 95% of the Japanese coast).
The fatty acids included in sushi can actually sometimes act as aphrodisiac, so that might be reason why sushi dates are so popular! To be more specific the salmon and mackerel are supposed to be the ones with the highest content in Omega 3, so make your selection wisely!
There is no rule against preparing sushi with brown rice, so you can use with on and you can still claim the name.
There are a few groups of people should avoid sushi all together: pregnant women, small children and elderly people. Basically, anyone with liver diseases or week immune systems are discouraged to consume sushi to avoid any unnecessary medical complications.
The knifes that sushi chefs like to use are quite different than regular knifes, they should be sharpened every day and apparently only on one side.
The United States of America count approximately total of 4000 restaurants while Japan counts over 40 000.
Although miso soup is usually offered as an appetizer, it would help to eat it after the meals to help with digestion.
We certainly hope you enjoyed this sushi book and discover many new sushi recipes. We know that preparing sushi from scratch, at home, requires some dedication, but we hope we gave you the necessary information to try it.
After getting the right equipment and the fresh ingredients needed, you should be able to practice making sushi rolls and slowly become an expert.
Remember the first time you played soccer or baseball, everything seemed so complicated, right? It is no different with making sushi. You have to follow some basic simple rules and execute them in a certain order. However, once you have understood the main idea, you can use your creativity and taste to come up with some unique sushi rolls.
Go ahead and impress your friends and family and remember that the freshness of your fish and other ingredients will make all the difference in the world.
