Sushi Cookbook: Tasty Sushi Recipes You Can Definitely Make at Home!

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Table of contents :
Introduction
Chapter 1. Sushi
History of Sushi
Sushi Types
Interesting Facts about Sushi
Chapter 2. Vegetable/Vegan Sushi Recipes
1. Healthy Veggie Sushi Rolls
2. Avocado Cucumber Sushi
3. Avocado Cauliflower Sushi
4. Simple Wasabi Cucumber Avocado Sushi
5. Healthy Cucumber Avocado Sushi Roll
6. Bell Pepper Avocado Sushi Roll
7. Avocado Peanut Sushi
8. Vegan Sushi Deluxe
9. Avocado Cucumber Zucchini Sushi Rolls
10. Avocado Cream Cheese Sushi
11. Lentil Vegetable Sushi
12. Veggie Sushi Bowls
Chapter 3. Meat and Egg Sushi Recipes
13. Delicious Chicken Sushi
14. Spicy Chicken Sushi
15. Fried Chicken Sushi Rolls
Chapter 4. Tofu Sushi Recipes
16. Spicy Vegetable Tofu Sushi Rolls
17. Tofu Sushi Rolls
18. Inari Sushi
19. Vegetable Tofu Sushi
20. Spicy Tofu Sushi
21. Smoky Tofu Sushi
Chapter 5. Nigiri Sushi
22. Fresh Tuna Nigiri Sushi
23. Salmon Nigiri Sushi
24. Shrimp Nigiri
25. Scallop Nigiri
26. Avocado Nigiri
27. Tasty Hamachi Nigiri
28. Cucumber Nigiri
29. Healthy Carrot Nigiri
Chapter 6. Sushi Rolls Recipes
30. Barbecued Pork Inside-Out Rolls
31. Brown Rice Smoked Salmon Rolls
32. Two-Cheese Tuna Salad Rolls
33. Shrimp Rolls
34. Brown Rice California Rolls
35. Marinated Tuna Hand Rolls
36. Ranch Hand Rolls
37. Vegetarian Thin Rolls
38. Caprese Hand Rolls
39. Shiitake Sushi Rolls
40. Futomaki Sushi Rolls
Conclusion
Author's Afterthoughts
About the Author
Recommend Papers

Sushi Cookbook: Tasty Sushi Recipes You Can Definitely Make at Home!

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Sushi Cookbook Tasty Sushi Recipes You Can Definitely Make at Home!

BY Nadia Santa Copyright 2021 Nadia Santa

License Notes This book may not be reproduced in part or whole without the express written permission from the author. Whether for commercial or personal use, possession and distribution of this book by any means without permission are prohibited by law. The content of this material is strictly for entertainment purposes and the reader accepts all responsibility for any damages caused by following the content.

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Table of Contents Introduction Chapter 1. Sushi History of Sushi Sushi Types Interesting Facts about Sushi Chapter 2. Vegetable/Vegan Sushi Recipes 1. Healthy Veggie Sushi Rolls 2. Avocado Cucumber Sushi 3. Avocado Cauliflower Sushi 4. Simple Wasabi Cucumber Avocado Sushi 5. Healthy Cucumber Avocado Sushi Roll 6. Bell Pepper Avocado Sushi Roll 7. Avocado Peanut Sushi 8. Vegan Sushi Deluxe 9. Avocado Cucumber Zucchini Sushi Rolls 10. Avocado Cream Cheese Sushi 11. Lentil Vegetable Sushi 12. Veggie Sushi Bowls Chapter 3. Meat and Egg Sushi Recipes 13. Delicious Chicken Sushi 14. Spicy Chicken Sushi 15. Fried Chicken Sushi Rolls Chapter 4. Tofu Sushi Recipes 16. Spicy Vegetable Tofu Sushi Rolls 17. Tofu Sushi Rolls 18. Inari Sushi 19. Vegetable Tofu Sushi 20. Spicy Tofu Sushi 21. Smoky Tofu Sushi Chapter 5. Nigiri Sushi

22. Fresh Tuna Nigiri Sushi 23. Salmon Nigiri Sushi 24. Shrimp Nigiri 25. Scallop Nigiri 26. Avocado Nigiri 27. Tasty Hamachi Nigiri 28. Cucumber Nigiri 29. Healthy Carrot Nigiri Chapter 6. Sushi Rolls Recipes 30. Barbecued Pork Inside-Out Rolls 31. Brown Rice Smoked Salmon Rolls 32. Two-Cheese Tuna Salad Rolls 33. Shrimp Rolls 34. Brown Rice California Rolls 35. Marinated Tuna Hand Rolls 36. Ranch Hand Rolls 37. Vegetarian Thin Rolls 38. Caprese Hand Rolls 39. Shiitake Sushi Rolls 40. Futomaki Sushi Rolls Conclusion Author's Afterthoughts About the Author

