How to make sushi, or a recipe for a Japanese delicacy easily and quickly!

Transport yourself to the land of the rising sun with us and prepare one of these sushi recipes!

They are all unique, simple to make and so delicious!

Do not hesitate for a moment and discover the secrets of Japanese cuisine in your own home.

Hot tuna roll (ura maki)

Fiery Spicy Tuna Sashimi Rolls in Sriracha Sesame Sauce, topped with Spicy Mayonnaise for an extra twist!

What will we need

1. 35 g of cooked Japanese short-grain rice (see the last recipe for how to prepare sushi rice?)
2. 120 g of tuna
3. 3 teaspoons sriracha sauce
4. ½ teaspoon of sesame oil
5. 2 spring onions (thinly sliced)
6. 1 sheet of nori (seaweed)
7. 2 tablespoons of roasted white sesame seeds
8. Spicy mayonnaise

To dip your toes

1. 60 ml water (4 tablespoons)
2. 2 teaspoons of rice vinegar

Method

1. Gather all the ingredients
2. First, we prepare the vinegar water for dipping the rolls
3. Mix 60 ml of water and 2 teaspoons of rice vinegar in a small bowl
4. Dip your fingers in the vinegar water to prevent the rice from sticking to them
5. Cut the tuna into 0.5 cm cubes
6. In a medium bowl, mix the tuna, Sriracha sauce, sesame oil and a little green onion
7. Cut the nori seaweed in half
8. Place half a sheet of nori, shiny side down, on a bamboo mat
9. Dip your fingers in the vinegar water and spread ¾ of the rice evenly on the nori sheet
10. Sprinkle the rice with sesame seeds.
11. Turn the nori sheet so that the side with the rice is facing down
12. Place half of the tuna mixture on the bottom end of the nori sheet
13. Grab the bottom edge of the bamboo mat
14. We hold her fingers in the places where the tuna is placed
15. We roll it into a tight cylinder
16. Cut the roll in half with a very sharp knife and then cut each half into 3 pieces
17. Clean the knife with a damp cloth after several cuts
18. When cutting sushi rolls, dip your fingers in vinegar water or cover the roll with plastic so that the rice does not stick to your hands
19. Put a dollop of spicy mayonnaise on top of each sushi and garnish with the remaining green onion

California roll

Stuffed with creamy avocado, sweet crabmeat and crunchy cucumber, the California roll is far and away the most popular version of this Japanese dish.

What will we need

1. 1100 g sushi rice (cooked and seasoned – see the last recipe how to prepare sushi rice? )
2. 8 sheets of nori (seaweed)
3. 4 tablespoons of roasted white sesame seeds

For filling

1. 250g cooked crabmeat (I used 2 cans)
2. 6 spoons of Kewpie Japanese mayonnaise
3. ½ salad cucumber
4. 2 avocados
5. ½ lemon

For vinegar water to dip your fingers

1. 4 tablespoons of water
2. 2 teaspoons of rice vinegar

For garnish (optional)

1. Salmon roe
2. Roe from flying fish

Method

1. Gather all the ingredients
2. Sushi rice should be at room temperature
3. Cover the bamboo sushi mat with plastic wrap and prepare the vinegar water
4. Mix the crab meat with the Japanese mayonnaise and mix
5. Cut the cucumber in half, peel it and remove the seeds
6. Cut it into thin long strips the same length as a sheet of nori
7. Peel the avocado, pit it and cut it into 0.5 cm thick slices
8. We squeeze lemon juice on it so that it does not turn brown
9. Cut off ⅓ of the nori sheet and use ⅔ of the nori sheet
10. Place the nori sheet with the shiny side down on a bamboo mat
11. Dip your fingers in vinegar water and spread 135 g of rice evenly on a sheet of nori
12. Sprinkle the rice with sesame seeds
13. Turn the nori sheet so that the rice is facing down
14. Place the edge of the nori sheet on the underside of the bamboo mat
15. Place the cucumber, crab meat and avocado on the bottom of the nori sheet
16. We grasp the lower edge of the pad and hold it in the place where the filling is
17. We roll it into a tight cylinder
18. Always cover the finished rolls with a damp cloth so they don’t dry out
19. Cut each roll in half with a very sharp knife, then cut each half into 3 pieces
20. Do not forget to clean the knife with a damp cloth after each cut

Dragon roll with fried shrimp

Learn how to make the best dragon roll or eel and shrimp sushi at home!

