Embark on a culinary journey through the art of sushi making with these 10 sushi recipes, designed to take you from beginner to sushi master. Whether you’re a complete novice or looking to expand your sushi repertoire, this collection of recipes offers something for everyone, covering everything from classic sushi rolls to more adventurous creations. Prepare to discover the secrets of perfectly cooked rice, learn essential rolling techniques, and master the art of crafting beautiful and delicious sushi at home. Get ready to impress your friends and family with your newfound sushi skills!
Deconstructed California Roll Bowl
This recipe provides a quick and easy way to enjoy the flavors of a California roll without the hassle of rolling. It’s a vibrant and satisfying meal, perfect for a light lunch or dinner.
Ingredients
- Cooked jasmine rice
- 1 avocado, diced
- 1 English cucumber, diced
- Imitation crab meat, diced
- 1 tablespoon rice vinegar
- 1 pinch sugar
- 3 tablespoons mayonnaise
- 1-2 tablespoons Sriracha sauce (adjust to your spice preference)
- Soy sauce
- Seaweed chips
Instructions
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Prepare the Rice: Cook the jasmine rice according to package directions. Once cooked, gently mix in the sugar and rice vinegar. Set aside to cool slightly.
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Make the Spicy Mayo: Combine the mayonnaise and Sriracha sauce in a small bowl. Adjust the Sriracha to your desired level of spiciness. Pre-made spicy mayo can also be used.
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Prepare the Ingredients: Dice the imitation crab meat, cucumber, and avocado. Dice the avocado last to prevent browning.
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Combine or Drizzle: You can choose to mix the spicy mayo with the crab, cucumber, and avocado, or drizzle it over the assembled bowl. Drizzling allows for more control over the spice level in each bite.
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Assemble the Bowl: Start with a base of seasoned rice. Arrange the crab meat, cucumber, and avocado on top. Drizzle with the spicy mayo and soy sauce. Serve with seaweed chips on the side.
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Enjoy! Eat the seaweed chips as a crunchy side or use them to scoop up the California roll bowl mixture for a fun and flavorful bite.
The Easy & Delicious Sushi Bake Sandwich
This recipe provides a quick and easy way to enjoy the flavors of sushi bake in a convenient sandwich form. It’s perfect for a quick lunch, snack, or even a light dinner. The combination of crab, tuna, and a creamy, spicy sauce creates a flavorful filling, all nestled between crispy toasted bread.
Ingredients
- 4 oz imitation crab
- 4 oz canned tuna (drained)
- 2 bread slices
- Avocado
- Eel sauce
- Sriracha
- Green onion
- 1 tbsp kewpie mayo
- 1 tbsp Sriracha
- 1.5 tbsp cream cheese
- Furikake
Instructions
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Prepare the Sushi Bake Filling: In a bowl, combine the imitation crab, drained tuna, chopped green onion, kewpie mayo, sriracha, cream cheese, and furikake. Mix well to ensure all ingredients are evenly distributed.
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Toast the Bread: Mix kewpie mayo and sriracha and spread on the bread slices. Toast the bread in an air fryer at 380°F (193°C) for 3 minutes, or until golden brown and crispy. You can also use a toaster oven or regular oven.
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Assemble the Sandwich: Drizzle eel sauce on the inside of both toasted bread slices. Add the prepared crab and tuna mixture onto one slice of bread. Sprinkle extra furikake over the filling. Top with sliced avocado and the other slice of bread.
Easy Sushi Bake Recipe
This recipe provides a simple and delicious way to enjoy the flavors of sushi in a baked casserole form. It’s perfect for potlucks, parties, or a quick weeknight meal. The recipe uses easily accessible ingredients and requires minimal cooking time.
Ingredients
- 2 cups cooked rice
- 2 tbsp rice vinegar
- Sesame oil
- 3 packages imitation crab, chopped
- Garlic powder
- Onion powder
- Paprika
- Salt and pepper
- 1/2 cup mayonnaise
- 3 heaping tbsp cream cheese
- Furikake
- Sriracha
- Sesame seeds
- Green onion
- Spicy mayo
- Cucumber
- Nori sheets
Instructions
- Prepare the Rice: Preheat oven to 350°F (175°C). In a mixing bowl, combine the cooked rice, rice vinegar, and a splash of sesame oil. Mix well. Transfer the rice to a baking dish and sprinkle with furikake.
