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Instructions  |  Sauces  |  Sushi Rice  |  Sashimi & Nigiri

*Soy Wraps and Nori are interchangable in these recipes & instructions
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Jade Dragon Roll  - Shrimp Tempura, Spicy Tuna, Avocado wrapped in GREEN soy wrapper topped with kabayaki (eel sauce) and spicy sauce.

Spicy Christmas Roll  - Shrimp Tempura and cream cheese wrapped in GREEN soy wrapper topped with spicy tuna, kabayaki (eel sauce) and spicy sauce. (This combination creates green, red, and white aka Christmas colors)

Deep Sea Roll  - Crabstick and seaweed salad wrapped as standard inside-out roll topped with spicy tuna, tempura flakes, and spicy sauce.

Funny Valentine Roll  - Salmon, tuna, eel, shrimp tempura wrapped in PINK soy wrapper topped with spicy shredded crabstick, kabayaki, and spicy sauce.

Spicy Tuna - Tuna (4 ounces per roll);  cucumber;  burdock;  shiso leaf or kiware (radish sprouts)
Cut tuna, mix with Spicy Sauce and assemble.

Spicy Salmon - Salmon (4 ounces per roll);  cucumber;  kaiware (radish sprouts);  burdock
Cut salmon, mix with Dynamite Sauce and assemble.

Spicy Garlic Tuna - Cut 4 ounces of tuna into nibble-sized pieces and mix with this recipe: 1/4 tsp sesame chili oil;  1 tsp masago;  1/2 tsp Sriracha Hot Sauce;  2 cloves garlic (minced);  1 tbl yellow onion (minced); *jalepeno pepper pieces or slices. Serve as sushi, temaki or sashimi.  * optional, but if you go for it, my preferance is to serve it as sashimi with a jalepeno slice on top.

Spicy Scallop - Scallops (4 ounces per roll);  1 cucumber;  1 avocado;  2 asparagus* stalks per roll; sushi rice;  soy wrap or nori;  kaiware (radish sprouts);  masago                 * optional
Cut scallops and mix with Dynamite Sauce. Blanch the asparagus (or omit) and while putting the roll together, allow the flowered ends to stick out the sides of the roll. Add cucumber and sprouts, Roll and Cut. Put slice of avocado and dollops of masago on top of individual pieces. Or if you're making Temaki, add everything to the handroll.

California Roll - *Imitation crab;  1 cucumber;  1 avocado;  sushi rice;  soy wraps or nori;  Sprinkle with sesame seeds and/or spoon on masago (optional).  *Real crab meat will cost more and takes more work to get the meat. Imitation is fine. If you use real crab, mix with a little kewpie mayonnaise to bind it together.

Salmon Skin - Thin salmon fillet with skin on;   burdock root;   cucumber;   sesame seeds;   masago.  Broil the salmon until crispy, chop into small pieces. Add a small thin pieces of burdock, cucumber and the chopped salmon skin into the center of your roll. Sprinkle sesame seeds on the outside of roll and garnish with masago. Or you can use Katsuo Fumi Furikake Rice Seasoning on top instead of sesame seeds and masago.

Kappa - Cucumber;  burdock;  kaiware;  avocado  -   Assemble and sprinkle with sesame seeds.

Rainbow Roll - California Roll topped with thin slices of salmon, tuna, shrimp, yellowtail. You can choose your own toppings and alternate to give the rainbow effect. After you've placed your fish slices on top of the roll, use saran wrap (plastic wrap) to help form the roll and stick the fish to the top of the roll. Garnish with negi and/or masago, or leave as is.

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Maki & Temaki / Handroll Instructions

The general term for sushi rolls is Maki Sushi which usually means the seaweed (nori) is on the outside. Temaki, otherwise known as a Handroll, has the same ingredients as the maki rolls, they are just cone shaped. When using Soy Wraps instead of nori, I have no idea what it's called except it's usually referred to as a Special Roll in the restaurant when using Soy Wraps.

