Category: Maki Recipes

Maki sushi is probably the most well known type of sushi in the U.S. It consists of a layer of nori surrounding a layer of rice surrounding the fillings in the middle, all rolled into a cylinder and then cut into several smaller slices. The most well known type of maki sushi is the California Roll.

Categories
Maki Recipes

Honey-Lemon Green Tea Tilapia Roll



Lately we’ve been trying to get a little more creative with the things we make here. After I mixed the honey-rice vinegar marinade (inspired by the ingredients list from a package of gari), I tasted it and thought it tasted just like lemon tea with honey.

So what goes better with those flavors than… green tea! But once we tried it, the roll was good, but… missing something. What to add, to give it the oomph it needed?

A few days before I had tried the combination of cucumber slices dipped in shoyu. It’s a fantastic combination. Kind of like salt with cucumbers (I’ve eaten that as a snack… do you too?), except better. Turns out, that was exactly what this roll needed to make it just right.



Ingredients
  • 6 sheets nori
  • 1.5 cups sumeshi
  • 1/2 lb sushi-grade tilapia
  • 1 cup rice vinegar
  • 1 cup honey
  • 1/4 cup sour cream
  • 1 tbsp powdered green tea
  • 1/2 cucumber, peeled, seeded, and cut into small sticks
  • 1/2 cup shoyu/soy sauce
Cooking Directions
  1. Mix the rice vinegar and honey until the honey is mostly integrated into the vinegar. Marinate the tilapia in this mixture for at least 30 minutes.
  2. Make the sumeshi.
  3. Mix the sour cream and powdered green tea.
  4. Marinate the cucumber sticks in the shoyu for a few minutes.
  5. Roll the sushi inside-out, using the marinated tilapia as the filling.
  6. After slicing the sushi, top each with a dollop of the green tea sour cream and a shoyu-cucumber stick.
  7. Enjoy!

Coming Soon!

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

Happy Fourth Birthday, Sushi Day!



Happy birthday to you, happy birthday to you… happy birthday dear Sushi Day, happy birthday to you!

Don’t worry, I won’t actually subject you to my singing. Promise. That would be cruel and unusual punishment, and I’m fairly certain you haven’t done anything to deserve such a fate.

Anyways.

Today’s Sushi Day’s fourth birthday! Can you believe it’s been four years already? I’d tell you to go back and revisit some of the very first posts I ever wrote… but some of those are rather embarrassing. And silly. So we’ll just stay right here today, okay? 😉



Though it’s been four years… well, it’s no secret that I’ve been slacking for the last year or two. Major slacking. As in… I’ve posted one roll in the last year.

Yeah, that’s bad. You know, considering this is a sushi blog and all.

So… in a bout of craziness, I’ve committed to NaBloPoMo this month. Meaning one post every day, for a month. One recipe every day.

Here’s to trying to get back into the groove of posting regularly.



This ‘roll’ is like a gunkan maki, except without the nori. I used halibut – a sustainable option that tastes very much like yellowtail. If you can find the Pacific Halibut wherever you usually buy sashimi, I recommend it. Or, if you can’t find it or can’t ensure that it’s Pacific Halibut (and not another variety that’s unsustainable) then you can also order it from I Love Blue Sea. 😀

Ingredients
  • sumeshi
  • sashimi-grade halibut, cut into 1″ squares
  • 1 avocado
  • 2 tbsp mayonnaise
  • 2 tsp lemon juice
  • big pinch of salt
  • togarashi
  • black and white sesame seeds
Cooking Directions
  1. Cook sumeshi.
  2. Remove avocado from skin, discard skin and pit. Mash avocado until smooth. Mix in mayonnaise, lemon juice, and salt.
  3. Using a 1″-diameter round cookie cutter, pack in 1″ of rice (about 1/8 cup).
  4. Press the halibut on top of the rice, then remove the cylinder from the cookie cutter.
  5. Top with avocado mixture. Sprinkle with togarashi and sesame seeds.

Coming Soon!

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

A Taste of Yellow – Curried Sushi Hearts

curry sushi heart

This heart is for my little brother.

This heart is for my dad.

This heart is for all of my friends and family who are or have ever had to suffer through cancer.

I wish I could take all the hurt away.

(These hearts are also for Barbara Harris’ event, LiveSTRONG with a Taste of Yellow 2010 – Heart Series.)

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1/2 small onion, sliced into half-rings
  • 1 small yellow squash, sliced into long sticks
  • cooking oil
  • 1 cup flour
  • 1 batch tempura batter
  • 12 scallops
  • 1 tbsp cooking oil
  • 1/2 cup mayonnaise
  • 1 tsp curry powder (or more, to taste)
Cooking Directions
  1. Cook sushi rice.
  2. Coat onion and squash in flour, then dip in tempura batter, making sure to cover it completely.
  3. Fry the tempura onion and squash in cooking oil until golden brown.
  4. Drain on paper towels, salt.
  5. Sear scallops in 1 tbsp cooking oil.
  6. Thinly slice scallops.
  7. Mix mayonnaise and curry powder.
  8. Roll the sushi, using the tempura onion, tempura squash, and seared scallops as fillings.
  9. Drizzle with curry mayonnaise.

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.