Easy and Best Sushi Recipes in 10 Different Ways.

 Easy and Best Sushi Recipes in 10 Different Ways.

Click to Reach Sushi Menu

1.Simple Maki Sushi Recipe for Beginners:

2. Smoked salmon & avocado sushi

3.California Rolls(Sushi) Recipe Cooked

4.Dragon Roll Sushi Recipe

5.Vegetarian Sushi Recipe

6.American style Sushi /California Sushi Recipe

7.Sashimi Sushi Recipe at home

8.Nigiri Sushi

9.Chirashi Sushi Recipe

10.Uramaki Sushi Recipe.

1.Simple Maki Sushi Recipe for Beginners:

Sushi rice (for 1 rice cup of rice grain=¾ US cup or 180 ml of rice grain = 330g of steamed rice) ■If you use sushisu -2 tbsp vinegar ■If you make it by yourself -1.5 tbsp vinegar -1.5 tbsp sugar -1/2 tsp salt

Ingredients:

• Maki sushi (for one roll)
• 180g sushi rice (cooked)
• 1 sheet seaweed
• 80g ( salmon (or smoked salmon)
• 1/2 avocado
• 50g cream cheese
• 1 egg
• 180g sushi rice (cooked)
• 1 sheet seaweed
• 80g salmon (or smoked salmon)
• 1/2 avocado
• 50g (1.7oz) cream cheese
• 1 egg

Directions:

1.Boil the Japanese or sticky rice.

2.Add 2 tsp of sushisu vinegar in 1 cup of rice.

3.Cover the rice and use it when rice are on room temperature.

4.Take two eggs and add Bonita powder(optional) and fry it and make egg roll.

5.After cooking cut the egg length into 8 or 4 pieces.

6.Cut Avocado lengthwise as well and smoked salmon into small pieces as well.

7.For making roll you can use bamboo wrap or plastic wrap,spread the sushi rice on seaweed and spread cheese cream if you like, then place egg roll,salmon and avocado and roll it carefully while pressing firmly and cut it into slices.

Delicious Maki sushi rolls are ready.

2. Smoked salmon & avocado sushi

Ingredients:

• 200g sushi rice (cooked)
• 50-60g smoked salmon
• 1 avocado
• 50-60g  smoked salmon
• 1 avocado

Directions:

1.Slice half an avocado thinly.

2.Alternate the sliced avocado and smoked thin salmon slices on a plastic wrap and place the sushi rice on it, and place the 4 pieces of avocado in the  center ,roll it carefully and cut it into slices.

Delicious Smoked salmon & avocado sushi is ready.

3.California Rolls(Sushi) Recipe Cooked

Ingredients:

• 250 g sushi rice
• 250 g water
• 37 g rice vinegar
• 21 g sugar
• 4 g salt
• Nori sheets (Seaweed)
• avocado
• cucumber
• carrot
• crab-sticks

,1/2 tsp salt mix it well.keep the one part of mixture in a bowl and remove the other 3 part mixture in another bowl,now in 1 part mixture add cold water and make a good batter.

5.Now take prawns cleaned and washed dip in dry mixture that we put in other bowl,nicely roll the prawns and then dip in batter and then deep fry the prawns.

6.Now cut the cucumber and carrots in Julian cut, and slice the avocado.

7.For Dynamite sauce:In a bowl add 1/2 cup mayo ,1 tbsp ketchup,1 tsp mustard paste,1 tbsp sweet chill sauce ,1 tbsp sriracha hot sauce

1/2 tsp vinegar ,paprika powder 1/2 tsp ,garlic powder 1/2 tsp and mix all things well.

8.For assembling sushi ,On a bamboo mat nicely place wrapping sheet ,then place seaweed,layer the sticky rice,sprinkle roasted sesame seeds,and flip it, now put crab sticks,one layer cucumber,sliced avocado and roll the whole sushi and cut into slices.

9.Delicate California rolls Sushi is ready.