Introduction

Sushi is a Japanese dish that consists of cooked vinegar rice shaped into small balls or rolls wrapped in seaweed. The outside layer is usually made up of half dried and half fresh raw fish, with an addition of other ingredients and flavors. Sushi is made by rolling sushi into a roll using bamboo mats. A sushi chef uses a wet cloth to moisten his hands so that they do not stick onto the sushi roll when it is rolled over it. It is important to remember that after mixing in vinegar with rice in order to preserve it, the rice should never be eaten raw. The chef scrubs the rice to remove any bad smell or taste from it, adds vinegar, sugar, and salt to the rice and mixes it well. The wet cloth should be with a sushi chef when they work with rice so that they can clean their hands after touching the sushi roll. A sushi chef needs to have a bamboo mat for making rolls of sushi. The bamboo mat is used as a support for making the rolls and offers stability when rolling them. A bamboo mat is placed on top of the roll; this makes it easy for cutting and serving sashimi because they are held together firmly before cutting them into pieces. The bamboo mat is then covered with the sushi rice and the ingredients are added on top of it. The ingredients that are added include salmon, shrimp, scallop, and tuna and so on.

The sushi chef uses a wooden spoon to press down the roll when he forms it. This is done in order to make sure that there is enough rice in between the ingredients for forming a complete roll. The sushi chef then turns over the mat so that the rice faces downwards and removes it from the rolling surface of the sushi. He has to wait for an hour as he covers his bamboo mat with plastic wrap before placing a weight on top of it. This prevents air from getting into your roll while it dries out. The chef then cuts the rolled rice into several pieces over a board and places them in a paper bag. The rice used for making sushi is a type of short-grain rice that is sticky after being cooked. The rice has to be sufficiently dry so that it can hold together and roll well. It also needs to be cooked with salt and water. Toasted rice is not suitable for making sushi because it results in the loss of its natural scent; thus, roasted rice gives an aromatic taste when eaten. It does not require any cooking time as it forms its own crust while cooking. This makes it easy for the chefs to work with this type of sushi. Sushi rolls are made of a bamboo mat that has sticky rice on it. The chef must make sure to work with rice by covering his hands with starch and water mixture so that it does not stick onto your hands. He also has to moisten the mixture before making use of a water brush to clean the bamboo mat’s surface, which ensures that your hands do not stick onto it when you roll the sushi. While making sushi, you can also place wet cloth under your bamboo mat so that you can easily use them to clean and moisten your hands when you are done with rolling sushi. It is important to remember that you should not eat raw rice because it is not safe for consumption. The chef cuts vegetables using a vegetable cutter or by hand. The chef adds seaweed into the rice and forms it into a bowl-like shape that resembles grass, in which he places pieces of ingredients like shrimp, cooked seafood, lettuce, cucumber, and avocado. The chef adds a piece of soy sauce or Japanese mayonnaise to the fish and beef cutlets. Then the chef places the rice in the container and adds the ingredients that have been placed on top. Next, wrap up the ingredients, which include vegetables, shrimp, cooked seafood, lettuce, cucumber, and avocado into a roll called maki-zushi.

Chapter 1. Sushi Sushi is a Japanese dish consisting of cooked vinegar rice, seafood (typically uncooked fish), vegetables, and occasionally tropical fruits. Sushi is served with soy sauce, wasabi, and ginger slices. It is often prepared with raw fish, seafood, or eggs.

History of Sushi For many centuries, sushi has been a part of Japanese culture. It's believed to date back as far as the 8th century, but it wasn't until the 20th century that sushi really became popular outside of Japan. Today, sushi is eaten throughout the world and often appears in popular American restaurants like Subway. The sushi you eat at Subway in Japan or in Europe is the same as the sushi you eat here, with some minor adjustments. The Origin of Sushi There are many myths surrounding the origin of sushi, including one that states that sushi was originally eaten as a way to bring luck during baseball games. Another story claims that sushi was first created when Japanese fishermen who were catching fish for their families threw their catch into seawater and placed it on a rock to dry. Once the fish was completely dried out, they placed it on rice for later consumption. Depending on whom you ask, these stories may or may not be true. Its origin can be traced to at least the 8th century. It's believed that sushi began being prepared by Japanese priests after they were given rice from a heaven goddess known as "Sushi Daijingu" (The Sushi Deity). These first priests then taught the art of sushi to others.

Sushi Types There are two main types of sushi, called nigiri and maki. Nigiri is a slice of raw fish or meat with rice on top; maki is rolled sushi made from seaweed. There are two types of maki: hoso (a thin sheet) and Futomaki (thick rolls). And there are also five different kinds of nigiri: saba, Hamachi, sake, tako, and ika. Sushi Types: Maki also come in three varieties: horumaki (thin roll), temarizushi (pressed sushi), and inarizushi (sushi stuffed into fried tofu). Hosomaki is a thin roll. Temarizushi is pressed sushi. Inarizushi is sushi stuffed into fried tofu. The most widespread way of serving sushi in Japan is omakase style, which means "oh please, allow me to serve you." This style of serving is where the chef decides your meal for you, bringing you pieces as he or she determines how close to being finished your meal is. Omakase traditionally consists of a wide array of sashimi and nigiri, but nowadays, it has taken on new forms. One of the newer developments in the omakase is a sashimi course. The chef presents you with three pieces (or sometimes more) of raw fish and three (sometimes more) of cooked fish and orders them to be served over rice. Another type of omakase is where the chef serves you what he wants, just like at a regular restaurant. This is called "shokunin" or "master style." It can take on many different forms, including a master-apprentice style where one person makes everything from scratch for another while preparing the meal for the customer. Another more modern type, called "chagashi style," utilizes a technique where the chef chops the raw ingredients first and then pre-cooks them so that he can present them in one flavorful dish. In recent years, "kaiten" sushi restaurants have emerged as a means of serving sushi in Japan. Kaiten sushi is a conveyor belt style of service where the food is brought to you immediately after ordering. This allows for quicker service and even faster turnover on items, but because there may be a large number of people waiting at such establishments and because most kaiten sushi restaurants are open during rush hour, it can be frustrating if you are unable to get your food when you want it.

Interesting Facts about Sushi Sushi is a traditional Japanese food made of cooked rice with vinegar, sugar, and salt. It is often arranged on a platter in different types and colors for presentation. The order of the sushi ingredients is important. This dish has spread around the world from Japan as a fast-food or snack food, especially among college students because it’s easy to consume. The dish is commonly prepared and eaten by hand because of the delicate and small size of sushi. Sushi is a Japanese cuisine prepared primarily from assorted raw seafood, including fish, shellfish and other forms like "Nigiri," "Inari" and "Tamago." There are over 150 varieties of sushi in Japan today. The most common ingredients include: cucumber, wasabi, tobiko (flying fish roe), pickled ginger, rice vinegar, sweetened brown sugar or mirin (sweet rice wine), soy sauce, wasabi, soy sauce, mayonnaise, or ponzu (vinegar-based sauce). The dish is normally served with chopsticks but can also be eaten with a spoon. Sushi rice is made of short-grain Japanese rice, which has a texture that absorbs the vinegar well. The rice must be sticky enough so that it can be shaped by hand. The ingredients are placed onto a bed of cool, cooked sushi rice and then covered by another layer of hot rice. Sushi was originally made with dried fly larvae because they have better flavor than most other kinds of fish products. Today, sushi chefs use pickled sea bream eggs rather than sea bream larvae to give sushi its unique taste. Sushi can be found in bars, restaurants or made at home for lunch or dinner. Sushi is made at home with different ingredients, which are often raw. For example, "Nigiri" is made of very thinly sliced raw fish on top of a bed of sushi rice and a topping such as wasabi and soy sauce. "Tomo" means hand in Japanese and is more commonly used as a term for sushi when it is sealed in its own nori sheet. Unlike nigiri, many types of sushi can also be eaten with chopsticks. This includes "Maki-zushi" which uses seaweed to wrap around the small pieces of fish and "Inari-zushi" made of sticky rice instead of cooked white rice. "Temaki" is a hand-rolled, cone-shaped sushi. "Inari-zushi" is often filled with a small sweetened tofu and wrapped in a piece of nori. The filling may also be placed between or inside the rice for "Sanban-zushi", a very old type of sushi that dates to 300 AD and can be made by frying the white

rice beforehand and using it as a wrapper for the fish. There are also vegan sushi rolls called "Nom Nom Sushi".