What will we need

1. 115 g of salad cucumbers
2. 2 avocados
3. ½ lemon
4. 2 sheets of nori (seaweed)
5. 360 g of sushi rice (cooked and seasoned – see the last recipe for how to prepare sushi rice?)
6. 8 pieces tempura shrimp (or baked/fried)
7. 20 g tobiko (flying fish roe)

For decoration

1. Spicy Sriracha Mayonnaise
2. Fish sauce
3. Roasted black sesame seeds

For dipping hands

1. 60 ml of water
2. 2 teaspoons of rice vinegar

Method

1. Cut the cucumber lengthwise into quarters
2. Remove the seeds and then cut in half lengthwise
3. Cut the seaweed nori in half
4. Cut the avocado lengthwise around the pit and cut it in half
5. Remove the skin from the avocado, cut it and sprinkle with lemon juice
6. Gently press the avocado slices with your fingers, then press gently and evenly with the side of the knife until the length of the avocado is about the length of the sushi roll
7. We wrap the bamboo mat in plastic film and place half of the nori sheet with the shiny side down
8. We dip our fingers in vinegar water and spread ½ cup of sushi rice on a sheet of nori
9. Turn it over and place shrimp, strips of cucumber and tobiko roe on the lower end of the nori sheet
10. From the bottom end, we begin to roll the sheet of nori over the filling tightly and firmly with a bamboo mat until the bottom end reaches the end of the kelp
11. Place a bamboo mat on the roll and press the roll firmly
12. Place the avocado on the roll
13. Place the plastic film on the roll and then place the bamboo mat over it
14. Press the roll tightly until the avocado slices wrap around the sushi
15. But be careful not to break the avocado
16. Cut the roll into 8 pieces with a knife
17. Clean the knife with a wet cloth after each cut
18. Remove the plastic wrap from the rolls and transfer them to a serving plate
19. Put tobiko on each piece of sushi and drizzle it with spicy mayonnaise and sprinkle black sesame on top

Salmon roll with Philadelphia cheese

Easy and delicious, that’s how we can easily describe this sushi recipe we prepared for you. You will enjoy every single piece.

What will we need

1. 360 g of Japanese rice (boiled and seasoned – see the last recipe for how to prepare sushi rice??)
2. 2 sheets of nori seaweed
3. 120 g raw salmon (or smoked salmon)
4. 100 g of cream cheese
5. ½ cucumber
6. A teaspoon of sesame seeds

Method

1. We will prepare sushi rice according to the last recipe
2. Cut the salmon into 1 cm thin strips
3. Cut the seaweed nori in half
4. Place it on a bamboo mat with the shiny surface facing down
5. We layer a reasonable amount of rice on it and turn the seaweed so that the rice is at the bottom
6. Place salmon, cucumber and cream cheese on top
7. Using a bamboo mat, we begin to roll evenly
8. Sprinkle the roll with sesame seeds
9. Cut it into 6-8 pieces
10. Served with soy sauce and wasabi

Hosomaki (basic sushi)

Learn how to make this delicious sushi recipe at home. To get started, you’ll only need a few ingredients, such as tuna, cucumber, nori and Japanese short-grain rice.

What will we need

For rice

1. 450 g uncooked Japanese short grain
2. 540 ml of water
3. 1 piece kombu (dried seaweed)
4. 80 ml of rice
5. 3 spoons of sugar
6. 1 ½ teaspoons of sea salt

For filling

1. 1 cucumber
2. 200 g of tuna
3. 1 box of fermented soybeans

For vinegar water

1. 60 ml of water
2. 2 teaspoons of rice vinegar

To the contumacy

1. 5 sheets of nori (seaweed)
2. Soy sauce
3. Wasabi (optional)
4. ginger (gari)

Method

1. To prepare the rice, please refer to the very last recipe given here and follow it
2. Peel the cucumber and cut it in half lengthwise, and then cut it several more times to make 8 pieces
3. We will get rid of the seeds
4. Cut the tuna into 1 centimeter strips
5. Prepare the vinegar water by mixing all the ingredients together
6. Cut the kelp in half
7. Place half of the kelp on the bamboo mat
8. Place the lash with the shiny side down
9. Before working with the rice, soak your fingers in vinegar water
10. Apply about 90 g of rice to one eyelash
11. We don’t forget to wet the spoon or any tool we use for rice
12. Spread the rice evenly over the kelp
13. Put the filling in the form of tuna, cucumber and soybeans in the middle of the rice
14. In one quick movement, roll the kelp with rice over the filling and land on the other end of the roll
15. Gently shape the roll and tighten it with your fingers
16. Before cutting the roll, moisten the knife with a cloth
17. First, cut the roll in half and then cut each part into 3 pieces
18. Sushi is served with soy sauce, wasabi and pickled ginger

Negihama maki (sushi with mackerel)

Easy Yellow Mackerel Roll Recipe. It is very finely chopped fish with green onions wrapped in rice and nori seaweed.

What will we need

1. 1 ½ cups sushi rice (cooked and seasoned – see last recipe how to prepare sushi rice?)
2. 100 g of yellowtail mackerel
3. 1 sheet of nori (seaweed)
4. 3 tablespoons spring onion (cut into small rounds)

To dip your toes

1. 60 ml of water
2. 2 teaspoons of rice vinegar

To serve

1. Soy sauce
2. Wasabi
3. Pickled red ginger

Method

1. Cut the fish into small, not even centimeter cubes
2. Place ½ sheet of nori, shiny side down, on a bamboo mat covered with plastic
3. Dip your fingers in the vinegar water obtained by mixing water and vinegar
4. Spread ¾ cup of rice evenly over the kelp
5. Place half of the sliced mackerel on the bottom end of the nori sheet and add the onion
6. We grab the bottom edge of the bamboo mat and hold it firmly
7. We roll the algae into a tight cylinder
8. We lift the edge of the bamboo mat and continue to roll forward, still applying gentle pressure to the mat
9. Cut the roll in half with a very sharp knife and then cut each half into 3-4 parts
10. Always clean the knife with a damp cloth
11. Sushi is served with pickled ginger, wasabi and soy sauce

Temaki sushi (seaweed stuffed cones)

Make sushi at home with simple hand-rolled sushi called Temaki Sushi. Everyone in the family (or party) will have fun rolling nori slices around sushi rice and their favorite toppings!

What will we need

1. 90 g of sushi rice (cooked and seasoned – see the last recipe for how to prepare sushi rice?)
2. 10 sheets of nori (seaweed)

For fulfillment

1. Fish – salmon, tuna, bream, mackerel, tuna, bream, salmon roe, eel)
2. Cucumbers
3. Radish sprouts
4. Pickled daikon radish

Method

1. Cut the fish into thin slices
2. Cut the nori seaweed into halves or quarters
3. Prepare cooked rice and nora leaves to go with it
4. It is important to have dry hands with this temaki sushi recipe
5. Place the kelp shiny side down on your palm and place a thin layer of rice on the left third of the nori
6. If we are using a ¼ sheet of nori, put the rice and filling in the middle and roll up the sides like a taco
7. Place the fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically in the middle of the rice
8. Fold the lower left corner of the nori and start rolling it into a cone shape
9. We continue to roll until a cone is formed
10. Place a piece of rice in the lower right corner, which we will use as glue, and close it tightly
11. We repeat the procedure with all the slices of algae
12. Served with pickled ginger, wasabi and soy sauce

Nigiri sushi with mussels

What will we need

1. 2 sushi shells (scallops)
2. 60 g of sushi rice (cooked and seasoned, see the last recipe for how to prepare sushi rice? )
3. Wasabi (optional)

For dipping hands

1. 60 ml of water
2. 2 teaspoons of rice vinegar

For decoration

1. 2 teaspoons flying fish roe
2. 2 teaspoons spicy Sriracha mayonnaise
3. Chive

Method

1. Clean the mussels
2. Wet your hands in the vinegar water we made by mixing all the ingredients on it
3. We take a ball of sushi rice about the size of a tablespoon
4. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges (for a better idea, watch the video tutorial right below the recipe)
5. We decorate each formed block of rice with a small piece of wasabi (if you want) and finally add a scallop
6. Add tobiko roe and spicy mayonnaise to each piece of scallop

How to Make Nigiri Sushi 【Sushi Chef Eye View】

Vegetarian and vegan sushi with eggplant

We have not forgotten diners who are not fond of meat or animal products, and for them there are many options for how to prepare and enjoy this delicious Japanese dish.

What will we need

1. 4-5 seaweed nori
2. 2 cups sushi rice
3. 3 tablespoons of rice vinegar
4. A spoonful of maple syrup
5. ½ teaspoon of sea salt

For filling

1. 2 tablespoons of sesame seeds
2. 1½ teaspoons toasted sesame oil
3. 2 tablespoons tamari or soy sauce
4. 2 small eggplants
5. A spoonful of maple syrup
6. 4 tablespoons of rice vinegar
7. ½ teaspoon spicy chili sauce
8. 30 g of baby spinach
9. Carrot
10. Cucumber (peeled, sliced without seeds)

To serve

1. Wasabi
2. Tamari
3. Soy sauce
4. Pickled ginger

Method

1. Cook the rice according to the instructions given at the very end of the recipes
2. Gently toast the sesame seeds in a hot pan until golden and fragrant
3. Prepare the eggplant marinade by mixing sesame oil, tamari sauce, maple syrup, rice vinegar and chili sauce
4. Add sesame seeds and set aside
5. Cut the eggplant lengthwise into 1.5 centimeter slices
6. Slice the eggplant on both sides and set aside for about 60 minutes to allow the salt to draw out any bitterness
7. Rinse off the salt and dry the eggplant
8. Heat the pan to a medium-high temperature.
9. After warming up, coat the pan with a little oil and place the eggplant slices on it
10. Let them cook gently and burn a little
11. We cook it this way for about 5 minutes on each side
12. Remove the slices from the heat and let them cool
13. Cut each slice lengthwise into 3 long strips and coat them with marinade
14. We wrap the bamboo mat in food foil
15. Place the nori seaweed on the mat with the shiny side down
16. Take some cooled sushi rice and spread it evenly on the nori sheet, leaving a 1cm border at the very top to close the roll
17. Place fresh spinach, carrots, pieces of cucumber and pieces of eggplant in a long row along the bottom edge of the nori sheet
18. We leave a little space under the ingredients so that we can fold the nori sheet over the filling
19. Using the mat, we slowly begin to roll the roll and firmly press it
20. Once we get to the end, we dip our finger in the water and wipe the edge of the roll with water to seal it
21. We finish rolling and put the roll aside
22. Once we have rolled all the sushi rolls, cut them into 1 cm slices with a sharp knife
23. We serve them with pickled ginger, wasabi and tamari

How to prepare sushi rice?

As we know, the basis of a quality sushi recipe is undoubtedly quality rice. If you neglect or resent this component, you will never achieve a perfect result and will be disappointed with the whole process. Therefore, it is NECESSARY to use the correct type of rice for this dish, Japanese short grain rice. Without it, this Japanese delicacy will never be a true Japanese delicacy.

