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.

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Maki Recipes

Jumpin’ Jackfish Roll

jumpin jackfish roll

You might think the name of this roll is a little weird. Why name it the “Jumpin’ Jackfish Roll”? Well, let me explain. The inclusion of jalapeños and togarashi make the roll more than a little spicy, so it’s definitely “jumpin'”! And as I mentioned in my Yellowtail Nigiri post, yellowtail is actually a type of jackfish, so this being called a “Jackfish Roll” actually makes a lot of sense.

jumpin' jackfish roll

This roll is originally from Tex Wasabi’s, a sushi and BBQ restaurant found in Northern California.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade yellowtail
  • 3 oz cream cheese
  • 6 jalapeños or a jar of sliced jalapeños
  • 6 stalks green onion
  • togarashi
Cooking Directions
  1. Cook sushi rice.
  2. Slice yellowtail into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  3. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  4. Slice the jalapeños.
  5. Roll the sushi, using yellowtail, cream cheese, jalapeños, a stalk of green onion, and a sprinkle of togarashi as your fillings.

Categories
Maki Recipes

Queen of the Tom Tom Roll

queen of the tom tom roll

I haven’t the slightest idea how this roll got it’s name. I did a search for “Queen of the Tom Tom”, and the only results I got were my pictures of the roll on flickr, and the restaurant menu where the roll originated. To me, it sounds like the name of either a ship or a rock n’ roll band, but neither of those came up in my search so for all I know, it’s a made-up name! Not that I’m complaining. The roll is delicious!

We all know I love tempura shrimp, seeing how many tempura shrimp sushi recipes I have! And I have recently developed a slight (okay, more than slight) addiction to spicy mayonnaise (where have you been all my life?!?!) So put them together, add some cream cheese, avocado, cucumber, and tobiko, and oh baby you have got an awesome roll! Whoever thought this one up is a genius. 😀

Queen of the Tom Tom Roll

This roll is originally from Tex Wasabi’s, a sushi and BBQ restaurant found in Northern California.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 tempura shrimp
  • 3 oz cream cheese
  • 1 avocado
  • 1 small cucumber
  • 1 oz tobiko
  • 1/2 cup mayonnaise
  • 2 tbsp Sriracha sauce
Cooking Directions
  1. Cook sushi rice.
  2. Bake or fry tempura shrimp, according to instructions on the package.
  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. Mix the mayonnaise and Sriracha sauce.
  7. Cut cucumber into sticks.
  8. Roll the sushi, using a couple of tempura shrimp, cream cheese, avocado, cucumber, and the spicy mayo as your fillings.
  9. Sprinkle some tobiko on top of each slice.
  10. Enjoy!

Categories
Maki Recipes

Baja California Roll

baja california roll

I’ve lived in Southern California all my life. So you would think that I might have driven a few hours south to go party it up at Tiajuana or something. Nope. Never ever in my entire life have I crossed an international border! Kind of sad, if you think about it… all the different regional foods I’m missing out on. I rarely even go out of California! 🙁 Time for a road trip!

I have always wanted to travel, but even more so now that I have fallen in love with food! Vietnam, France, Japan, Italy, Mexico… those are just a few of the places I would love to visit! Of course, now that I have found out there is one of these in Baja California, all the more reason to visit! It might be a while before that happens, so meanwhile I’ll just live vicariously through my food. 😀

The California Roll is arguably one of the most popular types of sushi known to man. Both fish-lovers and people who are more than a little “ick” at the thought of eating raw fish love the California Roll. But if that’s the only type of roll you like, eating it all the time can get an itty bit boring. Taking the flavor a little bit south and adding Sriracha sauce to the roll really livens it up, and may just be my new favorite way to eat California Rolls! Or, if you want a different twist to your California Roll, you can try one of the four other types of California Rolls I have on Sushi Day: the New Zealand Roll, the American Roll, the Crazy California Roll and the Super California Roll.

