Ingredients:

3 oz Tuna

2 tbsp Tenkasu

2 tbsp Negi

2 tbsp QP Mayo

2 tsp Tobiko

1 tsp Lemon Zest

1 tsp Chili Paste

½ tsp Mirin

Method:

The first step involved in preparing the delicious Maguro Karakuchi Spicy Tuna Dish is to mix all the ingredients mentioned above together in a big bowl. Remember, that the mayo cuts the spice to an extent and you can reduce it by heating it.

Next step is to assemble the mixture into a roll of the size you like, be it small or large. You may also use a sushi cone to shape the mixture. Your Maguro Karakuchi Spicy Tuna is now ready to be served.

Ingredients:

8 pieces Tuna Sushi Grade, sliced

4 pieces Salmon Sushi Grade

1 sheet Seaweed nori, dried, seasoned

Bamboo Roller

1/3 Avocado, sliced

1/4 cup Crab Salad

1/3 cup Rice Sushi Rice, seasoned with Rice Vinegar

Saran Wrap

Method:

In order to make Cherry Blossom Sushi Roll, you first need to spread your rice on the rough side of your nori seaweed. Then, cover 1/2 to 2/3 of the sheet and flip your seaweed rice with the rice facing down on your bamboo roller and saran wrap. Remember to keep the seaweed with the 1/3 ‘no rice’ side closest to you.

Next step is to lay down the avocado, salmon, crab meat and other thinly sliced vegetables as per your preference. Now, tightly roll your sushi closed and make round pieces and then place your red tuna on top of your roll. It is now time again to mold once again with your bamboo mat.

After this check whether the fish is secured on top of your round sushi, then pinch one side of your round edge and cut them into 10 pieces in such a way that it created two 5 piece cherry blossoms.

Ingredients:

1lb Sushi quality Salmon Fillet

1 pk Seaweed Sushi Wraps

1 thinly sliced Cucumber

2 Cups cooked Sticky Rice

1/4cup chopped Scallions

Soy Sauce for dipping

Wasabi

Method:

In order to make the delicious Salmon Sushi dish, you first need to roll out a seaweed sushi wrapper on a flat surface. Then, place a layer of sticky rice on this wrap and press it gently.

After this, place a thin slice of sushi quality salmon on the sticky rice. Once this is done, spread the strips of cucumber on the salmon and top it with scallions sprinkles. Now, roll and slice the sushi and serve hot with soy sauce and wasabi.

The quantity of ingredients mentioned in this recipe is sufficient to serve 5 to 6 people at a time.

Ingredients:

Futomaki – 4 large rolls

Sushi Vinegar – 60ml

Sugar – 30ml

Water – 600ml

Dried Kelp

Method:

Mix 30ml of vinegar, 250ml of water and 5ml of salt together and prepare your tezu.

Wash the rice till the water comes out clean and strain for 30 minutes. Put the rice and measured water in Japanese electric rice cooker and bring it to stem. If you are using a stove, simmer the stove, cover the rice and steam it for 18 minutes. Remove your pot from flame and keep it aside for 15 more minutes.

Prepare your sushi vinegar by heating vinegar, salt and sugar together and stirring frequently.

Now moisten you hangiri with tezu. You can also use a flat bottomed flat-bottomed wooden sushi oke. While the large surface cools the rice quickly, the porous wood soaks up surplus moisture.

Pour hot rice into your mixing bowl and add 1/4^th of vinegar solution. Keep on folding the rice making sure that you do not damage the rice grains.

Repeat the procedure and use the entire vinegar solution.

Let the rice cool with an electric fan. Make sure that the rice has shine and chewiness.

6 sheets nori

1 small avocado

1 small cucumber

3 cups sumeshi

1 cup imitation crab

6 oz smoked salmon

Juice of 1 lemon

Method

First of all cool the sushi rice.

Then slice the cucumber into long and thin sticks.

Now, cut the avocado in half and discard the pit.

Using a large spoon, scoop out the avocado out the hard skin.

Then, slice the avocado in slices.

Now, roll the sushi inside out using imitation crab, avocado and cucumber as fillings.

Then, wrap the smoked salmon and squeeze the lemon juice on the roll. Serve hot.

Ingredients

1 avocado, peeled and sliced

1 cup sushi rice, uncooked

1 1/ 4 cup water

3 tablespoons rice vinegar

4 sheets nori

1/ 2 cucumber, sliced

1 pinch salt

Method

Take a saucepan and combine rice and water and bring it to a boil. Then, cover the saucepan and lower the heat and cook for 20 minutes or until rice is tender and water is absorbed. Remove from the heat and add vinegar stirring with a pinch of salt. Now, set aside to cool down.

Take a bamboo sushi mat and cover it with plastic wrap to keep the rice from sticking. Now, place a sheet of seaweed over the plastic and spread the rice evenly on the sheet leaving 1/ 2 inch of seaweed empty at the bottom.

Arrange strips of cucumber and avocado on the center of the spread out rice. Now, lift the mat and roll over the vegetables once and then press down. Now, unroll and roll again on the exposes end of the seaweed sheet making a long roll. Set aside and continue making rolls with the remaining filling, rice and nori sheets.

Taking a sharp wet knife, slice the rolls in 5 or 6 slices. Serve cut side up with your some sushi condiments.

Ingredients

2 cups Japanese sushi rice

8 ounces smoked salmon, cut into long strips

6 tablespoons rice wine vinegar

2 tablespoons wasabi paste

6 sheets nori

1 cucumber, peeled and sliced

1 avocado, peeled and sliced

Method

Soak sushi rice for about 4 hours. Then drain rice and cook them in a rice cooker with about 2 cups of water.

When rice is cooked, mix 6 tablespoons of rice vinegar. Spread rice on a plate and cool.

Now, place 1 sheet of nori or seaweed on a bamboo mat and press a thin layer of cooled rice on it. For an easier sealing later, leave at least 1/2 –inch from top and bottom edge of the seaweed uncovered.

Now put some wasabi on the rice and arrange cucumber, avocado and smoked salmon to the rice. Place each of these about 1-inch away from the bottom edge of the seaweed.

Wet the edge of the seaweed slightly and roll from the bottom to the top edge taking the help of the bamboo mat tightly.

Now cut the roll into 8 to 10 equal pieces and serve hot.

Sushi with fish is fantastic ))) Actually, to my mind it is the best way possible to enjoy fish. For example, how about tuna sushi roll recipe from sushi Boston?

In order to make 4 rolls you will need:

• 4 cups sushi rice
• 4 sheets of nori
• 4 ounces raw tuna sashimi

How to cook:

Cut your tuna into small and very thin and long sticks. Take a nori sheet and put it on top of a bamboo mat. Gently spread the sushi rice on top of the nori sheet. Put your tuna sticks on the rice. Roll up the bamboo mat and all the time press it firmly. Cut the rolled sushi.