easy sushi recipe

Kids can help with this Japanese dish. They can help cook the sticky rice and then roll and assemble the pieces with their preferred ingredients

Simple sushi

sushi rice

milliliters rice wine vinegar

golden caster sugar

mayonnaise

tbsp rice wine vinegar

soy sauce

bag nori (seaweed) sheets

onion

(optional

pickled ginger

KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.

Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.

Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.

Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.

Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.

TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.

Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.

Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.

TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.

Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

The yummiest easy shrimp sushi recipe is such a stellar meal for a fancy at-home dinner that isn't complicated to make but is satisfying in every way!

My favorite Easy Shrimp Sushi Recipe

shrimp,

butter

rice vinegar

garlic, crushed

cucumber,

seaweed papers

Soy sauce and wasabi

Place uncooked rice and 2 cups of water in rice cooker to cook. Sushi rice is a short grain, very sticky rice. (Or follow package instructions to cook on the stove.)

While rice is cooking, place the butter and garlic in small saucepan over medium heat. Add the shrimp when the garlic starts to smell.

Cook the shrimp until they are pink. Remove from heat and cut all of the shrimp into small pieces.

When the rice is done cooking, add the rice vinegar to it and stir to combine.

Place a seaweed sheet on you working area, spread 1/5 the rice on the sheet, add shrimp, avocado, and cucumber in a row along the bottom third of seaweed.

Roll everything up and cut into bit size pieces. Repeat with remaining ingredients.

Try sushi without seaweed for a delicious twist on traditional sushi rolls, especially if you don&rsquo;t like nori! This recipe further simplifies the process by using fresh ingredients like mango, cucumber, and avocado.

Sushi Without Seaweed (Ready in 10 Minutes)

Instant Pot sushi rice (1 recipe)

mango (thinly sliced)

cucumber (julienned)

avocado (thinly sliced)

Rice paper wraps (square)

Sriracha mayo

sesame seeds

Cook the sushi rice according to my Instant Pot sushi rice instructions. Set aside.

Sushi Rice

Peel and cut the mango into long, thin slices. Wash and cut the cucumber into matchstick-sized pieces. Cut the avocado in half, remove the pit, and slice thinly.

Fillings

Wrap a bamboo sushi mat with plastic wrap or a large freezer bag. Place a piece of dry rice paper on top. Transfer &#8532; cup of sushi rice on top with a rice paddle.

Wet your fingers in a small water bowl, then carefully spread the rice into a thin layer all the way to the edges, leaving about &frac12;-inch at the top end.

Arrange mango, cucumber, and avocado slices in a line on top of the rice towards the bottom edge.

Lift the bottom edge of the bamboo mat and roll the sushi mat over the fillings, pressing down all the way along the sushi roll (the pressure should be firm, but not so much that you squish everything).

Pick up the tucked portion of the sushi mat and roll it a little further. Press down again, and repeat the same process until it is completely rolled.

Wet the top edge of the rice paper with some water to help adhere it. Once the sushi is rolled, wet your fingers or a pastry brush and brush the outside of the roll with a little water to help soften the rice paper.

Assembly

Wet your knife with a damp towel to prevent sticking, then gently cut the roll into 8 pieces using long slicing motions.

Serve immediately with soy sauce, spicy mayo, and sesame seeds. Happy eating!

Serve

These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

Spicy California Shrimp Stack

shrimp

cucumber (about 1 small)

chives

avocado (about 1 medium)

Furikake (such as Eden Shake

soy sauce (or gluten-free)

sriracha sauce

Cook rice according to package directions, omitting salt and oil.  When rice is done, add rice vinegar and stir.  Evenly spread rice on a sheet pan to cool.

Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.

 Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

 Repeat with remaining ingredients.

Love this recipe for hot summer nights! I always add pickled ginger and wasabi and soy sauce for serving. Delish!