- Prepare the Crab Mixture: In the same mixing bowl, combine the chopped imitation crab, garlic powder, onion powder, paprika, salt, and pepper. Add the mayonnaise, cream cheese, and a drizzle of sriracha. Mix thoroughly.
- Assemble and Bake: Spread the crab mixture evenly over the rice in the baking dish. Bake for 15-20 minutes.
- Serve: Once baked, top with sriracha, spicy mayo, and chopped green onions. Serve hot with cucumber slices and nori sheets for wrapping.
Enjoy your delicious and easy Sushi Bake!
Easy Baked Salmon Sushi Cups
These baked salmon sushi cups are a simple and delicious way to enjoy sushi flavors without the fuss of rolling. This recipe uses readily available ingredients and a quick baking method to create a satisfying and flavorful appetizer or light meal.
Ingredients
- Nori seaweed sheets
- Sticky rice (sushi rice)
- Salmon fillet
- Yum Yum sauce (G Hughes recommended)
- Avocado oil spray
- Avocado (optional)
Instructions
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Preheat your oven to 400°F (200°C). Using kitchen scissors, cut 2 sheets of nori seaweed into 4 equal pieces each, yielding 8 squares total. Dice the salmon fillet into bite-sized cubes.
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Lightly grease a muffin tin. Place one nori square into each muffin cup. Add a spoonful of cooked sticky rice to each nori cup, pressing it down gently. Top the rice with the diced salmon.
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Lightly spray each sushi cup with avocado oil. Bake for 20 minutes. Once baked, drizzle generously with Yum Yum sauce. Optionally, top with sliced avocado for extra creaminess.
Easy Homemade Sushi
This recipe provides a simple and straightforward method for making sushi at home. With just a few key ingredients and easy-to-follow steps, you’ll be enjoying delicious homemade sushi in no time.
Ingredients
- 2 nori sheets
- 2 chicken sausages
- 1 cucumber
- 1 cup cooked rice
- Shrimp (a few)
- Crab meat (a few)
Instructions
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Prepare the Rice: Cook rice according to package directions. Allow the cooked rice to cool completely before using.
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Assemble the Sushi: Place a nori sheet on a flat surface. Spread a thin, even layer of cooled rice over the nori, leaving a small edge at the top.
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Add the Fillings: Arrange your desired fillings (chicken sausage, cucumber, shrimp, and crab meat) horizontally across the center of the rice.
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Roll the Sushi: Starting from the bottom edge, tightly roll the nori sheet over the fillings, using the bamboo mat (if you have one) to create a compact roll. Moisten the top edge of the nori with a little water to seal the roll.
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Slice and Serve: Using a sharp knife, slice the sushi roll into bite-sized pieces. Serve immediately and enjoy!
Easy Homemade Sushi
This recipe provides a simple and accessible way to make sushi at home. With just a few key ingredients and easy-to-follow steps, you’ll be enjoying delicious homemade sushi in no time.
Ingredients
- 3 pieces nori
- 1 cucumber, cut into long strips
- 2 eggs, fried
- 2 chicken sausages, cut into long strips
- Normal rice
- A small amount of vinegar
- A small amount of sugar
Instructions
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Prepare the Sushi Rice: Cook rice as you normally would. Once cooked, add a small amount of vinegar and sugar, mixing well. Allow the rice to cool completely.
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Assemble the Sushi: Prepare your cucumber, fried eggs, and chicken sausage by cutting them into long strips. Then, lay out a sheet of nori, spread a layer of cooled sushi rice evenly over it, and arrange your chosen fillings on top. Finally, tightly roll the nori sheet using a bamboo rolling mat (if you have one) or carefully by hand.
Easy Shrimp Avocado Sushi Stacks
These simple sushi stacks are a fun and easy way to enjoy sushi at home without any rolling required! They’re quick to assemble and perfect for a light meal or appetizer.
