27 Easy Cooked Sushi Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spicy Crab Roll

Spicy Crab Roll is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Yield: [‘6’]

Spicy crab roll sushi is creamy, spicy and delicious! Shredded crab sticks are seasoned with sriracha spicy mayo, then all wrapped in nori and sushi rice.

Ingredients

• 1 cup short-grain sushi rice
• 1 cup water
• 1 tablespoon sushi vinegar*
• 4 oz imitation crab sticks (or canned crab meat)
• 2 nori sheets (seaweed)
• 4 teaspoons black sesame seeds
• 3-4 tablespoons mayonnaise
• 1-2 teaspoons sriracha sauce

Instructions Sushi Rice

1. Cook the sushi rice according to the package instructions. Once it is cooked, allow to cool slightly.
2. Mix in the sushi vinegar when the rice is still warm.

Spicy Mayo

1. In a small bowl combine mayonnaise and Sriracha sauce. Adjust the amount of Sriracha to your liking. Keep aside.

Spicy Kani Roll

1. Using a fork  or your hands, shred imitation crab meat. Add the spicy mayo and mix well.
2. Halve each nori sheet to get four pieces, using scissors.
3. Cover the bamboo mat with plastic wrap. Place half of a nori sheet (shiny side facing down) on top of the mat.
4. Spread about 3/4 sushi rice over the nori in an even layer. When working with rice, keep a bowl of water nearby. Dip your hands to prevent rice from sticking to your hands.
5. Sprinkle the rice with black sesame seeds and flip it over, the rice facing down.
6. Place the spicy crab mixture in the center of the nori sheet.  Roll the mat away from  you, pressing the rice. Roll until the ends meet.
7. Transfer the roll to a cutting board and cut it into 7-8 pieces using a wet knife.
8. Drizzle with spicy mayo sauce if desired. Enjoy!

2. Smoked Salmon Oshi Sushi

Aburi-Style Smoked Salmon Oshi Sushi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’24’, ’24 pcs’]

A homemade recipe for Aburi-Style Smoked Salmon Oshi Sushi: creamy, smoky torched salmon on top of pressed sushi rice with avocado.

Ingredients

• 2 C sushi rice (short-grained Japanese rice, washed well (to remove any excess starch) and drained)
• 20 ml sushi rice vinegar
• 1/2 Tbsp granulated sugar
• 150 g smoked salmon
• 1 jalapeno (thinly sliced (optional))
• 1 avocado (thinly sliced)
• 1 Tbsp mayonnaise (kewpie or regular)
• 1 package of BBQ eel (unagi)
• wasabi
• soy sauce
• pickled ginger

Instructions Make the rice:

1. Place the washed and drained sushi rice into a rice cooker.
2. Add sufficient water to cover, up to the 2 cup line. Cover with the lid and press the button to cook.

Make the rice vinegar/sugar solution:

1. When the button on the rice cooker has popped up, in a small saucepan, add in the sushi rice vinegar and sugar.
2. Heat over medium heat until the sugar has dissolved. Remove from heat.
3. Once the rice has fully cooked and is still hot, carefully drizzle and fan in the sushi vinegar. Mix with a rice paddle until the rice is combined with the vinegar.

Assemble:

1. Carefully remove about 1 cup of hot rice, place onto a clean work surface and shape into a rectangle. Work quickly and carefully to form the shape. (If you don’t have a proper oshi box to press the sushi in [like me], just press it against a flat long surface, such as a baking sheet).
2. Place the thinly sliced avocado on top of the rice.
3. Next, layer the smoked salmon on top of the avocado.
4. Cut into small pieces with a sharp serrated knife. (Tip: Dip the knife in warm water in between cuts to help with stickiness).
5. Add the mayonnaise on top of each piece with an offset spatula or spoon.
6. CAREFULLY turn on a kitchen blowtorch and quickly sear the top of the smoked salmon until slightly charred. Turn off the blowtorch and set aside.
7. Top with jalapenos (if using) on each piece of sushi and repeat with the remainder.
8. Serve immediately with soy, wasabi and/or pickled ginger.

3. Vegan Tofu Sushi

Vegan Sushi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 rolls’]

You make your own sushi in a snap with this simple vegan sushi recipe. It is so delicious and easy to make!

Ingredients

• 2 cups uncooked jasmine rice
• 2 Tablespoons rice vinegar ((or more, to taste, if desired))
• 1/2 block extra firm tofu (- pressed and cut into strips)
• ¼ cup low sodium Tamari (or soy sauce, plus more for serving)
• 1 Tablespoon dijon mustard
• 1 teaspoon Sriracha
• 4-5 Nori Seaweed sheets
• 1 English Cucumber (- medium, sliced into planks then thin strips)
• 1 ripe avocado (- peeled and sliced into strips)
• 5-6 green onions (- sliced into long strips)
• Pickled ginger (sesame seeds and tamari sauce – optional for serving)

Instructions Make the sushi rice:

1. You can buy sticky rice already made at most grocery stores. To make your own sticky rice: cook 2 cups of dry jasmine rice according to package instructions. (I prefer to use a rice cooker)
2. Once it is cooked, remove from heat, and then stir in 2 tablespoons of rice vinegar (or more, to taste). Fluff the rice and let it cool for a few more minutes. Set aside.

Cook the tofu:

1. Wrap the tofu block in a clean kitchen towel and place it onto a clean, flat surface like a baking sheet or large, rimmed plate. Place something heavy on top of the tofu like a heavy bottomed or cast iron pan and place a few heavy objects on the pan to even it out (i like to use canned goods). Let it press for 15-20 minutes.
2. Once the tofu is pressed, discard the liquid and use a sharp knife to cut the tofu into planks and then ½ inch thick strips. Mix up the tamari, dijon mustard and sriracha in a small mixing bowl. Place the tofu into a shallow baking dish, pour the marinade over the tofu and let it sit and mariante for 30 minutes covered in the fridge. You can also do this the day before and let it sit overnight in the refrigerator.
3. Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper. Assemble the tofu onto the baking sheet and discard the rest of the marinade. Place the tofu into the oven and bake it for 25-30 minutes until golden brown and crispy. Flip it over halfway through the cooking time to get it crispy on all sides.
4. To air fry, preheat the air fryer to 400 degrees F and spray the air fryer basket with cooking spray. Place the tofu into the air fryer basket in a single layer and cook for 9 minutes. Flip the tofu and cook it for 3-4 more minutes until it is nice and crispy. You may need to do this in batches.

Make the sushi:

1. To assemble the sushi, place 1 sheet of the nori onto a cutting board or plate. Spread 2/3 cup of the sushi rice (more or less) over the nori sheet, leaving a border of about 1/4 to 1/2 inch around the edge of the nori. This is important since the rice will be pushed to the edge as you roll it up. Place some of the sliced cucumber, 2 pieces of the cooked tofu, 2 slices of the avocado and a few strips of the green onion on top of the rice.
2. Roll the nori sheet over top of the fillings and continue to gently and tightly roll the sheet up until it is all the way rolled up, giving the roll a gentle squeeze to bind the ingredients together. The moisture from the rice should help easily seal the edge of the nori sheet together. If not, then dip your finger into some water and run it around the edge of the nori sheet to help seal it up. Repeat these steps with the remaining ingredients. You should get 4-6 sushi rolls that you can either leave whole or cut into 1-inch thick rounds of sushi.
3. To easily cut the sushi roll, dip a sharp knife into some water before slicing the sushi. You will want to use more of a light sawing motion to slice it up rather than just trying to slice right through it.
4. Serve with a sprinkle of sesame seeds over the top of each piece of sushi, pickled ginger and tamari or soy sauce for dipping.

