Author: Allison

Categories
Other Sushi Randomness

Sushi, Sushi, Sushi


South Wedge Roll
South Wedge Roll – smoked salmon, cucumber, bacon, wasabi mayonnaise

Uninspired. That’s how I’ve felt lately, when it comes to sushi. Or, more specifically, when it comes to writing about sushi. My love of sushi is no less, nor has my desire to share this love with all of you diminished any. But it’s been months since I’ve brought you a recipe here on Sushi Day, and even then posting has been sporadic for nearly a year now.


Spicy Tuna Roll
Spicy Tuna Roll – mayonnaise, hot chile paste, hot chile oil, toasted sesame oil, tuna, wasabi paste, green onion, toasted black sesame seeds, in rice paper wrappers

It’s not for lack of material – I have pictures of sushi that I made all the way back in March that I never wrote about. Nor is it for lack of time – though I’m incredibly busy with work and play, I could have easily made time to put up a short post. And it certainly isn’t a loss of interest in my blog or my readers – there has been an immense amount of guilt as days turned into weeks without a post, which turned into months of near silence here on Sushi Day.


Pacific Ocean Roll
Pacific Ocean Roll- smoked salmon, avocado, bacon

What it all comes down to is that the sushi I had made just didn’t excite me. Oh yay, another spicy tuna roll. Whoopidee do dah, more shrimp tempura. Everything felt like something I’d done before – after nearly three years of sushi recipes, another California roll spin-off starts to get pretty damn boring.


Pink Panther Roll
Pink Panther Roll – salmon, avocado, tamago, wrapped in rice paper

So I would procrastinate. I don’t want to put you asleep while reading my posts, I want you to hang onto my every word like I do with Shauna’s posts, or Keri’s, or Helen’s. I know, I know, I have a long way to go. But I can’t stand blogs that only give you a recipe without any interesting descriptions or anecdotes… and since I couldn’t come up with any for sushi that bored me half to death, I just kept putting it off.


Too Crazy Roll
Too Crazy Roll – tuna, pesto

Then I was invited up to Seattle to go to the Sustainable Sushi Dinner at Mashiko. Oh, Mashiko. Did I mention that Hajime and I exchanged shirts (no, not like that!)? I sent him a Sushi Day shirt, and he sent me a sushiwhore.com (Mashiko’s website) shirt. Fits perfectly. Anyways. Son and I got to go to this dinner, where we got to meet the very awesome Hajime Sato and the very cool Casson Trenor, and learn all sorts of things that I never knew at all about sushi and sustainability and seafood. Obviously, I loved the trip.


Unicorn Roll
Unicorn Roll – tempura shrimp, cucumber, imitation crab, topped with spicy tuna

But then I come back home, all excited about sustainability and trying all these new types of seafood, and look at the pictures of sushi that I have yet to post. Tuna – not bluefin, of course, but still. Imitation crab – once a great choice, now not so much. *sigh* I just couldn’t, in my good conscience, continue a series of posts that used some ingredients that, in terms of sustainability, aren’t things I should promote.


Bam Roll
Bam Roll – tempura shrimp, mayonnaise, green onions, tomato, hot chile oil topped with spicy tuna, eel sauce, sesame seeds.

But… I feel terrible depriving you all of the remaining sushi that I’ve made. Which is why I’ve posted all the pictures in this post, along with the ingredients that go into each roll. I’ve told you hundreds of times how to put together a roll of sushi… I’m sure you can figure it out from ingredient lists by now. I’ve also put up a separate post for each of these rolls with just the recipes (click the pictures to get to the posts), because Son insisted so you could see all the extra beautiful photographs he put so much work into for each roll.


TNT Roll
TNT Roll – tuna, tomato, Tabasco sauce

So. What do I intend to do now, since I no longer have a queue of rolls lined up for me to post about? Make more sushi, of course. This time trying to be more sustainable, more inventive, more fun. Will the occasional tuna roll sneak in? My apologies in advance, I’m not (quite!) perfect. Might you see a California roll knock off or two? Perhaps, but they’ll have to be really freaking amazing California rolls. But most importantly, what you’ll see is me. Having fun. Doing what I do best as a food blogger… bringing you tons of sushi.

So hopefully you haven’t gone too far away, because… the sushi girl is back, and ready to roll!


Bling-Bling Roll
Bling-Bling Roll – imitation crab, mayonnaise, spicy tuna, avocado, drizzled with eel sauce.

Categories
Maki Recipes

Bling-Bling Roll






Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup imitation crab
  • 1/4 cup mayonnaise
  • 6 oz sashimi-grade tuna
  • 1 tbsp Sriracha sauce
  • 1 small avocado
  • 1 batch eel sauce
Cooking Directions
  1. Cook sushi rice.
  2. Cut the avocado in half, discarding the pit.
  3. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  4. Slice the avocado into slices.
  5. Slice the tuna into 1/2-inch pieces.
  6. Mix the tuna, mayonnaise, and Sriracha sauce.
  7. Roll the sushi inside-out, using some imitation crab, spicy tuna, and avocado as your fillings.
  8. Drizzle with eel sauce.
  9. Enjoy!

