Sushi Cookbook for Beginners: Delicious Traditional and Classic Sushi Recipes to Make at Home

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Sushi Cookbook for Beginners Delicious Traditional and Classic Sushi Recipes to Make at Home

BY: GRACE BERRY Copyright © 2021 by Grace Berry. All Rights Reserved. www.graceberry.net

License Notes This book is an informational material. The author has taken great care to ensure the correctness of the content. However, the reader assumes all responsibility of how the information is used, and the author shall not be accountable for any form of misuse or misinterpretation on the part of the reader. All rights reserved. On no account may any part of the material be copied, reproduced, or distributed in any form without written permission from the author.

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Table of Contents Introduction Nutrients In Sushi Recipes 1. Salmon Roll 2. Spicy Tuna Roll 3. Lentil Vegetable Sushi 4. Healthy Veggie Sushi Rolls 5. Pear Cucumber Sushi 6. Healthy Vegetarian Sushi 7. Vegetable Quinoa Sushi Rolls 8. Asian Sushi Rolls 9. Veggie Cream Cheese Sushi 10. Tuna Sushi Roll 11. Salmon Cauliflower Sushi Rolls 12. Salmon Cream Cheese Sushi roll 13. Salmon Sriracha Sushi Rolls 14. Canned Tuna Sushi Rolls 15. Asparagus Crab Sushi Rolls 16. Spicy Cauliflower Tuna Sushi Rolls 17. Zucchini roll 18. Sweet Potato Tempura Roll 19. Quinoa salad roll 20. Rainbow Veggie Roll 21. Chicken Katsu Roll

22. Asparagus and Bacon Roll 23. Taco Sushi Roll 24. Korean-Inspired Beef Roll 25. Sweet-And-Sour Pork Roll 26. Ginger chicken roll 27. Caribbean Roll 28. Mexican Guacamole Roll 29. Ceviche Roll 30. Peking Duck Sushi 31. Thai Shrimp Sushi Parcels 32. Paella Sushi 33. Korean Kimchi Sushi Rolls 34. Fruit and Coconut Sushi 35. Kiwi, Strawberries and Chocolate Dessert Sushi Conclusion Author's Afterthoughts About the Author

Introduction

Sushi is Japanese food, which is made from cooked rice with ingredients mixed in it. These ingredients include fish, vegetables, soup, and sometimes other ingredients such as eggs, roes, and mushrooms. The outside of the sushi is usually lightly brushed with a sauce such as sashimi or soy sauce. This book will introduce you to all the basic information you require to understand the making of sushi. Ingredients Understanding the primary ingredient for making sushi is essential to learn some basic information about rice. Rice is the food staple in many countries in Asia and is a staple in Japan, where it is eaten as a main meal and used in other dishes. Rolls and Other Sushi Types For beginners, it's important to know the different kinds of sushi rolls. There are several types of sushi rolls that you can learn from this book: hand rolls, maki rolls, vegetarian sushi rolls, California rolls, and many more. You will also learn what sushi is and how it became a popular food in today's world. It is essential to understand the different kinds of

ingredients used in making sushi and rice. You will also be introduced to the different types of rice sushi rolls available in today's market and how to make them. Making Sushi at Home Making sushi at home is simple and fun. Like any other recipe, you will need the basic ingredients for making sushi, such as rice, eggs, and seasoning. You will be introduced to different types of sushi that you can make at home or order from a restaurant. There are also many varieties of rolls that you can learn from this book. 10 Reasons Why You Should Eat Sushi More Often Sushi Comes in A Lot of Variations There are a lot of different types of sushi. So, there will always be sushi that you appreciate. Moreover, eating sushi will not get bored that way. Every time you put a different variant on your plate. Sushi Is Healthy Sushi is known as a healthy food. After all, it is prepared with various fresh fish, vegetables, so full of vitamins, and rice. If you are a fan of vegetarian food, there are still countless veggie variants with only delicious vegetables. This means that even if you are a vegetarian, you can enjoy sushi. Sushi Is Easy to Digest The ingredients that sushi is made of make this an easily digestible meal. Because sushi is not heavy on your stomach, it is an excellent meal to eat at noon. So, replace your lunch with sushi and make it something special, but also very tasty. Of course, this also applies if you replace your dinner with different types of sushi because even then, the meal will be easy to digest and very tasty. Fortunately, after eating, sometimes even vast amounts of sushi, the annoying bloating does not occur. So, you can always put sushi on the menu. Eating Sushi Is Fun Eating sushi is an excellent way to enjoy yourself with your loved ones. After all, enjoying different delicious sushi variants together is very pleasant. Moreover, there will usually be a laugh lot. Eating sushi with chopsticks will undoubtedly create laughable situations that will surely enhance the atmosphere at the table. Once you've eaten sushi, look forward to your next sushi date. Sushi Is Always Fresh

Because only fresh ingredients are used to prepare sushi, you can be sure that no nutrients will be lost. You are also convinced that you do not receive products that have passed the expiry date. In most restaurants where sushi is on the menu, these delicious snacks are almost made in front of you. Because the preparation is very fast, you will never have to wait long before you can enjoy it. Sushi Is a Feast for The Eyes When you eat, the eye wants something. For that reason, sushi is ideal for putting on the table. The presentation of these delicious snacks is often done wonderfully and creatively. You can think of sushi brought to the table in the form of a boat—almost a shame to eat, but also too tasty to leave. You Can Also Prepare Sushi at Home While many great sushi restaurants exist, you can also choose to prepare these treats at home. The preparation of sushi is not complex because you hardly have to cook (only the rice). After preparing sushi, your kitchen doesn't have to look like a pigsty. You also don't have to toil for hours in the kitchen before you can finally get to the table. Preparing Sushi Cannot Go Wrong. The preparation of sushi can hardly go wrong because you don't have to bake anything. Therefore, no products can burn, so your meal will end up in the trash. You do not have to be a kitchen prince or princess to serve a delicious sushi meal to your family and friends. In addition, there are special sushi kits on the market that contain everything you have left for preparing a sushi meal. Of course, such a kit also includes all the information you need to prepare the dishes. Sushi Is Also Delivered at Home When you don't feel like going to a sushi restaurant but don't want to prepare these tasty snacks yourself, some companies deliver the desired sushi at home. In recent years, these companies have sprung up all over the country like mushrooms. So, there will probably be one in your area. You no longer even have to leave your home to eat tasty sushi, just order and pay by phone or via the internet, and the goodies will be delivered to any desired address within seconds. Sushi Bowl Is Also Possible. If you want to serve sushi to your guests uniquely, you can also choose to make a sushi bowl. For this, you only have to put the desired ingredients in a bowl. So, you don't have to roll sushi. This is perhaps the simplest way

to enjoy sushi. You can make a sushi bowl almost anywhere, anytime.

Nutrients In Sushi Many sushi lovers would not hesitate to put the stamp "healthy" on Asian finger food. But is sushi healthy? To clarify this question, we have to take a closer look at the different components of rice rolls and their ingredients: Raw fish The typical main ingredients for sushi are raw fish or seafood, including, for example, tuna, salmon, freshwater eel, mackerel, shrimp, and crab meat. These sea creatures are rich in high-quality animal protein, which humans need various metabolic processes and build up the body's proteins. Iodine, a component of thyroid hormones, and some vitamins are also included. So, fish is one of the primary dietary sources of vitamin D. Mackerel and salmon, in particular, can have a high vitamin D content. Fish is also an essential supplier of omega-3 fatty acids: the fatty acids are present in high concentrations in the brain and nerve cells and reduce the risk of cardiovascular diseases. Rice White rice grains are used in combination with a vinegar mixture, sugar, and salt to prepare sushi rice. White rice is the grain that was ground and polished after harvesting - but it hardly contains any vitamins, minerals, and fiber. Since white rice is easier and faster to digest than, for example, brown rice, the blood sugar level rises rapidly after consumption and drops again just as quickly - cravings can be the result. Refined carbohydrates, such as white rice, are suspected of increasing the risk of type 2 diabetes or heart problems. Nori sheets Hardly any sushi roll can do without nori algae. They keep the delicious filling together and are full of essential nutrients. In addition to vitamins A, C, E, and B 12, nori sheets provide zinc and some iodine. They are also fat-free and rich in protein and satiating fiber. Their ingredients can lower blood cholesterol and have an anti-carcinogenic effect. But if you now hope for a natural nutrient bomb, you're wrong: Only a tiny amount of the algae is needed and processed for the delicious sushi specialties. For an adequate nutrient supply, the rice rolls alone play only a

subordinate role. Soy sauce Maki, nigiri, and sashimi are dipped in soy sauce. However, for sushi fans, it is essential to know that the traditionally produced soy sauce contains valuable ingredients: it contains certain amino acids and a lot of protein, but only a few calories and no fat. US researchers also found that dark soy sauce contains about ten times as many antioxidants as red wine. To use this effect, one would have to drink soy sauce by the glass - the usual consumption amounts are hardly sufficient to bring verifiable health benefits. Some experts also warn that one should think of the salt content in soy sauce, which averages 13 percent. As a natural seasoning, soy sauce is more recommended and healthier than pure salt. Wasabi Without this hot and green spice, almost nothing works in Japan: wasabi. Incidentally, the widely used term "Japanese horseradish" is wrong: botanically speaking, there is no relationship between horseradish and wasabi. In addition to the dried leaves, the plant's root is mainly used to make the popular paste. The mustard oil glycosides, abundant in the wasabi, are among the phytochemicals that lower the risk of cancer and have an antibacterial and anti-inflammatory effect.

Recipes

1. Salmon Roll

A classic roll made with salmon, topped with cucumber and avocado slices has a simple but unique taste that will make your sushi time stand out. Cooking Time: 1hr 30mins Servings: 4 Ingredient: 1 Cup Seasoned Sushi Rice Makisu ½ lb. Wild Alaskan King Salmon 5 half-sheets Nori A Bowl of water Method: Once the sushi rice is cooked, season with 4 part vinegar, 2 parts sugar and 1 part salt and cool. Place a handful of rice on the rough side of the nori. With your fingers spread the rice and make a shallow line in the middle of

the rice bed. Make 1 cm thick rectangular pieces of salmon and place the slices on the line. Wet your fingers and roll the nori sheet. Slice the nori sheet into pieces and serve.

2. Spicy Tuna Roll

A spicy tuna sushi roll is one of the easiest and most delicious sushi rolls to make with just a few ingredients you probably already have in your pantry. Cooking Time: 1hr 30mins Servings: 4-5 Ingredients: 2 tbsp white roasted sesame seeds 2 tsp rice vinegar + ¼ cup water Spicy mayo ½ tsp sesame oil 2 tsp chopped green onion/scallion 3 tsp sriracha sauce 4 ounces sashimi-grade tuna, cut into ¼-inch cubes 1 ½ cups prepare sushi rice Method: In a bowl, combine sesame oil, 1 tsp green onion, sriracha sauce, and tuna. On a bamboo mat, lay a sheet of nori, shiny side down. Wet your fingers

with vinegar and water mixture and spread ¾ cup of rice evenly over the nori sheet. Sprinkle the rice with sesame seeds. Flip the nori sheet so the rice side is facing down. Place half of the tuna mixture at one end of the nori sheet. Roll the nori into a tight cylinder and cut the roll into slices. Garnish with the remaining green onion and add a dollop of spicy mayo on top of each sushi.

3. Lentil Vegetable Sushi

A unique sushi dish that will definitely satisfy your taste buds is a quick and easy sushi recipe and is great for lunch or dinner. Cooking Time: 1hr 30mins Servings: 5 Ingredients: 1/3 cup crispy lentils. 4 nori seaweed sheets, cut each sheet in half. 1 tbsp rice vinegar 1/2 cup brown rice 1 1/3 cup water 1/4 scant cup turmeric root, minced 1 small beet, grated 1 carrot, grated 1/2 cup cilantro, chopped 1 avocado, sliced 1/4 red cabbage head, sliced Methods: Add water and rice to the pot and bring to boil. Reduce heat and simmer

for 45 minutes or until rice is sticky. Stir in rice vinegar. Place the nori sheet on a clean surface. Spread cooked rice on 1/3 nori sheet evenly. On top of rice, place little avocado, beet, carrot, cabbage, crispy lentils, and turmeric root. Roll nori sheet around the ingredients until you have rolled the entire sheet. Using the same directions, make the remaining roll. Take a sharp knife and cut the sushi into pieces and serve.

4. Healthy Veggie Sushi Rolls

An all-time favorite sushi recipe with a zesty kick is healthier than the average sushi roll recipe. It is easy to make with only 6 ingredients that you probably already have in your pantry. Cooking Time: 1hr 45mins Servings: 4 Ingredients: 2 nori sheets 1/2 cup alfalfa sprouts 1/4 zucchini, cut into strips 1/4 large carrot, cut into strips 1/2 bell pepper, cut into strips 1 avocado, mashed For sauce: 1 tbsp cilantro, chopped 1 tbsp lemon juice 1 tsp tamari 1 tbsp Dijon 2 tbsp nutritional yeast Salt

Methods: For the sauce: add all ingredients into the small bowl and mix until well combined. For sushi roll: Place the nori sheet on clean flat surface. Spread half sauce over the nori sheet. Spread half-mashed avocado evenly on the nori sheet. Arrange sliced zucchini, carrots, and bell peppers on top of mashed avocado, parallel to the edges of the wrap. Place alfalfa sprouts on top. Slowly roll the nori sheet until it reaches another end. Assemble the remaining nori sheet using the same method. Cut into slices and serve.

5. Pear Cucumber Sushi

A unique sushi recipe made with pears, cucumbers, and avocado slices topped with wasabi paste. It will keep you healthy and maintain your daily calorie intake. Cooking Time: 1hr 30mins Servings: 3 Ingredients: 4 nori sheets 1/4 cucumber, sliced 1/2 avocado, sliced 1 pear, sliced 1 tbsp maple syrup 1 tbsp brown rice vinegar 2 cups water 1 cup brown rice, uncooked Methods: Add water and rice to the pot and bring to boil. Reduce heat and simmer for 45 minutes.

Transfer cooked rice into the bowl. Add maple syrup and vinegar into the cooked rice mix well. Place the nori sheet on the clean and plain surface. Spread cooked brown rice evenly on the nori sheet. Arrange sliced cucumber, avocado, and pear on the rice layer. Roll nori sheet around the ingredients tightly until you reach the other end. Set prepare sushi roll aside for 5 minutes. Using a sharp knife, cut the roll into slices and serve.

6. Healthy Vegetarian Sushi

These healthy vegetarian sushi rolls have a very simplistic and minimalist recipe but yet delivers the taste and flavor needed in a sushi recipe. Cooking Time: 1hr 30mins Servings: 5 Ingredients: 1 cup sushi rice 1 1/2 cup water 1/4 cup spinach, sliced 1 carrot, sliced 1 zucchini, sliced 1/2 avocado, sliced 1/2 bell pepper, sliced 4 nori sheets 1 tsp sugar 3 tbsp rice vinegar 1 tsp salt Methods: Add water and rice to the pot and bring to boil. Reduce heat and simmer

for 10 minutes. Transfer cooked rice into the bowl. Add sugar, vinegar, and salt into the rice and mix well. Place nori sheet on a flat surface and spread cooked rice evenly on the nori sheet. Lay slices of carrots, zucchini, avocado, bell pepper, and spinach on top of rice. Moisten both the ends of the nori sheet with water. Roll the nori wrap around the ingredients tightly until you reach the other end. Let sit sushi roll for few minutes then using sharp knife cut into the slices and serve.

7. Vegetable Quinoa Sushi Rolls

A quick and easy recipe to make vegetable sushi rolls that are perfect for lunch or dinner. Cooking Time: 30mins Servings: 2 Ingredients: 4 nori sheets 1/2 cucumber, sliced 1/2 avocado, sliced 2 cups water 1 cup quinoa, rinse and drained 100 g spinach Methods: Add quinoa and water to the pot. Cover pot and cook for 15 minutes. Remove cooked quinoa into the large bowl and set aside to cool. Place the nori sheet on the clean and plain surface. Spread cooked quinoa evenly on the nori sheet.

Arrange sliced cucumber, spinach, and avocado on top of the quinoa layer. Slowly roll the nori sheet until you reach another end. Cut roll into the slices and serve.

8. Asian Sushi Rolls

An easy sushi recipe with a unique taste from all the other sushi rolls is the one that serves as great appetizer or as a meal by itself. Cooking Time: 1hr 30mins Servings: 5 Ingredients: 1 avocado, cut into strips 1 carrot, shredded 1 bell pepper, cut into strips 1 cucumber, cut into strips 1 tbsp mirin 3 tbsp sugar 3 tbsp rice vinegar 2 1/4 cups water 2 cups rice, medium grain 2 tsp salt Nori sheets Methods: Wash rice well, add water and rice into the steamer and cook according to the steamer's instructions. Transfer cooked rice into the bowl.

Add sugar, vinegar, and salt into the rice and mix well. Place the nori sheet on the plain and clean surface. Spread cooked rice evenly on the nori sheet. Layer sliced veggies over the rice. Roll slowly nori sheet around the ingredients until it reach the other end. Cut roll into the slices and serve.

9. Veggie Cream Cheese Sushi

A simple filling recipe to make these veggie cream cheese sushi rolls will be a great addition to your sushi collection and a quick and easy way to use your favorite vegetables in a new way. Cooking Time: 1hr 30mins Servings: 5 Ingredients: 2/3 cup sushi rice 1 tbsp rice vinegar ¾ cup water ¾ tsp salt 2 nori sheets ¼ cup cream cheese 2 scallions, chopped ½ cucumber, sliced into matchstick strips 4 asparagus spears, trimmed Methods: Add rice, vinegar, water, and salt in a saucepan and bring to boil. Reduce heat to low and simmer for 20 minutes.

Remove from heat and set aside to cool. Place the nori sheet on a bamboo mat and spread the cooked rice on nori sheet evenly. Arrange cucumber, asparagus, scallions, and cream cheese on the rice layer. Roll nori sheet slowly around the ingredients until you reach another end of the roll. Cut roll into the slices and serve.

10. Tuna Sushi Roll

This recipe is all about tuna. Tuna is one of the most delicious fish you can ever have. This recipe for tuna sushi roll is simple and easy to make and uses only a few ingredients. Cooking Time: 1hr 30mins Servings: 5 Ingredients: 4 oz tuna fillet, cut into pieces 4 oz salmon fillet, cut into pieces 2 2/3 cups sushi rice 11 nori sheets 14 oz imitation crab 1 1/2 tsp sesame seeds 3 1/2 tbsp rice vinegar 1 avocado, sliced 1 cucumber, cut into strips 2 1/2 tbsp sugar 1 1/2 tsp salt Methods:

Cook sushi rice according to the packet instructions. Add salt, sugar, and vinegar into the rice and mix well. Place the nori sheet on a clean and plain surface and spread rice evenly on the nori sheet. Sprinkle sesame seeds on rice layer. Arrange tuna, salmon, crab, avocado, and cucumber on the rice layer. Roll the nori sheet around the ingredients tightly until you reach the other end of the roll. Cut roll into the slices and serve.

11. Salmon Cauliflower Sushi Rolls

A delicious healthy sushi roll with a twist. This recipe is filled with amazing flavors and healthy ingredients that will keep you away from unhealthy alternatives. Cooking Time: 1hr 30mins Servings: 5 Ingredients: 1/2 avocado, sliced 5 oz smoked salmon, cut into pieces 1 tbsp rice vinegar 1 tbsp soy sauce 5 nori sheets 16 oz cauliflower 6 oz cream cheese, softened 1 cucumber, cut into strips Methods: Add cauliflower rice into the food processor and process until it looks like rice.

Heat pan over medium heat, add cauliflower rice and soy sauce into the pan, and cook. Once cauliflower rice is dried, then add rice vinegar and cream cheese and mix well. Remove cauliflower rice from heat and set aside to cool. Place the nori sheet on clean and plane surface and spread cauliflower rice on the nori sheet. Arrange cucumber, salmon, and avocado on cauliflower rice layer. Roll nori sheet slowly around the ingredients tightly until you reach another end of the sheet. Cut roll into the slices and serve.

12. Salmon Cream Cheese Sushi roll

This salmon cream cheese sushi roll is a simple and easy to make recipe that uses only 5 ingredients. You can include it into your dinner menu or just have it as an appetizer. Cooking Time: 1hr Servings: 4 Ingredients: 3 nori sheets 2 1/4 cup rice, cooked 1 cucumber, cut into strips 2 oz cream cheese, cut into strips 3 oz salmon cut into strips. Methods: Place nori sheet on clean and plane surface and spread rice on nori sheet evenly. Place cucumber, cream cheese, and salmon on rice layer. Slowly roll the nori sheet until you reach to another end of the sheet. Cut roll into the slices and serve.

13. Salmon Sriracha Sushi Rolls

A simple and easy sushi recipe that uses different ingredients is a great alternative to normal fatty salmon rolls. Cooking Time: 30mins Servings: 4 Ingredients: 3 nori sheets 2 1/4 cup cooked sushi rice 1/2 avocado, sliced 1 cucumber, cut into strips 1/2 tsp sriracha chili sauce 1 tbsp mayonnaise 3 oz salmon, cut into pieces Methods: In a bowl, add salmon, mayonnaise, and sriracha chili sauce and mix well. Place the nori sheet on a clean and plain surface and spread rice evenly on sheet. Arrange salmon, avocado, and cucumber on rice layer.

Roll the nori sheet tightly around the ingredients until you reach the other end of the sheet. Cut roll into the slices and serve.

14. Canned Tuna Sushi Rolls

Omelet sushi rolls are a unique combination with canned tuna. Cooking Time: 30mins Servings: 2 Ingredients: 8 green onion, sliced 1 cucumber, sliced 1 avocado, sliced 1 tbsp soy sauce 2 tbsp mayonnaise 1 can tuna 2 cups cooked sushi rice 4 nori sheets. Methods: In a bowl, mix together tuna, mayonnaise, and soy sauce. Place nori sheet on a clean surface. Spread cooked rice evenly on the nori sheet. Place green onion, cucumber, avocado, and tuna on rice layer.

Roll sheet tightly around the ingredients until you reach to another end of the sheet. Cut roll into the slices and serve.

15. Asparagus Crab Sushi Rolls

Make your sushi roll using crab, asparagus, and avocado. Cooking Time: 1hr 30mins Servings: 5 Ingredients: 1 cup sushi rice 2 tbsp mayonnaise 6 nori sheets 2 tbsp sushi seasoning 6 asparagus spears, trimmed cut into pieces 8 oz fresh crab meat 1 tbsp wasabi paste Methods: Add rice and 1 1/2 cups water into the saucepan and bring to boil. Reduce heat and simmer for 10 minutes. In a bowl, combine mayonnaise, sushi seasoning, crab meat, and wasabi paste. Place the nori sheet on the plain and clean surface. Spread rice evenly on the nori sheet.

Place crab meat and asparagus on the rice layer and roll the nori sheet around the ingredients tightly until you reach another end of the sheet. Cut roll into the slices and serve.

16. Spicy Cauliflower Tuna Sushi Rolls

A simple and easy recipe that will inspire you to make more. Cooking Time: 1hr Servings: 4 Ingredients: 1 large cauliflower head, cut into florets 1 tbsp olive oil 1/4 tsp salt 2 nori sheets 1/2 avocado, sliced 1 cucumber, sliced 2 tsp sriracha 2 tbsp mayonnaise 4 oz tuna Methods: Preheat the oven to 425°F. Add cauliflower florets into the food processor and process until it looks like rice.

Toss cauliflower rice with olive oil and salt and spread on a baking tray. Toast cauliflower rice in preheated oven for 30 minutes. In a bowl, mix together tuna, mayonnaise, and sriracha. Place the nori sheet on clean and plane surface. Spread cauliflower rice on a nori sheet, then place tuna, avocado, and cucumber. Roll nori wraps around the ingredients tightly until you reach another end of the sheet. Cut roll into the slices and serve.

17. Zucchini roll

A simple yet delicious roll to make with zucchini, carrot, and avocado. Cooking Time: 1hr 30mins Servings: 5 Ingredients: 1 zucchini, cut into ½-inch-thick sticks 3 tbsp all-purpose flour 1 egg, beaten ¾ cup breadcrumbs Vegetable oil, for frying 2 whole nori sheets, halved 2 cups sushi rice ¾ (8-ounce) package cream cheese, cut into ½-inch-thick sticks 1 avocado, cut Freshly ground black pepper Methods: Bread the zucchini by rolling it in the flour, then the egg, and then the breadcrumbs.

In a deep pan, heat 2 inches of vegetable oil over medium heat until it shimmers. Fry the zucchini for 2 to 3 minutes, in batches, if necessary, until golden. Transfer to a wire rack to drain. Layout the makisu on a work surface and place one piece of nori on top, shiny side down. Spread ½ cup of rice evenly over the nori. Put a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up. Arrange 2 or 3 pieces of the zucchini across the middle of the nori. Add 1 or 2 pieces of the cream cheese below the zucchini. Pick up the edge of the makisu and nori into a tight jelly roll. Remove the wrap and makisu, place the roll seam-side down, and arrange one-quarter of the avocado slices next to one another lengthwise over the roll. Cover the roll with the plastic wrap and hold it tightly to make the avocado stick to the roll firmly. Let it sit for 5 minutes at room temperature. Make three more rolls with the remaining nori, rice, filling, and topping. Cut each sushi roll into 6 pieces, sprinkle with the black pepper, and serve.

18. Sweet Potato Tempura Roll

This sweet potato tempura roll is the easiest sushi recipe you can make with just a few ingredients. Cooking Time: 1hr Servings: 4-5 Ingredients: Vegetable oil, for frying ½ medium sweet potato, peeled and cut into ½-inch-thick sticks Tempura batter 4 shiitake mushrooms, stemmed and halved 2 whole nori sheets 2 cups sushi rice 4 tbsp roasted sesame seeds Tempura dashi sauce Methods: In a deep pan, heat 2 inches of vegetable oil over medium-low heat until it shimmers. Dip the sweet potato sticks into the batter, then fry about 4 pieces at a time for 3 minutes, occasionally flipping, until golden. Transfer

to a wire rack to drain. Dip the mushrooms into the batter, then fry for 1 to 2 minutes, flipping occasionally. Transfer to a wire rack to drain. Layout the makisu on a work surface and place one sheet of nori on top, shiny side down. Spread 1 cup of sushi rice evenly over the nori. Sprinkle the rice with 2 tbsp of sesame seeds. Put a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up. Arrange half of the sweet potato tempura in a line across the middle of the nori, and place 4 pieces of the shiitake mushrooms below the sweet potatoes. Pick up the edge of the makisu and nori into a tight jelly roll. Let it sit, seam-side down, for 5 minutes at room temperature. Make another roll with the remaining nori, rice, sesame seeds, and filling. Cut each sushi roll into 6 pieces and serve with a dish of dashi sauce.

19. Quinoa salad roll

A quick and easy sushi recipe made with quinoa, cucumber, carrot, and avocado. Cooking Time: 30mins Servings: 2 Ingredients: 2 whole nori sheets 1 cup cooked quinoa ½ cup arugula ½ yellow bell pepper, sliced 1 medium tomato, seeded and sliced ½ avocado Almond sauce Methods: Layout the makisu on a work surface and place one sheet of nori on it, shiny-side down. Spread ½ cup of the quinoa evenly over the nori, leaving a 2-inch border on the far side. Place ¼ cup of arugula in a line across the middle of the quinoa. Place half

of the bell pepper, half of the tomato, and half of the avocado on the arugula. Pick up the edge of the makisu and nori into a jelly roll. Let it sit for 5 minutes at room temperature. Make another roll with the remaining nori, quinoa, and filling. Cut each sushi roll into 6 pieces, drizzle with almond sauce, and serve.

20. Rainbow Veggie Roll

This recipe is a fun and unique sushi roll with a rainbow of color but still maintains the taste and texture of the original. This is a great dish to serve to kids or adults who are not into sushi. Cooking Time: 1hr Servings: 5 Ingredients: 1 tbsp toasted sesame oil ½ yellow bell pepper, sliced ½ cup pickling liquid 2 whole nori sheets 2 cups sushi rice 4 tbsp roasted sesame seeds 1 romaine lettuce leaf, halved lengthwise 1 baby cucumber, cut ½ cup shredded red cabbage 1 avocado, cut Finely ground Himalayan pink salt Methods: In a skillet, heat the sesame oil over medium heat until it shimmers. Add the bell pepper and cook for 5 minutes. In a bowl, stir together the bell

pepper and the pickling liquid. Let it sit for 20 minutes at room temperature. Lay out the makisu on a work surface and place one sheet of nori on top, shiny side down. Spread 1 cup of sushi rice evenly over the nori. Sprinkle 2 tbsp of the sesame seeds on top of the rice. Put a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up. Lay a piece of the lettuce across the middle of the nori. Place 2 pieces of the cucumber, ¼ cup of the cabbage, and half of the pickled bell pepper on the lettuce. Pick up the edge of the makisu and nori into a tight jelly roll. Remove the wrap and makisu, place the roll seam-side down, and arrange half of the avocado slices side by side lengthwise over the roll. Cover the roll with the wrap and hold tightly to make the avocado stick to the roll firmly. Let it sit for 5 minutes at room temperature. Make another roll with the remaining nori, rice, sesame seeds, filling, and topping. Cut each sushi roll into 6 pieces, sprinkle with salt, and serve.

21. Chicken Katsu Roll

A quick and easy recipe made with chicken katsu and topped with avocado. Cooking Time: 1hr Servings: 3 Ingredients: 6 ounces chicken breast, cut into ½-inch-wide strips Salt Freshly ground black pepper 2 tbsp all-purpose flour 1 egg, beaten ½ cup breadcrumbs Vegetable oil, for frying 2 whole nori sheets, halved 2 cups sushi rice 4 tbsp roasted sesame seeds 1 cup shredded cabbage Sweet eel sauce Methods: Season the chicken with salt and pepper. Coat the chicken in the flour, then the egg, and then the breadcrumbs.

In a deep pan, heat 2 inches of vegetable oil over medium heat until it shimmers. Fry the chicken for about 4 minutes, until golden, flipping occasionally. Transfer to a wire rack to drain. Lay out the makisu on a work surface and place one piece of nori on top, shiny side down. Spread ½ cup of rice evenly over the nori. Sprinkle with 1 tbsp of sesame seeds. Place a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up. Place one-quarter of the chicken across the middle of the nori, and place ¼ cup of the cabbage below the chicken. Pick up the edge of the makisu and nori into a tight jelly roll. Let it sit, seam-side down, for a few minutes. Make three more rolls with the remaining nori, rice, sesame seeds, and filling. Cut each sushi roll into 6 pieces, drizzle with the sauce, and serve.

22. Asparagus and Bacon Roll

This simple recipe will teach you how to make asparagus and bacon sushi rolls. Cooking Time: 1hr 30mins Servings:3-4 Ingredients: 8 turkey bacon slices 8 asparagus stalks, trimmed 1 tbsp butter or margarine 2 eggs, beaten 2 whole nori sheets, halved 2 cups sushi rice 4 tbsp roasted sesame seeds Methods: In a dry nonstick skillet, cook the bacon. Transfer to a plate lined with paper towels to drain. In the same skillet, cook the asparagus for 5 minutes, occasionally flipping, until softened slightly. Transfer to a plate.

In the skillet, melt the butter. Pour in the beaten egg and cook over medium heat for about 1 minute, moving a spatula across the bottom and sides of the skillet to make small curds. Remove from the heat and set aside. Lay out the makisu on a work surface and place one piece of nori on it, shiny-side down. Spread ½ cup of rice evenly over the nori. Sprinkle the rice with 1 tbsp of the sesame seeds. Put a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up. Lay one piece of bacon across the middle of the nori, on top of the bacon, layer 2 asparagus stalks and another piece of bacon. Pick up the edge of makisu and nori closest to you and roll into a tight jelly roll. Let it sit, seam-side down, for 2 minutes. Make three more rolls with the remaining nori, rice, sesame seeds, and filling. Cut each sushi roll into 6 pieces, top with the cooked egg, and serve.

23. Taco Sushi Roll

This taco sushi roll is a new style of sushi that will intrigue you and keep you interested in making more. It is an easy recipe that delivers a fresh taste of Mexican flavors. Cooking Time: 1hr Servings: 4-5 Ingredients: ½ tsp garlic powder 1 tbsp vegetable oil ½ tsp ground cumin 4 ounces ground beef ½ tsp onion powder ½ tsp chili powder ½ tbsp ketchup Salt Freshly ground black pepper 2 whole nori sheets 2 cups sushi rice ½ cup shredded lettuce ½ cup Pico de Gallo

½ cup shredded cheddar cheese Methods: In a skillet, heat the vegetable oil (medium heat) until it shimmers. Add the beef and cook until browned, about 5 minutes. Drain the excess fat, if any. Season with onion powder, ground cumin, chili powder, garlic powder, ketchup, salt, and pepper. Cook, stirring, for 2 minutes. Put the makisu on a work surface. Place one sheet of nori on it, shiny side down, with the longer side closest to you. Using a wet rice paddle, spread 1 cup of sushi rice evenly over the nori. Leave a 1-inch border on the far side of the nori. Arrange ¼ cup of the beef in a line across the middle of the rice, and lay ¼ cup of the lettuce, ¼ cup of the cheese, and ¼ cup of Pico de Gallo below the beef. Pick up the edge of the makisu and nori closest to you and keep the filling in place with your fingers. Attach the near edge of the rice to the far edge of the rice and roll up. Hold the roll tightly to form a good shape. Let it sit, seam-side down, for about 5 minutes at room temperature. Make another roll with the remaining nori, rice, and filling. Wrap the roll with a piece of parchment paper. To serve, halve crosswise at an angle. Substitution tip: you can add avocado or guacamole to the roll as a filling. In that case, reduce the other filling ingredients by half so that the roll will close well.

24. Korean-Inspired Beef Roll

This recipe is a great alternative to the normal sushi rolls and is excellent for beginner sushi makers. Cooking Time: 1hr Servings: 5 Ingredients: 4 ounces sirloin steak, chuck steak, or rib-eye steak, cut into ½inch-thick strips Pinch salt, plus 1 tsp Freshly ground black pepper 1 tbsp vegetable oil 2 garlic cloves, minced or grated, divided 1 cup bean sprouts, washed 1 tbsp roasted sesame seeds 1 tbsp toasted sesame oil 1 tsp soy sauce (gluten-free if necessary) 1 tsp sugar 2 whole nori sheets 2 cups sushi rice 2 scallions, both white and green parts, chopped wasabi mayonnaise sauce

Methods: Season the steak with a pinch of salt and black pepper. In a skillet, heat the oil and half of the garlic over medium heat until the garlic starts browning. Cook the beef for 7 to 8 minutes, occasionally flipping, until it browns completely. Microwave the sprouts for 60 to 90 seconds until tender. Once they’re cool enough to handle, squeeze excess water out by hand. In a bowl, stir together the sprouts, the other half of the garlic, sesame seeds, sesame oil, soy sauce, sugar, and 1 tsp of salt. Lay out the makisu on a work surface and place one sheet of nori on top, shiny side down. Spread 1 cup of rice evenly over the nori, leaving a 1-inch border on the far side of the nori. Lay half of the steak across the middle of the rice. Arrange half of the sprouts below the beef. Pick up the edge of the makisu and nori, attach the near edge of the rice to the rice on the far side, and roll up. Let it sit, seam-side down, for about 5 minutes at room temperature. Make another roll with the remaining nori, rice, and filling. Cut each sushi roll into 6 pieces, sprinkle with scallions, drizzle with the mayonnaise sauce, and serve.

25. Sweet-And-Sour Pork Roll

A simple and classic recipe for pork sushi rolls. Cooking Time: 1hr 30mins Servings: 4 Ingredients: 1 tbsp vegetable oil ½ (12-ounce) can spam, diced ¼ onion, sliced ¼ cup sweet-and-sour sauce, plus more for dressing the roll 2 whole nori sheets 2 cups sushi rice ½ cup chopped pineapple 2 scallions, both white and green parts, chopped Methods: In a skillet, heat the vegetable oil over medium heat until it shimmers. Add the spam and the onion and cook for 3 minutes. Add the sweet-and-sour sauce and stir-fry for 2 minutes, until the spam and onion are well coated, then remove from the heat.

Lay out the makisu on a work surface and place one sheet of nori on top, shiny side down. Spread 1 cup of rice evenly over the nori. Put a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up. Place half of the cooked meat mixture in a line across the middle of the nori, and lay ¼ cup of the pineapple below the meat. Pick up the edge of the makisu and nori into a tight jelly roll. Let it sit, seam-side down, for about 5 minutes at room temperature. Make another roll with the remaining nori, rice, and filling. Cut each sushi roll into 6 pieces, sprinkle with the scallions, drizzle with the sauce, and serve.

26. Ginger chicken roll

A simple and unique sushi recipe to give your taste buds a kick and make them crave for more. Cooking Time: 1hr 30mins Servings: 3 Ingredients: 6 ounces boneless, skinless chicken thighs, cut into ½-inchwide strips 2 tsp peeled, grated fresh ginger 2 tbsp soy sauce (gluten-free if necessary) 2 tbsp cooking’s sake 1 tbsp mirin 1 tbsp toasted sesame oil 2 whole nori sheets 2 cups sushi rice 4 tbsp roasted sesame seeds ¼ onion, thinly sliced ½ cup shredded red cabbage 2 scallions, both white and green parts, chopped mayonnaise

Methods: In a large bowl, combine the chicken, ginger, soy sauce, cooking’s sake, and mirin. Stir until the chicken is coated. Refrigerate to marinate for at least 15 minutes. In a skillet, heat the sesame oil over medium heat until it shimmers. Add the chicken with the marinade and cook for 7 minutes, stirring continuously, until the chicken is cooked through. Lay out the makisu on a work surface and place one sheet of nori on top, shiny side down. Spread 1 cup of rice evenly over the nori. Sprinkle 2 tbsp of sesame seeds on top. Put a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up. Place half of the chicken in a line across the middle of the nori, and lay half of the onion and ¼ cup of the red cabbage below the chicken. Pick up the edge of the makisu and nori into a tight jelly roll. Let it sit, seam-side down, for about 5 minutes at room temperature. Make another roll with the remaining nori, rice, sesame seeds, and filling. Cut each sushi roll into 6 pieces, sprinkle with the scallions, drizzle with the mayonnaise, and serve.

27. Caribbean Roll

A simple and easy sushi roll topped with crab meat. Cooking Time: 1hr 30mins Servings: 4 Ingredients: 6 shrimp tempuras (shrimps deveined and clean) 1 1/2 cup of cooked sushi rice 2 Nori Sheets 4 strips of cream cheese 1 ripe plantain 1 green onion (thinly sliced) Chili sauce Eel sauce Honey The tempura mixture: ½ cup of flour 1 egg ½ cup breadcrumb

Salt and Pepper Soy oil for deep frying Methods: Peel the ripe plantain and cut it in half lengthwise, then cut each half into long slices lengthwise. Place a deep-frying pan over medium heat and pour in the oil. When the oil is at about 330°F, place the plantain slices inside and cook each side until golden brown about 40 to 60 seconds per side Remove the cooked plantain and set it on a plate with paper towels to drain. Once the paper has soaked up the oil, pat dry them again with paper towels and set aside. To make the tempura: beat the egg in a small bowl and season with salt and pepper. Place the flour on one plate and the breadcrumbs on another plate. Preheat the oil again to 360°F. Dip the shrimp in the flour, then the egg, and then the breadcrumbs and fry until browned. Set aside. Take the Nori sheet and place it on a bamboo mat rough side facing upward. Spread ½ of the rice on the sheet, leaving 1 inch of the sheet on the side farthest from you bare without rice. Sprinkle a little chili sauce in a very thin line in the middle of the rice. Place 3 shrimp tempuras lengthwise ¼ of an inch at the start of the sheet (side closest to you) Beside the shrimp, lay 2 strips of cream cheese Over the cream cheese and shrimp lay the plantain and sprinkle half of the green onion on top. Start rolling from the side that is closest to you. When you are making rolling, grip the roll firmly but gently to make sure the roll seals well. Use a very sharp moist knife to cut the roll into 6 to 8 slices. Drizzle eel sauce and a little bit of honey over the roll and serve.

28. Mexican Guacamole Roll

A simple and easy recipe to make but is sure to fill your mouth with the taste of Mexico. Cooking Time: 1hr Servings: 3 Ingredients: 2 cups of Sushi Rice 4 Nori sheets (2/3 of the sheet) 1 roasted red pepper 1/2 crisp Romaine lettuce Pepper flakes 2 ounces of grilled chicken strips Guacamole sauce: 1/4 cup of red onion thinly chopped 1/4 cup of chopped cilantro not pressed 1/2 cup or thinly chopped tomatoes (seedless) 2 small avocados (or 1 big avocado) pitted and peeled

2 tbsp of freshly squeezed lemon juice 1/2 jalapeno pepper seeded and finely minced Salt and pepper Methods: Prepare your grilled chicken strips, very lightly seasoned. Cut the roasted red pepper into thin strips. Wash and dry the lettuce tear into thick strips. To make the guacamole sauce: Peel and pit the avocado/s place it in a bowl, and mash them (do not mash until entirely smooth but rather a bumpy texture). Add in the lemon juice, chopped onion, chopped tomatoes, jalapeno pepper, and mix well. Season with a bit of salt and pepper. Place 2/3 of the Nori sheet on a bamboo mat cover the Nori sheet with ½ cup of rice. Lay a row of the Romaine lettuce lengthwise. Over the lettuce, place ¼ of the grilled chicken strips, lay the strips of red pepper beside the lettuce and chicken. Spoon a thin layer of guacamole sauce overfilling. Roll up and cut into 6 even slices. (Repeat this process to make 4 rolls). Sprinkle pepper flakes over the slices. For those who like it spicy, sprinkle chili sauce over the slices.

29. Ceviche Roll

A simple recipe to make this ceviche roll. Cooking Time: 1hr 30mins Servings: 5 Ingredients: The ceviche: 6 ounces very fresh grouper or red snapper ¼ cup fresh lime juice 2 tbsp pineapple juice 2 tbsp fresh orange juice 1 tbsp diced yellow bell pepper 1 tbsp diced red bell pepper 1 tbsp diced Serrano pepper 2 tbsp chopped cilantro leaves 1 1/2 tbsp minced red onion 1 tsp minced garlic 1/2 tsp kosher salt 1 tbsp extra-virgin olive oil The roll:

3 Nori sheets 1 ½ cups sushi rice 1/2 grapefruit, peeled and segmented, all skins removed 1/2 large avocado, pitted and thinly sliced 1/2 tbsp black sesame seeds Balsamic Reduction, optional for drizzling Methods: To make the ceviche: slice the fish meat into 1/4-inch thick strips. Take a hallow glass bowl and put the diced fish in it. Cover the fish with orange juice, all peppers, lemon juice, onions, garlic, and pineapple juice, and then toss everything to coat well. Cover with plastic wrap and put in the fridge for 3 hours, every hour stir it to make sure everything marinates evenly. Remove from fridge and fold in the olive oil, salt, and cilantro; set aside. To make the roll: take the sushi rice and fold in or mix in the black sesame seeds. Wrap the bamboo mat with saran wrap. Cut off 1/3 of the Nori sheet, so you are left with 2/3 of the Nori sheet (save the other 1/3 of Nori for garnish, optional). Place the Nori sheet on the mat. Cover the sheet lengthwise with the sushi rice leave ¾ of an inch on the side farthest from you without rice. Carefully flip the Nori sheet so that the rice is now the saran wrap. Place a row lengthwise of thinly sliced avocados about 1 inch from the start of the row (side closest to you). Over the avocados spread some pieces of ceviche. Make sure there are little pieces of pepper, onion, and cilantro on the ceviche. Place a few bits of grapefruit beside the avocado and ceviche (just a few, or it will be too runny). Start rolling from the side that is closest to you. Lift the mat with your thumbs and secure the fillings with your fingers. Go rolling gently while firmly securing the roll to make sure everything sets into place (make the roll is tight and snug but do not smash it or press on it hard so the fillings don’t go out the sides if they do just gently tuck them back in the sides). Once you are done rolling, cut the roll with a very sharp knife (you can cut the bits of extra Nori sheets into thin matchsticks and use it to garnish the rolls, sprinkling some balsamic vinegar over the slices too) serve

immediately. Repeat the process for the other rolls. This can also be done as a Hako-sushi, which is Sushi that has is pressed in a wooded box mold you can place cucumber slices on the bottom.

30. Peking Duck Sushi

A unique sushi recipe that uses the already present flavors of Peking duck and sushi rice Cooking Time: 1hr 30mins Servings: 5 Ingredients: 2 cups Sushi Rice 1 Japanese cucumber 1 1⁄ 2 tsp vegetable oil 1 duck breast or thigh, about 10 ounces 1 tbsp sake 1 tbsp soy sauce 1⁄ 2 tbsp sugar 1 tbsp plus 1 tsp mirin 1 long onion (naganegi), about 9-inch long 10 Chinese pancakes or fresh rice paper spring roll wrappers The Peking miso sauce: 2 tbsp miso paste or hoisin sauce 2 tbsp water

1⁄ 2 tbsp sugar 1 tsp soy sauce Methods: Using a vegetable peeler, slice several long, flat ribbons from the cucumber. Continue to slice away ribbons until 2/3 of the cucumber is used up. Soak the ribbons in ice water until crisp. Finely dice the remaining cucumber and mix the diced portion into the Sushi Rice. Heat the oil in a skillet and brown the skin side of the duck over mediumhigh heat. When nicely browned, turn the meat over and lower the heat. Cover and cook until done, for about 5 minutes. Add the sake, soy sauce, sugar, and 1 tbsp of the mirin to the skillet. Cook the duck over medium-high heat until all the liquid is absorbed, turning the meat several times while cooking. Add the remaining tsp of mirin and cook briskly until the duck takes on a nice glossy look. Remove the duck from the heat and allow it to cool. Prepare thin, crisp onion strips (called shiraganegi, meaning “white hair onion,” in Japanese) by cutting the long onion into 3-inch (7-cm) lengths. Make a deep vertical cut in each piece and remove the core in the center. Open the onion and flatten it out on a cutting board. Piling a few onion sheets on top of each other, slice them very finely, following the grain. Soak the resulting strips in ice water for a few minutes until crisp. If you can’t find a long onion, one bunch of spring onions or green onions can be substituted here, although cutting them up is more labor-intensive. Slice the duck and arrange it on a serving plate with the onion. Arrange the rice on another plate, garnishing it with the cucumber strips. Prepare the Sweet Peking Miso Sauce by mixing all of the ingredients for the sauce in a bowl and microwaving them for 1 minute. Prepare the Chinese pancakes or fresh rice paper spring roll wrappers as directed on their package. Serve the rice, duck, and pancakes with Sweet Peking Miso Sauce on the side. Roll up the various ingredients in the pancakes or wrappers as you like.

31. Thai Shrimp Sushi Parcels

A unique sushi roll that is easy to make and can be frozen for later use. Cooking Time: 1hr 30mins Servings: 3 Ingredients: 2 cups Sushi Rice 4-5 ounces fresh small shrimp, shelled and deveined 1 tbsp sake 1⁄ 2 tsp chili sauce 1 tsp Thai fish sauce (Nam-Pla) 2⁄ 3 cup finely diced pineapple (either fresh or canned) 2 tbsp roasted and finely chopped cashew nuts 4 or 5 fresh lettuce leaves 1 fresh chili pepper, thinly sliced 4 or 5 sprigs of fresh coriander (cilantro) Dash of salt Methods: In a microwave-safe dish, combine the shrimp, salt, and sake. Cover the dish with plastic wrap and microwave it for few minutes until the shrimp

are just done. Drain the shrimp, but reserve 1 tbsp of the liquid. Add the chili sauce and fish sauce to the liquid from the shrimp. Mix it into the Sushi Rice. Add the pineapples and cashew nuts to the rice and mix gently but thoroughly. Line several small serving bowls or other small containers with the lettuce leaves and turn the rice out into them. Top each rice “parcels” with the cooked shrimp and garnish them with sliced chili pepper and fresh coriander.

32. Paella Sushi

A simple recipe that will give you a taste of Spain Cooking Time: 1hr 30mins Servings: 5 Ingredients: 2 cups uncooked rice 8 mussels 5 medium shrimp 1 medium squid, body about 8-inch long, head and legs removed 2 cups chicken stock 1 tsp saffron Heaping 1⁄ 2 tsp salt 1⁄ 2 red bell pepper 1⁄ 2 green bell pepper 1 medium onion, diced 1 lemon, cut into wedges 2 tbsp fresh chopped parsley The tomato dressing:

2 tbsp white wine vinegar 1 tbsp lemon juice 1 1⁄ 2 tsp sugar 1⁄ 2 tsp salt 2 tbsp water 1 tbsp olive oil 2 tbsp finely minced onion 3 ounces coarsely chopped tomatoes Methods: Rinse the rice until the water runs clear, and then soak it for at least 30 minutes. Place the live mussels in a pot or bowl of freshwater for at least 20 minutes. During this time, they should naturally expel any sand or dirt inside. After removing them from the water, cut or pull off their stringy beards and scrub away any other external dirt. Devein the shrimp. Clean the squid, pulling out the stiff, translucent cuttlebone, and thoroughly rinsing the interior. Then peel off the membranous skin. (Start by making a knife incision where the fins or “wings” meet the body.) Cut the squid’s tubular body into rings about 1⁄ 4-inch thick. Bring the stock to a boil in a paella pan or a skillet and add the saffron and salt. Add the drained rice, stir, and arrange the mussels, shrimp, squid rings, and vegetables on the surface of the rice. Cover the pot and cook for 10 minutes over low heat. Remove the pot from the heat and let it stand, covered for 5 minutes. Sprinkle with the chopped parsley. Mix all the ingredients for the Tomato Dressing, adding them in precisely the order they are listed. Serve the paella with the sauce on the side.

33. Korean Kimchi Sushi Rolls

A simple sushi recipe to make using kimchi and your favorite fillings. Cooking Time: 1hr 30mins Servings: 4 Ingredients: 2 cups Sushi Rice 1 1⁄ 2 tbsp dark sesame oil 2 ounces pork loin, thinly sliced 2 eggs 1⁄ 2 cucumber, thinly sliced Salt and pepper 2 sheets nori 3 ounces kimchi, cut into 1-inch pieces Methods: Add 1 tbsp of the sesame oil to the Basic Sushi Rice. Mix gently but thoroughly. Heat the remaining1⁄ 2 tbsp of sesame oil in a skillet. Sprinkle salt and pepper on the pork slices, and stir-fry them until the pork turns white.

Slightly beat the eggs and add them to the skillet, along with the cucumber. Season the mixture to taste with a bit of salt. When the egg is nearly done, remove the pan from the heat. Place a sheet of nori on a bamboo mat on a board. Spread 1⁄ 2 of the rice evenly on the nori, leaving a 1-inch strip of uncovered nori on the side farthest from you. Lightly squeeze or press the kimchi to remove excess water. Arrange 1⁄ 2 of the kimchi across the center of the rice. Arrange half of the pork and egg mixture on the kimchi. Roll it up tightly on the mat. Remove the roll from the mat and cut it into slices. Repeat with the remaining ingredients to make another roll.

34. Fruit and Coconut Sushi

This recipe allows you to get a unique taste and texture that is not normally found in traditional sushi. Cooking Time: 1hr 30mins Servings: 4 Ingredients: ½ cup unsweetened shredded coconut 2 tbsp honey 3 tbsp divided Coconut oil Splash pure vanilla extract 1 tbsp maple syrup 2 tbsp cocoa powder Fresh fruit Pinch salt Method: In a small food processor, place the coconut, vanilla, salt, 1 tbsp. coconut oil, and honey. Blend until combined. Place into a small bowl and keep in the refrigerator.

Prepare the fruit filling: cut your choice of fruits into small pieces and make stacks. Dry them on a paper towel and freeze them so they stick together. Make the chocolate nori: melt the rest of the 2 tbsp coconut oil. Combine with a pinch of salt, vanilla extract, maple syrup, and cocoa powder. Mix until smooth and set aside. From a chunk of the chocolate “rice” around one fruit stack. Leave the sides open like regular sushi. Continue with the rest of the fruits stacks and freeze them to set. Once the rolls are set, coat the outside with chocolate “nori.” Paint the chocolate around the outside of the rolls with your fingers. Then place in the fridge to set. Serve cold with extra chocolate nori as your soy sauce.

35. Kiwi, Strawberries and Chocolate Dessert Sushi

This chocolate dessert sushi is a new type of sushi that will not only get you to enjoy the taste, but the presentation will also blow you away. Cooking Time: 30mins Servings: 5 Ingredients: ½ cup jasmine rice 1 1/3 cups light coconut milk 6 tbsp granulated sugar ½ tsp salt 2 tbsp softened butter 1 tbsp milk ¼ tsp vanilla extract 2 tbsp cocoa powder 5 tbsp all-purpose flour 1 ½ ounces quartered strawberries 1 ½ ounces sliced in long strips kiwi 1/3 cup, melted. semisweet chocolate chips

Method: In a small saucepan, combine ¼ tsp salt, 2 tbsp sugar, coconut milk, and rice. Heat over medium heat, stir and cook until boils. Then lower heat, and simmer until rice is tender and sticky and liquid is absorbed for about 20 minutes. Remove from heat and cool to room temperature. Meanwhile, in a medium bowl, mix 4 tbsp sugar and butter until creamed. Add cocoa powder, vanilla, and milk until smooth. Stir remaining ¼ tsp salt and flour. Roll the chocolate dough into a 12-inch log and place in the middle of a waxed paper-lined large sheet. Cover with a waxed paper and roll the log with a rolling pin into a 12 X6 inch rectangle. Remove the top waxed paper. On top of the chocolate dough, spread room temperature coconut rice. Left ¼ inch border on both sides. Line up the strawberries, then the kiwi. Roll the roll in the center and press together firmly. Remove the wax paper and cut it into sushi pieces. Add melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate soy sauce.

Conclusion Making sushi at home is easy like never before! It is a contemporary and trendy Japanese dish that is eaten and enjoyed worldwide. Refining the rice and learning to make proper rolls out of it are key parts of successfully making delicious sushi at home. Sushi can be consumed at any time of the day, and it's a light, healthy, low on calories, and protein-rich dish. Our characterized eBook-"Delicious Traditional and Classic Sushi Recipes to Make at Home'', enlightens you on many interesting facts about this dish, simple ways to prepare it, and overcoming culinary difficulties while cooking sushi. Never seen or tasted sushi? You can still be a sushi expert in no time after you thoroughly read our content-rich eBook. We have outlined this book for sushi lovers across the world. Enjoy cooking!

Author's Afterthoughts

I can’t find the perfect words to tell you how grateful I am that you gave this book a chance. I know it must not have been easy seeking this book out and going for it, especially since there are multitudes of materials out there with related content. You bought the book, but you didn’t stop there. You continued, took this journey with me, and read every page back to back. I have to say, you make all this worth it. I would like to know your thoughts about this book too. Your comments may also help others who are yet to download this book make a decision. What’s better than one person reading a book? Two people reading it. For my new books, follow my author page at http://www.graceberry.net Thank you, Grace Berry

About the Author Grace Berry started as a book reviewer after she graduated from college with a degree in creative writing. Afterward, she worked as an editor for a local magazine. She resigned her post and opted to work as a freelance journalist, writing for newspapers and magazines, online and offline. On one of such assignments, she wrote content for a food blog – a gig she found interesting. Excited about her discovery, she delved deeper into the food world, rediscovering her concept of food. She took a break from freelancing and sought local restaurateurs and chefs out to gather everything she could about their processes and cooking methods; an encounter she documented and wrote about later. Grace figured out that she could combine her flair for writing with her newfound love for everything food, so she took a plunge and started writing about recipes and other information related to getting the best from the kitchen to the dining. Now, she has compiled some of her years of research and experiment into a single volume of work, combining storytelling with factual information. Grace hopes to do more, and maybe start a catering business or a restaurant of her own in the future. At the moment, though, recipe developer and cookbook writer will have to do.