Baja California Roll

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup imitation crab
  • 1 avocado
  • 1 cucumber
  • 1/2 cup mayonnaise
  • 2 tsp Sriracha sauce
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 imitation crab, mayonnaise and Sriracha sauce.
  6. Cut cucumber into sticks.
  7. Roll the sushi, using the imitation crab mix, avocado and cucumber as your fillings.
  8. Enjoy!

Categories
Maki Recipes

Hummus Maki

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Back when I was still living at my parents’ house, my sister decided she liked hummus. So, of course, she had my parents go to Trader Joe’s and buy her some. At the time I tried some, and I hated it. I thought that was it for me and hummus.

A few months ago, Son and I went to Costco. Now, everyone knows that the best part about Costco (aside from the great prices and $1.50 hot dog and drink combo) are the samples! One of the samples they were offering that day was hummus. On a whim, I tried some, and it was really good! We ended up not buying any that day, which was disappointing.

Later that week, I went to my local farmer’s market. It’s a five-minute walk from my apartment, so it’s super easy for me to get there, as long as I can get up before noon on a Saturday morning! (Which, for me, is quite a feat indeed!) As I explored the different offerings, lo and behold, they had not one, but two hummus stands there! I tried a sample from one of the stands, and I was sold. Almost every week since then, I have been buying their garlic and chives hummus, along with some garlic and herb pita chips to go along with them. (Can you tell we like garlic? 😀 )

And then, a couple of weeks ago, I had a stroke of genius. Okay fine, so it wasn’t my stroke of genius, but I’ve looked everywhere and can’t for the life of me remember who told me about this. Anyways, the stroke of genius was… hummus in sushi! More specifically, red and orange bell peppers and hummus in sushi. Which is amazing. Er, amazingly delicious! If you like hummus, and bell peppers, I definitely recommend making this! It’s especially great for vegetarians (and I believe it’s also vegan, but that might depend on the type of hummus you use? I’m not entirely sure.) plus it’s not one of those bland, I’m-trying-to-make-something-for-vegetarians-but-failing-miserably dishes.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup hummus
  • 2 bell peppers, any color
Cooking Directions
  1. Cook sushi rice.
  2. Wash bell peppers.
  3. Remove stem, ribs, and seeds from the bell peppers.
  4. Slice the bell peppers into strips.
  5. Roll the sushi, using about a tablespoon of hummus and a few strips of bell pepper as your fillings.

Serving Size: 1 roll Hummus Maki

  • Calories: 153
  • Fat: 2g, 2% DV
  • Saturated Fat: 0g, 1% DV
  • Cholesterol: 0mg, 0% DV
  • Sodium: 587mg, 24% DV
  • Total Carbohydrates: 31g, 10% DV
  • Dietary Fiber: 3g, 11% DV
  • Sugars: 18g
  • Protein: 4g, 7% DV
  • Vitamin A: 40%
  • Vitamin C: 120%
  • Calcium: 1%
  • Iron: 6%
  • Magnesium: 4%
  • 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.

More Pictures

Hummus MakiHummus Maki

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Maki Recipes

Cinco de Mayo Roll

cinco de mayo roll

Okay, so technically this isn’t a very *Mexican* roll. But work with me here – it does use red pepper powder, and technically yellowtail is mostly found in Baja California (at least in North America), which is part of Mexico! Plus it’s all pretty and colorful, and today is May 5th! So there. 😀

Of course, neither of us really celebrates Cinco de Mayo. Neither Son nor myself are the least bit Hispanic, plus we don’t really party or drink at all. Not to mention I have school and he has to work, so Cinco de Mayo isn’t much of a special day for us.

Since I’ve never really celebrated Cinco de Mayo, I’m curious… what do you do for Cinco de Mayo? Go out and party? Stay home and ponder the historical significance of the day? 😀 I would love to hear your stories!

Cinco de Mayo Roll

Note: This roll was originally called the Spicy Jamie Roll, but I didn’t find it at all spicy, and I don’t know who Jamie is, so I decided to change the name to something a little more relevant. 🙂

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade yellowtail
  • 1 avocado
  • 3 stalks green onion
  • 1 oz tobiko
  • 1/2 cup mayonnaise
  • 1 tsp red pepper powder
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 the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  6. Chop the green onion.
  7. Slice yellowtail into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  8. Mix the mayonnaise and red pepper powder.
  9. Roll the sushi inside-out, using avocado, yellowtail, and the mayonnaise mix as your fillings.
  10. Sprinkle the chopped green onion, tobiko, and additional red pepper powder on top of the roll.
  11. Enjoy!

