Crab and Sushi Rice Fritters

Ingredients

• 1 quart canola oil (approximately, as needed for deep frying)
• 2 cups cooked sushi rice
• 1 tablespoon crab boil seasoning (recommended: Old Bay)
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh parsley leaves
• 1/8 cup fresh lemon juice
• 1 pound lump crabmeat
• 3/4 cup rice flour
• 3/4 cup panko bread crumbs (Japanese)
• Salt and freshly ground black pepper
• Cocktail sauce, for dipping

Directions

Heat oil to 375 degrees F in a deep fryer.

Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice . Fold in crabmeat, trying to avoid breaking up lumps. Mix rice flour and bread crumbs, and season with salt and pepper. Form crab mixture into "cocktail size" balls and roll into flour/bread crumb mixture to coat. Deep fry in hot oil until golden brown and drain. Serve with cocktail sauce or your favorite dipping sauce.

Cook's Note: Sushi rice is short-grained rice tossed with a dressing of vinegar, sugar and salt. Asian markets carry a packaged mix of this dressing as well as the short-grained rice.

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BREAKFAST SUSHI

Breakfast Sushi-1 Revolutionary Roll and 1 Colonial Roll
Yield: 1 roll of each cut into 8 pieces. Portion size is 4 pieces of each type
Ingredients (in order of the method):

4 Eggland Best large eggs
Kosher Salt to taste
Non Stick Cooking Spray

Revolutionary Roll:
1 pkg yamamotoyama susiparty sesame wrappers.
3⁄4 Wild Alaskan Applewood Smoked Sockeye Salmon, cut into thin strips
Green Onion, white part removed, cleaned, trimmed and sliced into thin strips lengthwise
1 Orange Bell Pepper, cut into 1/4” strips, lengthwise
1 oz Low Fat Cream Cheese, softened

Colonial Roll:
1 pkg yamamotoyama susiparty sesame wrappers.
3⁄4 oz Virginia County Ham, cut into 1⁄4” square strips
1⁄2 oz Applewood Smoked Cheddar, cut into 1⁄4” square strips
1 Red Bell Pepper, cut into 1⁄4” strips, lengthwise
2 Asparagus stalks, 1⁄4” -3/8’ dia., cleaned and trimmed to 4 1⁄2’ length

Hollandaise Sauce
1 pkg Knorrs’ Hollandaise Sauce Mix

1 egg yolk
2 T. softened butter
1⁄4 C 2 % milk
1 tsp lemon juice
1 T Herbs d’provence
1⁄4 C water
2 oz Kecap Manis (Sweet Soy Sauce)
¼ oz Crystalized Ginger

Method:
Preheat griddle on medium heat. Crack eggs into a bowl, add a pinch of kosher salt, and whisk until blended. Pour 2 oz onto griddle, moving the edges to form a uniform rectangle approximate 5” x 7 1⁄2”. When egg is set, flip and cook another minute. Remove egg to parchment paper and let cool. Repeat for remaining egg mixture.

Place softened cream cheese into a piping bag with a small writing tip.

Revolutionary Roll:
Lay one Paprika Soy Wrapper on sushi rolling mat width-wise. Place cooled egg on wrapper edge closest to you. Lay salmon strips down the middle, overlapping. Pipe a strip of cream cheese next to the salmon. Lay green onion strips on top of cream cheese and orange pepper on top of salmon.

Roll up like sushi. Carefully slice crosswise into 8 uniform sections. Set aside.

Colonial Roll:
Prepare cold water bath. Bring 1 cup of water to full boil in small sauté pan. Add asparagus and cook for 90 seconds. Remove and place asparagus in cold water bath. Remove to dry.

Lay one Sesame Soy Wrapper on sushi rolling mat width-wise. Place cooled egg on wrapper edge closest to you. Lay ham strips down the middle, end to end. Lay cheese strips next to ham and top with asparagus stalks, end to end with tips to the outside. Lay red pepper strips on top of cheese. Roll up like sushi. Carefully slice crosswise into 8 uniform sections.

Hollandaise Sauce: (if we were in the professional category, we would make our sauce from scratch, but since we are time deprived innkeepers, Knorr’s is a great substitute!)

Mix together Knorr mix, butter egg yolk, milk, and water. Over medium heat, stirring constantly, bring to simmer until sauce thickens, reduce heat to low and stir in lemon juice and herbs. Taste, and add a touch more lemon juice if desired. Pour into small dipping bowl.
Try different combinations and you'll see how amazing these cones can be. Go wild and enjoy!