Serving Size: 1 roll Bling-Bling Roll

  • Calories: 261
  • Fat: 10g, 15% DV
  • Saturated Fat: 2g, 8% DV
  • Cholesterol: 16mg, 5% DV
  • Sodium: 812mg, 34% DV
  • Total Carbohydrates: 33g, 11% DV
  • Dietary Fiber: 1g, 4% DV
  • Sugars: 18g
  • Protein: 10g, 21% DV
  • Vitamin A: 19%
  • Vitamin C: 10%
  • Calcium: 1%
  • Iron: 6%
  • Magnesium: 8%
  • Potassium: 7%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.



Categories
Maki Recipes

TNT Roll






Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade tuna
  • 1 tomato
  • Tobasco sauce
Cooking Directions
  1. Cook sushi rice.
  2. Slice the tuna into thin strips.
  3. Slice the tomato into thin wedges.
  4. Roll the sushi inside-out, using some tuna and tomato as your fillings.
  5. Drizzle with Tobasco sauce.
  6. Enjoy!

Serving Size: 1 roll TNT Roll

  • Calories: 161
  • Fat: 2g, 2% DV
  • Saturated Fat: 0g, 2% DV
  • Cholesterol: 11mg, 4% DV
  • Sodium: 545mg, 23% DV
  • Total Carbohydrates: 27g, 9% DV
  • Dietary Fiber: 1g, 4% DV
  • Sugars: 16g
  • Protein: 9g, 17% DV
  • Vitamin A: 20%
  • Vitamin C: 7%
  • Calcium: 0%
  • Iron: 5%
  • Magnesium: 5%
  • Potassium: 3%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.



Categories
Maki Recipes

Bam Roll



Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 1 tomato
  • 6 stalks green onion
  • 1 tsp hot chile oil
  • 6 oz sashimi-grade tuna
  • 1 tbsp Sriracha sauce
  • 1/2 cup mayonnaise
  • 1 batch eel sauce
  • 1 tbsp sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Cook the tempura shrimp as instructed (I usually do 10 min at 400°F).
  3. Remove the tails from the shrimp.
  4. Slice the tomato into thin wedges.
  5. Mix the tuna, Sriracha sauce, and mayonnaise.
  6. Roll the sushi inside-out, using two pieces of tempura shrimp, a few wedges of tomato, a stalk of green onion, and a few drops of hot chile oil as your fillings.
  7. Top with the spicy tuna, drizzle with eel sauce, and sprinkle with sesame seeds.
  8. Enjoy!

Serving Size: 1 roll Bam Roll

  • Calories: 366
  • Fat: 13g, 20% DV
  • Saturated Fat: 1g, 6% DV
  • Cholesterol: 42mg, 14% DV
  • Sodium: 831mg, 35% DV
  • Total Carbohydrates: 44g, 15% DV
  • Dietary Fiber: 4g, 16% DV
  • Sugars: 18g
  • Protein: 15g, 31% DV
  • Vitamin A: 28%
  • Vitamin C: 13%
  • Calcium: 6%
  • Iron: 13%
  • Magnesium: 9%
  • Potassium: 4%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.



Categories
Maki Recipes

Unicorn Roll






Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 1/2 small cucumber
  • 1 cup imitation crab
  • 6 oz sashimi-grade tuna
  • 1 tbsp Sriracha sauce
  • 1/2 cup mayonnaise
  • 6 stalks green onions, chopped
  • 1 tbsp black sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Cook the tempura shrimp as instructed (I usually do 10 min at 400°F).
  3. Slice the cucumber in half lengthwise.
  4. Use a spoon to scoop out the seeds of the cucumber.
  5. Slice the cucumber into long, thin sticks.
  6. Chop the tuna into 1/2-inch pieces.
  7. Mix the tuna, mayonnaise, and Sriracha sauce.
  8. Roll the sushi inside-out, using two pieces of tempura shrimp, a stick of cucumber, and some imitation crab as your fillings.
  9. Top with the spicy tuna mix, and sprinkle with green onion and sesame seeds.
  10. Enjoy!

Serving Size: 1 roll Unicorn Roll

  • Calories: 379
  • Fat: 13g, 20% DV
  • Saturated Fat: 1g, 6% DV
  • Cholesterol: 46mg, 15% DV
  • Sodium: 875mg, 36% DV
  • Total Carbohydrates: 46g, 15% DV
  • Dietary Fiber: 4g, 17% DV
  • Sugars: 19g
  • Protein: 17g, 34% DV
  • Vitamin A: 28%
  • Vitamin C: 14%
  • Calcium: 6%
  • Iron: 14%
  • Magnesium: 11%
  • Potassium: 5%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.