Categories
Maki Recipes

New York Roll

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Yeah, I know… don’t ask. I have absolutely no clue why this is called the New York Roll! If anyone has any idea of the origin of the name, or any suggestions for a roll better deserving of the name, please share! 😀 (Do my New Yorkers have any good suggestions? 🙂 )

This is very similar to the Naked Spicy Tuna Roll except not spicy… no jalapeños! Oh, and it’s inside out, and has sesame seeds, and I actually tried this one. 🙂 A perfect alternative for those of us who can’t take so much spice!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cucumber
  • 4 oz cream cheese
  • 6 oz sashimi-grade tuna
  • 1 oz sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Cut cucumber into sticks.
  3. Slice tuna into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  4. Roll the sushi inside-out*, using a few sticks of cucumber, some cream cheese, and some tuna as your fillings.
  5. * After you spread the rice on the nori but before you flip the nori over, sprinkle some sesame seeds over the rice and press them in so they stick.

Serving Size: 1 roll New York Roll

  • Calories: 238
  • Fat: 8g, 13% DV
  • Saturated Fat: 4g, 19% DV
  • Cholesterol: 31mg, 10% DV
  • Sodium: 597mg, 25% DV
  • Total Carbohydrates: 29g, 10% DV
  • Dietary Fiber: 2g, 7% DV
  • Sugars: 17g
  • Protein: 10g, 21% DV
  • Vitamin A: 22%
  • Vitamin C: 7%
  • Calcium: 6%
  • Iron: 9%
  • Magnesium: 9%
  • 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.

More Pictures

New York RollNew York Roll

Categories
Maki Recipes

Naked Spicy Tuna Roll

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Hot hot hot! This is another spicy tuna roll, but it gets it’s heat from a completely different source. Instead of the Sriracha sauce that is in normal spicy tuna rolls, this one has a jalapeno as one of it’s fillings. Even though it has cream cheese to soothe your taste buds… it really doesn’t help much. Or so I hear. To be honest, I made Son try this one, and I didn’t even have a bite! If I had, I guarantee I would have been running around the kitchen with tears running down my face. 😀 Those of you who are like me and not huge spicy fans… yeah you, you know who you are!… this one isn’t for you. However the rest of you who adore spicy foods… yes I know you know who you are too!… you will love this!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cucumber
  • 4 oz cream cheese
  • 6 jalapeño peppers or a bunch of sliced jalapeños from a jar (this is what I used)
  • 6 oz sashimi-grade tuna
Cooking Directions
  1. Cook sushi rice.
  2. Cut cucumber into sticks.
  3. Slice jalapeños… but be careful! Don’t get the oils in your eyes! Discard the stem.
  4. Slice tuna into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  5. Roll the sushi, using a few sticks of cucumber, some cream cheese, a sliced jalepeño and some tuna as your fillings.

Serving Size: 1 roll Naked Spicy Tuna Roll

  • Calories: 218
  • Fat: 6g, 10% DV
  • Saturated Fat: 3g, 17% DV
  • Cholesterol: 31mg, 10% DV
  • Sodium: 965mg, 40% DV
  • Total Carbohydrates: 29g, 10% DV
  • Dietary Fiber: 2g, 7% DV
  • Sugars: 17g
  • Protein: 10g, 20% DV
  • Vitamin A: 29%
  • Vitamin C: 11%
  • Calcium: 3%
  • Iron: 7%
  • Magnesium: 6%
  • 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.

More Pictures

Naked Spicy Tuna RollNaked Spicy Tuna Roll

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Maki Recipes

Unagi Asparagus Roll

unagi asparagus

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.

unagi asparagus roll

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.
Categories
Maki Recipes

Feisty Tuna Roll

feisty tuna roll

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.