Ingredients
- 1.5 cups cooked, cold rice
- 1 cucumber (peeled and diced)
- 1 avocado (diced)
- 1 bag cooked, peeled, deveined, and tail-off medium shrimp (cut small, approximately 6 pieces per shrimp)
- 3 tablespoons Sriracha mayo
- 2 tablespoons hoisin sauce
- Black sesame seeds (optional)
- Cream cheese, jalapeños, asparagus, seaweed (optional additions)
- Non-stick cooking spray
Instructions
- For efficient assembly, prepare all ingredients by cutting and dicing them beforehand. Set up an assembly line style workspace.
- Lightly coat the inside of a 1/2 cup measuring cup with non-stick cooking spray. Layer the ingredients in the following order: shrimp, cucumber, avocado, and finally the cooked rice. Then, invert the measuring cup onto a plate to release a perfectly formed sushi stack.
- Drizzle with Sriracha mayo and hoisin sauce. Sprinkle with black sesame seeds (optional).
- Get creative with your sushi stacks by adding other ingredients like cream cheese, jalapeños, asparagus, or seaweed.
Enjoy your delicious and easy sushi stacks!
Easy Beef Sushi
This recipe provides a simple and delicious way to make beef sushi at home. It uses readily available ingredients and easy-to-follow steps, perfect for beginners.
Ingredients
- Cooked Rice
- Seaweed Sheets (Nori)
- Thinly Sliced Beef
- BBQ Sauce (e.g., Korean BBQ or your favorite)
- Sushi Rice Vinegar Powder
Instructions
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Prepare the Sushi Rice: In a bowl, combine the cooked rice with the sushi rice vinegar powder. Mix thoroughly and let it cool to room temperature.
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Cook the Beef: Cook the thinly sliced beef in a pan until done. Add your chosen BBQ sauce and cook until the beef is well coated. Remove from heat and allow to cool.
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Prepare the Seaweed: Cut the seaweed sheets in half.
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Assemble the Sushi: Place a half sheet of seaweed on a sushi rolling mat or clean, flat surface. Spread a thin layer of the prepared sushi rice evenly over the seaweed, leaving a small gap at the top edge.
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Flip the Seaweed: Carefully flip the seaweed over so the rice is facing down.
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Add the Beef: Arrange a line of the cooked BBQ beef across the center of the seaweed.
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Roll the Sushi: Using the rolling mat (or your hands), tightly roll the sushi away from you, starting from the edge closest to the beef. Moisten the top edge of the seaweed with a little water to seal the roll.
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Cut and Serve: For easier cutting, wrap the sushi roll tightly in plastic wrap. Using a sharp knife dipped in water, slice the roll into bite-sized pieces. Serve immediately.
Perfect Sushi Rice
This recipe provides a simple and straightforward method for making perfect sushi rice, the essential foundation for any sushi creation.
Ingredients
- 2 cups sushi rice
- 3 tablespoons rice vinegar (or apple cider vinegar)
- 4 tablespoons sugar
- 1 tablespoon salt
Instructions
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Rinse the sushi rice: Place the rice in a deep bowl and cover with cold water. Gently swirl the rice and notice the water turning cloudy. Drain the rice and repeat this rinsing process until the water runs clear.
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Cook the rice: In a medium saucepan, combine the rinsed rice with 2 cups of water. Cover the pot and bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until all the water has been absorbed.
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Rest the rice: Remove the lid and let the cooked rice sit at room temperature for 10 minutes.
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Season the rice: Transfer the rice to a large bowl. In a separate small bowl, combine the vinegar, sugar, and salt. Pour the vinegar mixture over the rice. Gently fold the mixture into the rice using a rice paddle or fork, being careful not to mash the grains.
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Cool and serve: Allow the seasoned sushi rice to cool completely before using it to make sushi. Alternatively, serve the sushi rice warm in a bowl, accompanied by soy sauce and sashimi.
Easy & Healthy Crab Sushi Bites
These delicious and refreshing sushi bites are perfect for a quick snack or a light meal. They are easy to make, healthy, and packed with flavor. The creamy filling is made with imitation crab, crunchy vegetables, and seasoned rice, all rolled into bite-sized balls. A touch of sriracha mayo adds a spicy kick, making these a truly satisfying treat.
