|California Crab Rolls|
Via Just a Pinch
Going our for Sushi is all the rage right now, but sometimes you just want to spend a quiet night at home. Don't even want to leave for carry-out? We've found some great sushi recipes for you to try out and enjoy at home:
California Crab Rolls
4 c sushi rice (cooked)
1 pkg nori sushi wrappers (seaweed)
1 medium avocado (thin slice lengthwise)
1 medium cucumber (remove the seeds and slice thin lengthwise)
1 c crabmeat or (deli crab salad)
2 Tbsp mayonaise
1 tsp salt
1 medium bowl of water (to dip you fingers so it don't stick)
1 bottle furikake (seaweed rice sprinkler)
2 Tbsp red pickles ginger (for garnish)
4 Tbsp rice vinegar
1 tsp sugar
1/4 c water (more or less)
1 pinch salt
Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice)
Cover the bamboo mat in plastic wrap.
Cut a piece of Nori (seaweed/algae) in two..
Cut up some avacado, cucumber and cream cheese.
Place the 1/2 nori sheet at the end (toward you) of the mat.
Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.
Shake on some furikake or sesame seeds.
Flip the whole thing over (yes it's sticky enough that it's possible)
Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll.
Roll gently with even pressure. Cut roll in half.
Align the 2 halves and cut twice into 6 even pieces.
Arrange the sushi on a platter and serve.
For Dipping Sauce: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.
|Spicy Tuna Roll|
Via Astro Eater
Spicy Tuna Roll
Prep time: 15 mins Total time: 15 mins
Serves: 4 rolls
3 cups prepared sushi rice
1/2 pound sashimi grade tuna
2 tablespoons sriracha sauce
2 tablespoons chopped green onions
1/2 teaspoon sesame oil
1/2 teaspoon hot chile oil
2 sheet nori, cut in half crosswise
1 tablespoons white roasted sesame seeds
2 tablespoons black roasted sesame seeds
Spicy mayo (click here for recipe)
Bamboo mat, covered with plastic wrap
Slice the tuna into 1/4" cubes
In a medium bowl, combine the tuna, sriracha, chili oil, sesame oil and 1 tablespoon green onions
Lay the sheet of nori (shiny side down) on a bamboo mat. Spread 1/4 cup of sushi rice with your fingers. Wet your fingers first to avoid rice from sticking. Sprinkle the rice with sesame seeds.
Flip the sheet of nori over and add 1/4 of the tuna mixture.
Hold the mat with your thumbs and start rolling. Gently squeeze the roll to tighten everything up. This will prevent the sushi roll from coming apart.
With a sharp knife, cut the roll into individual pieces. Keep a bowl of water next to you and wet the knife after each cut. This will prevent the roll from sticking to your knife.
Via Peas and Crayons
For the rolls:
1 heaping cup of cooked sushi rice
2 sheets of nori
4-6 green onion stalks [plus extra to garnish]
1/4 of an English cucumber or about 1/3 of a regular cucumber, peeled + sliced
2 tablespoons of cream cheese [optional]
1 tablespoon of toasted sesame seeds [optional]
a sprinkle of salt + sugar and a splash of vinegar [rice or white] to season the rice
8 jumbo shrimp [raw, defrosted, and cleaned/de-veined] or
4 ounces of raw salmon or
4 ounces of raw bay or sea scallops
2/3 cup of fresh or store bought mayo
2 tablespoons sriracha chili sauce
whisk together and adjust spice/heat as needed
a bamboo mat to roll the sushi
saran/plastic wrap to protect the mat from sticky rice [optional but easy to clean!]
aluminum foil for the seafood
a spoon or fork to spread the rice
Pre-heat your oven or toaster oven to 350 degrees F.
Cook your rice via stove top, microwave, or rice cooker and season with vinegar, salt, and sugar then fluff with a fork and allow to cool.
While the rice is cooking, I like to start on the spicy volcano topping.
Chop your raw shrimp, scallops, or salmon [or combination of the three!] into small pieces and toss in volcano sauce.
Pour the mixture onto a medium-large square of aluminum foil and roll up the edges a bit to prevent spillage.
Bake for approximately 15 minutes or until the seafood is opaque and fully cooked. Oven times may vary a tad but it won't take super long. Since shrimp takes a bit longer to cook, I suggest sauteing it on the stove-top until it's almost fully cooked and then finishing it off in the oven with the sauce. Total time-saver!
While your seafood bakes, line a bamboo mat with plastic wrap and top with a sheet of nori.
Slice cucumber into thin strips [remove the seeds from the middle before slicing], roll the cream cheese into two thin strips, and chop the ends off the green onion.
Using a spoon or other utensil, spread rice thinly on the seaweed sheet and then place your cucumber, cream cheese, and green onion in three compact rows at the end of the seaweed square, atop the rice. Since this will make two rolls split your toppings and do the same for each. First time rolling Sushi? Click here for a tutorial.
By now your fiery orange volcano topping should be ready. If you'd like, you can add a bit more sauce on top of the seafood and switch the oven to broil for a minute or two. This can be done without the extra spoonful of sauce if needed; it's super flexible. Pour the volcano topping over your cucumber roll and top with an additional stalk or two of chopped green onion. Dig in!
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