4. Sweet Potato Sushi Rolls

Sweet Potato Sushi Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This sushi sweet potato roll is sweet, savory, and umami for a delicious plant-based sushi the whole family will love. The maple-roasted sweet potato, earth beet, and creamy avocado wrapped in sushi rice and nori sheets is a delightful combination.

Ingredients

• 1 Sweet potato (large)
• 1 Tbsp Maple syrup (or agave or any other liquid sweetener)
• ½ Tbsp Soy sauce (or tamari)
• 1 Tbsp Vegetable oil
• 1 tsp Sesame oil
• Salt and Pepper
• 1 Beet (medium) (roasted as per instructions)
• 1 Tbsp Olive oil
• 1 cup Sushi rice
• 1 + ⅓ cup Water
• 1 + ½ Tbsp Rice vinegar
• ¾ Tbsp Salt
• ½ Avocado (sliced as fries)
• 4 Nori sheets
• Wasabi (optional (to taste))
• Soy sauce (or tamari)
• Pickled ginger
• Hot mustard
• Chili oil

Instructions Cooking sushi rice

1. Rinse rice under cold water using a fine-mesh sieve.
2. Take a pot and pour in fresh cold water and rice vinegar. Add rinsed rice and salt.
3. Bring it to a boil. Once boiling, turn the heat low. Simmer until the water disappears, then remove from heat and cover with a lid. It should stay covered for 5 minutes. Now, you have cooked sushi rice.

Roasting sweet potato and beets

1. Peel and cut sweet potatoes into fries approx. 1/2-inch thick. Do the same for beets, but cut it thinner approx. 1/4-inch. Place them in a single layer on separate sheet pans or on baking trays, or on parchment paper (the beets will color the sweet potatoes purple if they are too close during baking).
2. Make a quick marinade with soy sauce (or tamari), maple syrup, sesame oil, and vegetable oil. Brush the sweet potato fries, and turn and brush the other side as well. Brush the beet fries with oil only and sprinkle them with salt and pepper.
3. Preheat the oven to 400 Fahrenheit (ca. 204 °C) and roast the sweet potato and beet until soft and tender.

Rolling sushi

1. Take a bamboo mat and place a dry nori sheet on it.
2. Take 2-3 spoonfuls of cooked sushi rice and, using your fingers, spread it evenly and thinly over the nori sheets. Make your fingers wet to avoid the rice sticking to them too much.
3. Make 3 lines horizontally around 1/3 of the nori sheet. One line should be sweet potato fries, one beet fries and one avocado sliced also as fries.
4. Take the bamboo mat and roll the sushi as tight as you can manage. (You can watch our video on how we do it, or check out the step-by-step photo collage above the recipe card.)
5. Once it is tightly rolled, cut it into 1-inch wide sushi rolls.
6. Repeat with all 4 nori sheets. You should have approx. 25-30 sushi rolls.

5. California Rolls

California Roll is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT60M · Yield: [‘4’]

Start your own sushi party with this fun, tasty, & easy California Roll Recipe! Sweet-umami mayo crab with creamy avocado, and crunchy cucumber wrapped in nori seaweed and perfectly seasoned, sticky sushi rice, sprinkled with toasted sesame seeds.

Ingredients

• 3 cups cooked & seasoned sushi rice ([made from 1 cup (230g) Japanese rice])
• 3 tablespoons 45g – ¼ cup (63g) Japanese mayonnaise
• 200 grams (~6 pieces) imitation or cooked real crab meat (, shredded)
• A pinch salt
• 1 (196g) avocado (, seeded, pitted, & sliced)
• ¼ (110g) English cucumber (, julienne cut)
• 2 sheets toasted sushi nori (roasted seaweed sheets)
• Optional: 8 grams toasted sesame seeds

Instructions

1. Prepare Sushi Rice: Cover the rice container with a wet towel to prevent the cooked & seasoned sushi rice from drying out while you prepare other ingredients.
2. Prepare California Roll Ingredients:Toast Sesame Seeds: Toast 8g sesame seeds over medium heat for a few minutes until light brown.Make Crab Mayo Filling: Shred 200g cooked crab meat with 2 forks. Mix shredded crab meat with 3 tbsp (45g) – ¼ cup (63g) Japanese Mayo. Taste and season with a pinch of salt if necessary.Julienne English Cucumber: Julienne ¼ English cucumber.Slice Avocado: Cut avocado in half, then remove the avocado seed. With a spoon, separate the avocado from its skin. Slice the avocado into roughly 3mm slices.
3. Spread Rice on Nori Seaweed Sheet: Place sushi mat on countertop. Layer a piece of plastic food wrap on the mat. Cut nori sheets in halves with scissors or a knife. *Pro Tip: For nori, there’s a shiny side and a rough side. Always place rice on the rough side. Layer the nori at the edge of the mat & plastic food wrap (rough side up). Wet both hands with water to prevent the sushi rice from sticking to your hands. Form a rice ball with 105g – 115g of sushi rice, then gently spread the rice evenly across the whole nori sheet. Sprinkle some toasted sesame seeds on the sushi rice.
4. Add Ingredients to Nori Sheet: Carefully, flip the whole nori sheet over (rice side down). Add roughly ¼ of the crab meat mayo mixture on the nori sheet. Layer 6 julienned cucumbers and 3 slices of avocado on the nori sheet. *Pro Tip: Make sure not to overstuff the sushi roll.
5. Roll California Roll: Line the whole nori to the bottom edge of the sushi mat closest to you. Tightly roll the sushi mat from the bottom. Don’t squeeze it too hard. Use your fingers to tuck in & enclose all the fillings to prevent them from falling out. Lift the edge of the mat, and continue to roll it up until it turns into a firm cylinder sushi roll. *Pro Tip: You can wrap the sushi roll with plastic wrap to keep it fresh until you cut it.
6. Cut California Roll: Lightly wet your knife blade with a wet towel. Cut the California roll in half, then cut each half roll into 3 equal bite-sized pieces. Wipe your knife blade with a wet towel after every few cuts into the California rolls. Place the cut California roll on the sushi mat and give it a final roll to shape it.
7. Serve: Unwrap your sushi, then serve immediately with Japanese soy sauce, wasabi, and sushi ginger. Enjoy~

6. Dragon Roll

Dragon Roll Sushi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘1’, ‘1 roll’]

Homemade dragon roll prepared with cooked shrimp, fresh avocado and cucumber.