Categories
Maki Recipes

Too Crazy Roll



Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Make the pesto.
  3. Slice the tuna into long strips.
  4. Roll the sushi inside-out, using a strip of tune as your filling.
  5. Top each slice with a dollop of pesto.
  6. Enjoy!

Serving Size: 1 roll Too Crazy Roll

  • Calories: 254
  • Fat: 10g, 15% DV
  • Saturated Fat: 2g, 12% DV
  • Cholesterol: 15mg, 5% DV
  • Sodium: 656mg, 27% DV
  • Total Carbohydrates: 28g, 9% DV
  • Dietary Fiber: 2g, 9% DV
  • Sugars: 16g
  • Protein: 13g, 26% DV
  • Vitamin A: 49%
  • Vitamin C: 15%
  • Calcium: 9%
  • Iron: 5%
  • Magnesium: 17%
  • Potassium: 3%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.



Categories
Maki Recipes

Pink Panther Roll



Ingredients
  • 6 circular rice paper sheets
  • 2 cups sumeshi
  • 6 oz smoked salmon
  • 1 small avocado
  • 1 batch tamago
Cooking Directions
  1. Cook sushi rice.
  2. Cut the avocado in half, discarding the pit.
  3. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  4. Slice the avocado into slices.
  5. Cook the tamago, slice into one-inch wide strips.
  6. Wet the spring roll wrapper with warm water, making sure to cover every last spot on both sides of the wrapper.
  7. Lay the wrapper flat on your workspace.
  8. Lay about 1 oz smoked salmon in the middle of the wrapper, leaving about 2 inches uncovered on either end.
  9. Scoop about 1/3 cup sumeshi onto the smoked salmon, patting it into an oblong shape with either end pointing towards the sides of the wrapper.
  10. Top with a slice or two of avocado and a strip of tamago.
  11. Fold both sides of the wrapper in, over the fillings.
  12. Fold the bottom of the wrapper tightly up over the fillings.
  13. Roll the sushi away from you, until you reach the top of the wrapper, and seal it shut. (The wrapper should be sticky enough to stick to itself. If not, dampen the end with a little water.)
  14. Using a sharp knife, slice into 4 pieces.
  15. Enjoy!

Serving Size: 1 roll Pink Panther Roll

  • Calories: 226
  • Fat: 9g, 13% DV
  • Saturated Fat: 1g, 7% DV
  • Cholesterol: 90mg, 30% DV
  • Sodium: 782mg, 33% DV
  • Total Carbohydrates: 27g, 9% DV
  • Dietary Fiber: 0g, 2% DV
  • Sugars: 12g
  • Protein: 10g, 21% DV
  • Vitamin A: 3%
  • Vitamin C: 6%
  • Calcium: 2%
  • Iron: 3%
  • Magnesium: 3%
  • Potassium: 5%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

Categories
Maki Recipes

Pacific Ocean Roll

pacific ocean roll

pacific ocean roll

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz smoked salmon
  • 1 small avocado
  • 6 slices bacon, cooked
Cooking Directions
  1. Cook sushi rice.
  2. Cut the avocado in half, discarding the pit.
  3. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  4. Slice the avocado into slices.
  5. Cook the bacon to your preferred crispiness.
  6. Roll the sushi inside-out, using some smoked salmon, a few slices of avocado, and a strip of bacon as your fillings.
  7. Enjoy!
Categories
Maki Recipes

Spicy Tuna Roll

spicy tuna roll

Inspired by Inside-Out Spicy Tuna Roll with Special Sauce.

Ingredients
  • 6 circular rice paper sheets
  • 2 cups sumeshi
  • 1 small avocado
  • 1/2 lb sashimi-grade tuna
  • 1/3 c mayonnaise
  • 2 tbsp Sriracha sauce
  • 1 tsp hot chile oil
  • 1/2 tsp sesame oil
  • 2 tbsp chopped green onions
  • 3 tbsp toasted black sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Cut the avocado in half, discarding the pit.
  3. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  4. Slice the avocado into slices.
  5. Chop the tuna into 1/2-inch pieces
  6. Mix the tuna, mayonnaise, Sriracha sauce, hot chile oil, sesame oil, green onions, and sesame seeds.
  7. Wet the spring roll wrapper with warm water, making sure to cover every last spot on both sides of the wrapper.
  8. Lay the wrapper flat on your workspace.
  9. Put about 1/3 cup spicy tuna in the middle of the wrapper, leaving about 2 inches uncovered on either end.
  10. Scoop about 1/3 cup sumeshi onto the avocado, patting it into an oblong shape with either end pointing towards the sides of the wrapper.
  11. Top with a slice or two of avocado.
  12. Fold both sides of the wrapper in, over the fillings.
  13. Fold the bottom of the wrapper tightly up over the fillings.
  14. Roll the sushi away from you, until you reach the top of the wrapper, and seal it shut. (The wrapper should be sticky enough to stick to itself. If not, dampen the end with a little water.)
  15. Using a sharp knife, slice into 4 pieces.
  16. Enjoy!