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Sushi Omelet

Tamago is a sweet Japanese omelet made with chicken eggs.

I first tasted one at my favourite sushi restaurant, Ichibei. It was served in one of those nifty deep red bento boxes.

After sinking my teeth into this little cold omelet I became hooked! And, of course, I decided to learn how to make my own.

Tamago is usually served nigiri style. The omelet is cut into a rectangle and fastened to a mound of sushi rice with a strip of nori (seaweed).

How to Make a Sushi Omelet (Tamago)

Yield: 1 roll

Ingredients

• 4 tablespoons of dashi stock
• 1 tablespoon of sugar
• 4 large eggs
• 1 teaspoon of mirin
• 1/2 teaspoon of Japanese soy sauce
• Pinch of salt

Utensils

1. tamago-yake-nabe (square omelet pan)
2. bamboo rolling mat

Method

Beat the eggs and ingredients together. Oil your pan well and pour in 1/4 of the mixture. As it cooks, gently lift with a spatula and roll until it reaches the back of the pan. Pour in more of the mixture ensuring that some of it gets underneath the cooked omelet. Continue this process until you have used all of the mixture.

Use your bamboo mat to roll the omelet just like you would a sushi roll. You can also form it into a square. Let cool before you slice.

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Ponzu Sauce Recipe

Ponzu Sauce Ingredients

• Soy Sauce
• Rice Vinegar
• Kombu (Kelp)
• Mirin (Sweet Rice Wine)

Kombu is a kind of kelp that is sold dried. Use a damp cloth to lightly was any grit off of the kelp and using a pair of sharp scissors cut off a square piece about two inches by two inches.
Add 2/3 cup of cold water to a small pot.
Place the kombu in the water and bring to a simmer. After about 20 seconds remove the kelp and discard it.
Add 3 tablespoons of Mirin (sweet rice wine) to the broth. Continue to let simmer.
Peel your lemon before squeezing it. This prevents the bitterness from the oil being added to your sauce.
Mix 1/3 cup of freshly squeezed lemon juice with a cup of soya sauce, three tablespoons of the kombu broth and one tablespoon of rice vinegar. Store in container in the fridge for a few hours to let the flavours meld. Enjoy!

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Brown Sushi Rice Recipe

A lot of sushi lovers have been asking me lately how to make brown sushi rice. In Japan it is called GENMAI.

Brown sushi rice is harder and has more flavour. There are some important things you should know before diving into my recipe.

Brown sushi rice is not quite as sticky as regular sushi rice and should only be used in hand-rolled sushi or maki rolls. This kind of rice is not suitable for inside-out rolls this is a type of roll where the nori (seaweed) appears on the inside and the rice on the outside.

Like my basic sushi rice recipe you need to use short-grain rice. Look for a California or Japanese variety. Let me remind you that there is no substitute. Basmati rice, long-grain rice or any other variety won't work!

Brown Sushi Rice Ingredients

• 1 cup of uncooked brown short-grain rice
• 1 1/4 cups of water
• 1/8 teaspoon of salt
• sushi rice seasoning

Rinse the brown rice by gently swirling it around in a bowl of water and draining. Repeat this process until the water goes from cloudy to clear.

Unlike my regular sushi rice recipe, you should soak the brown ricefor a least two hours before cooking.

If you can use an electric rice cooker to prepare your brown ricesushi. If you don't have one check out my instructions for cooking perfect rice using a pot.

When the rice has cooked use a wooden spatula to gently fold it into a sushi tub or wooden bowl.

Use a hand fan or magazine to cool the rice as you fold in the sushi rice seasoning.

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Maki Sushi recipes

	Thin rolls (hoso-maki) - This type of sushi roll is made using half a sheet of toasted nori, 1/2 cup of sushi rice and one ingredient. A thin sushi roll is the trickest kind to make and takes a lot of practice.
	Medium rolls (chu-maki) - This sushi roll uses an entire sheet of nori, a cup of sushi rice and two or three ingredients.
	Thick rolls (futo-maki) - This one is a biggie! A cup and a half of sushi rice is spread onto a full sheet of toasted nori and topped with four or more ingredients.

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Miso Soup Recipe

Important tip: The success of this recipe depends on a fish stock called DASHI. Although you can buy it in a powdered form, learning to make it yourself produces a more healthy and authentic stock.

Miso paste - White miso paste is typically used in this recipe. It is sold in tubs or plastic package and has a light, golden appearance.

