sushi roll

Fiery Spicy Tuna Rolls with sashimi grade tuna tossed in sesame Sriracha sauce, topped with spicy mayo for that extra oomph!

Spicy Tuna Roll

rice

oz sashimi-grade tuna ((4 oz = 113 g))

tsp Sriracha sauce

½ tsp sesame oil (roasted)

green onions/scallions

nori (seaweed) ((cut in half crosswise))

Tbsp toasted white sesame seeds

Spicy Mayo (Recipe)

water

Tbsp rice vinegar

Gather all the ingredients. &nbsp;For complete guide to make sushi rice, please check sushi rice recipe.

Make vinegared hand-dipping water (Tezu ) by combining ¼ cup water and 1 Tbsp rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.

Cut the tuna into ¼" (0.5 cm) cubes (or you can mince the tuna).

In a medium bowl, combine the tuna, Sriracha sauce, sesame oil, and some of green onion (save some for topping).

Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.

Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.

Grab the bottom edge of the bamboo mat while keeping the fillings sin place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.

With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)

Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.

Learn how to make your all-time favorite Dragon Roll at home! In this recipe, we will talk about the key ingredients and tips &amp; tricks to make the perfect sushi roll.

Dragon Roll

Persian/Japanese cucumbers

avocados

lemon ((optional))

sushi rice

shrimp tempura (Recipe)

Tbsp Tobiko (flying fish roe) ((2 Tbsp = 20 grams))

unagi (eel) ((optional))

Unagi Sauce (Recipe)

black sesame seeds

tsp rice vinegar

Gather all the ingredients.

Cut cucumber lengthwise into quarters. Remove the seeds and then cut in half lengthwise.

Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.

Remove the skin and slice the avocado widthwise.

Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of the knife until the length of avocado is about the length of sushi roll (length of nori seaweed). If you don&#039;t serve the sushi roll right away, I recommend squeezing lemon over the avocado to prevent discoloration.

Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread 1/2 cup sushi rice over the nori sheet.

Turn it over and put the shrimp tempura, cucumber strips, and tobiko at the bottom end of the nori sheet. If you like to put unagi, place inside here as well.

From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over.

Place the bamboo mat over the roll and tightly squeeze the roll.

Using the side of the knife, place the avocado on top of the roll.

Place plastic wrap over the roll and then put the bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Be gentle so you won’t break the avocado slices.

Cut the roll into 8 pieces with the knife. Clean knife with a wet towel after each cut. If the roll got messy while cutting, tightly squeeze the sushi roll again with the bamboo mat. Remove the plastic wrap on top of the sushi and transfer it to a serving plate.

Put tobiko on each piece of sushi and drizzle spicy mayo and sprinkle black sesame seeds on top. If you like, place some unagi sauce on the plate so you can dip the sushi. Enjoy!

One of the most simple single-ingredient sushi roll at its very detail, take a look at this hosomaki recipe and customize to your own appetite.

Recipe for Easy Hosomaki platter

nori

cook & seasoned sushi rice

tuna

kani

mini cucumber

fish

Wasabi, soy sauce, pickled ginger, etc.

Prepare a dipping water-vinegar solution to dip your hand with while working to prevent sticking. Use a 1:4 ratio (1 Tbsp rice vinegar to 4 Tbsp water).

Cook, season and prepare sushi rice, if you need more instruction, take a look at the guide on cooking sushi rice. We need about 1/2 cup cooked sushi rice for every roll.

Prepare the work area, preferably leaving your bamboo mat on a flat surface like counter or cutting board. Have plastic wrap available if you want to invert the roll.

Cut sashimi in to 1/2 x 1/2&nbsp; x 4 inches sticks.

Fold a piece of nori in half, carefully tear along the folding line.

Lay the half nori on top of bamboo mat over a flat surface.

Spread 1/2 cup of seasoned sushi rice over nori leaving about 1/2 to 1 inch empty on the farther end.