Sushi rice for 5-6 servings

This amount makes 7-11 sushi rolls

1. 450 g uncooked Japanese short-grain rice
2. 540 ml of water
3. 1 piece of dried seaweed (kombu – optional)
4. 80 ml sushi vinegar (flavored rice vinegar)
5. 3 spoons of sugar
6. 1 ½ teaspoons of sea salt

Sushi rice for 3-4 servings

This amount makes 5-7 sushi rolls)

1. 300 g uncooked Japanese short-grain rice
2. 360 ml of water
3. 1 piece of dried seaweed (kombu – optional)
4. 4 tablespoons of sushi vinegar
5. 2 spoons of sugar
6. 1 teaspoon of sea salt

Method

1. Before we start cooking the rice, we have to rinse it thoroughly
2. Wash the rice thoroughly in a circular motion for 15-20 seconds, then pour out the water
3. We repeat this procedure until the water is clear
4. When the water is almost clear, drain it
5. We will check the kombu algae if there are any impurities on it, if necessary, we will wipe them with a damp cloth
6. Place the well-drained rice in the rice cooker and add 620 ml of water
7. Place the seaweed on top of the rice
8. Before cooking, let the rice soak in water for 20-30 minutes
9. Then start cooking
10. Cook the rice in the rice cooker according to the instructions for the device
11. Then we let her rest for 15 minutes
12. Meanwhile, dissolve the salt and sugar in the vinegar in a small saucepan over a moderate temperature
13. Mix and pour the mixture into the cooked rice and stir with a wooden spoon
14. Let it cool down to room temperature

How to properly wrap sushi?

Here is a complete procedure and instructions on how to properly wrap different types of sushi.

How To Roll Sushi with The Sushi Man

• Hosomaki – our basic roll 02:24
• Uramaki – our hot tuna roll 05:46
• Tatemaki – our dragon roll with fried shrimp 08:29
• Temaki – our stuffed seaweed cones 11:27

Sushi fillings

Vegetarian

• cucumber
• avocado
• asparagus
• jalapeño
• spring onions
• carrot
• bamboo sprouts
• salad
• peppers
• Red onion
• radish
• sweet potato
• tofu
• mango
• pineapple

Classic

• smoked salmon
• tuna
• fresh salmon
• eel
• cod
• fried, marinated chicken (e.g. terriyaki style)
• prawns
• crab sticks
• fried eggs

For decoration

• chia seeds
• sesame seeds
• thin slices of fish
• shrimp or crab salad
• sliced almonds
• crushed pecans
• sliced mango
• chopped spring onion
• seaweed salad
• avocado
• caviar

What do we serve sushi with?

Sushi is never eaten alone. In order for its great taste to stand out, it needs to be supplemented with typical Japanese side dishes. Below we will show you which ones they are.

Soy Sauce – You can use sashimi soy sauce or regular Japanese soy sauce

Wasabi (Japanese horseradish) – True Japanese wasabi is expensive and hard to find. The green paste that is served or eaten in restaurants is very often not real wasabi. You can buy real wasabi in online stores

Gari (pickled ginger) – Also called sushi ginger, gari is often served and eaten with sushi and is an essential part of it. The slightly sweet, spicy and refreshing aroma of ginger helps to clean your mouth between bites, allowing you to enjoy a variety of fish and other flavors.

Edamame – These lightly boiled or steamed soybeans are served as an appetizer before the sushi itself.

Agari (Green Tea) – Green tea is the most common drink served.

Sake – pronounced “sah-keh” is a fermented rice wine served hot or cold.

Types of sushi

• Maki (norimaki) – a type of sushi where rice and ingredients are carefully rolled into a sheet of nori seaweed, which is then cut into smaller pieces
• Gunkanmaki – a type of maki sushi “rolled” or “wrapped” sushi – made by wrapping a wide strip of nori seaweed around a block of rice, leaving enough space at the top to fill with various ingredients
• Temaki – is a new type of sushi with a shape resembling an ice cream cone. During production, rice and ingredients are wrapped in a sheet of nori seaweed wrapped in a cone shape
• Narezushi – fish dish preserved for several months to several years in salt and rice
• Nigiri – consists of a hand-shaped roll of rice with any number of ingredients on its surface
• Temari – made from a small ball of rice shaped with a thin layer of fish or other ingredients
• Inari-zushi – in its most common form contains no fish and is quite sweet. Inari is a bag-shaped piece of tofu stewed in mirin, soy sauce, dashi and sugar
• Chirashizushi – translating to ‘spilled sushi’, is a bowl full of rice with a variety of added ingredients, with popular ingredients including chunks of salmon, octopus, cucumber, fried egg omelette and boiled prawns