Avonutty Sushi Recipes

SIMPLE SUSHI

Steps:

• KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
• Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
• Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings - here we've used tuna and cucumber.
• Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
• Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
• Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
• TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
• Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
• Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
• TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
• Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

AVOCADO SUSHI

Steps:

• Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare rest of ingredients (at least 20 minutes).
• Using a mandoline or a vegetable peeler, thinly slice ginger along the grain into paper-thin slices (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar. Cool completely.
• Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer's instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
• While rice cooks, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil.
• To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.

BAD BUNNY'S ITALIAN SUSHI RECIPE BY TASTY

Steps:

• Make the risotto: In a large, high-walled skillet, melt the butter over medium-low heat. Add the shallot and cook until soft and translucent, but not browned, 3-5 minutes. Add the garlic and salt and cook for 1-2 minutes, until the garlic is fragrant. Stir in the rice until well coated, then toast for 2-3 minutes.
• Increase heat to medium, and add the wine and cook until absorbed by the rice, 5-8 minutes. Reduce the heat to medium-low as needed if the mixture ever exceeds a low simmer. Add a ladleful of the hot vegetable stock to the rice and cook, stirring frequently, until absorbed by the rice. Continue adding the stock, a ladleful at a time, until the rice is tender, 30-40 minutes total. Turn off the heat and stir in the Parmesan cheese until melted.
• Line a baking sheet with parchment paper.
• Using a spatula, scrape the risotto onto the prepared baking sheet and spread in an even layer. Let cool for 10 minutes, then transfer to the refrigerator to chill completely, about 30 minutes.
• Once risotto has cooled, assemble the sushi: Wrap a sushi mat with plastic wrap.
• On the flat side of the mat, lay out 4 slices of prosciutto so that they overlap slightly, forming a square. Scoop about ½ cup of the cooled risotto onto the bottom half of the prosciutto square. Lightly grease your hands with nonstick spray (so the risotto doesn't stick) and gently spread the risotto at the bottom of the mat into an even layer, leaving the top 2 inches of prosciutto empty. At the bottom of the roll, lay out 3 basil leaves in a single layer. Place 2 stalks of asparagus, 3 strips of red pepper, and 3 strips of mozzarella on top. Working from the bottom, tightly roll in an upward direction and seal the roll with the overhanging prosciutto. Set the roll aside on a cutting board and repeat with the remaining ingredients.
• Once the rolls are assembled, use a very sharp knife to trim the ends, then cut each roll into 8 pieces. Wipe the knife with the damp cloth as needed to ensure clean slices.
• Serve the sushi with the balsamic vinegar, pesto, shaved Parmesan, and giardiniera.
• Enjoy!

20 BEST VEGETARIAN SUSHI RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sushi recipe in 30 minutes or less!

INSIDE-OUT SPICY TUNA AND AVOCADO SUSHI

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
• Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.

EASY MOSAIC SUSHI RECIPE BY TASTY

Steps:

• Heat a medium nonstick pan over medium-high heat. Add the beaten egg to the pan and tilt the pan so the egg covers the bottom in a thin layer. Cook until the egg is firm, 3 minutes. Remove from the pan and let cool, then roll up.
• In a liquid measuring cup, mix together the sugar, salt, and rice vinegar and microwave for 2 minutes, or until the solids fully dissolve.
• Pour the seasoned sushi vinegar over the cooked rice and gently toss the rice until it comes to room temperature.
• Place a sheet of nori on a cutting board. Dip your hands in water and then pick up about half of the seasoned sushi rice and gently arrange it over the nori, spreading evenly all the way to the corners.
• Top the rice with another nori sheet, then cut the the sushi crosswise into 4 even strips. Set aside.
• Place another sheet of nori on a sushi rolling mat. Place a quartered strip of cucumber on the bottom edge of the nori and another cucumber strip an inch above it. Place 2 of the sushi rice/nori strips on top of the cucumber.
• Place a strip of salmon in between the strips of nori. Then, place the rolled omelet on top of the salmon.
• Place 2 strips of tuna on either side of the omelet roll. Then, place another piece of salmon on top of the omelette.
• Place the last 2 strips of rice and nori over the salmon. Place another strip of cucumber over the top piece of nori and roll the sushi 90 degrees.
• Tuck the final piece of cucumber in place and continue to roll the sushi until the nori completely wraps around, making sure to keep the roll as square as possible.
• Cut the roll into slices and serve immediately with soy sauce, wasabi, and pickled ginger alongside.
• Enjoy!