Now arrange a fish stick or any other topping on top.

Carefully lift, tuck and roll. Apply pressure over bamboo mat a few time to hold the roll into shape.

Repeat for other hosomaki rolls.

Use a sharp knife to cut. You might need some damp cloth to wipe the knife off in between..

Enjoy as is or serve with pickle ginger and some hot wasabi.

Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings!

Temaki Sushi (Hand Roll)

nori (seaweed) ((we use half sheet for each roll))

shiso leaves (perilla/ooba) ((perilla))

kaiware daikon radish sprouts

takuan (pickled daikon radish)

avocado

carrot

white sesame seeds

If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.

Cut the nori in half, right before you start eating as it becomes stale easily. You can keep in the bag after you cut.

Prepare sushi rice, ingredients, nori sheet (seaweed) at the table.

Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori.

Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice.

Fold the bottom left corner of nori over and begin folding into cone shape.

Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.

Serve with pickled ginger, wasabi, and soy sauce as condiments.

Sashimi-grade fish must be eaten within 24 hours. Keep the leftovers in an airtight container and store in the refrigerator for a day.

To Store

Learn how to make Futomaki, a traditional thick sushi roll typically filled with vegetables. You can easily prepare it ahead of time. It makes a great sushi roll to bring to festivals, potlucks or picnic.

Futomaki (Maki Sushi / Ehomaki)

kombu (dried kelp) ((2" x 2"

sushi vinegar rice

rice vinegar

Tbsp sugar ((You can use 2 Tbsp if you want to cut down on sugar))

shiitake & kanpyo ((recipe below))

tamagoyaki (Japanese rolled omelette)

mitsuba (Japanese parsley) ((or spinach))

unagi (eel) ((broiled))

1.4 oz sakura denbu (seasoned cod fish flakes) ((1 package))

shiitake mushrooms

0.4 oz dried kanpyo (gourd strips)

salt

Tbsp sugar

mirin

soy sauce

water ((for dipping fingers - Tezu))

tsp rice vinegar ((for

nori (seaweed)

pickled red ginger (beni shoga or kizami beni shoga) ((optional))

In a bowl (or a measuring cup), put 8 dried shiitake mushrooms and pour 1 cup water to cover the mushrooms. Place a smaller bowl on top so that mushrooms will stay submerged. Soak for 15 minutes.

In a small saucepan, bring water to a boil. Quickly rinse the kanpyo in running water and drain. Rub kanpyo with 1 tsp. salt. Rinse and drain well.

When the water is boiling cook kanpyo for 3 minutes. Transfer to iced water to stop the cooking process and squeeze water out.

When the shiitake mushrooms are soft and tender, cut off and discard the stem. Strain the shiitake liquid through a fine sieve to get rid of small unwanted bits.

If the reserved shiitake liquid is not 1 cup, add water till you have 1 cup.

In a medium saucepan, put the kanpyo and sliced mushrooms. Add 1 cup of reserved shiitake liquid into the saucepan.

Add 1 Tbsp. sugar, 1 Tbsp. mirin, and 1 Tbsp. soy sauce to the saucepan.

Bring it to boil and once boiling, lower the heat to medium and cook until most of liquid is gone, about 20-30 minutes.

Cut the shiitake mushrooms to very thin slices and squeeze the water out.

Squeeze the water out from kanpyo and cut into 8 inches (20 cm) length, which is about the same size as nori sheet.

When shiitake and kanpyo have cooled, keep in the fridge till the next day.

To Make Seasoned Shiitake and Kanpyo

Click here to make 1 tamagoyaki or dashimaki tamago ahead of time and keep in the refrigerator to save time.

Cut tamagoyaki into long strips store in the fridge till ready to use.

To Make Tamagoyaki

First, make sushi rice (recipe here). Sushi rice is steamed rice that is seasoned with rice vinegar, sugar, and salt. For 4 sushi rolls, you will need 3 rice cooker cups (1 cup = 180 ml) uncooked rice. Sushi rice should be similar to body temperature when you roll sushi.

