Flower Sushi Roll Recipe By Tasty

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CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY



Crunchy California Roll Sushi Bowl Recipe by Tasty image

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Provided by Katie Aubin

Categories     Dinner

Time 40m

Yield 2 servings

Number Of Ingredients 18

2 cups water
1 teaspoon kosher salt, plus more to taste
1 cup sushi rice, rinsed until the water runs clear
1 tablespoon sugar
¼ cup rice vinegar
1 tablespoon canola oil
⅓ cup panko breadcrumbs
½ teaspoon pepper, plus more to taste
¼ cup mayonnaise
1 tablespoon siracha
16 oz crab, 2 cans, drained
1 persian cucumber, thinly sliced
4 radishes, thinly sliced
2 tablespoons nori, thinly sliced
1 bunch scallion, thinly sliced on the bias
1 tablespoon sesame seed
2 tablespoons pickled ginger
1 avocado, diced

Steps:

  • In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
  • In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
  • Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
  • Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
  • In a small bowl, stir together the mayonnaise and Sriracha until smooth.
  • To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
  • Enjoy!

Nutrition Facts : Calories 1155 calories, Carbohydrate 106 grams, Fat 46 grams, Fiber 8 grams, Protein 64 grams, Sugar 72 grams

EASY MOSAIC SUSHI RECIPE BY TASTY



Easy Mosaic Sushi Recipe by Tasty image

Here's what you need: egg, sugar, salt, rice vinegar, sushi rice, nori, english cucumber, sushi-grade salmon, sushi-grade tuna, soy sauce, wasabi, pickled ginger

Provided by Matthew Johnson

Categories     Dinner

Yield 1 sushi roll

Number Of Ingredients 12

1 egg, beaten
1 tablespoon sugar
1 teaspoon salt
½ cup rice vinegar
1 cup sushi rice, cooked
3 sheets nori
1 english cucumber, quartered lengthwise
4 oz sushi-grade salmon, sliced into long strips
4 oz sushi-grade tuna, sliced into long strips
soy sauce, for serving
wasabi, for serving
pickled ginger, for serving

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!

CALIFORNIA ROLL RECIPE BY TASTY



California Roll Recipe by Tasty image

Here's what you need: sushi rice, seasoned rice vinegar, sushi grade nori, sesame seed, imitation crab, small cucumber, avocado

Provided by Kiano Moju

Categories     Snacks

Yield 4 servings

Number Of Ingredients 7

2 cups sushi rice, cooked
¼ cup seasoned rice vinegar
4 half sheets sushi grade nori
1 teaspoon sesame seed, optional
8 pieces imitation crab
1 small cucumber, cut into matchsticks
1 avocado, thinly sliced

Steps:

  • Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
  • On a rolling mat, place one sheet of nori with the rough side facing upwards.
  • Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
  • Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
  • Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
  • Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
  • Enjoy!

Nutrition Facts : Calories 572 calories, Carbohydrate 96 grams, Fat 7 grams, Fiber 4 grams, Protein 17 grams, Sugar 68 grams

PHILADELPHIA ROLL RECIPE BY TASTY



Philadelphia Roll Recipe by Tasty image

Here's what you need: sushi rice, seasoned rice vinegar, sushi grade nori, smoked salmon, cream cheese, small cucumber

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 6

2 cups sushi rice
¼ cup seasoned rice vinegar
4 half sheets sushi grade nori
4 oz smoked salmon
4 oz cream cheese, cut into matchsticks
1 small cucumber, cut into matchsticks

Steps:

  • Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
  • On the rolling mat place one sheet of nori with the rough side facing upwards.
  • Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
  • Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
  • Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
  • Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 0 grams, Protein 7 grams, Sugar 56 grams

VEGGIE SUSHI 4 WAYS RECIPE BY TASTY



Veggie Sushi 4 Ways Recipe by Tasty image

Here's what you need: rice vinegar, sugar, salt, sushi rice, black rice, roasted nori, sesame oil, shiitake mushroom, soy sauce, garlic powder, pepper, fresh spinach, cucumber, carrot, vegetable oil, all purpose flour, baking powder, salt, pepper, ice water, medium sweet potato, avocado, avocado, cucumber, mango, teriyaki tofu, red bell pepper, carrot, wasabi, pickled ginger, soy sauce

Provided by Rachel Gaewski

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 31

2 ½ tablespoons rice vinegar
1 tablespoon sugar
¾ teaspoon salt
3 cups sushi rice, cooked
1 cup black rice, cooked
4 sheets roasted nori
1 tablespoon sesame oil
1 cup shiitake mushroom, sliced
1 tablespoon soy sauce
¼ teaspoon garlic powder
pepper, to taste
8 leaves fresh spinach
4 sticks cucumber
4 sticks carrot
vegetable oil, for frying
½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
¾ cup ice water
1 medium sweet potato, cut into sticks
2 slices avocado
4 slices avocado
4 sticks cucumber
4 sticks mango
4 strips teriyaki tofu, baked
4 sticks red bell pepper
4 sticks carrot
wasabi
pickled ginger
soy sauce

Steps:

  • In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
  • Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
  • Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
  • Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
  • In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
  • Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
  • Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Serve the sushi with wasabi, pickled ginger, and soy sauce.
  • Enjoy!

HOW TO THROW A SUSHI PARTY RECIPE BY TASTY



How To Throw A Sushi Party Recipe by Tasty image

Here's what you need: short grain white rice, water, sugar, salt, rice vinegar, sushi-grade tuna, mayonnaise, sriracha sauce, imitation crabs, mayonnaise, chicken thighs, teriyaki sauce, cucumber, carrot, avocados, sushi grade nori, soy sauce, wasabi, ginger

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 cups short grain white rice
2 cups water
1 tablespoon sugar
1 teaspoon salt
¼ cup rice vinegar
¼ lb sushi-grade tuna
1 tablespoon mayonnaise
1 tablespoon sriracha sauce
4 imitation crabs
1 tablespoon mayonnaise
2 chicken thighs
teriyaki sauce, to marinade
1 cucumber
1 carrot
2 avocados
sushi grade nori, seaweed
soy sauce
wasabi
ginger

Steps:

  • In a bowl wash the rice 3 times with water.
  • In a pot add rice and water and cover and bring it to boil. Reduce heat and simmer for 10 minutes. Then take off heat and rest for another 15 minutes.
  • In a microwave safe bowl heat sugar, salt and vinegar for a minute or until the sugar is completely melted.
  • Transfer the rice onto a serving bowl and pour the vinegar over the rice.
  • Using a spatula fold in the vinegar and cut into the rice. Have another person fan the rice while mixing to get it down to room temperature.
  • Prep the fix-ins. Slice tuna and chop until the meat is mashed together. Transfer into a small bowl.
  • Mix in mayonnaise and sriracha sauce. Set aside
  • In a medium bowl marinate chicken with your favorite teriyaki sauce. Fully cook chicken and slice and set aside in a bowl.
  • Cut imitation crab into small pieces. Mix in mayonnaise until fully coated. Set aside.
  • Cut veggies into thin slices. Cut avocado into bite size pieces as well.
  • Set up the table: After placing your rice and fix-ins place each sushi rolling station with a bamboo rolling mat. Set out a bowl of water so the rice does not stick to your hands. Have a cutting board close by with a knife. Let's roll.
  • On the rolling mat place one sheet of nori. There is a smooth side and a rough side. The rough side will face up.
  • Wet your hands and grab a handful of rice and place it on your nori. Spread the rice evenly throughout the nori without smushing the rice down. LEAVE SPACE AT THE BOTTOM. (This extra sliver of nori will stick onto the rice when rolling.)
  • Place the fix-in at the bottom row of the rice.
  • Grabbing both nori and the mat roll the mat over so the extra space at the bottom touches the other side.
  • Squeeze down to make a nice tight roll.
  • Grab the mat and continue rolling over the rice until your roll is complete. Squeeze down along the way to keep the roll from holding its shape.
  • Transfer your roll onto a cutting board. Have a damp towel close by for your knife. Before you cut give you knife a wipe.
  • NOTE: This will prevent the rice from sticking to the knife.
  • Cut your roll into desired sizes.
  • NOTE: Wrap mat with plastic wrap for inside out rolls.
  • Repeat steps 13-20 for your veggie roll.
  • Repeat steps 13-20 for your teriyaki chicken roll.
  • Repeat steps 13-20 for your California roll.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 100 grams, Fat 22 grams, Fiber 9 grams, Protein 38 grams, Sugar 17 grams

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