sushi recipe

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

sushi rice

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 a taste of Japan with this deliciously healthy, low-fat dish of tuna and avocado inside-out maki.

Tuna and avocado inside-out maki (uramaki)

can tuna

tbsp mayo

tsp wasabi

nori sheets

sesame seeds

lettuce,

avocado,

Mix a the tuna with the mayonnaise and wasabi.

Place a toasted nori sheet on a board and spread a third of the rice on top in a 1cm layer. Sprinkle over the toasted sesame seeds and pat down.

Cover with cling film, then the rolling mat and quickly turn over.

Place 1-2 strips of the lettuce across the middle of the nori, top with a third of the tuna mix and avocado slices.

Roll firmly. Repeat twice more. Cut each roll into 6 pieces. Makes 18 pieces.

This is the EASIEST way to make sushi at home! All you need to make Temaki Sushi (aka &quot;hand-rolled&quot; sushi), is yakinori seaweed, sushi rice and your favourite fillings. Wrap them up into a roll or cone shape and you are done! 

Temaki Sushi - Easy Hand-Rolled Sushi

sushi rice (cooked)

tbsp sushi vinegar

nori sheets (per person, sliced in half)

tuna

mayonnaise

carrot (finely sliced)

cucumber

soy sauce

Transfer cooked sushi rice to a wide, flat-bottomed pan or dish.

Pour the sushi vinegar over the cooked rice and mix gently with a flat rice paddle so as not to break any of the grains. Allow the rice to cool completely before serving.

Next, place your tuna in a small bowl and top with kewpie mayo. Mix until well combined, adding more mayo if needed until you have a smooth texture and delicious flavour.

Take up a sheet of nori (remember to slice or break it in half first) and place it in your hand or on a plate. Top with a scoop of rice in the top left corner in a rough, triangular shape.

Layer up with your chosen fillings such as the tuna/kewpie blend, carrot and cucumber, then fold up the bottom left corner and roll into a cone shape. If you&#039;re unsure how to do this, check out our video.

To Assemble Your Temaki Sushi:

https://www.youtube.com/watch?v=inlrqdedneI&lc=UgzcxIVfBaxMyITAqgp4AaABAg

This is the EASIEST way to make Japanese sushi at home! All you need to make Temaki Sushi (aka "hand-rolled" sushi) is yakinori seaweed, sushi rice and your favourite fillings. Wrap them up into a roll or cone shape and you are done!

We love temaki sushi because there’s no need to stress over using a special bamboo sushi rolling mat or having perfect rolling / slicing skills. This is a super fun / no-fuss way to make sushi your way – quickly and easily – with your favourite filling ingredients like takuan, ready for dipping in soy sauce and wasabi.

And if you have a rice cooker, it’s even easier. Simply pop your rice and water in the bowl and cook with the press of a button!

RECIPE STEPS
00:00 - How to Make Temaki Sushi
00:04 - Season cooked sushi rice
00:13 - Prepare the fillings
00:21 - Prepare the nori seaweed wrapper
00:27 - Top with rice, cucumber, carrot & tuna
00:40 - Fold into cone shape

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The EASIEST Hand Rolled Sushi - Temaki Sushi -  [5 Minute Prep!]

Seared Salmon Nigiri (Aburi Salmon) is very popular among Aussies, particularly with a sweet soy-based sauce brushed over the seared salmon. By searing it, the salmon becomes sweeter and more delicious. You will end up eating so many pieces without realising it.Cook Time does not include the time to cook rice.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; 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.

Seared Salmon Nigiri (Aburi Salmon)

salmon

/ 6.3 ounces hot cooked rice ((note 2))

tbsp rice wine vinegar

water

rice wine vinegar

tsp sugar

salt

mirin

tbsp sugar

tbsp finely sliced red onion

curly parsley

Put all the Tare ingredients in a small saucepan and bring it to a boil. Bring the heat down and simmer gently until the liquid reduces to about half of the original quantity.

Put the Sushi Rice Vinegar ingredients in a bowl and mix well until the sugar is dissolved.

Sprinkle the Sushi Rice Vinegar over the hot rice in a bowl and mix using a spatula. Move the spatula in a cutting motion so that you don’t break the rice grains. Cover the bowl with a wet kitchen towel/kitchen paper.

Slice the salmon fillets into 3-5mm / ⅛-3⁄16&quot; thick pieces using the sogi-giri (slant cutting) method. Each slice should be about 3cm / 1¼&quot; wide, 8cm / 3⅛&quot; long (note 4).

Mix the Tezu ingredients in a small bowl.

Preparation

Wet both palms with the tezu, massage hands ensuring that all fingers including between the fingers are wet (note 5). Then clap your hands once so that the excess liquid will be splashed and eliminated.

Take 1/12 of the rice (about 15g / 0.5oz) in your right hand and squeeze the rice gently to make a ball (about 3-3.5cm / 1¼-1⅜&quot; in diameter).

Place a salmon piece across the proximal phalanx (base section of the fingers) of your left hand (for the right hander).

Place the rice ball on the centre of the salmon piece, then make a dent in the centre of the rice with your right index finger (to air the rice).

Turn the sushi over by rolling it towards the tips of your fingers and move it to where the salmon piece was placed initially.

Place your right index finger on the salmon, place the left thumb on the edge of the rice and squeeze the left hand gently while pressing the index finger slightly (to firm up the entire sushi piece).

Turn it around 180 degrees and do the same so that the shape of the sushi becomes a rounded rectangle.

With your right thumb and the index finger, hold the sides of the sushi including the edge of the salmon piece, and squeeze very gently (to shape and wrap the sushi with the salmon).

Repeat for the remaining salmon pieces.

Making Nigiri Sushi (see note 6 for step-by-step photo)

Place the salmon nigiri pieces on a heat resistant plate or a tray. Using a blowtorch, sear the surface of the salmon until it begins to lightly char.

Brush the tare over the salmon a couple of times, then place a small amount of sliced red onion topped with a tiny sprig of parsley if using.

Making Aburi Salmon Nigiri Sushi

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

round slices radish ((paper thin,

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).

Avocado – Place 3 slices, overlapping slightly to make about 4cm / 1 9/16 in wide per rice ball.

Placing Toppings

Place small piece of dill on each of the smoked trout Temari Sushi.

Place a few ikura on each of the scallop Temari Sushi.

Decorating (if applicable)

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