Here are the specific terms for rolls:
     Chakin Sushi - rice on the inside wrapped with a thin egg crepe
     Futomaki - thick rolls; use a whole sheet of nori
     Hosomaki - thin rolls; use a half sheet of nori
     Uramaki - inside-out rolls (rice on the inside); use a half sheet or nori
     Tazunamaki - (Rainbow Roll) Maki roll with strips of fish and/or avocado across the top
     Temaki - handroll; use quarter sheet of nori

The trick to making Maki sushi is in the rolling. You can fill it with almost anything, but getting it to look good can take practice. Prepare the rice and choose the fillings you want. In general, you will want to cut your fish into strips that are no larger than 1/2 inch in diameter. Cucumber or any other firm ingredient should also be cut into thin strips. The length is not as important because it makes a nice presentation when the fillings are overflowing out of the end pieces of a cut roll. If you're mixing the fish with a spicy sauce, it should be cut into nibble-sized pieces before it is mixed. You will also need nori sheets, plastic food wrap, bamboo rolling mat (makisu), and a sharp, non-serrated knife. Once you decide what type of roll you're making, choose the correct size of soy wrap or nori based on the list above.

Have a bowl of cold water handy to dip your fingers in, rub your hands together and give a little clap to remove the excess water. This will prevent the rice from sticking to your fingers. Repeat as often as necessary. Place the nori with the long side facing you. Grab some rice and form into a ball just a bit larger than a baseball. Place the rice ball in the center of the nori and re-moisten hands. Press and push the rice, spreading it with the thumbs and fingers to cover the nori, but leave a margin of 1/2 inch on the side nearest you AND a 3/4 inch margin on the side furthest from you for a FUTOMAKI and leave a 1/2 inch margin on the side furthest from you for all other rolls. Don't work with it too much since it will get sticky. Sprinkle sesame seeds on top of the rice if you want.

If you are making the other types of rolls except for the URAMAKI and TEMAKI that have the rice on the outside, you make a small dent in the center of the rice. If you are making a URAMAKI, flip the roll over so the nori is facing up. Place all ingredients into an elongated pile in the center, and try not to fill it with too much (I often have this problem, then I can't properly close my rolls.... but it's all good!). If you put the same ingredients together during placement, this gives the roll a nice uniform look when finished and cut.

Nori can be sticky and can become soggy quickly - When you're making the Uramaki or Temaki and you're handing the nori to roll or wrap it, be sure your hands are dry.

Roll the side nearest you over the central ingredients and finish the roll so the "seam" is on the bottom. It is a Hold, Tuck, Roll motion - Hold and Tuck the ingredients with your fingers while using your thumbs to Roll.

Get a sheet of plastic wrap about the same size as your makisu. Place plastic wrap over the roll so that approximately 1 inch extends onto the counter and the longer end closest to you. Place the mat over the roll and plastic wrap. With both hands, press lightly on the sides to firm up the roll. There is no need to apply pressure to the top of the roll or to slide your hands along the mat.

The knife must be very sharp to cut the roll. Dribble water over the length of the blade to insure the rice will not stick. Remove the makisu and with the plastic wrap still on, cut the roll in half. Cut each of the halves in half and again and one more time so that you have 8 pieces. Place the makisu over the roll again and press lightly to reform the roll. Remove the makisu and the plastic wrap.

Temaki is made differently only in the way it's wrapped. As I stated above, you can use the fish cut into strips or nibble-sized pieces, whichever you prefer. To wrap a handroll, be sure your hands are dry first, then using a quarter sheet of nori, place it on your palm. Use a spoon to spread about 3 tablespoons of rice on the nori, putting less on the bottom part you will be wrapping the tightest. Place your ingredients in the center of the rice, then wrap into a cone allowing for the nori to overlap. Use a dab of water on the end on the nori to stick it to the other side.

Arrange artfully! Serve with wasabi, shoyu and gari.... Enjoy!

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Dynamite and Spicy Sauce
*more coming soon

Dynamite Sauce - 1/4 tsp of Kewpie Mayonnaise;  1 tsp masago;  1/2 tsp Sriracha Hot Sauce
Mix all of this together. The Kewpie will absorb some of the heat so adjust to taste. If you're mixing this with fish, cut the fish into nibble-sized pieces first, about 1/4 inch.