Ingredients

• ½ sheet Nori Seaweed
• ¾ cup Sushi Rice (cooked)
• 1 Tablespoon Japanese Mayonnaise
• 1-2 slice Cucumber (cut lengthwise)
• 2 piece Shrimp (medium, cooked)
• 3 slice Avocado
• ½ Avocado
• Tobiko Fish Roe (optional)

Instructions

1. Keep the filling ingredients ready. Cook and prepare the sushi rice, boil shrimp for 5 mins, cut cucumber lengthwise and cut avocado into smaller slices.
2. Cut nori seaweed into two. We will only need ½.
3. Spread most of the rice (reserve about 2-3 Tbsp) over one side of the nori seaweed. Stick it to the nori sheet so that it’s all an even layer.
4. Turn the sheet with the rice around and spread the remaining 2-3 Tablespoons of rice over the inside part of the nori sheet too. Keep a 1/2 to 1 inch or 1 to 2 cm border where you don’t add rice to the top and the bottom only.
5. Add the mayo in a line over the rice, place shrimp, cucumber, and avocado slices over the rice so that everything fits. If you need to cut a bit of cucumber or avocado, that’s ok. As long as everything is spread out equally.
6. Start to roll in your sushi with the help of your bamboo mat. Gently roll and press down with both your hands until you have a tight sushi roll.
7. Cut your avocado half into thin slices. It helps if you have a sharp knife.
8. Place avocado slices over the sushi roll so that they are spread out a bit. That way the avocado looks like green dragon scales.
9. Place a cling wrap over the avocado and the sushi mat and wrap around the avocado so that it sticks on the inside-out sushi rice. The avocado slices should be holding to the rice on the sushi roll.
10. Slice your sushi roll with a sharp clean knife into 8 slices. It helps if you clean and wet your knife after every cut.
11. Top with tobiko fish roe if you like and serve up.

7. Crispy Fried Tuna Rice Balls

Japanese Crispy Fried Rice Balls with Tuna & Orange Wasabi Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT12M · Total: PT47M · Yield: [‘4’, ‘4 people’]

These crispy fried rice balls with tuna are a Japanese appetizer perfect for parties. Serve them with my sweet & hot Orange Wasabi Sauce! 

Ingredients

• 300 g prepared sushi rice (230 g uncooked)
• 2 spring onions
• 1/4 bunch fresh cilantro
• 35 g freshly grated ginger
• 1 can tuna (in water)
• 1/2 tsp salt
• 1/2 tsp sugar
• 6 Nori sheets
• 2 eggs
• 100 g panko crumbs
• 80 g cornstarch
• 1 l oil for frying
• 1/2 tsp cornstarch
• 200 ml orange juice
• 1 tsp wasabi
• 1 tsp sugar (or Stevia)

Instructions

1. Add cooked, cooled rice to a bowl. Chop spring onions and cilantro finely and add to the rice. Grate the ginger and add half of it to the rice. Drain tuna and add as well. Mix rice mixture well and season with salt and sugar. 
2. Shape 1 heaping tbsp of rice mixture into a ball and place onto a big plate lined with cling film. Continue with the rest of the rice mixture until all is used up. Chill the rice balls covered with cling film for 2 – 3 hours or overnight. 
3. Mix 1 tbsp orange juice with 1/2 tsp of cornstarch. Heat leftover orange juice with wasabi, leftover ginger,  1 tsp sugar, and 1/2 tsp salt until it starts to boil. Add cornstarch slurry and let the sauce thicken. Reduce the heat and continue to simmer for 5 minutes. Pour into a small bowl and cover with cling film and chill. 
4. Halve the Nori sheets. Moisten one half with some water to make it more malleable. I use a spray bottle for this. Wrap this moistened Nori sheets around one of the chilled rice balls and press gently between cupped hands to shape a ball. Repeat with all rice balls. If you run out of Nori Sheets, that’s no problem. The rice balls can be breaded and fried without Nori.
5. Heat the oil in a pot or deep dish until a thermometer reads 170 Celsius or 338 F. In the meantime, crack eggs into a shallow bowl and measure out cornstarch and panko into 2 separate bowls. 
6. Roll tuna balls in cornstarch, then dip into egg mixture and finally coat with panko. Fry balls in the hot fat for about 3 minutes or until golden brown. Don’t add more than 4 balls to the hot fat at one time to keep the temperature steady. Transfert done rice balls on a plate lined with paper towels. 
7. Serve Tuna Rice Balls with Orange Wasabi Sauce. 

8. No Rice Maki Roll

No Rice Maki Roll is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 sheets nori
• 2 cups cauliflower rice, prepared from florets
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 carrot, julienned
• 2 tablespoons soy sauce, plus extra for serving
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds

Instructions

1. 1. Prepare cauliflower rice and set aside; lightly pat dry to remove excess moisture.
2. 2. Place a sheet of nori on a bamboo mat with the rough side up.
3. 3. Spread about 1/2 cup of cauliflower rice evenly over the nori, leaving a 1-inch border at the top.
4. 4. Arrange cucumber, avocado, and carrot down the center.
5. 5. Roll tightly using the mat; seal with the border dampened with a little water.
6. 6. Slice the roll into 6-8 pieces with a sharp wet knife.
7. 7. Serve with soy sauce and a drizzle of sesame oil; sprinkle sesame seeds on top for garnish.

9. Smoked Salmon Philadelphia Rolls

Philadelphia Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT35M · Yield: [’32’, ’32 slices’]

These smoked salmon Philadelphia rolls (aka Philly rolls) taste just like your favorite restaurant sushi. They’re filled with smoked salmon, cream cheese, crisp cucumber, and creamy avocado.

Ingredients

• 2 cups Sushi Rice ((Japanese short-grain rice); uncooked)
• 2 cups water
• 6 tablespoons rice vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 2 cups cooked sushi rice from above (see below)
• 4 sheets Sushi Nori (dried seaweed sheets)
• 5 ounces smoked salmon
• 4 to 5 ounces cream cheese (sliced into long thin strips)
• 1 Japanese cucumber (sliced into long thin strips)
• ½ avocado (sliced into long thin strips)

Instructions For the sushi rice:

1. Rinse the rice grains in cool water until the water is clear. Place the rice and the 2 cups of water in a large saucepan and bring to a boil.
2. When the water starts to boil, turn the heat to low and put the lid on. Cook, covered for 15 minutes. Then remove it from the heat and let it sit, still covered for 10 more minutes. Let the rice cool down.
3. While the rice is cooling, place the vinegar, sugar and salt in a saucepan or microwaveable bowl and heat until the sugar is dissolved.
4. Place the rice in a wooden or glass bowl. Slowly pour the vinegar mixture over the rice and fold/stir until the rice is coated with the vinegar. Use a slicing and folding motion to separate the grains and ensure they get completely coated.
5. Keep the rice covered with a damp towel until you are ready to make your sushi rolls.

For the Philly rolls:

1. Once the sushi rice is ready, set all the ingredients out on your counter.
2. Place a seaweed sheet (shiny side down) on a bamboo mat.
3. Cover the seaweed sheet with the sushi rice.
4. Arrange the smoked salmon, cream cheese, cucumber, and avocado slices on top of the rice.
5. Use the bamboo sheet to lift and roll the sheet. Press down as you roll the sheet up so it stays compressed tightly.
6. Slice the roll into six to eight pieces. It is helpful to have a wet towel nearby to wipe the knife blade with after each slice.