4.Dragon Roll Sushi Recipe

Ingredients:

• 8 shrimp tempura
• 1 Japanese cucumber
• 2 avocados
• 2 nori sheets, cut in half crosswise
• About 2 cups prepared sushi rice
• ⅛ cup (20 oz) Tobiko

For toppings

• Spicy Mayo
• Unagi Sauce
• Black sesame seeds
• Vinegar water for dipping hands (Tezu)
• ¼ cup water
• 2 tsp. rice vinegar

Vinegar water for dipping hands (Tezu)

• ¼ cup water
• 2 tsp. rice vinegar
• 2 tsp. rice vinegar

Directions:

1.Gather each ingredient. 2.Quarter the cucumber by cutting it lengthwise. After removing the seeds, split the halves again lengthwise into thin strips. You'll get eight strips. 3.Cut one avocado in half lengthwise, working around the pit, and then twist the pieces apart. Pit removal is done with a spoon. Alternately, you can cut your hand off by removing the pit with your knife, but you must be extremely careful not to apply too much power. First, place the avocado half in your palm.

4.To protect your hand, it's preferable to hold it with a folded dish towel. Next, use just enough pressure to bury the knife in the pit by very gently tapping the heel of your knife into the hole.

5.Then,Just enough pressure should be applied to the heel of your knife so that it embeds in the pit. The pit will then easily come out once you twist the knife. Use the remaining avocado in the same manner. 6.Slice the avocado halves crosswise into thin slices after removing the skin. 7.With your fingertips, gently push the avocado slices together until the slices start to slide apart. Continue applying light, even pressure with the side of the knife until the sliced avocado half is about the size of a sushi roll (or a sheet of nori seaweed.) If you're not going to serve the sushi roll right away, I suggest squeezing some lemon juice over the avocado to keep it from turning brown. Do the same with the remaining avocado halves. 8.Fill the Wrap the bamboo mat in plastic and lay the shiny side of one half of the nori sheet on top. Spread 1/2 cup sushi rice over the nori sheet after dipping your hands in the tezu (vinegar water). 9.The rice-covered nori sheet should be turned over. At the bottom end of the nori sheet closest to you, arrange two pieces of the shrimp tempura, two cucumber strips, and some tobiko. 10.Beginning at the bottom end, roll the nori sheet tightly and firmly over the filling with the bamboo mat until the nori sheet's bottom edge touches it. Roll the leftover nori over the bamboo mat after lifting it. 11.Wrap the roll tightly in the bamboo mat and place it on top. 12.Remove the plastic wrap and bamboo mat from the roll of sushi. Slices of avocado from one half should be lifted with the side of the knife and placed on top of the roll. If using unagi, stack the top and sides of the roll with avocado and unagi slices alternately. 13.Put the bamboo mat on top of the roll and replace the plastic wrap. Till the avocado slices completely round the roll, tightly squeeze the roll through the bamboo mat. Don't be rough with the avocado slices. Take the mat off. 14.With the knife, divide the roll into 8 pieces through the plastic wrap. After each cut, wipe your knife with a damp towel. Squeeze the sushi roll firmly before cutting if the roll gets sloppy.

15.once more, using the bamboo mat. Transfer the sushi to a serving platter after removing the plastic wrap covering it. Make the remaining rolls by repeating.

16.Add some tobiko, a dab of hot mayo, and black sesame seeds to each piece of sushi. Put some unagi sauce on the plate if you'd like to dip the sushi in it. Enjoy!

5. Vegetarian Sushi Recipe

Ingredients:

• 1 cup Gobindobhog Rice (soaked)
• Water
• 1 tbsp Vinegar
• 2 tsp Sugar
• Salt To Taste
• 1 Cucumber
• 1 Carrot
• 1 Nori Sheet
• Water

Directions:

1.soak the 1 cup gobindobhong rice and nicely boil them.

2.In a bowl add 1 tbsp vinegar ,2 tbsp sugar and salt to taste and mix them in boiled rice.

3.Now cut the carrots and cucumber in thin cut, so for assembling the sushi ,place the nori sheet(seaweed) ,then layer rice and in center place carrots and cumber and roll nori sheets while vegetables are inside and cut them into slices.