Ingredients
- 1 medium carrot, shredded
- 1 English cucumber or 1/2 large cucumber, shredded
- 1 lb imitation crab meat, shredded
- 1 cup white rice
- 2 cups water
- 1/8 cup rice vinegar
- 3 tsp sugar
- 1 tsp salt
- 4 nori seaweed sheets, chopped
- Black and white sesame seeds
- 3/4 – 1 block low-fat cream cheese, softened
- Light mayonnaise
- Sriracha
- Light sodium soy sauce (for serving)
- Wasabi & pickled ginger (optional, for serving)
Instructions
Prepare the Rice: Combine the rice and water in a pot and cook according to package directions. During the last minute of cooking, add the rice vinegar and sugar. Mix well, cover, and let the rice cool to room temperature.
Combine Ingredients: In a large mixing bowl, combine the shredded imitation crab, shredded carrot, shredded cucumber, chopped nori, sesame seeds, and softened cream cheese. Once the rice has cooled, add it to the bowl and mix thoroughly.
Shape and Chill: Roll the mixture into bite-sized balls. Drizzle with a mixture of light mayonnaise and sriracha to taste. Place the sushi bites in the refrigerator for at least one hour to allow the flavors to meld and the balls to firm up.
Serve: Remove the sushi bites from the refrigerator 30-45 minutes before serving to allow them to come to a slightly less cold temperature. Serve with light sodium soy sauce, and optionally with wasabi and pickled ginger.
History of Sushi
Sushi’s origins might surprise you. It didn’t begin in Japan as the elaborate cuisine we know today. Instead, its roots trace back to Southeast Asia, possibly around the Mekong River, as a method of preserving fish in fermented rice. This early form, called narezushi, involved packing salted fish between layers of rice, allowing it to ferment for months. The rice was then discarded, and only the preserved fish was eaten.
This preservation technique eventually made its way to Japan sometime around the 8th century. Over centuries, Japanese tastes evolved, and the fermented rice began to be consumed along with the fish. This transitioned into what we know as early sushi. It was still primarily a means of preservation, although quicker methods of fermentation were adopted.
Fast forward to 19th-century Edo (present-day Tokyo), where a man named Hanaya Yohei revolutionized sushi preparation. He introduced nigiri-zushi, hand-pressed vinegared rice topped with a slice of fresh fish. This quick and delicious style of sushi became an instant hit, eliminating the fermentation process altogether and focusing on fresh ingredients. This innovation laid the foundation for the modern sushi we enjoy today.
Nutritional Content and Benefits of Sushi
Sushi, beyond its delicious taste and artistic presentation, offers a surprisingly healthy profile depending on the specific ingredients. Fish, a core component of many sushi varieties, is an excellent source of protein and omega-3 fatty acids, known for their heart-health benefits and contribution to brain function. These healthy fats can help lower blood pressure and reduce the risk of blood clots.
The seaweed used in sushi, called nori, provides essential vitamins and minerals like iodine, which is crucial for thyroid health. Nori also contributes to your daily intake of fiber, promoting digestive health. Rice vinegar, used in preparing sushi rice, can help regulate blood sugar levels and may even aid in weight management.
While fish provides protein and healthy fats, the vegetables commonly included in sushi rolls, such as avocado, cucumber, and carrots, contribute vitamins, minerals, and antioxidants. Avocado, in particular, is a good source of healthy monounsaturated fats. Choosing brown rice over white rice further enhances the nutritional value of your sushi by adding fiber and other nutrients.
It’s important to be mindful of sodium content, which can be high in some sushi due to soy sauce and pickled ginger. Also, consuming raw fish carries a potential risk of parasites, so choosing reputable restaurants with high food safety standards is crucial.
Tips for Choosing Quality Rice
Choosing the right rice is crucial for perfect sushi. Don’t just grab any bag off the shelf! Look for short-grain Japanese rice, sometimes labeled “sushi rice.” This variety has a higher starch content which gives it the necessary stickiness after cooking.
Check the production date for freshness. Older rice can become dry and brittle, affecting both the flavor and texture of your sushi.
Inspect the grains for uniformity and whiteness. Avoid bags with broken grains or discoloration, which can indicate lower quality.
Consider trying different brands to find your preferred texture and flavor profile. Some brands might be stickier than others, and some may have a slightly sweeter taste. Experimenting will help you find the perfect rice for your sushi creations.