10. Vegan Sushi Cake

Vegan Sushi Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cauliflower rice
• 8 oz firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 tablespoon rice vinegar
• 1 teaspoon sugar (optional)
• Sesame seeds for garnish
• Pickled ginger, for serving (optional)

Instructions

1. 1. Toss tofu cubes with soy sauce and sesame oil; pan-sauté in a nonstick skillet until golden on all sides.
2. 2. In a small bowl, mix cauliflower rice with rice vinegar and a pinch of sugar; fluff and set aside.
3. 3. In a round mold, press a base layer of seasoned cauliflower rice to form the first cake layer.
4. 4. Add a layer of pan-seared tofu over the rice.
5. 5. Top with avocado slices, cucumber, and a few carrot sticks.
6. 6. Add another layer of cauliflower rice to form the top.
7. 7. Gently unmold and sprinkle with sesame seeds; serve with pickled ginger if desired.

11. Fried Shrimp Tempura Roll

Godzilla Roll (Fried Shrimp Tempura Roll) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Yield: [‘6’]

Godzilla Roll is the best sushi roll you can make at home. Loaded with crunchy shrimp tempura, cucumber, crab sticks and cream cheese.

Ingredients

• Sushi Rice (2 cups, uncooked click HERE)
• Shrimp tempura (8 pieces click HERE)
• Imitation crab sticks-8
• Cucumber or avocado (cut into fine sticks-1)
• Cream cheese- 5 oz
• Toasted Nori seaweed-4
• Spicy Mayo
• Soy sauce
• Yum yum sauce

Instructions

1. Heat enough oil ( about 1 cup) to 350 F / 175 C in a large skillet to deep fry sushi rolls.
2. Place the bamboo sushi rolling mat on the table and cover with plastic wrap. Put a nori sheet in the middle of the mat, shiny side down.
3. Keep a bowl filled with water nearby. Drench your hands to prevent rice from sticking and take a handful of rice. Spread evenly to cover the nori sheet. Carefully flip the nori over.
4. Place 2 shrimp tempura, 2 cucumber sticks, 2 crab sticks and 2 tablespoons of cream cheese lengthwise on the seaweed. Roll the bamboo mat forward, keeping the filling inside with your fingers. Remove from the mat and place on a tray. Repeat the same with the remaining nori sheets.
5. Use the leftover batter from the shrimp tempura.  Dip each roll in the tempura batter and deep fry for about 2-3 minutes, turning the roll until it is golden brown on all sides. Remove and place on a plate lined with paper towels.
6. Cut a godzilla roll into 5-6 pieces, using a very sharp knife.
7. Drizzle with spicy mayo or enjoy with yum yum sauce.

12. Sushi Cupcakes

No-Bake Sushi Cups (Vegan + GF) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cauliflower rice
• 1 avocado, diced
• 1/2 cucumber, finely diced
• 1 carrot, finely grated
• 12 mini muffin cups or silicone muffin cups
• 2 tablespoons vegan mayonnaise
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon lime juice
• Sesame seeds for garnish

Instructions

1. 1. Press a compact layer of cauliflower rice into each muffin cup to form a crust base.
2. 2. Mix the remaining cauliflower rice with a pinch of salt and a splash of lime juice; pack into the cups as the filling base.
3. 3. In a small bowl, whisk together vegan mayo, sriracha, and lime juice to make a spicy mayo.
4. 4. Combine avocado, cucumber, and carrot to create a chunky topping and divide among the cups.
5. 5. Drizzle spicy mayo over each cup and sprinkle with sesame seeds; refrigerate briefly to set if needed.

13. Chicken Sushi

Chicken Sushi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘4’, ‘4 sushi rolls’]

This chicken sushi is quite tasty! But if you really want to use something else, go for it! Any type of protein will work here.

Ingredients

• 1 medium carrot ((shredded))
• 2 medium chicken breasts ((cooked and shredded))
• 2 large eggs ((scrambled and optional))
• 3 cups cooked brown rice ((sticky is best -see link above))
• 4 large nori ((sheets))
• 4 tsp. toasted sesame seeds ((optional for garnish))

Instructions

1. Prepare your sticky rice.
2. Lay out your Nori on a flat and stable work surface.
3. Spread your rice in a thin layer, being sure to leave at least a 1/4 inch of rice-free borders.
4. If using sesame seeds, sprinkle liberally over the rice.
5. Pile your other fillings (chicken, eggs and some veggies) at the very front of your Nori strips, piled together in a single row. It should equal no more than a quarter of the space on your Nori.
6. Roll your sushi, being careful to keep the role fairly tight, but not so tight that you rip the Nori. Making one roll will give you the feel for it.
7. Seal the edge by dipping your finger in water and running it across the open edge of the nori. This will make the edge sticky enough to keep the roll from unraveling.
8. If you are serving others, simply slice with a sharp knife and serve. However, if you will be eating this yourself, sushi becomes very portable if you don’t slice it. Simply eat it like a burrito!
9. *Note: The trick is keeping your rice layer thin and adding very small amounts of any other ingredients. Nori will not withstand the pressure of big quantities of ingredients.

14. Galaxy Sushi Bowl

Galaxy Sushi Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cauliflower rice
• 8 oz firm tofu or tempeh, cubed
• 1 cup shredded purple cabbage
• 1 avocado, sliced
• 1/2 cup edamame, shelled
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup or honey
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• Garnish: sesame seeds and nori strips

Instructions

1. 1. Lightly brush or toss tofu with a little oil and soy sauce; roast or pan-fry until browned.
2. 2. Assemble bowls with a base of cauliflower rice.
3. 3. Top with tofu, purple cabbage, avocado, and edamame.
4. 4. Whisk together soy sauce, maple syrup, sesame oil, and rice vinegar; drizzle over bowls.
5. 5. Garnish with sesame seeds and torn nori strips.

15. Shrimp Sushi Bowl

Shrimp Sushi Bowl with Creamy Sriracha Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Get your sushi “fix” with this easy-to-make shrimp sushi bowl and a creamy sriracha dressing.

Ingredients

• 2 cups cooked brown rice (1 cup dry; or sushi rice)
• 2 Tablespoons seasoned rice vinegar (divided)
• 1 Tablespoon chia seeds (or sesame seeds)
• ½ pound skillet shrimp (cooked and chopped)
• 1 cup carrot (diced )
• 1 cup cucumber (diced)
• 1 cup avocado (diced)
• 3 Tablespoons mayonnaise (any type)
• 1 teaspoon sriracha (use ½ teaspoon for a less spicy version)
• 1 teaspoon honey
• 1 Tablespoon seasoned rice vinegar

Instructions

1. Mix cooked rice, seasoned rice vinegar and chia seeds together in a medium sized bowl. Place rice in the refrigerator until cool or ready to serve.
2. Whisk together dressing ingredients until thoroughly combined.
3. When ready to serve, stir shrimp, carrot and cucumber into the rice.
4. Top with avocado.
5. Drizzle creamy sriracha dressing over the top.
6. Enjoy cold!

16. Baked Salmon Sushi Bowl

Baked Salmon Sushi Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb salmon fillet, skin removed
• 2 cups cauliflower rice
• 1 avocado, sliced
• 1 cucumber, diced
• 1 cup edamame, shelled
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• Lemon wedges, for serving

Instructions

1. 1. Preheat oven to 400°F (200°C). Whisk together soy sauce, honey, rice vinegar, and sesame oil; brush salmon with the glaze.
2. 2. Bake salmon for 12-15 minutes, or until just cooked through.
3. 3. Assemble bowls with cauliflower rice as base and arrange salmon, avocado, cucumber, and edamame on top.
4. 4. Drizzle remaining glaze from the pan over the bowls and sprinkle with sesame seeds.
5. 5. Serve with lemon wedges.

17. Teriyaki Salmon

Teriyaki Salmon Hand Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’]

Packed full of flavor Teriyaki Salmon Hand Rolls are surprisingly easy to make at home!

Ingredients

• 1 lb Salmon
• 1 cup Broccoli florets
• Seaweed Nori Sheets (8″ x 7″ for Sushi)
• 2 cups white rice
• 1/2 cup Soy Sauce
• 5 tsp Brown Sugar (may substitute regular sugar)
• 1 TB Honey
• 1 TB Corn Starch
• 1/4 tsp Garlic Powder
• 1/2 tsp Ground Ginger (powder)
• 1 1/3 cup Water (may sub pineapple juice for extra sweetness in sauce)

Instructions For the Teriyaki Sauce

1. Mix 1/4 cup soy sauce, 5 tsp brown sugar, 1 TB honey, 1/4 tsp ginger, 1/2 tsp garlic, and 1 cup water (or pineapple juice) in a small saucepan over medium heat. While sauce is heating, combine corn starch and 1/3 cup water in small bowl until corn starch is fully dissolved. Add to the sauce in pan and continue heating until sauce starts to thicken. Remove from heat and set aside.

For the Salmon

1. Cut salmon into filets for easier cooking. Pour 1/4 cup soy sauce in a small bowl. Dip each salmon filet in soy sauce and turn to coat.
2. Follow the steps in our post How to Cook Perfect Salmon. This method is about as foolproof as it gets!
3. Cut cooked salmon into strips about 1/2 inch wide.

For the Broccoli

1. Steam broccoli for 2-3 minutes until al dente. Slice florets and stems into thin strips (no more than 1/4 inch wide).

For the Rice

1. Prepare 2 cups rice according to directions on package. We use a countertop rice maker. When rice has finished cooking, you may use as-is, or you can add a bit of traditional sushi rice flavor (1 TB rice vinegar, 1 tsp sugar, 1 tsp salt).

How to Assemble the Teriyaki Salmon Hand Rolls

1. Cut nori sheets in half lengthwise and cut 1″ from each end. Lay one piece of nori on your workspace with smooth side facing down. Dip your fingers in a small bowl of water to keep rice from sticking to your hands. Gather a handful of sushi rice and cover one half of your nori sheet about 1/3 inch thick, leaving a small margin of seaweed with no rice along the edge.
2. Lay one strip of salmon and a few strips of broccoli diagonally on top of the rice, pointing towards the top right corner of the sheet. Gently roll the bottom right corner of the nori diagonally towards the top of the sheet, turning slightly as you go to form a cone shape. Once you’ve made it all the way around to create a cone, trim excess nori with kitchen shears. Dip fingers in your bowl of water and run along the edge of the nori that you just cut until well-dampened. Press onto the cone to seal.
3. Place your hand roll onto a plate, sealed side facing down. Drizzle with your teriyaki sauce and serve with extra sauce on the side for dipping.

18. Tuna Sushi Burrito

Mini Tuna Sushi Burritos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’24’, ’24 mini burritos’]

Ingredients

• 2 cups uncooked short grain rice, rinsed
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon salt
• 1/2 cup Greek yogurt
• ¼ c cup mayonnaise
• 2 teaspoons Sriracha
• 2 ripe avocados
• 1 lime, juiced
• 2 tablespoons cilantro, chopped
• ¼ teaspoon salt
• 8 ounces sushi grade tuna
• 1-inch piece ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• ½ cup soy sauce (or gluten-free tamari)
• 1 scallion, light green and dark green parts only, sliced
• 1 cucumber, peeled and cut into matchsticks
• 1 red bell pepper, sliced
• 1 carrot, peeled and cut into matchsticks
• 6 sheets of roasted seaweed (nori)

Instructions For the sushi rice:

1. Place rice and 2 cups water into a medium saucepan over high heat and bring to boil. Reduce heat, cover and let simmer for 15 minutes. Remove from heat and let stand, covered, for about 10 minutes.
2. Meanwhile, in a small bowl, combine rice vinegar, sugar and salt. Heat in small saucepan over low heat or in microwave for 30-60 seconds, or until sugar and salt have dissolved.
3. Transfer cooked rice into a large glass or wooden bowl and add vinegar mixture. Fold thoroughly to evenly coat rice and help it dry.

For the spicy mayo:

1. In a small bowl, whisk together Greek yogurt, mayonnaise and Sriracha until combined. Set aside.
2. For the guacamole:
3. In a small bowl, mash avocado with a fork until creamy. Add lime juice, cilantro and salt until combined. Set aside.

For the burrito:

1. In a medium bowl, whisk together ginger, garlic, sesame oil, soy sauce and green onion until combined. Add tuna and let marinade in refrigerator for 20-30 minutes.
2. To assemble burritos, lay a sushi mat on your surface. Lay a sheet of nori shiny-side down and spread about 1 cup rice down in an even layer, leaving 2-inch border on all edges (keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori). Spread 2 tablespoons guacamole across half of rice. Spread 1 tablespoon spicy mayo across other half. Lay down a row of tuna and a row of vegetables. Roll sushi burrito up from the bottom, using your fingers to keep fillings in place. Watch video above for rolling technique.
3. Wrap burrito in foil and cut into four sections. Repeat with remaining ingredients. Serve immediately or store in refrigerator until ready to serve.

19. Spicy Tuna Roll

Spicy Tuna Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 rolls’]

These homemade spicy tuna rolls make creating sushi at home doable. These can be ready in under a half hour and taste amazing.

Ingredients

• 1 1/2 cups uncooked rice
• 2 cups water (plus extra to dip your fingers later)
• 5 tablespoons rice vinegar
• 3 tablespoons sugar
• 2 five ounce cans albacore tuna
• 1/4 cup mayonnaise
• 1/4 teaspoon chili powder
• 1 teaspoon chili oil
• 2 cloves garlic (minced as finely as possible)
• 1/2 teaspoon fresh grated ginger
• 1/2 cucumber (seeded and sliced as thinly as possible)

Instructions

1. Make your sushi rice. Rinse rice until water runs clear. Cook rice and water in a rice cooker. If you don’t have one, add rice and water to a heavy pot and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
2. While the rice cooks, bring rice vinegar and sugar to a boil in a saucepan. Once the sugar dissolves, remove from heat and let cool. Once the rice finishes cooking, pour the vinegar mixture into the rice. Use a rice paddle or wooden spoon, use a cutting motion to mix the vinegar into the rice. Stir until the rice absorbs the vinegar.
3. Prepare the filling. Drain albacore tuna well to eliminate as much moisture as possible. Add mayonnaise, chili powder, minced garlic (really mince it – pulverized almost), fresh ginger, and chili oil. Carefully stir until ingredients are evenly dispersed.
4. Fold a heavy kitchen towel in half. Place a sheet of nori, rough side up, on the towel. Spread the sushi rice in an even layer, leaving a half inch clear at the top. Add thinly sliced cucumber about a third of the way up the nori. Add a quarter of the tuna mixture over the cucumber and ensure it’s an even layer.
5. Dip your finger in water and lightly run it along the empty top of the nori, to allow it to seal once you have your homemade spicy tuna rolls all rolled up.
6. Using the towel to guide you and provide pressure, roll from the bottom, tucking the nori firmly with each turn to ensure it’s tight. Place roll seam side up. Slice the roll in half, then each half into three pieces to make a total of six pieces.
7. Repeat with remaining ingredients to make four rolls.

20. Vegetable Sushi

Vegetable Sushi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 sushi roll’]

Want to know how to make sushi rolls? The best vegetable sushi and vegan sushi rolls with 8 different sushi roll types to choose from!

Ingredients

• 1 cup small or medium grain white rice (Note: See post for black rice instructions.)
• 1 cup + 1 tbsp water
• 2 tbsp seasoned rice vinegar
• 1 tsp 1 tsp salt
• 1 sheet nori (seaweed paper)
• 1/2 – 1 tsp white or black sesame seeds
• 1/4 cup vegetables of choice – cut into match sticks
• pickled ginger (optional)
• wasabi (optional)

Instructions White Sushi Rice (Note: See post for black rice instructions)

1. Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
2. Add rinsed rice and salt to instant pot.
3. Add water.
4. Add 1 tsp salt.
5. Cook on instant pot high pressure setting for 6 minutes (with full natural release).
6. Transfer rice to bowl.
7. Add rice vinegar evenly over rice.
8. Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

Vegetable Sushi Roll – Regular Roll (Norion outside and rice on inside)

1. Cover a bamboo sushi rolling mat with plastic wrap.
2. Place a sheet of nori on the mat.
3. Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
4. Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
5. Cover nori to all edges leaving 1 inch margin on top edge.
6. Dip hands in water if they get too sticky.
7. Use bamboo mat to lift edges up and over filling.
8. Use fingers to tuck roll
9. Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.
10. Move mat and shape roll, repeat squeeze and shape.
11. Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.
12. Cut in half and then each half into 3 segments.

Vegetable Sushi Roll – REVERSE Roll (Rice on outside,nori on inside)

1. Cover a bamboo sushi rolling mat with plastic wrap.
2. Place a sheet of nori on the mat.
3. Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
4. Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
5. Spread rice over whole surface of nori (no gap).
6. Then sprinkle with sesame seeds.
7. Flip nori over (rice side down, nori up).
8. Continue with above steps in “Regular Roll” section.

21. Inarizushi

Lunch Box: Yubu Chobap (Inarizushi) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’]

2 lunch boxes

Ingredients

• 1 pk Instant Yubu Chobap kit
• 2 cups Rice
• 1/4 tsp. Salt
• Vegetables (that I used:)
• cooked peas (1/3 cup)
• shredded carrot (1/3 cup)
• 1/2 cup sweet peppers (green, yellow, orange, red, chopped/almost minced)
• 2 scallions (chopped)

Instructions

1. Rice: 2 cups rice, washed several times really good, then soak in water for 15 minutes and up to 45 minutes(drain after). You want water to be as clear as possible, and I do use short grain premium rice. Add about 1.5 cups of water, add 1/4 tsp salt, and cook on high until it boils. Do not take the lid off. Once it boils, turn the heat on low/simmer for 7 minutes. After 7 min. do not take the lid off, take the pot off the stove burner and let the rice steam for additional 3-5 minutes. Take the lid off, and fluff the rice. Should be perfectly cooked, but not overcooked or burnt. Cooking rice also depends on what kind of rice you are using. I stick to my method for years and I never overcooked it or burned it, but stay close.
2. Rice Mixture: Combine washed (cooked/peas) and chopped vegetables, add rice. Mix together then add sauce (vinegar, salt, and sugar), and add half of the dried seasoning. The other half you can use to dip in after you fill/stuff fried tofu with rice filling. Mix it well to combine all the ingredients together. Open pouches, make balls out of the rice (usually the size of the pouches) and stuff it in the pouch. You can sprinkle seasoning on top or dip each stuffed pouch in the seasoning.

22. Taco Beef Sushi

Taco Beef Sushi (Taco Maki Roll) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’16’, ’16 pieces’]

Taco Beef Sushi mixes the flavors of a taco with the style of sushi in a Tako Maki wrap. Topped with spicy, shredded jerky, fresh cilantro and radish slivers, and garnished with fresco crumbles and tortilla strips, enjoy this beef sushi for a fun twist on your typical sushi night.

Ingredients

• 1 cup water
• 1/4 cup rice vinegar
• 2 sheets nori
• 4 cups sushi rice, cooked
• 4 ounces finely shredded spicy jerky
• 16 cilantro sprigs
• 1/2 cup slivered radishes
• 64 Santa Fe style tortilla strips
• Queso fresco crumbles
• Pico de gayo, salsa or guacamole

Instructions

1. In a small bowl, stir together the hand vinegar.
2. Lay a bamboo sushi mat on a clean surface. Moisten hands with hand vinegar and shake off excess. Place a sheet of nori on the mat, shiny side down. Spread half the rice across the nori, leaving 1 inch empty at the end farthest from you.
3. Lay half the jerky, cilantro and radishes crosswise along the rice, covering half the surface closest to you.
4. Securing the jerky, cilantro and radishes with your fingers, use your thumbs to push the end of the mat up and over the filling, until the edge of the nori meets the rice on the other side. Press firmly on the roll.
5. Lift up the top of the mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press the ends in carefully to secure any loose rice. Remove the bamboo mat and set the roll aside.
6. Make the second roll in the same manner.
7. Use a very thin, sharp knife to cut each roll into 8 slices. Arrange on a sushi platter. Into the center of each roll stand four tortilla strips upright and then sprinkle each with queso fresco. Serve with pico de gallo

23. Crunchy Roll Sushi

Crunchy Roll Sushi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘4’]

Crunchy roll sushi is an incredibly delicious variation of California sushi roll. It is loaded with shrimp tempura, avocado and has a crispy panko topping which is out of this world! Easy to make yet very delicious!

Ingredients

• Sushi rice- 1 1/2 cup
• Water-1 1/2 cup
• Rice vinegar-2 tablespoons (optional)
• Sugar-1/2 teaspoon
• Pre-cooked shrimp tempura or imitation crab- 8
• Avocado (ripe but still firm, sliced-1)
• Nori sheets (cut in half to make 4-2)
• Panko breadcrumbs-1 cup
• Olive oil- 2-3 tablespoons
• Spicy Mayo
• Soy sauce
• Yum Yum sauce
• Kani salad

Instructions Sushi Rice

1. Cook sushi rice according to the package instructions. Once cooked, add rice vinegar(mixed with sugar)  and  allow to cool down slightly.

Shrimp tempura

1. Preheat your oven to 450F|235C. Bake the frozen pre-cooked shrimp tempura for 10-15 minutes (depends on the size of the shrimp). Keep aside.

Crunchy topping

1. Meanwhile, heat oil in a medium skillet over medium heat.
2. Add the panko bread crumbs and cook for 2-3 minutes until golden, stirring constantly. Allow to cool completely.

California Sushi Rolls

1. Cover the bamboo mat with plastic wrap to prevent rice from sticking.
2. Place the nori on the mat, shiny side down.
3. Spread about 3/4 cup of cooked rice over the nori evenly. Keep a bowl filled with water to dip  your hands when you are working with rice.
4. Flip it over so the rice is facing down.
5. Place 2 pieces of shrimp tempura and 2 slices of avocado on the nori. Roll it up tightly. Remove the plastic wrap. Repeat with the remaining nori sheets.
6. Place the panko bread crumbs on sushi mat, covered with plastic. Roll each sushi roll in the toasted breadcrumbs. Remove the plastic and slice sushi using a sharp knife.
7. Serve and enjoy!

24. Vegan Sushi Rolls

Vegan Sushi Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [’24’, ’24 rolls’]

These vegan sushi rolls are easy, delicious, and healthy. They are kid friendly and great for kids’ lunch boxes. These sushi rolls are nutritious, being high in Vitamin A,C, and B12. They are also allergy friendly being gluten-free, egg-free, dairy -free, soy-free, nut-free

Ingredients

• 2-3 Nori Sheets
• 2 cups Organic White or Brown Rice
• 1 Organic Cucumber (cut in thin strips)
• 1 Organic Avocado (cut in thin strips)
• 1 Organic Red or Yellow Pepper (cut in thin strips)
• 1-2 tsp Himalayan salt
• 1 Organic Mango (optional)
• 2 tbsp Organic Raisins (optional)

Instructions Making Sushi Rolls without a Bamboo Mat

1. Cook the rice. You will need 1/2 to 1 cup of cooked rice per nori sheet
2. Cut the vegetables and fruit in thin strips
3. Add the nori sheet with the length facing you and with the shiny side down, on top of a towel, cutting board, or parchment paper.
4. Get the nori sheet slightly wet by slightly touching it with your wet fingers, to help rolling it easier and to prevent breaking it.
5. Spread the rice on the nori sheet, by living 1/2 inch empty space on both ends of nori sheet in order to be able to roll it later.
6. Add the vegetables on top of rice in horizontal rows.
7. Sprinkle some sea salt over the vegetables and rice.
8. Turn the nori sheet around so the width of it will face you, and start rolling it, by gently pressing down on the roll to ensure it stays tight and wouldn’t come apart.
9. Wet your fingers in a bowl of water and slightly touch the nori sheet if it still seems to dry to roll.
10. Cut the roll in 6-8 smaller rolls, but using a sharp knife like the Japanese Nachiri Bocho knife (it’s specially designed to cut vegetables into thin slices) or using a Steak Knife.

MAKING VEGAN SUSHI ROLLS WITH BAMBOO MAT

1. Cook the rice. You will need 1/2 to 1 cup of cooked rice per nori sheet
2. Cut the vegetables and fruit in thin strips
3. Add the nori sheet with the length facing you and with the shiny side down, on top of the bamboo mat.
4. Spread the rice on the nori sheet, by living 1/2 inch empty space on both ends of nori sheet in order to be able to roll it later.
5. Add the vegetables on top of rice in horizontal rows.
6. Sprinkle some sea salt over the vegetables and rice.
7. Turn the nori sheet around so the width of it will face you.
8. Pull the mat to roll it together with the nori sheet, by slightly pressing down, to ensure a tight roll.
9. Once you rolled one side of the nori sheet, don’t leave the mat inside the roll. Pull out the mat, and re-roll again the next part. Every time you roll one part of the sushi rolls, put gentle pressure over the mat, to secure a tight roll.
10. Wet your fingers in a bowl of water and slightly touch the nori sheet if it still seems to dry to roll.
11. Once the sushi roll is all rolled out, wrap the bamboo mat around it, and push slightly on it to tight up the roll.
12. Cut the roll in 6-8 smaller rolls, but using a sharp knife like the Japanese Nachiri Bocho knife (it’s specially designed to cut vegetables into thin slices) or using a Steak Knife. Serve with a Japanese dipping sauce, or by itself.

25. Sushi Bake Casserole

Easy Sushi Bake [Sushi Casserole] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 Servings’]

This Sushi Bake – or Sushi Casserole – is ridiculously easy to make, thrifty, and tastes far better than it has any right to! SO good!

Ingredients

• 2 cups Uncooked sushi rice
• 2 1/4 cups Water
• 1/4 cup Seasoned rice vinegar
• 2 Tbsp Granulated Sugar
• 1 tsp salt
• 1 Tbsp Toasted sesame seeds
• Sesame oil or Pan spray
• Furikake
• 1 lb imitation crab meat
• ½ cup Kewpie mayo
• Sriracha (to taste)
• 1 egg
• Black sesame seeds
• 1/3 cup Kewpie Mayo
• 1 Tbsp Sriracha
• Cucumber
• Green Onions
• Nori sheets

Instructions

1. Preheat oven to 350 F.

Sushi Rice

1. Rinse rice well. Add rice and water to rice cooker, and set to cook.
2. In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.
3. Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it.
4. Add the toasted sesame seeds, gently fold in.
5. Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit. Sprinkle with a nice layer of furikake, set aside.

Crab Layer:

1. Remove packaging from imitation crab, if applicable. Chop up or run through a food processor, like I did.
2. Add mayo, stir well to combine. Season with sriracha, to taste.
3. Crack egg into the bowl, beat to break up, then mix well to fully combine.
4. Spread crab mixture in pan, top with another thin layer of furikake. Sprinkle with black sesame seeds.

Topping:

1. Mix together remaining 1/3 cup of mayo and sriracha. Drizzle over the sushi casserole – I used a pastry bag, but a spoon works fine.
2. Bake for 25 minutes.Serve hot, garnished with cucumbers, nori, green onion, and anything else you’d like!

26. Chicken Katsu Sushi Burger

Chicken Katsu Sushi Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT140M · Cook: PT80M · Total: PT220M · Yield: [‘2’, ‘2 burgers’]

This Chicken Katsu Sushi Burger is a creative marriage of two distinct Japanese dishes. Japanese-style fried chicken cutlets, topped with a spicy tomato sauce, an unbelievably flavorful Asian spring onion omelet and seasoned sushi rice “buns”!

Ingredients

• ¾ cup sushi rice (washed till the water runs clear, and then left in the strainer for a few minutes.)
• cold water (to cook the rice)
• ¼ cup black sesame seeds (optional)
• ¼ cup mirin
• ¼ cup rice wine vinegar
• ¼ cup white sugar
• 1 tbsp salt (use less if using seasoned rice wine vinegar)
• 1 chicken breast (will make 2 cutlets, OR use 2 thigh pieces)
• 1 egg
• Splash of milk
• Salt
• Panko Crumbs
• Oil for shallow frying
• 1 tbsp Soy Sauce
• 1 tbsp Rice wine vinegar
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (reduce if you like it less spicy)
• 1 tbsp brown sugar
• ½ cup ketchup sauce
• 2 tbsp mirin
• 1 tsp crushed chilli flakes
• 1 tbsp Worcestershire sauce
• Splash of water
• 2 eggs
• 2 tbsp milk
• Generous splash of fish sauce (or soy sauce)
• 3 spring onions (sliced thin)
• Kewpie
• Mayonnaise
• Furikake Seasoning

Instructions Sushi Seasoning

1. Place all the ingredients in a small saucepan and heat on medium heat. Stir to make sure the sugar and salt dissolve. Once it comes to a light boil, remove from the heat and set aside.

Sushi “Buns”

1. Let the washed rice dry in a colander or sieve for about 5 -10 minutes. Place the rice and the water in a rice cooker and let it cook according to the manufacturer’s instructions. Keep the rice warm until ready to use.
2. Please note that sushi rice is best eaten on the day it’s cooked. It can dry out and taste extremely stale later. Therefore, cook the rice and keep it warm until ready to be mixed with the seasoning.
3. When you’re ready to make the sushi burgers, spread the rice in a larger bowl or container (bamboo container is better, but I used a glass container). Sprinkle ¼ cup of black sesame seeds on top. Keep a wet cloth handy.
4. Measure out roughly a 1/4 cup of the sushi seasoning and sprinkle on top of the rice, and using a wide spoon (like a rice paddle) “chop” and fold the rice lightly, taking care not to squash or break the rice.
5. Roughly divide the rice into 4 equal portions (about ½ cup each)
6. Shaping sushi “buns” by hand – with wet hands, shape each portion into a burger bun. Keep them on a plate covered with the wet cloth.
7. Shaping sushi “buns” with an egg ring – place wet egg rings on a parchment paper and place one portion of rice in the egg ring. Using a wet spoon, press the rice into the egg rings until it forms a compact, molded rice “bun”. (See video here).
8. In a small non stick frying pan, brush some oil and sear just one side of each rice bun for about 3 – 5 minutes on medium heat, or until it starts to caramelize a little. Set aside and keep covered with a wet cloth.

Chicken Katsu

1. Butterfly the chicken breast and cut it into half so you have 2 thin (1cm thin) chicken breast fillets. Or you can use a meat hammer to pound chicken thighs into thin fillets.
2. Add the marinade ingredients into a bowl and add the chicken fillets and let them marinate for a few hours (optional).
3. In a bowl, place the eggs, cream, salt and whisk to combine. Dunk the chicken in the egg wash and coat completely. Then coat with the panko bread crumbs. Set aside until ready to be fried.
4. Heat oil in a pan on medium high heat to shallow fry the chicken cutlets. When the oil is heated (about 350°F), carefully place the breaded chicken cutlet (do not over crowd the pan) and fry it 4 minutes on each side until golden brown and cooked through (mine took 4 minutes on each side). Set it on a draining rack to drain the oil. You can keep it warm in the oven until needed.

Spicy Ketchup Sauce (Cheats Tonkatsu Sauce)

1. Place all the ingredients in a small pan. Under medium heat, bring the ingredients to a simmer while mixing. Set aside to cool. If it’s too thick, add a splash of water.

Asian Spring Onion Omelet

1. Whisk the eggs, cream and fish sauce in a bowl.
2. Place two egg rings in a non stick pan and heat on medium heat. Spray the egg rings with some oil spray to prevent the eggs from sticking.
3. Divide the egg mix between the two rings. Add spring onions to the top of the omelet and let it cook until the eggs are set.
4. If you don’t have egg rings, make 1 omelet at a time in a small pan, sprinkle spring onions and fold it once to make smaller omelets to fit the burger.

Assembling Sushi Burgers

1. Slice the breaded chicken cutlets.
2. Brush the sushi rice bun with the spicy ketchup sauce (Tonkatsu sauce). Place the sliced chicken on the rice bun. Spoon some spicy ketchup sauce (or Tonkatsu sauce) on top of the chicken.
3. Place the omelet on top of that, followed by the kewpie or mayonnaise. Top with a second sushi rice bun. Enjoy!

27. Boston Roll

Boston Roll Sushi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘1’, ‘1 roll’]

The Boston roll is prepared with cooked shrimp, avocado, cucumber, mayonnaise, sushi rice, nori seaweed and tobiko fish roe.

Ingredients

• 1 cup Sushi Rice (cooked, *see Notes)
• 3 piece Shrimp (small to medium sized)
• ½ Avocado (cut into 3 slices in the length)
• ½ Cucumber (cut into 2 slices in the length)
• 1 sheet Nori Seaweed (*see Notes)
• 1 Tablespoon Mayonnaise (Japanese Mayonnaise preferred)
• ⅓ cup Tobiko Fish Roe

Instructions Prep Ingredients

1. Keep cooked sushi rice ready. Follow our instructions to make sushi rice.
2. Cut half avocado into 3 slices lengthwise. Peel the cucumber, cut it lengthwise into half and then quarter.
3. Butterfly shrimp and remove tail. Cook clean shrimp for 2-3 minutes in boiling water.

Prepare Sushi

1. Place your nori seaweed on your Sushi mat. Use a sushi mat wrapped in plastic so that the sushi won’t stick.
2. Spread almost all of your cooked (keep about 2–3 Tablespoons aside) rice all over your nori seaweed. The rice has to cover the seaweed completely, and it needs to be an even layer. Stick it on the nori with your fingers.
3. Turn the rice covered seaweed and spread the 2–3 Tablespoons of rice over one half of your seaweed, but keep about 1 inch or 2-centimeter distance from the bottom end of your seaweed. Spread it out to an even layer.
4. Spread mayonnaise in one line in the center of the rice.
5. Place the shrimp and cucumber over the mayonnaise and arrange 3 avocado slices on that in one line.
6. Take the seaweed with the toppings to the border of your plastic-wrapped mat, hold with both hands and start to roll in your sushi.
7. Continue to roll in your sushi and press down with both hands to create a tight wrap. Roll until you have a tight sushi roll.
8. Arrange tobiko over the sushi roll to create a topping.
9. Press down with another sushi mat to mold the roll and so that the tobiko sticks on the sushi.
10. Take the sushi from the bamboo mat and cut into 1 inch or 2 centimeter thick slices, or so that you are left with 8 thick slices.
11. Arrange the Boston roll on a serving plate and serve with soy wasabi dipping options and some pickled sliced ginger.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.