I rarely remake recipes, but this one has become a staple in our house! It is easy, simple, few ingredients, but so full of flavor!

This is one of my favourite dishes ever!   I just spoon it in a large bowl vs stacking it.   Add some sushi ginger and wasabi on the side.   I’m in love!   Healthy to boot!!!!

Well, it tastes really good - but using both a one cup measure with straight sides, and one with curved sides - it does not come out in a neat stack.  It's a disheveled stack!  What am I doing wrong, or any tips to make it come out better?  I love the concept.

I made this, so delicious. Definitely making it again.

So very good. Thank you.  Sushi is do expensive and this is budget friendly.  Please create a tofu version and maybe a California roll lettuce wrap.

Made this for dinner tonight. My entire family LOVED it! They looked just like the picture and were an easy, quick healthy meal! We will for sure make it again!

Amazing! I make this all the time for special guests. Everyone loves it and it’s so beautiful!

I’ve been making this for years now - thanks to this recipe!!  I figured it was time to contribute.  I use crab instead of shrimp and although I use rice for my husband and daughter, I’m low-carbing it so I use cauliflower rice for mine!  Absolutely delicious - love love love!!!

So delicious! Do you think they could be made ahead for a dinner party appetizer? I have 8 people and would love to serve this

This was so delicious! A big hit! With my visiting family I will definitely be making this again!

We love this recipe! It's super simple to put together and tastes so fresh. It's one of our go-to's!

Used a silicon mini muffin mold and served as appetizers. Will definitely do again.

This was sooooo good!! I used frozen Argentinian shrimp and mixed it with the spicy mayo before adding. I also placed the measuring cups (using both 1 cup and 1/2 cup) in the fridge for about 20-30min before turning over and they came out PERFECTLY!!!! So delish &amp; fresh tasting. Definitely will be making again.

Temari Sushi are small balls of sushi rice topped with colourful ingredients. They are the perfect finger food for special occasions and certainly have a wow factor. In Japan, they are often served during the Hinamatsuri (Doll’s Day/Girl’s Day) festival on the 3rd of March. See the video.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Temari Sushi (Ball-shaped Sushi)

/ 1lb sushi rice ((note 1))

sashimi-quality scallops ((about 3.5cm in diameter, note 3))

smoked trout ((about 4cm²

prosciutto ((about 4cm

cucumber

round slices radish ((paper thin,

salt

Ikura

Dill leaves

Sprinkle a pinch of salt over cucumber and radish slices. Leave for 10 minutes to wilt, then pat off excess water if they are too wet (do not dry too much).

Divide the rice into 18 x 25g / 0.9oz portions (note 7) and gently shape each potion into a round ball. It does not have to be perfectly round - do not squeeze too hard.

Cover the rice balls with a damp kitchen towel or kitchen paper to prevent them from drying out.

For each Temari Sushi, you will need a piece of cling wrap about 20cm/8&quot; long.

Place a topping in the centre of the cling wrap (see Placing Toppings below). Put a rice ball on top of the topping.

Gatherer all corners of the cling wrap. Hold the ball on your left hand (for right-handers) and twist the gathered cling wrap just above the rice to form a ball (note 8).

Unwrap the cling wrap and place the Temari Sushi on a serving plate, rice side down.

Making Temari Sushi

Cured Wagyu Beef – Fold a piece of cured Wagyu beef over to make a piece roughly 4cm² / 1 9/16 in² per rice ball.

Smoked Trout – Use a piece of smoked trout.

Prosciutto – Fold a piece of prosciutto over to make a piece roughly 4cm² / 1 9/16 in² per rice ball.

Scallops – Halve each scallop horizontally and use 2 pieces per rice ball.

Cucumber and Radish – For each rice ball, place 3 slices of cucumber and radish alternately, overlapping slightly to form a round sheet. Tuck the last slice underneath the first slice (see the video).

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The most viewed easy sushi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed easy sushi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine