While making unbelievable amounts of sushi at school the other night, it dawned on me that I have never shared any sushi recipes with you all. I was actually pretty surprised in myself, especially after working at Morimoto and telling you all about it! I promise I am here to make up for it with my spicy tuna and sushi rice recipes, as well as some cool tricks I learned in school.
I love making sushi at home because you can have a lot of fun with a group, plus you can make it for a fraction of a price! My friends and I made 15 rolls for only $60 last time, that included sashimi grade salmon AND tuna. Another great part of making sushi at home is you can put whatever you like in your own rolls, there are no rules to follow. Here are some photos from our sushi night at school. My tips for you are: 1. Less is more with the rice, try to use as little as possible. 2. Do not over-stuff your roll, or else it will not be easy to eat in one bite. 3. Try making cucumber cups to fill with sashimi (see photo above), this gives a lighter option without all the rice. 4. Be sure to rinse your sushi rice well, or else you will have a sticky paste. 5. Have fun and share with your friends! My spicy tuna recipe came from my Mom, so you know it is tried and true!
- 2 tbsp toasted sesame oil
- 2 tbsp chili paste
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- ½ cup mayonnaise
- 1 scallion, sliced
- Combine all ingredients in a bowl, mix well to combine.
- Toss sashimi fish to make filling for Norimaki rolls.
Yields about 8 rolls
- 2 cups sushi rice, rinsed several times and drained
- water, see package for directions
- 1/3 cup rice wine vinegar
- 1/3 cup sugar
- 1/3 cup Mirin, rice wine
- 2 tsp salt
- Cook rice according to package directions.
- Once the rice is cooked, gently fold in the remaining ingredients and season to taste. Be careful not to overwork the rice or it will fall apart.
- Cover sushi mat with plastic wrap.
- Lay one sheet of Nori on the mat.
- Spread as little rice as possible over the Nori, but be sure to cover the entire mat, except about an inch on each side near and away from you.
- Line your filling across the center of the rice. Be sure not so overfill you roll, or it will be difficult to eat.
- Roll the mat over the filling, squeezing to ensure a tight roll.
- Slow roll up your Norimaki roll while removing the sushi mat, little by little.
- If needed, dab a small amount of water on the end to seal the roll. Let rest a few minutes before cutting.
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