Sushi Rice

Unagi is typically already cooked/broiled when you purchase it. All you need to do is reheat in the oven. Set your oven to broil (high – 550F/290C) and preheat for 3 minutes. Line the baking sheet with aluminum foil. Spray oil on the aluminum foil and place the unagi on top. Put the baking sheet in the middle rack of your oven and broil for 5-7 minutes (no need to flip). Cut into 4 long strips.

Unagi (eel)

Tie the stems with cooking twine to keep them from being untied while cooking. Bring a pot of water to boil. Add 1 tsp. salt and blanch mitsuba or spinach just enough to tender. Do not overcook.

Soak the blanched mitsuba in iced water and squeeze the water out. Set aside.

Mitsuba or Spinach

Cut off the end and cut into quarter length-wise and remove the seeds. Set aside.

Cucumber

Open the package and put it in a small bowl. Set aside.

Sakura Denbu (seasoned cod fish flakes)

Gather all the ingredients. &nbsp;Prepare Tezu (vinegar water for dipping hands) by combining ¼ cup water and 2 tsp. rice vinegar.

Place a bamboo sushi mat on the working surface or cutting board. Then place a sheet of nori on the bamboo mat, shiny side down. Divide sushi rice into quarters. Dip your fingers in Tezu, and put ¼ of sushi rice on nori and spread evenly with your fingers. Make sure to wet your fingers with Tezu when you do this. Spread the rice evenly; otherwise, your sushi roll won’t look even when rolled.

Leaving about a ½ inch (1.5 cm) strip along the top of nori farthest away from you. You don’t put the rice till the end because after you roll, the white rice could come out from the seam and it won’t look pretty.

Place the cucumber toward the bottom of nori. Front ingredients will need to go over the other ingredients. Therefore I recommend putting easy-to-hold ingredients toward the front, and put Sakura Denbu and Shiitake toward the top so the pieces won’t fall down when you roll.

From the bottom end (of sushi rice), start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the end of sushi rice on top. Use your fingers to hold the ingredients when you roll.

Hold the top of the bamboo mat with one hand and hold the rolled bamboo mat with the other hand and pull against each other to tighten the roll. Lift the bamboo mat and continue to roll. Place the bamboo mat over the roll and tightly squeeze. Continue to make the rest of the rolls.

Using a very sharp knife, cut the Futomaki in half first. Every slice or every other slice, wipe the knife with a wet kitchen cloth so that you can cut nicely.

Then cut each half into 3 pieces.

Assemble Futomaki

Easy yellowtail roll (Negihama Maki) recipe. Here, tender diced yellowtail sashimi with green onion wrapped with rice and nori.

Yellowtail Roll

3.3 oz sashimi-grade yellowtail

Tbsp green onions/scallions ((chopped))

pickled red ginger (beni shoga or kizami beni shoga)

Cut the yellowtail into ¼ inch (6 mm) cubes and chop into smaller pieces.

Lay a sheet of nori, shiny side down, on the plastic-covered bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet.

Place half of the chopped yellowtail at the bottom end of the nori sheet.

Line the edge of nori sheet at the bottom end of the bamboo mat. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.

With a very sharp knife, cut the roll in half and then cut each half into 3-4 pieces. Clean the knife with a damp cloth every few slices. Serve the sushi with pickled ginger, wasabi, and soy sauce.

It&#039;s best to enjoy sushi rolls on the same day. Rice gets hard and dry in the refrigerator. Therefore, if you really want to keep sushi rolls in the refrigerator, my recommendation is to cover them with plastic and then with a thick kitchen towel, so the rice will stay cool and safe, but not become cold.

Kimbap (Korean seaweed rice rolls) is the perfect finger food or meal-on-the-go. Step-by-step instructions make home preparation easy.