Delicious Vegetable sushi rolls are ready.

6.American style Sushi /California Sushi Recipe

Ingredients:

DEEP-FRY BATTER:

• 70g all-purposes flour
• 50g rice flour
• ½ tsp baking powder
• 150~200ml beer or soda water
• 20g vodka
• 5g sugar
• 2g salt

SUSHI RICE:

• 490g cooked Japanese rice
• 38g rice vinegar
• 25g sugar
• 4g salt
• 
  
• SUSHI ROLL:
• Deep-fried imitated crab sticks
• Cucumber sticks
• Seaweed sheets
• Sushi rice
• Salmon roe
• Mayonnaise
• Sriracha spicy sauce
• Reduced sweet soy sauce
• White or black sesame

Directions:

1. In a large bowl, combine all of the dry ingredients from the "batter" part. Freeze the bowl for 20 minutes.

2. Clean and prepare a few cups of Japanese rice (water and rice 1:1 ratio).

3. In a small bowl, combine salt, sugar, and rice vinegar. Cooked Japanese rice (490–500g) should be added after fully mixing the recipe. Wrap in a cloth and place away. 4. Sprinkle all-purpose flour over the imitation crab sticks. Take the dry ingredients for the batter out of the freezer and combine with 150g of soda water and 20g of vodka. 5. Only stir the batter until it is smooth but still contains some lumps. Avoid overmixing. 6. In a pot, heat the oil to 190°C. Deep-fry the crab sticks after dipping them in the batter

brown till golden. 7. Thinly slice the cucumber. Wrap some plastic wrap around a sushi roller. 8. Spread out seaweed sheets and cover the area with a thin layer of sushi rice. *To stop the rice from sticking, combine water and vinegar in a small basin and dunk your hand in the solution before touching the rice. 9 Evenly cover the rice with white sesame. Turn the seaweed sheet over on its side. 10 Include cucumber and deep-fried crab sticks. Roll the sushi slowly inward, pushing the filling within with your thumbs. 11. After releasing the roll once, roll it once more with the "opening" side down. Make equal-sized cuts. 12. Combine mayonnaise and sriracha sauce in a 2:1 ratio.Top the sushi roll with salmon roe. 13. Drizzle reduced sweet soy sauce and sriracha mayonnaise over the sushi roll (teriyaki sauce).

Delicious American Style Sushi is Ready.

7.Sashimi Sushi Recipe at home

Ingredients:

• Daikon radish, about 4" (10 cm)
• tuna, Sashimi grade, block
• yellowtail, Sashimi grade, fillet
• salmon, Sashimi grade, block
• Shiso leaves
• Wasabi
• Soy Sauce

Directions:

1.Remove the radish's skin. Use a slicer or mandolin to make thin cuts. Julienne 3–4 layers of very thin Daikon in a stack. To make it crispy, place it in a basin of water and set aside for 15 minutes. Drain out any moisture.

2.Cut tuna and yellowtail into slices that are 6 mm to 8 mm thick, or 1/4" to 1/3". Salmon should be thinly sliced at an angle. Sashimi should be served with radish, Shiso leaves, wasabi, and soy sauce for dipping on a platter.

8.Nigiri Sushi

Ingredients:

- Sushi Rice -

• 330g Fresh Steamed Rice (11.6 oz)
• 25ml Rice Vinegar (0.8 fl oz)
• ½~1 tbsp Sugar
• ½ tsp Salt
• 3 slices of Fresh Tuna Belly
• 3 tbsp Ikura, salmon roe
• 3 slices of Fresh Salmon
• 3 slices of Boiled Octopus
• 3 slices of Tamagoyaki, Japanese sweet omelette
• 6 Amaebi Shrimp
• Toasted Nori Seaweed
• 25ml Rice Vinegar (0.8 fl oz)
• ½~1 tbsp Sugar
• ½ tsp Salt
• Cucumber
• Gari, Japanese pickled ginger
• Wasabi
• Soy Sauce

Directions:

1.First, make a diagonal cut through the cooked octopus. Chutoro, or fresh tuna belly, is what this is. To improve the texture, cut it against the grain. Chutoro will melt in your mouth and has a reasonable level of fat.

