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SERVES 4

INGREDIENTS:

4 cups, cooked sushi rice

FILLING:

1/2 medium sized avocado cut into thin strips

3 1/2 oz crab meat (can be crab sticks) in thin strips

4-8 pieces cucumber in thin strips

4 sheets dried nori seaweed

if desired sesame seeds for decorations

DIRECTIONS:

1. Cut a paper towel to the size of the dried nori seaweed. Place the paper towel on a bamboo rolling mat and place the nori on top. Spread one cup sushi rice evenly over the nori by pressing with wet finger tips.

2. Flip the nori and rice over so the rice faces down. Lay the filling ingredients in a aline along the middle of the nori.

3. Hold the ingredients in place with your fingers and roll firmly.

4. Allow each roll to rest for a minute and then gently unroll and remove the paper towel. Sprinkle with sesame seeds on the outside for decorations.

5. Cut into 1 1/2-inch long pieces. Repeat procedure for remaining rolls.

Categories: ~~SUSHI~~

Tags: california roll, california roll recipe, how to make california roll recipe

ALASKAN ROLL

SERVES 4:

INGREDIENTS:

4 cups sushi rice,cooked

FILLING:

7 oz smoked salmon sliced into long strips

1/2 medium sized avocado thinly sliced into long strips

8 pieces green onion thinly sliced in long strips

1/4 medium sliced cucumber thinly sliced in long strips

4 sheets dried nori seaweed (7 x 8)

DIRECTIONS:

1. Place the bamboo rolling mat on a flat working surface. Place the nori on the bamboo rolling mat and spread one cup of the rice evenly over the nori by pressing with wet fingertips. Leave a one-inch border at the edge of the nori furthest from you. Lay one each of the filling ingredients across the center of the rice. Roll the sushi mat to make a tight roll.

2. Allow each roll to rest for a minute before gently unrolling.

3. Cut into 1 1/2 inch long pieces. Repeat procedure for remaining rolls.

Categories: ~~SUSHI~~

Tags: alaskan roll recipe, how to make alaskan roll

SPICY TUNA SUSHI

SERVES 4

INGREDIENTS:

4 cups cooked sushi rice

FILLING:

7 oz chopped, sashimi quality raw tuna

3 tbsp mayonnaise

1 1/2 tbsp chili paste

1/2 tsp sesame oil

1/2 tsp sugar

4 sheets dried nori seaweed (7×8 pieces)

DIRECTIONS:

1. In a bowl, mix all the filling ingredients and set aside.

2. Place the bamboo rolling mat on a flat working surface. Place the nori on the bamboo rolling mat and spread one cup of the rice evenly over the nori by pressing with wet fingertips. Leave a one-inch border at the edge of thee nori furthest from you. Spread the filling mixture in a half-inch wide line across the middle of the rice. Roll the sushi mat to make a tight roll.

3. Allow each roll to rest for a minute before gently unrolling.

4. Cut into 1 1/2-inch long pieces. Repeat procedure for remaining rolls.

Categories: ~~SUSHI~~

Tags: how to make spicy tuna sushi, spicy tuna sushi, spicy tuna sushi recipe

YUMMY GINGER RICE

SERVES 4

Ginger and chicken go hand in hand as their flavors complement each other well. This mixture makes a refreshing addition to rice, bringing out the classic home-cooking flavor of Japan.
INGREDIENTS:

6 oz fresh ginger, peeled and thinly shredded

4 cups California rice

7 oz boneless chicken breast

water

MARINADE FOR CHICKEN:

4 tbsp light soy sauce

4 tbsp sake

SEASONING FOR RICE

4 tbsp light soy sauce

4 tbsp sake

DIRECTIONS:

1. In a small bowl, mix the ingredients for the marinade and set it aside.

2. Under running water, wash the rice well and drain.

3. Cut the chicken into small pieces. Place marinade in a shallow pan and add the chicken, turning to cover all sides.

4. Take the peeled fresh ginger and cut into thinly shredded pieces.

5. In a rice cooker, add the rice seasoning with the rice and the correct amount of water to cook the rice.

6.Drip excess marinade from the chicken and add the chicken and the fresh ginger to the rice cooker.

Categories: ~~SUSHI~~

Tags: ginger rice, how to make ginger rice, yummy ginger rice recipe

SUSHI ROLLS

SERVES 4

INGREDIENTS:

4 cups California short grain rice–cooked

SEASONING:

3/4 cup rice vinegar

4 tbsp sugar

1 1/2 tbsp salt

1 tsp dashi stock powder

DIRECTIONS:

1. In a bowl, mix all seasoning ingredients and set aside.

2. Place the cooked rice in a large mixing bowl, sprinkle one third of the seasoning over the rice. Quickly and lightly cut and fold the rice on itself with a wooden rice paddle. Do not stir or beat the rice as this breaks the grains. Fan the rice to cool it during the time you are blending the rice with the cut and fold motion. Continue this process by adding the remaining seasoning little by little. Avoid making the rice too gooey.

3. Cover the mixing bowl with a damp paper towel and set aside for later use.