Category: Maki Recipes

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!

This is the last of the rolls that we made from Mobo Sushi. (There may be more later, but this is the last of them for now. 😉 ) We thought this one was pretty good. A nice gari flavor, but don’t use too much or it will overwhelm the sushi! I know there are those of you out there who are huge gari lovers… this one is definitely for you.

We got the shirts ordered! The order was submitted on Monday, so in about three weeks the shirts should be here (although it might take a little longer because of Thanksgiving in the U.S.). I’m still trying to figure out what I’m going to do about selling them… I want to hear your thoughts on this. What do you think is a good method for payment? I’m not so hot about the idea of PayPal, since there are all sorts of fees and such… what do you think about sending a check or something of the sort? (I would probably get a P.O. Box somewhere, since I’m sure you understand that I wouldn’t want my home address out on the internet for the world to see!) What do you think? Would you guys be comfortable sending checks or something of the sort to me? (I won’t be insulted if you say no, I promise! 🙂 )

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 large avocado
• 1.5 cups imitation crab
• 15 slices gari
• 6 oz smoked salmon (we used Cajun flavored for this)

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. Shred the imitation crab.
6. Slice each piece of gari in half.
7. Cut the smoked salmon into 6 slices.
8. Roll the sushi, using avocado, imitation crab, 5 slices gari, and 1 oz smoked salmon as your fillings.

This is one of the rolls that I tried at Mobo Sushi. Even though I didn’t particularly like it when I ate the Flying Tiger at Mobo Sushi, it sounded like it should have been really good! So I decided to make it at home.

I was right… this is a really really good roll!!! As I said in the Mobo Sushi post, I think I may have gotten a bad roll when I went to the restaurant. Mmmm yummy yummy… this is definitely something I would make again! (And again, and again) Perhaps I made it differently (I just used lemon juice… maybe they actually used slices of lemon?) or maybe I did just get a bad roll, but I definitely love it the way I made it! It’s very similar to the Crunchy Shrimp Roll, with the addition of imitation crab and the miso-lemon-mayonnaise.

Once again, I’m so sorry for being away!! Almost 10 days since I last posted… gah. 20 units of classes doesn’t leave much time for sushi. 🙁 Plus I’m trying to make preparations for a birthday… whose birthday you ask? SushiDay’s!! We launched November 1st a year ago, so of course I have to do something to celebrate! 😛 (Yeah, we have posts before that, but they were filler posts because we couldn’t launch with an empty site now could we?!?) I wish I could hold a big sushi party and invite all of you, but 1. my apartment is way too small for that, and 2. I’m in school… so there’s no way I have time to get something like that together! Hehe. There will be a little something to celebrate though… it will be a surprise!

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 pieces tempura shrimp
• 1 small avocado
• 6 stalks green onion
• 1 cup imitation crab
• juice from 1/2 lemon
• 3 tbsp mayonnaise
• 1 tbsp miso

Cooking Directions

1. Cook sushi rice.
2. Bake tempura shrimp as directed on the package. I used this tempura shrimp, but I’m sure other types, or even homemade tempura shrimp will work just fine. You can also fry the tempura shrimp if you choose, but baking it is healthier, and you can prepare other things (such as the sumeshi) while it’s baking.
3. Cut tails off the tempura shrimp.
4. Slice tempura shrimp in half lengthwise, set aside.
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. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
9. Shred the imitation crab.
10. Mix lemon juice, mayonnaise and miso well.
11. Roll the sushi, using 2 pieces tempura shrimp, avocado, one green onion stalk, imitation crab, and a line of the miso mayonnaise as your fillings.
12. Enjoy!

I just love how the red pepper in the mayonnaise gives a little kick to the taste of the sushi. There really isn’t anything to not like about this, if you like spicy tastes. If you don’t, then just adjust the amount of red pepper powder to however you like it.

Originally, our plan was to make Japanese mayonnaise from scratch, then use it in this and also write a separate post about it. Gah. I don’t know if we used a bad recipe, or if we just didn’t do it right, but man! It didn’t work at all. The whole emulsify thing doesn’t work when you are using an egg beater to try to whip it up. We don’t have an electric mixer at my apartment (which is where I was doing it), so I couldn’t try that. Poo. Anyways, I’ll try again sometime when I can use an electric mixer. Anyone have any tips for making mayonnaise? 😀

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 pieces tempura shrimp
• 1 large avocado
• 1 tbsp mayonnaise
• 1 tsp miso
• 1 tsp red pepper powder

Cooking Directions

1. Cook sushi rice.
2. Bake tempura shrimp as directed on the package.
3. Cut tails off the tempura shrimp.
4. Cut the avocado in half, discarding the pit.
5. Cut off the hard skin and discard.
6. Slice the avocado into thin sticks.
7. Mix the mayonnaise, miso and red pepper powder.
8. Roll the sushi, using 2 pieces of tempura shrimp, a few slices of avocado, and red pepper mayonnaise as your fillings.