2.Fresh salmon should be cut diagonally. Salmon has surpassed tuna in popularity in Japan, but the cost has significantly increased recently. This is tamagoyaki, a sweet omelette from Japan. Slice tamagoyaki into 5mm (0.2") thick pieces.

3.The ice water should now contain rice vinegar. Wetting your hands will assist prevent the rice from adhering to them while the vinegar has a sanitizing impact.

4.Wasabi should be lightly sprinkled over the sushi rice.

5.Then add two amaebi shrimp to it.

6.The octopus slice should also be added to the rice. Press the rice and octopus together gently.

7.Next, prepare the Gunkanmaki for the ikura, or salmon roe. With a nori strip, round the side of the rice. Close the nori's end with a rice grain.

8.Add the cucumber slices as a garnish. then add the ikura by spoon. Once more wetting your hands, roll 20g (0.7 oz) of sushi rice loosely into a ball. With one hand still holding the tuna slice, apply the wasabi.

9.After that, flip the tuna over and add the rice.

10.To give the sushi its distinctive appearance, arrange the form. Similarly, prepare the salmon sushi. The salmon may alternatively be seared or topped with sliced mayonnaise with onions.

11.The rice should now be shaped into an oval. On top of it, place the tamagoyaki.

12.With the crosswise 12cm (4.7") nori strip, wrap the sushi. For the presentation of sushi, gari, or sliced ginger root pickled in sweet vinegar, is a necessary garnish. Ginger can help you feel warmer and has a sanitizing effect.

Delicious Nigiri Sushi is ready.

9.Chirashi Sushi Recipe

Ingredients:

• 2-3 cups Sushi Rice
• Tamagoyaki for Sushi
• shrimp (cooked)
• Tuna,Sashimi grade
• Yellowtail, Sashimi grade
• Salmon, Sashimi grade
• Salmon roe
• Kizami Nori (shredded Roasted Seaweed)
• Shiso leaves
• Cucumber slices
• Pickled ginger for Sushi
• Wasabi paste
• Soy Sauce

Directions:

1.Tamagoyaki and sushi rice should be prepared in advance. Cool down. Slice the tamagoyaki into thin, sized pieces. Place aside.

2.Shrimp must be cut on the underside for them to open (like a butterfly) and lie flat. Thinly slice the fish. Add Nori on top of the rice after spreading it out on a dish or bowl. 

3.Place the Tamagoyaki, fish, shrimp, and salmon roe on the rice and nori, usually in groups with Shiso leaves and cucumber slices acting as dividers. Wasabi and ginger are used as garnish. Serve alongside soy sauce.

10.Uramaki Sushi Recipe.

Ingredietns:

• Avocado, cucumber, red pepper or other vegetables of your choice
• Sakura zuke (optional pickled daikon)
• Sushi Nori
• Seasoned sushi rice
• Sesame seeds (white, black or both)
• Soy sauce
• Wasabi
• Sushi Ginger
• Bamboo Sushi Rolling Matt

Directions:

1. Use cling film to cover the bamboo mat.

2. Lay out flat on a surface.

3. Split the nori in half, rough side up, and lay it on the mat.

4. Apply seasoned sushi rice on the nori with wet fingertips.

5. Top the rice with sesame seeds.

6. Carefully flip the rice and nori over by folding the mat's other empty half over so that the rice is now at the bottom.

7. Line up your preferred fillings adjacent to one another, but be careful not to overfill.

8. Roll the bamboo mat away from you by lifting the edge that is closest to you.

9.Tightly compress, leaving a 1.5 cm space at the top border.

10. Keep rolling and tightly squeeze.

11. Cut into pieces with a wet knife. (Damp knife among cuts.)

12. Enjoy with ginger, wasabi, and soy sauce for sushi.