Ingredients

• Serves 4
• 3 tablespoons of miso paste (light colored)
• 1 or 2 scallions
• 3 1 /3 cup of dashi stock
• Small handful of dried wakame
• 1/2 block of fresh soft tofu

Method

1. Soak wakame seaweed in warm water until it is soft
2. Squeeze water out of wakame and cut into small pieces
3. Slice scallions diagonally (thin slices)
4. Cut tofu into very small cubes
5. Bring dashi stock to a boil
6. Mix miso paste with a small amount of dashi stock and add to the boiling stock (the broth will have a cloudy appearance)
7. Add tofu cubes and sprinkle with sliced scallions

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Cucumber and Wakame Salad

Ingredients

1/2 of an English cucumber

2 tablespoons of wakame

1/2 fresh ginger root

For the dressing you will need: 1 tablespoon of light soy sauce

1 1/2 tablespoons dashi stock

1 1/2 tablespoons rice vinegar

1/2 tablespoon sugar

Tip -Don't use field cucumbers for this recipe as they are coated with wax. English, Japanese or even Lebanese cucumbers are a great choice.

Preparation Wakame: Soak in warm water for about 6 or 7 minutes. Drain and cut off strings. Place the seaweed in boiled water and then a bowl of cold water. This will make it a beautiful emerald green color.

Cucumber: Sprinkle some sea salt on a cutting board. Roll cucumber in the salt. Rinse in cold water and cut into paper-thin slices. Place the slices in bowl of salted water and let soak until they are soft. Use a sushi mat to wring out the water.

Method

Combine ingredients for the dressing and chill in the fridge with all of the other ingredients.

Presentation

Arrange small portions of the wakame, cucumber, strips of ginger in a small bowl. Pour the chilled dressing around the ingredients and not on top. Enjoy!

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Chirashi Sushi

Chirashi means "to scatter" and that's the secret to making this simple and fun dish. Choose your ingredients - whatever you feel like - shrimp, crab, tako, and vegetables are standard ingredients. Start by putting about a cup of sushi rice in your serving bowl, then simply add your ingredients on top. This is the perfect dish to serve guests with different tastes and preferences. You can even put the ingredients out for your guests to choose what they like best.

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Salads

Amazu (Sweet Vinegar Dressing - This is a simple sauce used for marinating vegetables and as a salad dressing. It is also the dressing used for Sunomono Salad.)
To make this sauce, combine 1/2 cup su, 1/4 tsp soy sauce, 2 tbsp sugar, to make enough for 2 servings.

Sunomono Salad - Amazu dressing; 1 cucumber; grated daikon*; 1/3 ounce dried wakame* seaweed; carrot for garnish; some salt
Thinly slice the cucumber and pour the salt over it and leave for 15 minutes. Gently rinse the salt off with water using a strainer. Put the wakame in hot water for 5 minutes to soften it, then place it in cold water until it is cold, then rinse very well with cold water. Grate some daikon and/or cut tiny slices of carrot for garnishes, then divide the ingredients into 2 bowls with the cucumber on the bottom and pour the dressing over it. Makes 2 servings. * optional

Variations of Sunomono Salad:
Kani Su (Crab) - Add 6 ounces of real crab or artificial crab.
Ebi Su (Shrimp) - Include cleaned, butterflied, blanched shrimp.
Tako Su (Octopus) - Include thinly sliced, blanched octopus for this dish.

Kani Salad - Kani Salad is a simple appetizer that's really easy to make and gives you a mouthful of slightly spicy crab with every bite. The recipe isn't exact, but use your taste to guide you: Shredded Imitation Crab, add small slices of cucumber, then mix with Kewpie Mayo, but go light to begin with! The flavor of crab is delicate so you don't want to over power it! Add a couple of drops of Srircha Hot Chili Sauce to start and adjust to taste. Mix in a little (start with one teaspoon) of Masago (little crunchy orange roe). Make sure the masago is fresh!

Ginger Salad Dressing - ½ knob of fresh ginger; ½ cup of salad oil; ½ cup of rice vinegar;
Salt, pepper and sugar to taste; 1 tsp of light soy sauce for color; optional: ½ of green onion minced OR 5 cloves of garlic minced. After you peel the ginger, mince or grate it fine. Mix together and adjust to suit your taste.