Spicy Sauce - Make the Dynamite Sauce above and add 1/4 tsp sesame seed oil;  1/4 tsp red chili pepper flakes; a sprinkle of sesame seeds. If you want HOT, here are some ideas... add tiny bits of jalepeno peppers; use sesame chili oil instead of the regular type; add Tabasco sauce; Use your imagination! Remember - "Hot" will not necessarily change the flavor of the fish - it will enhance it - so using anything that makes things "hot" will be ok. Experiment... with a fire extinguisher next to you? 

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Shari (Sticky Sushi Rice)

I found the easiest sushi rice to make at home is in a pot on the stove - Lundberg's Sushi Rice. But if you want to make it from scratch the traditional way, here's the recipe:

Start with short grain white rice, regular (unflavored) rice vinegar along with sugar and salt (this is called tezu). If you're in a hurry and want to save a little bit of preparation time, seasoned sushi vinegar (su) is also available. When you make the vinegar mixture yourself, though, you have more control over how much sugar or salt to add. You can also add kombu, shiitake mushrooms or shrimp to get a different taste.

2 cups uncooked short grain white rice;  4 tablespoons rice vinegar;  2 cups + 2 tbl water; 2 tbl + 1 tsp sugar; 1 tsp salt;  optional: Hangiri (Rice Tub) 

First thing, prepare the tezu. This mixture will be used to coat the bowl you set the cooked rice in later. Mix together 1 cup of water, 2 tbsp of rice vinegar and 1 tsp of salt. Set aside.
Rinse the rice several times until the water is clear. Put rice in a colander and drain for an hour. Then put the rice in a heavy pot with a tight fitting lid or electric rice cooker, add 2 cups plus 2 tablespoons of water and bring to a boil. After it's boiled, cover the pot and set to simmer over low heat for 15 minutes. Turn off the heat, remove the lid quickly only to stretch a clean tea towel over the pot and replace the lid. Without heat, let it steam for another 15 minutes.
Meanwhile, mix the rice vinegar, sugar and salt together in a small saucepan. Stirring constantly, heat the mixture until the sugar dissolves. Set it aside to cool to room temperature. After the rice has been steamed, use a wooden spatula or spoon to cut and fold the rice. Take care not to smash the grains of rice.
Use a cloth dipped in the tezu and rub the insides of a large bowl. A wooden bowl (sushi oke or hangiri) is best to absorb excess moisture, and the large surface of the traditional hangiri allows the rice to cool more quickly and evenly. Put the hot rice into the bowl and quickly add the seasoned rice vinegar solution. Mix with the same cutting/folding motion. After mixing, fan the hot rice mixture to remove moisture and to cool it. This should take about 10 minutes. The rice will have a nice sheen and be slightly chewy with just a touch of stickiness.
Important:  The rice is not to be refrigerated and should be used within an hour after preparation. Keep the rice covered with a clean cloth and at room temperature until you are ready to make your rolls. Makes enough rice for about 4 rolls.

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Nigiri Sushi; Gunkan, Sashimi Instructions

Nigiri Sushi

To make nigiri sushi, have the rice ready and cooled. Start as always, with an extremely fresh, sushi quality fish. First, trim any veins and when you cut the fish, cut it at a slight angle (45 degrees). Sushi fish is generally cut into 1/4 inch thick and 1 1/2 by 3 inch rectangles. Using a high quality sharp knife, cut the fish at a 45 degree angle and trim to create the correct size. Have a small bowl of water next to your preparation area for keeping your fingers moist so the rice doesn't stick to them while preparing sushi or rolls. When it comes to the amount of rice used, that is really a personal preference. Typically, a 1 1/2 tablespoon ball of rice is used to form the bed of rice the fish or vegetable sits upon, and you form it into a mounded rectangle. You can experiment until you can get the fish to overlap the bed of rice at the ends almost to the plate, and just a little overlap on the sides. A dab of wasabi on the underside of the fish before putting it on the rice adds a nice flavor. Serve with wasabi, gari, and shoyu or ponzu.

Gunkan or Battleship Sushi

Cut or tear the nori into 1 1/2 by 4 inch strips. Form a little ball out of 2 tablespoons of rice and flatten it out a little bit. Wrap the nori around the rice standing up to make a "boat" shape using a bit of water to seal the sides together. Add the toppings inside and enjoy!

Sashimi Instructions

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