Kimbap, Korean Seaweed Rice Rolls

seaweed sheets (gim)

short grain white rice

Korean plum extract (maeshil cheong)

tsp salt

pickled radish (danmuji), 1/2 inch thick (drained)

6-12 strips braised burdock root (Oeong) (drained)

imitation crab meat

tbsp oil (divided)

shred carrot

eggs (beaten)

flat fishcake (sliced thinly)

tsp sugar

sweet rice wine (mirim)

tbsp corn syrup

spinach

tsp sesame oil

sesame seeds

For the rice; Rinse rice several times and drain. Soak rice in 2 1/2 cup water for 10 minutes. Cook rice until soft. Put hot rice in a large mixing bowl, add plum extract and salt; toss well. Cover rice with a kitchen towel and set aside to cool.

For the eggs: Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly

For the carrots: cook shredded carrot in a little oil, add salt. Add 2 tbsp of water to create some steam and cover with a lid. Cook for 2 minutes until crisp but tender.

For the fishcake: slice fishcake sheets thinly and stir-fry in a little oil for 1 minute. Mix together soy sauce, sugar, and rice wine, and then add the mixture to the fish cake. Continue to stir-fry for another minute.

For the spinach: blanch spinach in boiling water with some salt. Drain and rinse with cold water. Squeeze out the excess moisture. Season with salt, sesame oil, and sesame seeds. Toss well.

Cut 3 sheets of seaweed in half and set aside.

Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1 inch of space at the end. Lay a half seaweed sheet in the middle of rice.

Put filling ingredients on top of the half seaweed sheet in a contrasting color pattern.

Lift the entire end of mat from your side with both hands, roll over to cover the fillings, tucking in the filling with your fingers. Put firm pressure on the roll and continue to roll again as you roll away the mat until it reaches to the end.

Place the finished kimbap on a platter, seam side down, while you are making another. Cut kimbap into 1/2 inch thick slices.

To assemble

https://content.jwplatform.com/videos/VNRSGHom.mp4

I will share some tips to make pretty Kimbap (gimbap), Korean seaweed rice rolls. Kimbap is a very versatile dish using different kinds of vegetables and/or meat choices. You can make kimbap vegan &amp; vegetarian friendly, and even gluten-free with your choice of filling option.

Easy and fun cucumber wrapped sushi topped with ikura (salmon roe), hamachi (yellowtail), tuna, and amaebi (sweet shrimp). Served as appetizer for your holiday party or any get together!&nbsp;

Cucumber Wrapped Sushi

Japanese or Persian cucumbers ((or 1 English cucumbers))

oz sashimi grade salmon

oz sashimi-grade yellowtail

ozsalmon roe sashimi grade tuna

Tbsp ikura (salmon roe)

shrimp (amaebi)

shiso leaves (perilla/ooba)

green onion/scallion

lemon

Gather all the ingredients. I also use one 1 ¾ inch (4.5 cm) round cookie cutter.

Dice tuna and lightly marinate the tuna with scallion, soy sauce, and sesame oil.

Slice the cucumber with a peeler to make long thin strips.

To Prepare Fillings

Top 9 sushi roll recipes from across the web

The most viewed sushi roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Tuna Roll

Dragon Roll

Recipe for Easy Hosomaki platter

Temaki Sushi (Hand Roll)

Futomaki (Maki Sushi / Ehomaki)

Yellowtail Roll

Kimbap, Korean Seaweed Rice Rolls

Cucumber Wrapped Sushi

Peanut Avocado Sushi Roll (vegan)

Top 9 sushi roll recipes from across the web

The most viewed sushi roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Tuna Roll

Dragon Roll

Recipe for Easy Hosomaki platter

Temaki Sushi (Hand Roll)

Futomaki (Maki Sushi / Ehomaki)

Yellowtail Roll

Kimbap, Korean Seaweed Rice Rolls

Cucumber Wrapped Sushi

Peanut Avocado Sushi Roll (vegan)

The most viewed sushi roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine