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Super sushi recipes

Sushi chef and director of the California sushi academy — Phillip Yi — prepares this traditional Japanese favorite.
/ Source: msnbc.com

It’s a common misconception that sushi just means eating raw fish. In fact, there are many varieties of sushi including everything from rice wraps to vegetarian versions. Sushi chef and director of the California sushi academy — Phillip Yi — prepares this traditional Japanese favorite. Check out the recipes below.

CALIFORNIA ROLL

Ingredients

1/2 sheet of seaweed (nori)

5 oz of sushi rice (about the size of a tennis ball)

2 oz of crab meat (imitation is ok) you may mix with mayo or not

2-3 slices of avocados depending on the size

Sesame seeds as desired

Bamboo roller

Saran wrap

RAINBOW ROLL

Exact same ingredients as the California Roll

Only other additions are: Tuna, yellowtail, salmon, white fish, and shrimp to go on the outside of the roll as well as 5 thickly sliced avocados

CUCUMBER ROLL

1/2 sheet of seaweed (nori)

Wasabi to put in the roll (as desired)

3 oz of sushi rice

2 slices of cucumber

Sesame seeds as desired

Bamboo roller

Saran wrap

Directions

Place half sheet of seaweed shiny side down on cutting board

Dip your hands in water to moisten (rice is sticky)

Grab a ball of rice about size of tennis ball

Put rice on seaweed and spread over entire seaweed surface (should be level)

Sprinkle sesame seeds over rice

Flip it over, so rice is on cutting board (the sesame seeds keep it from sticking)

Place a few slices of cucumber the length of the seaweed

Use a couple wedges of avocado

Add some crabmeat (For California roll only. For rainbow roll, add tuna, yellowtail, salmon, white fish, and shrimp to go on the outside of the roll as well as 5 thickly sliced avocados. Cucumber roll is vegetarion.)

Roll wrap away from you

Cover with a sheet of Saran wrap

Use bamboo roller to apply pressure to make the roll more square-ish

Then you would cut roll into slices

PHILADELPHIA HAND ROLL

Ingredients

1/2 sheet of seaweed (Nori)

5 oz of sushi rice

2 slices of smoked salmon

Cream cheese — 1/4 in cube about 3 inches long

1/4 tsp capers

Thinly sliced red onions as desired

Directions

Take a half sheet of seaweed

Place it in your hand (shiny side down) with tip of sheet pointing at index finger

Put rice about the size of golf ball at an angle on seaweed

Press rice over entire surface (should be level)

Sprinkle on sesame seeds or wasabi (optional)

Add a few sticks of cream cheese

Place a few slices of smoke salon on next

Sprinkle on a few capers

May want to add a few thin slices of red onion

Begin rolling by bringing left corner up at angle, flip it over and roll (you’re creating a cone shape)

Serve immediately


Copyright © 2000 by Phillip Yi.