Category: Sushi

Steak and Potato Sushi

[HDR-IMG]

More steak!! Yum! So now all you people who won’t eat sushi because you don’t like fish or any of that… you have no excuse!!!! Hehe. This uses the same flank steak recipe as the last post, so if you have leftovers, you can use them for this!

By the way, this is completely off topic (but it’s my blog so I can do that 😀 ) but does anyone have any good brownie recipes? It’s just been one of those months where I really need some good brownies. Lay in bed and eat brownies… wouldn’t we all just love that? Unfortunately life goes on… I want brownies. Or ice cream. But it’s too cold for ice cream, so brownies. Please? 😀

Makes 6 rolls, or 36-48 pieces.

Recipe
Nutrition Info

Ingredients

6 sheets nori
3 cups sumeshi
1 1.5 pound flank steak
1 clove garlic, halved
salt, pepper, garlic powder
1 tbsp butter
1 medium potato
olive oil
1 onion

Cooking Directions

Cook sumeshi.
Trim any excess fat from the flank steak.
Pat the surface of the flank steak dry with a paper towel, then rub with the cut side of the clove of garlic. Season with salt, pepper, and garlic powder.
Melt the butter in a skillet that is big enough to hold the flank steak. Put the flank steak in the skillet, and cook over medium-high heat until it is browned on the outside but still pink in the center.
Remove the flank steak from the skillet and cover loosely with foil.
Preheat the oven to 400 degrees Fahrenheit.
Wash and peel the potato, and slice into 1/4″ x 1/4″ strips.
Place the strips on a baking sheet and brush with olive oil.
Sprinkle with salt and garlic powder.
Bake for 25 minutes, rearranging the french fries halfway through so they don’t burn.
Or if you prefer, you can go buy some fries from your favorite fast food restaurant. Works just as well. 🙂
Slice the onion into rings, cut these in half.
Roll the sushi, using a couple of strips of flank steak, onion, and french fries as your fillings.
Serve with BBQ sauce. Enjoy!

Coming Soon!

More Pictures

Maki Recipes

Flank Steak Sushi

[HDR-IMG]

This flank steak recipe is one that my mom has used for ages, and I have always loved it! I used to always ask my mom to make it for dinner, but now that I’m all grown up I don’t get her home cooked dinners anymore! I have my own kitchen of course, but making it myself seemed a little daunting. Hehe let’s just say it never comes out as good as mom makes it… but it’s still so good! So of course I was excited to try one of my favorite meals as sushi! And might I say yum yum YUM!! (Yeah, I know I’m tooting my own horn but it’s so GOOD!)

Makes 6 rolls, or 36-48 pieces.

Recipe
Nutrition Info

Ingredients

6 sheets nori
3 cups sumeshi
1 1.5 pound flank steak
1 clove garlic, halved
salt, pepper, garlic powder
1/4 cup butter
3 cups sliced mushrooms
6 stalks green onion

Cooking Directions

Cook sumeshi.
Trim any excess fat from the flank steak.
Pat the surface of the flank steak dry with a paper towel, then rub with the cut side of the clove of garlic. Season with salt, pepper, and garlic powder.
Melt 1 tablespoon of butter in a skillet that is big enough to hold the flank steak. Put the flank steak in the skillet, and cook over medium-high heat until it is browned on the outside but still pink in the center.
Remove the flank steak from the skillet and cover loosely with foil.
Melt the remaining 3 tablespoons of butter in the pan drippings. Saute the mushrooms until they have shrunk to about 2/3 their original size.
Slice the flank steak across the grain.
Roll the sushi, using a couple of strips of flank steak, mushrooms, and a stalk of green onion as your fillings.
Serve with hoisin sauce. Enjoy!

Coming Soon!

More Pictures

Other Recipes

Plenty of Oshizushi

[HDR-IMG]

So now that you know how to make oshizushi, it’s time to make some! You can use most ingredients in oshizushi, although squishier ingredients work better since they can compress very nicely. Here are some of the creations we tried:

Island Oshizushi

For one oshizushi (4-6 pieces, depending on how you cut it), use about 1 cup sumeshi, a 7″x2″ piece of pineapple, and a 7″x2″ piece of unagi. Be careful, because the pineapple will leak juice into the rice so the rice falls apart if it isn’t packed tightly enough!! (For directions for making oshizushi, click here)

Son’s Fun Oshizushi

This is the oshizushi shown in the How To post. This one has a little bit of everything in it. We used smoked salmon, liverwurst, avocado, and tobiko, then tied it in a green onion stalk. We were being a little random with this one! 😀

Frisky Oshizushi

This is similar to the Frisky Roll. Once you have compressed the sumeshi, place a long slice of cucumber on top of the sumeshi, and try to compress it as much as possible. It probably won’t compress much, since it’s a pretty hard ingredient. Then place alternating strips of avocado and unagi on top of this similar to how it was done in the Frisky Roll recipe.

A Little Bit of Everything Oshizushi

This is another oshizushi that has a bit of everything in it. First after the sumeshi is compressed, put down a layer of avocado and compress it. Next is a layer of unagi, then green onion. Compress these, then add a layer of smoked salmon on top. Compress it all, then eat it! (It tastes better than it sounds!)

Other Recipes

How to make Oshizushi

[HDR-IMG]Oshizushi is a type of sushi that uses a small wooden box to press the sushi into little rectangles. It’s a lot of fun to press the sushi, especially since there are so many different combinations you can make (As you will see, we went a little overboard 😉 ).

When you get your box, you will see there are three pieces that make up the box. There should be one box-like piece with vertical slits on the side, and two flatter pieces with wooden feet.
One of these flat pieces should have feet that extend beyond the edges of the flat piece of wood. Place this on your workspace, flat side up.
Place the box on top of this flat piece, with the vertical slits opening upwards.
Place a large piece of plastic wrap in this, pressing it to the bottom and sides so the entire inside surface is covered. The plastic wrap should extend an inch or two over the edges of the box.
Wrap the second flat piece of wood in plastic wrap. This will keep it from getting too dirty.
Fill the plastic wrap-covered box about 2/3 full with sumeshi.
Press the plastic wrap-covered flat piece of wood flat side down in the box to compress the rice.
Place your ingredients, one layer at a time, into the box. Compress with the piece of wood between each layer. If you are small and/or not one with much arm strength (like me!), it helps to have someone heavier or stronger (or both) to help compress it for you. If not its fine, it’s just that when it’s compressed more it sticks together better when you are eating it. I used Son for all my sushi pressing!
Once all of your ingredients have been placed on the sushi and compressed, use a sharp knife to cut the sushi through each of the vertical slits in the box. Also cut through the plastic wrap.
Using the plastic wrap that you had put in the box, lift out the sushi. I prefer to do it this way, just because it keeps the box from getting too dirty.
Replace the plastic wrap in the box with a new sheet before you make another batch.
Eat your freshly pressed oshizushi!

Maki Recipes

BLT Maki

This roll is my sushi version of the classic BLT sandwich. I used to love BLT sandwiches, except that I don’t like tomato – so mine always ended up being BL_ sandwiches. 😛 This roll turned out tasting pretty darn good! I think it’s even better tasting than the sandwich… but then of course, I’m also a bit biased. 😉

By the way, if you haven’t voted yet, head on over to the Well Fed Network and vote for SushiDay! Thanks to everyone who has already voted – I really appreciate it! 😀

Makes 6 rolls, or 36-48 slices.

Ingredients

6 sheets nori
3 cups sumeshi
12 strips uncooked bacon
1 head lettuce
1 medium tomato

Cooking Directions

Cook sushi rice.
Slice the uncooked bacon in half, so the strips are half as long as they originally were. This makes the bacon easier to cook, but if you prefer to cook whole slices of bacon, that’s fine too.
Fry the bacon. You don’t need to use any oil or butter or anything, because the fat in the bacon is more than enough to fry the bacon. I prefer to fry my bacon until it’s really crispy, but that of course, is completely up to you! 🙂
Place the cooked bacon on some paper towels to soak up the remaining grease.
Wash the lettuce.
Separate 6 or so leaves from the head of lettuce.
Cut the tomato into thin strips
Roll the sushi. For your fillings, place a lettuce leaf on the sumeshi-covered nori, then place the tomato strips and about 4 pieces of bacon on top of the lettuce – then roll the sushi as you normally would.
Serve with mayonnaise. Enjoy!

Maki Recipes

Frisky Roll

How was everyone’s New Year Celebration? Mine was pretty quiet – I spent New Year’s Eve with my family eating lots and lots of food like we do everywhere (I’m not much of a party girl… I prefer to stay home… and eat! 🙂 ) We stayed up late eating (spinach dip, shrimp, stuffed mushrooms, bacon wrapped asparagus – my mom made all this from scratch! My amazing mom 🙂 ) and drinking Martinelli’s sparkling cider.

Unfortunately, I had to get up early the next day to make sushi for our New Year’s celebration before we headed to my uncle’s house. You might remember me writing about this earlier, but if not, here’s a quick recap: Every year it is a tradition for us as a somewhat Japanese family to eat sushi on New Year’s. Typically, we buy all of our sushi, but this year, since the creation of SushiDay, it was a little different. We still bought California Rolls, Inari-Zushi and Futomaki (a vegetarian roll), but my family also requested that I make a few rolls.

I ended up making 9 of the Crunchy Shrimp Rolls (about 72 pieces) and 5 of the Kappa Maki Rolls (about 40 pieces). The Crunchy Shrimp Rolls were a HUGE hit with my extended family – they ate as much as they possibly could and then took the rest home for the next day’s lunch! I was very happy about that. 😀

This roll is amazingly delicious! I love tempura shrimp, avocado, and unagi, and together they taste so good! In addition, the roll ends up looking very nice, so it seems even more mouth watering. 🙂 I’m really not sure how the roll got its name, and I have never before heard of the roll, but according to the Sushi Chart, this is another of the popular rolls (that nobody really knows about 😉 )!

Makes 6 rolls, or 36-48 slices.

Ingredients

6 sheets nori
3 cups sumeshi
12 pieces tempura shrimp
2 avocados
1 small cucumber
1 piece frozen unagi

Cooking Directions

Cook sushi rice.
Bake tempura shrimp as directed on the package. (I haven’t had time to make homemade tempura shrimp so I can get you a good recipe for that… don’t worry, it will come as soon as I can try it!) 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.
Cut tails off the tempura shrimp.
Cook the unagi as directed on the package.
Cut the unagi into 1-1.5 inch wide by 2.5 inch long slices.
Cut the avocados in half, discarding the pit.
Cut off the hard skin and discard.
Slice the first avocado into thin sticks.
Slice the second avocado into thin slices, although not so thin that they easily tear if you try to pick them up.
Cut the cucumber into thin strips.
Roll the sushi inside-out, using several avocado sticks, 2 pieces of tempura shrimp and a stick of cucumber as your fillings.
Lay alternating pieces of unagi and avocado on top of the inside-out roll.
Use your plastic wrap-covered rolling mat to squeeze the unagi and avocado into the roll so they won’t fall off.
Carefully cut the roll, trying to keep the toppings from falling off the sushi.
Serve with shoyu, wasabi, and ginger if desired. Enjoy!

Maki Recipes

Boston Roll

This roll is similar to the California Roll, using shrimp instead of imitation crab. It’s really good, and the tobiko adds a nice splash of color to the roll.

Boston Roll

By the way: If you have never eaten tobiko before, beware! Son had the most fantastic expression on his face when he bit into it and the tobiko started popping in his mouth (I should have gotten a picture! 🙂 ). Hehe they do pop in your mouth, so don’t be too surprised!! 😀

Boston Roll

Look for your sushi ideas posted soon (I’m making them tomorrow! 🙂 ) Happy Holidays everyone!!

I got this roll from the Sushi Chart.

Makes 6 rolls, or 36-48 pieces.

Ingredients

6 sheets nori
3 cups sumeshi
1 small avocado
1 small cucumber
36 small shrimp, with the tails cut off
1 cup tobiko (tiny orange flying fish eggs)

Cooking Directions

Cook sushi rice.
Slice the avocado and cucumber into long, thin slices.
Roll the sushi inside-out, using avocado, cucumber, and shrimp as your fillings.
Before cutting the sushi into pieces, spoon the masago over the sushi roll to coat (you can use more or less masago depending on your preference). Now cut the sushi into 6 or 8 pieces.
Serve with shoyu, wasabi, and ginger if desired.

Maki Recipes

Caterpillar Roll

This is one of the more well known rolls which can be found in a lot of sushi restaurants.

This roll is very similar to the Unagi Roll. It’s so tasty! I absolutely love this roll. This (along with the Crunchy Shrimp Roll) is one of my favorite rolls that I have made thus far.

Don’t worry if your rolls don’t turn out looking very good. Believe me, my first few rolls had rice and avocado falling off of the rolls and making a HUGE mess! It takes some practice, but it’s worth it as the end result turns out looking absolutely beautiful. 🙂 So just keep trying and let me know how it turns out!

Makes 6 rolls, or 36-48 pieces.

Ingredients

6 sheets nori
3 cups sumeshi
1 small cucumber
1 package frozen unagi
3 small avocados

Cooking Directions

Cook sushi rice.
Cook the unagi according to the package.
Wash the cucumber and slice into long thin strips.
Slice the avocado into very thin (but still thick enough so they don’t tear when you put them on your sushi) slices.
Slice the unagi into long thin strips.
Roll the sushi inside-out, using cucumber and unagi as your fillings.
Place the avocado slices overlapping on the sushi as described in the How to Roll Inside-Out Maki post.
Serve with shoyu, wasabi, and ginger if desired. Enjoy!

Maki Recipes

How To Roll Inside-Out Maki

Post author By Allison
Post date December 21, 2006
40 Comments on How To Roll Inside-Out Maki

Uramaki is the Japanese word for inside-out rolls. They are a little more difficult to make than maki rolls are. These are very similar to maki rolls, only with the rice on the outside instead of inside the nori. There are many types of popular uramaki rolls, several of which will be posted in the near future! So watch for them… they’ll be up soon!

Rolling the Maki

Prepare the rolling mat.

Lay a piece of nori on the rolling mat, shiny side down.

A piece of nori on the rolling mat

Place about 3/4 cup of sumeshi on the nori.

Placing the rice on the nori

Wet your hands with water so the rice won’t stick to your hands. I find it’s useful to have a small bowl of water sitting next to my work area so I don’t have to keep running between the sink and my work area to keep my hands wet. Spread the rice over the nori with your hands, covering the entire sheet of nori.

Spreading the rice

Spread the rice over the entire sheet of nori

Turn the nori over, so the rice side is facing the rolling mat (this is why we cover the rolling mat with plastic wrap 🙂 )

Flipping the nori over

The nori flipped over

Place your desired fillings along the bottom edge of the nori.

The fillings on the flipped over nori

Using the rolling mat, begin to tightly roll the sushi. Start at the side nearest to you, and roll away from you. Try to roll it without letting the rice stick to the rolling mat. If the rice sticks, try cooling the rice a little more before you make the next roll.

Rolling the uramaki

Rolled uramaki

When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it.

Uramaki

If you are putting some sort of fish or vegetables on top of the roll, lay thin strips overlapping on top of the roll.

Placing the toppings on the uramaki

Toppings on an uramaki roll

Squeeze the roll again with the rolling mat to press the toppings onto the sushi roll. This will help ensure that the toppings don’t fall off when you cut or eat the sushi.

Squeezing the uramaki roll

If, instead, the recipe asks you to roll the sushi in something such as masago or sesame seeds, you can either put the topping on a plate and roll the entire roll in it, or spoon the topping over the roll and press it into the roll so it doesn’t fall off.

Using a very sharp knife, cut the sushi into six or eight pieces, depending on how thick you like your sushi. It helps to have your knife freshly sharpened; otherwise it’s pretty easy to squish your sushi when you are cutting it. This can cause the sushi to fall apart when you are eating it, and become kind of a pain in the butt. Also, it helps to wet your knife before cutting the sushi, so the rice and fillings won’t stick to it.

Eat your sushi! Yum!

WARNING: Please be very careful using the knife! Do not allow children to use sharp knives, and keep fingers and other body parts away from the blade. I am not liable for any injury you might incur while using knives or other sharp objects. Not to mention I don’t want any of you to get hurt (especially during the holiday season!)