Author: Allison

Tuna tuna tuna… so many tuna sushi recipes lately! What? I’m catching up for the entire year that I didn’t use any sashimi at all! 😀 A quick break though… it’s an unagi recipe today, and then it’s back to tuna! Mmmmm…

I love asparagus. That might not sound like anything special unless you know that I hate vegetables. Well, I used to at least. When I was little my parents used to make me (and my siblings… it wasn’t just me!) eat our vegetables before we ate the rest of our dinner! I’m getting much better though, not I’ll eat asparagus and most other vegetables without making horrible faces. 😀 So obviously, I had to put some asparagus in a roll, and what better companion than unagi? Seriously. It’s gooood.

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 package frozen unagi
• 6 spears asparagus

Cooking Directions

1. Cook sushi rice.
2. Cook unagi according to directions on package.
3. Wash asparagus.
4. Cut about 1-2 inches off bottoms of stalks, discard.
5. Steam asparagus until tender, but still crisp.
6. Roll the sushi, using some unagi and a stalk of asparagus as your fillings.

The Feisty Tuna Roll is a little bit spicy but not overwhelmingly so, and definitely tasty. The avocado helps cool it down a little more, so even people who aren’t huge fans of spicy foods will probably like this. 🙂

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 large avocado
• 2 tbsp mayonnaise
• 2 tsp Sriracha sauce
• 6 stalks green onion
• 6 oz sashimi grade tuna

Cooking Directions

1. Cook sushi rice.
2. Cut the avocado in half, discarding the pit.
3. Cut off the hard skin and discard.
4. Slice the avocado into thin sticks.
5. Mix the mayonnaise and Sriracha sauce.
6. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
7. Slice tuna into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
8. Roll the sushi, using avocado, green onion, tuna, and a little of the mayonnaise sauce as your fillings.

This is another one of the tuna rolls that we made oh, about three months ago. Behind? Who, me? Okay, fine, you win. I am waaaaaay behind in my sushi posts, and I’m not done yet! We still have a bunch more tuna rolls left to post! I know what you’re thinking, “Maybe you should post more often Allison!” Yeah, I know. I should. What with me graduating in a few months and trying to make sure I have all the right classes I need to graduate and trying to figure out what’s going to happen after I graduate, I have gotten a little behind in my posts. Time has been going by so fast! I guess that’s what happens when I’m busy. I post something and before I know it, more than a week has gone by and I still haven’t posted something new! Oi. Oh, and happy belated Valentines Day! In case you are wondering, Son didn’t get me flowers or chocolates or jewelry or anything like that. No, it was MUCH more exciting. He got me cookbooks! 😀 He knows how to make me happy hehe.

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 large avocado
• 1/2 cup cilantro
• 3 tsp Sriracha sauce
• 6 oz sashimi-grade tuna

Cooking Directions

1. Cook sushi rice.
2. Cut the avocado in half, discarding the pit.
3. Cut off the hard skin and discard.
4. Slice the avocado into thin sticks.
5. Wash cilantro.
6. Slice tuna into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
7. Roll the sushi, using some avocado, several cilantro leaves, a few sticks of tuna, and about 1/2 tsp of Sriracha sauce as your fillings.

Finally, finally, FINALLY I have gotten around to using raw fish in my sushi! I know, I know, it’s been over a year, but can you believe I used to not eat raw fish? Yeah I know blasphemy, right? (It’s not my fault… I didn’t grow up eating fish because my mom is allergic!) Well don’t worry, I have seen the light! Hehe. I now love sushi that uses sashimi… and Son of course is completely addicted. Soooo good!

This is the easiest of all sushi rolls… all you have to do is slice up the raw fish and roll it! Definitely worth it and not a roll to ignore though… it’s so good! Sashimi-grade fish can be bought at most Japanese supermarkets. Just make sure you keep it well refrigerated and use within a day of the sell-by date… the longer it sits, the more likely it can grow dangerous bacteria, so be very careful with it! We are lucky enough to have a neighbor who goes fishing on a somewhat regular basis and can vacuum pack the fish immediately after it has been caught, cleaned, and filleted! A shout out to him (although I doubt he reads Sushi Day!)… thanks so much for the fish! (This is beginning to sound like Hitchhiker’s Guide to the Galaxy… 😛 )

Yay for the holidays! I’m excited for the upcoming week… well, sorta. I’m excited for Christmas, but as for the rest of the week, it’s gonna be bleh. Why, you ask? I. Have. Jury. Duty. Waaahh! Luckilly when I called in I found out that I don’t have to go in Monday (which was supposed to be my start date), but I still will be on call for the rest of the week. Poo. This is my first time, and I’m really really hoping I can get out of it and not have to serve until the next time my name comes up. Here’s hoping!

Happy holidays to everyone! For those of you who are travelling, have a safe trip!

Ingredients

• 3 sheets nori
• 1.5 cups sumeshi
• 1 small sashimi-grade tuna fillet

Cooking Directions

1. Cook sushi rice.
2. Cut each sheet of nori in half.
3. Using a sharp knife, slice the tuna into 1/8 – 1/4 inch thick slices against the grain of the fillet.
4. Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
5. Roll the sushi, using several slices of tuna as your filling and using only a half sheet of nori and 1/4 cup sumeshi for each roll.

You would think that putting unagi on top of a California Roll really isn’t anything too special. I mean come on, it’s just your typical California Roll with some eel on top. You would think. You would be wrong.

This roll is amazing! We first tried it at Honda-Ya when we went there for Son’s birthday, and it is really good! So of course we had to try making it ourselves.

Definitely a new addition to our list of favorites! This isn’t particularly difficult (if you can make a California Roll, you can make this), but it turns out tasting fantastic! I can’t rave enough about this one… you have to try it! 🙂

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 medium avocado
• 1 cup imitation crab
• ¼ cup mayonnaise (to taste)
• 1 package frozen unagi

Cooking Directions

1. Cook sushi rice.
2. Cook the unagi as directed on the package.
3. Cut the unagi into 1-1.5 inch wide by 2.5 inch long slices.
4. Mix imitation crab and mayonnaise, separating crab pieces and mashing into smaller pieces.
5. Cut the avocado in half, discarding the pit.
6. Cut off the hard skin and discard.
7. Slice the avocado into thin sticks.
8. Roll the sushi inside out, using imitation crab and avocado as your fillings.
9. Use your plastic wrap-covered rolling mat to squeeze the unagi into the roll so they won’t fall off.
10. Carefully cut the roll, trying to keep the toppings from falling off the sushi.
11. Serve with shoyu, wasabi, and ginger if desired. Enjoy!