Sesame Seed Dressing - 3 tbsp white sesame seed (toasted and ground); 1 ½ tbsp of dashi;
1 tbsp sugar; 2 tbsp rice vinegar; ½ tbsp light soy sauce; ½ tbsp sesame seed oil
Mix together and mix well between servings.

Salmon Skin Salad - I'm looking for the dressing recipe for this wonderful salad!

One of my favorite salads is Ika Sansai (ee/kah san/seye) which is known as Squid Salad, Mountain Vegetables with Squid Salad, or Smoked Squid Salad. I have asked around about this and I have found that almost, if not all, sushi bars buy this frozen through a distributor in Japan. Although I know most of the ingredients in Ika Sansai, I don't know the measurements, and here's the real problem - some of the vegetables are not available outside of Japan.

*News Flash - here is the list of ingredients: squid, vinegar, kikurage mushroom, ginger, sugar,yamakurage (lettuce stem), bracken fern, sesame oil, soy sauce (soybean, water, wheat flour, salt) bamboo shoot, sesame seed, salt, bonito extract, kelp extract, red pepper, sweet rice wine, rice wine, high fructose corn syrup, xanthan gum, annatto.

If YOU can find a recipe that you want to share for this or something else, please email me and I'll be happy to put it up here and mention your name if you wish :-)

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Low Carb Sushi Rolls &Carbohydrate Count for Sushi

Sushi Rice: Roll 29 grams; Nigiri (2 pcs) 14.5 grams
Crab 0; Tuna 0; Salmon 0; Avocado 1.5 grams; Cream Cheese .4 grams; Kewpie Mayo 0;
Sriracha 0; Cucumber .5 grams; Nori (seaweed) 0; California Roll: appox. 31.5 grams

Want to make Low Carb Sushi Rolls? Just omit the rice! Nori is a vegetable, so no carbs. Add extra fish and vegetables to take the place of the rice. Or use Cucumber instead of the rice and nori to wrap the roll! It can be challanging to cut the cucumber, but well worth the effort! You need a thin sashimi knife (one that is long enough to cover the length of the cucumber and has an evenly thin blade. Have you ever seen someone use a knife to skin an apple to get the skin off in one piece? That's what I'm referring to. You have to skoochy the knife under the skin evenly and keep it going around and around until you have a wide enough piece to make a roll. (I hope that made sense! If not, email me and I'll get into as much detail as I can!) A cucumber roll like this is best served with ponzu sauce. The cucumber enhances the flavors of the ingredients making it very light and refreshing! You can also use the soy wraps instead of the nori or cucumber.

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Tamago

2 eggs, beaten; 1 1/2 tbl of dashi stock OR 1 tsp of dashi no moto & 1 1/2 tbl of water; 2 tsp sake
1/2 tsp salt; vegetable oil for frying; optional: Tamago Pan
Mix the eggs, dashi, sake and salt together in a bowl. Heat a little oil in a frying pan on medium-low heat. Pour just enough of the mixture to thinly cover the bottom of the pan. As soon as it starts to "set", fold the omelette in half towards you and wipe the empty space in the pan with a little oil.

Keeping the first omelette in the pan, repeat this process of frying and folding. Each new one is laid onto the previous omelette creating a multi-layered omelette. When the mixture is all cooked, gently remove the omelette to a wood chopping board and let it cool. If your tamago comes out a little watery, you can gently absorb some of the liquid by pressing a paper towel over it. Tamago tastes wonderful warm or cold, but please keep any leftovers refrigerated.

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Shari (Sticky Rice)

I found the easiest sushi rice to make at home is in a pot on the stove - . 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;

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 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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Dynamite and Spicy Sauce

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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Temaki (Rolls)

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; 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; 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.

Sushi Sets and serving pieces can be found in the marketplace, but Cookware has some very nice upscale serving pieces you might want to check out. To serve sushi with style, arrange artfully on dinnerware! Serve with wasabi, shoyu, gari and enjoy!

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Crayfish Sushi

Ingredients:

2 cups boiled potatoes
1 tablespoon mustard oil
1 teaspoon rice wine vinegar
1 teaspoon prepared mustard
½ teaspoon salt
½ teaspoon wasabi paste
½ cup crayfish tails

Directions:

1. Place boiled potatoes in a large bowl and mash with a fork. Add mustard oil, vinegar, mustard, salt, and wasabi paste. Mix until combined. Set aside to cool.

2. Using hands, roll cooled potato mixture into bite-sized logs about 2-inches long. Top each log with a crayfish tail and serve.

