Author: Allison

…Sushi, waiting for me! Hehe I love that song! (Beyond the Sea, from Finding Nemo 🙂 ) If you like seafood, you will love this sushi! Smoked salmon, imitation crab and unagi all come together in this roll, with the fantastic taste of green onion to ensure that the fish taste isn’t too overwhelming. 🙂

Makes 6 rolls, or 36-48 pieces.

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 package frozen unagi
• 1 cup imitation crab
• 4 oz smoked salmon
• 6 stalks green onion

Cooking Directions

1. Cook sushi rice.
2. Cook the unagi according to the directions on the package.
3. Slice the unagi into thin strips, about 1/2 inch wide.
4. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs (or pickle them and consume later 🙂 ).
5. Roll the sushi, using unagi, imitation crab, smoked salmon, and a stalk of green onion as your fillings.
6. Serve with shoyu, wasabi, and ginger if desired. Enjoy!

Who would expect to taste sweetness in sushi? Surprisingly, it’s possible without making one of those *candy sushi* things with rice crispy treats and fruit roll-ups. (Never tried them, and I’m not sure I want to… have you? If so, are they any good?) The combination of unagi and honey in the roll adds a sweet note to the roll, while the imitation crab and shoyu create a bit of saltiness in the roll. Believe me, it’s good!

Son took me to the Getty Museum last weekend. If you are ever in the Los Angeles area, it’s a place you should definitely visit. The architecture is amazing, the gardens are gorgeous, and they have this neat little tram thing that takes you from the parking structure at the bottom of the hill up to the top where the museum is. It’s awesome to be on the tram and be looking way down at the freeway (the horrible horrible 405) that you just drove up on. Son took a lot of pictures, so if he ever uploads them, I’ll definitely post a link. 🙂

Makes 6 rolls, or 36-48 pieces.

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 package frozen unagi
• 1 cup imitation crab
• shoyu
• honey

Cooking Directions

1. Cook sushi rice.
2. Cook the unagi according to the directions on the package.
3. Slice the unagi into thin strips, about 1/2 inch wide.
4. Roll the sushi, using unagi and imitation crab as your fillings.
5. Mix equal parts of shoyu and honey, and drizzle over sushi. Enjoy!

This roll was originally called something else, but since I wanted to keep SushiDay family friendly, I changed the name to something different, but technically meaning the same thing. Im sure you can guess what the original name was… but I’m not telling you if you can’t. 😛 Keeping things PG-rated here 😀

Anyways, this is a really good roll… the saltiness of the smoked salmon really balances out with the coolness of the cucumber and creaminess of the mayo/imitation crab mix. Delicious!

Makes 6 rolls, or 24 pieces.

Ingredients

• 6 sheets of nori
• 3 cups sumeshi
• 1 medium avocado
• 1 cup imitation crab
• 1 small cucumber
• ¼ cup mayonnaise (to taste)
• smoked salmon

Cooking Directions

1. Cook sushi rice.
2. Mix imitation crab and mayonnaise, separating crab pieces and mashing into smaller pieces.
3. Cut the avocado in half, discarding the pit.
4. Cut off the hard skin and discard.
5. Slice the avocado into thin sticks.
6. Slice the cucumber into long, thin sticks.
7. Using avocado sticks, cucumber, and the imitation crab mix as your fillings, roll the sushi inside-out.
8. Place thin strips of smoked salmon across the top of the roll, and squeeze them into the roll with the rolling mat so they stick.
9. Serve with wasabi, shoyu, and ginger (if desired). Enjoy!

The best of both rolls: unagi and cream cheese from the Unagi Philly Roll, and avocado and imitation crab from the California Roll. This is a very rich roll, with the unagi, avocado, crab and cream cheese, and it’s oh so good! This roll will probably feed more people than the average roll of sushi since it is so rich and filling. You might have noticed we have been doing a lot of unagi rolls lately… it’s all Son’s fault! He loves unagi, so we tend to buy it a lot and then make a bunch of sushi with it. 😉 Of course if you have any suggestions of rolls that you would like to see up here, I’m all ears! 😀

Life is so crazy right now! I’ve got midterms starting this week, a research proposal due Monday, loads of homework and, of course, SushiDay! Not that I’m complaining, of course. 🙂 But if I seem to disappear every now and then, you’ll know why!

Makes 36-48 pieces.

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 package frozen unagi
• 1 large avocado
• 1 cup imitation crab
• 4 oz cream cheese
• 6 stalks green onion

Cooking Directions

1. Cook sushi rice.
2. Cook the unagi according to the directions on the package.
3. Slice the unagi into thin strips, about 1/2 inch wide.
4. Cut cream cheese into thin sticks, about 1 cm wide.
5. Cut the avocado in half, discard the pit, slice into thin slices while still in the tough skin, then discard the skin.
6. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
7. Roll the sushi, using unagi, imitation crab, avocado, and cream cheese as your fillings.
8. Serve with shoyu, wasabi, green onion, and ginger if desired. Enjoy!