Sarahs Special Sushi Recipes

SARAH'S SPECIAL SUSHI

Steps:

• Wash the rice in several changes of water until the rinse water is almost clear, then drain well. Place the rice and 1 1/4 cups water into a large saucepan with a lid, bring to a boil, reduce the heat to low, and cover. Simmer the rice until the top looks dry and the water has been absorbed, 15 to 20 minutes. Remove the rice from the heat and allow to sit covered for 20 more minutes to steam.
• Mix the rice vinegar, sugar, and salt into the rice with a wooden spoon, and spread the rice out onto a metal sheet pan to cool.
• Preheat an oven to 350 degrees F (175 degrees C).
• Put the first sheet of nori in the oven for 4 minutes to soften. Remove and place shiny-side down on a plastic-wrapped bamboo mat, so the longer side is left-to-right. (The wrap is not essential, but helps keep things clean.) With wet hands, press a layer of rice onto the nori, leaving a 1/2-inch margin on the edge nearest you, and an inch on the farthest-away side. The layer should be roughly 1/2-inch deep, and as flat as possible.
• Lay half the slices of cream cheese in a horizontal line in the center of the sheet. Sprinkle with 1/2 teaspoon garlic, half the crushed cashews, and half the spring onions. Arrange half the strips of smoked salmon next to the cream cheese.
• 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 firm cylinder. Brush a line of water across the remaining edge of the nori sheet, and press and roll the sheet to seal the roll together. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with the second sheet of nori and the remaining fillings.
• Cut each roll into 6 slices using a very sharp, wet knife. Have a damp paper towel handy to wipe off any residue, and wet the blade with water for each cut. Serve with soy sauce and wasabi paste.

SOUTHERN-STYLE SUSHI

Steps:

• Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy. Form 1 heaping tablespoon of rice into a small sushi-like cylinder. Repeat to make 12 pieces. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice. Refrigerate the rice cylinders until set, about 10 minutes.
• Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping.
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
• Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
• Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
• Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.
• Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.

EASY SUSHI SANDWICHES RECIPE BY TASTY

Steps:

• In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
• Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
• Using a spatula fold in the vinegar into the rice. Have another person fan the rice while mixing to get it down to room temperature.
• Lay 4 sheets of nori onto two sheet pans. Spread half the rice mixture onto the nori on one sheet pan in an even layer. Repeat with the remaining sheet pan.
• Refrigerate uncovered for 30 minutes to an hour.
• In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
• Slowly add the ice water in a steady stream whisking until just mixed.
• Dip the shrimp in the batter until fully coated.
• Heat a large pot of oil to 350˚F (180˚C).
• Add shrimp to the pot and fry until golden brown, about 2 minutes. Transfer the shrimp to a wire rack to drain. Repeat with remaining shrimp.
• Once cool, season the shrimp with salt to taste.
• Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
• Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
• On another fourth, place the sliced avocado and top with the shrimp tempura.
• On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
• On the last fourth add a layer of cucumber and avocado.
• Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
• Cut the sushi into 16 even squares.
• Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
• Enjoy!

HOW TO THROW A SUSHI PARTY RECIPE BY TASTY

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!