Instructions

Sushi Rice

Serves 10 people

Ingredients for Sushi Rice

• 10 cups uncooked sushi rice
• 10 cups water
• 1 1/2 cups seasoned rice vinegar
• 1 ½ pounds salmon (sushi grade)
• 1 ½ pounds tuna (sushi grade)
• 2 European cucumbers, cut in strips (4 inches long 1/8 inch wide)
• 4 carrots, cut in strips (4 inches long 1/8 inch wide)
• 1 pack 8 oz imitation crab (leg style), sliced lengthwise into 1/2 inch strips
• Sesame seeds (black and white)
• 10-12 tempura shrimp (store bought)
• Pickled ginger
• Wasabi paste
• Eel sauce
• Spicy mayo (see recipe below)

NOTE: If you don’t have seasoned rice vinegar, combine 1/2 cup reg. rice vinegar, 1 teaspoon salt and 2 tablespoons sugar dissolve over medium heat and let cool.

Instructions for Sushi Rice

1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a rice cooker and cook. Rice should be tender, and water should be absorbed.
2. While still hot, spread the rice onto a flat baking sheet to cool add the seasoned rice vinegar then stir well. Keep stirring and the rice will dry as it cools. Keep it covered with a wet towel until use.

Salmon or Tuna Sushi Roll (Seaweed on the Outside)

Serves 1

Ingredients for Salmon or Tuna Sushi Roll

• 1 half sheet of nori (seaweed paper)
• ½ to 3/4 cup cooked rice (enough to cover ¾ of the nori)
• 1 strip of salmon or tuna
• 2 cucumber sticks (optional)
• 2 carrot sticks (optional)
• ¼ avocado cut in strips (sprinkle the avocado with vinegar to prevent browning while you work)
• Pickled ginger
• Wasabi
• Soy sauce

Instructions for Salmon or Tuna Sushi Roll

1. Place a bamboo sushi mat on a flat work surface with the slats running horizontally. Lay a piece of plastic wrap over the bamboo mat. Place a sheet of nori on the plastic wrap, shiny side down.
2. With wet hands, spread about 3/4 cup of the rice over the surface of the nori, leaving about a 1/2-inch uncovered on the furthest edge. Press and spread the rice down firmly but gently, wetting your hands again if needed to prevent sticking.
3. Set the fish pieces end-to-end across the center of the rice. Top the fish with a few slices of your favorite veggie, and or avocado (it’s okay if they overlap a bit)

Salmon or Tuna Sushi Roll (Inside Out)

Serves 1

Ingredients for Salmon or Tuna Sushi Roll

• 1 half sheets of nori (seaweed paper)
• 1 cup cooked rice (enough to cover entire the nori)
• 1 strip of salmon or tuna
• 1 strip cucumber (optional)
• 1 strip of carrot (optional)
• ¼ avocado cut into strips
• Pickled ginger
• Wasabi
• Soy sauce

Instructions for Salmon or Tuna Sushi Roll

1. If making inside-out rolls, spread rice evenly over the entire nori paper and flip over to add the salmon, tuna, avocado, etc. Roll with your hands to press the dough gently with the plastic bamboo mat to tighten the roll.

Dragon Roll

Serves 1

Ingredients for Dragon Roll

• 1 half sheets nori (seaweed paper)
• 1 cup cooked rice (enough to cover entire the nori)
• 1 stick imitation Crab Sliced lengthwise into 1/2-inch strips to make 2 total sticks
• 1 tempura shrimp already cooked, cut in halves
• ½ avocado, sliced (sprinkle the avocado with vinegar to prevent browning while you work)
• To garnish: Soy sauce. Eel sauce. Spicy may. Crispy onions. Pickled ginger. Wasabi.

Instructions for Dragon Roll

1. Preheat oven to 400 degrees F and cook frozen tempura shrimp until golden and crisp (about 6 minutes per side).
2. Spread rice evenly over the entire nori paper and flip over to add the crab, and shrimp with the tails on the outside of the rolls. Using the mat, roll to close. Using the knife, place half of the avocado (previously sliced) on top of the roll to cover the entire roll. Place the wrapped bamboo mat on the roll to secure the avocado.
3. Garnish with sesame seeds, eel sauce, and spicy mayo.

Sushi Vegetables

Cucumber Sticks

1. Face the cucumber down, and with a sharp knife cut it into 1/2 cm thick sticks. Once you are done, you might want to hold all the sticks together and cut the ends to ensure that they are all the same length (preferably the length of half a nori sheet) – but this is also optional.

Carrots Sticks

1. Cut each carrot in half, lengthwise. Cut each length into long, thin strips about 1/4 inch thick. Place water in a pot and bring to a boil. Place the carrot strips in and blanch for 2 minutes. Remove and drain. The carrots are now ready to use in rice, noodles, or vegetable sushi.