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Salmon and Seaweed Sushi Roll

ngredients:

6 ounces raw fresh salmon, thinly sliced
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon wasabi paste
6 nori seaweed sheets
½ cup cooked sushi rice
1 (6-inch) pickled radish, thinly sliced
Pickled ginger, for serving
Soy sauce, for serving

Directions:

1. Place salmon in large bowl with soy sauce and sugar. Let rest in marinade 5 minutes. Drain salmon and coat with wasabi paste.

2. Place seaweed sheets on large plates and place 1 to 2 tablespoons of rice on each sheet. Place one strip of salmon and one strip radish in the center; roll to form sushi.

3. Slice and serve with pickled ginger and extra soy sauce.

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Traditional Japanese Sushi recipe

Ingredients:

4 nori seaweed sheets
2 cups cooked sushi rice
1 to 2 tablespoons wasabi paste, to taste
4 ounces cooked octopus
4 ounces cooked prawns
4 ounces raw fresh tuna, thinly sliced
4 ounces raw fresh salmon, thinly sliced
1 tablespoon salmon caviar
4 asparagus spears, blanched and sliced
Shiitake mushrooms, blanched and sliced

Directions:

1. Place each nori sheet on a serving plate. Spread ½ cup of the rice onto each nori sheet and distribute evenly over the surface, pressing with fingers to adhere.

2. Spread 1 to 2 teaspoons wasabi paste along the middle of each nori roll, to taste. Arrange the octopus, prawns, tuna, salmon evenly over the rice among each nori sheet. Top with asparagus spears and mushrooms.

3. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

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Fresh Tuna Sushi

Ingredients:

8 ounces raw fresh tuna fillet
2 cups cooked sushi rice
1 to 2 tablespoons wasabi paste, to taste

Directions:

1. Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.

2. Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger. Using your hands, take the rice and form a rectangular shape to match the tuna slices.

3. Spread ¼ to ½ teaspoon of wasabi paste onto the slice of tuna. Place the rice block on top, and press gently to shape the sushi. Repeat with remaining ingredients to make several sushi pieces.

4. Serve as desired.

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Sushi Pancakes

Ingredients:

4 eggs
2 tablespoons water
½ teaspoon of salt
1 tablespoon vegetable oil

Directions:

1. In a medium bowl, beat the eggs with the water and salt.

2. Heat oil in a medium skillet over low heat. Add batter a ¼ cup at a time. Cook gently until cooked through, 2 to 4 minutes. Serve alongside any sushi recipe.

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Vegetarian Sushi

Ingredients:

½ cup rice vinegar
2 tablespoons sesame oil
4 nori seaweed sheets
2 cups cooked short-grain rice
1 cup cucumber strips
1 cup cooked sweet potatoes
2 tablespoons toasted sesame seeds

Directions:

1. In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain.

2. With a blender, whip the sweet potatoes until they are smooth and creamy.

3. Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Place a sheet of non on top of rice, then spread ¼ cup of blended sweet potatoes on nori and sprinkle with sesame seeds.

4. Place ¼ cup cucumber strips in the middle.

5. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).

6. Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold.

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Fruit Sushi

Ingredients:

1 1/4 cups water
1 cup uncooked sushi rice or short-grain rice
1/4 cup sugar
1/4 cup light coconut milk
¼ teaspoon salt
10 orange slices
20 fresh strawberries

Directions:

1. Place water and rice in a medium saucepan. Bring to a boil over high heat; reduce and simmer until liquid is almost absorbed, about 15 minutes. Remove from heat and let stand 10 minutes.

2. Place rice, coconut milk, and salt in a large mixing bowl. Mix until thoroughly combined, cover, and let rest 15 minutes.

3. Dampen hands with cold water and divide rice into 20 equal portions, shaping each into a rounded ball. Press each ball into an oblong oval and place on a lined baking sheet.

4. Top with orange slices and berries and chill until service.

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Nori Crab Rolls

Ingredients:

4 nori seaweed sheets
8 ounces cooked crabmeat
8 ounces softened cream cheese
¾ teaspoon Worcestershire sauce
¼ teaspoon garlic salt

Directions:

Place the nori sheets on 4 serving plates.

In a large bowl, mix together the crabmeat, cream cheese, Worcestershire sauce and garlic salt.

Place a small amount of the crab mixture on each nori sheet seaweed; roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

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Classic Inari Sushi

Ingredients:

2 cups cooked sushi rice
3 tablespoons sesame seeds
1 cup fish stock (dashi), may substitute chicken stock
¼ cup soy sauce, plus extra for serving
3 tablespoons rice wine
3 tablespoons sugar
½ teaspoon salt, or to taste
4 deep-fried tofu cakes (abubrage) , cut in half

Directions:

1. Mix sesame seeds into sushi rice in a large bowl. Set aside.

2. Place stock, soy sauce, rice wine, sugar, and salt in a medium saucepan. Bring to a boil over high heat and add tofu cakes. Reduce to a simmer and cook, covered, until liquid is almost absorbed completely. Remove tofu and cool slightly.

3. Open cooked tofu pouches with hands and stuff each with a small amount of reserved rice. Top with extra sesame seeds if desired. Serve with soy sauce.

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Philadelphia Sushi Roll

Ingredients:

8-ounce block cold cream cheese, cut into long, thin sticks
1 cup cooked sushi rice
4 ounces smoked salmon, thinly sliced
2 nori seaweed sheets
2 green onions

Directions:

1. Place one sheet of nori seaweed on a bamboo rolling mat - make sure the shiny side is facing down. Cover the seaweed with prepared sushi rice (don't stuff too much on) - leave an inch of the seaweed bare at the top.

2. Place ingredients length-ways in the centre of the rice.

3. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

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Inside-Out Salmon Sushi Roll

Ingredients:

2 cups cooked sushi rice
4 nori seaweed sheets
1 pound fresh raw salmon, cut into ½-inch strips
½ cup fish roe
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons toasted sesame seeds
Wasabi paste, to taste
Soy sauce, for serving
Pickled ginger, for serving

Directions:

1. Lay the nori sheets out on a sheet of plastic wrap. Spread the sushi rice evenly over the ½ of the surface of the sheets of seaweed, pressing down to adhere well. Flip the nori over so that the rice faces the plastic wrap.

2. At the end of nori where there is no rice, place the salmon, roe, and avocado, being careful not to overfill the roll. Roll the sushi up from the non-rice end of the nori and continue rolling tightly, using the plastic wrap to help shape the sushi as you roll.

3. Remove the plastic wrap from the roll. Slice each roll into 8 pieces and garnish with sesame seeds. Serve with wasabi, soy sauce, and ginger.

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Shrimp Sushi

Ingredients:

10 large uncooked shrimp
1 cup cold water
2 tablespoons vinegar
2 cups cooked sushi rice
1 to2 tablespoons wasabi paste, to taste
Soy sauce, for dipping

Directions:

1. Bring a large pot of salted water to a boil. Skewer the shrimp from head to tail with toothpicks.

2. Add skewered shrimp to boiling water and cook 3 minutes; transfer to bowl of ice water to stop cooking.

3. When cooled, remove the shell and skewers from shrimp. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.

4. Moisten your hands with a mixture of cold water and vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2-inches long with rounded edges and sides.

5. Scoop up a tiny amount, about ¼ teaspoon, of wasabi paste with the tip of your finger and spread it on the inside of the shrimp.

6. Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.

7. Serve with soy sauce for dipping.

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Sushi-Inspired Tuna Salad

Ingredients

• 1 (6 ounce) can solid white tuna packed in water, drained
• 1/2 cup mayonnaise
• 1 tablespoon wasabi paste, or to taste
• 1 teaspoon minced fresh ginger root
• 1 tablespoon minced green onion

Directions

1. In a medium bowl, mix together the tuna, mayonnaise, wasabi paste, ginger and green onion. Serve on lettuce leaves or make a sandwich with white bread.

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Sushi Roll

Ingredients

• 2/3 cup uncooked short-grain white rice
• 3 tablespoons rice vinegar
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 4 sheets nori seaweed sheets
• 1/2 cucumber, peeled, cut into small strips
• 2 tablespoons pickled ginger
• 1 avocado
• 1/2 pound imitation crabmeat, flaked

Directions

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

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Spicy Tuna Sushi Roll

Ingredients

• 2 cups uncooked glutinous white rice
• 2 1/2 cups water
• 1 tablespoon rice vinegar
• 1 (6 ounce) can solid white tuna in water, drained
• 1 tablespoon mayonnaise
• 1 teaspoon chili powder
• 1 teaspoon wasabi paste
• 4 sheets nori (dry seaweed)
• 1/2 cucumber, finely diced
• 1 carrot, finely diced
• 1 avocado - peeled, pitted and diced

Directions

1. Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
2. Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
3. To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
4. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

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