Chapter 2. Vegetable/Vegan Sushi Recipes

1. Healthy Veggie Sushi Rolls

Healthy Veggie Sushi Rolls are a healthy, low-carb variation of the classic sushi roll. This way of cooking, as opposed to the traditional method of using white rice, is gaining popularity all over the world. Preparation and Cooking Time: 25 minutes Serving Size: 1 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 Directions: For the sauce: Add all ingredients into the small bowl and mix until well combined. For sushi roll: Place nori sheet on a clean flat surface. Spread half sauce over nori sheet. Spread half mashed avocado in 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 to another end. Assemble the remaining nori sheet using the same method. Cut into slices and serve. Nutrition: Calories 534 Fat 40 g Carbohydrates 36 g Sugar 6 g Protein 16 g Cholesterol 0 mg

2. Avocado Cucumber Sushi

Avocado Cucumber Sushi is a dish that consists of sushi rice on a sheet of seaweed, with avocado or cucumber slices rolled up inside. The Avocado Cucumber Sushi is topped with sesame seeds, mayonnaise, and fish flakes before being cut into bite-size pieces. Preparation and Cooking Time: 40 minutes Serving Size: 6 Ingredients: 1 avocado, peeled and sliced ½ cucumber, sliced into thin strips 4 nori sheets 3 tbsp. rice vinegar 1 cup sushi rice 1 ½ cups water 1/8 tsp. salt Directions: Add sushi rice, water, vinegar, and salt into the saucepan and bring to boil.

Reduce heat to low and simmer it for about 20 minutes. Remove from heat and set aside to cool. Place nori sheet on a bamboo mat and spread rice evenly on nori. Arrange cucumber and avocado slices on the rice layer. Roll nori sheet slowly around the ingredients until you reach to another end of the roll. Cut roll into the slices and serve. Nutrition: Calories 190 Fat 6.8 g Carbohydrates 28.4 g Sugar 0.6 g Protein 3 g Cholesterol 0 mg

3. Avocado Cauliflower Sushi

Avocado Cauliflower Sushi is a raw, vegan sushi recipe that is quite easy to make. Preparation and Cooking Time: 20 minutes Serving Size: 2 Ingredients: 1 cup cauliflower, chopped 1/2 medium avocado 1 tbsp. coconut oil 1/4 cup cucumber 5 oz. cream cheese 1 nori wrapper Directions: Add cauliflower into the food processor and process until it turns into the rice. Melt coconut oil in the pan over medium-high heat. Add cauliflower rice into the pan and cook for 5 minutes.

Transfer cauliflower rice into the bowl and set aside. Slice cucumber, cream cheese, and avocado and set aside. Place long plastic wrap on a clean surface. Place nori wrapper on top of the long plastic wrap. Spread cauliflower rice evenly on nori wrapper. Layer avocado slices on cauliflower rice on the edges closet to you. Now, layer the cream cheese and cucumber onto the avocado. Lift the plastic wrap closet to you. Using hands, cover all the ingredients. Slowly roll both the wrapper around the ingredients until you have rolled the entire wrapper. Do not roll the plastic wrapper into the sushi. Using knife, slice the sushi into pieces. Serve and enjoy. Nutrition: Calories 422 Fat 24 g Carbohydrates 32 g Sugar 1 g Protein 21 g Cholesterol 23 mg

4. Simple Wasabi Cucumber Avocado Sushi

This dish is a great sushi for a potluck or when you're looking for something quick. The cucumber and avocado give it a refreshing taste, which will keep things interesting when you don’t have much time to spare. Preparation and Cooking Time: 35 minutes Serving Size: 1 Ingredients: 1/8 cup sushi rice ½ tsp. wasabi 1/8 cup cucumber, sliced into long strips 1/8 avocado, sliced ½ nori sheet. Directions: Prepare sushi rice according to package directions Place nori sheet on a bamboo mat and spread cooked sushi rice evenly on nori.

Arrange cucumber and avocado on the rice layer. Top with wasabi. Roll nori sheet tightly around the ingredients until you reach the other end of the sheet. Cut roll into the slices and serve. Nutrition: Calories 139 Fat 5.1 g Carbohydrates 21.4 g Protein 2.3 g

5. Healthy Cucumber Avocado Sushi Roll

The healthy cucumber avocado sushi roll recipe is a vegetarian sushi dish made with healthy ingredients. It is so delicious and easy to make. Preparation and Cooking Time: 30 minutes Serving Size: 4 Ingredients: 4 nori sheets 5 oz. tofu, cut into strips 1 avocado, sliced 1/2 tbsp. sesame seeds, toasted 1 lb. cucumbers, sliced 1 tsp. chili powder. Directions: Place nori sheet on a clean surface. Arrange cucumber slices on nori sheet, leaving one-inch margin uncovered. Sprinkle a little chili powder and sesame seeds over cucumber.

Arrange tofu and avocado slices in a vertical pattern from the leaf edge. Roll nori wraps around the ingredients tightly until the nori at the end. Set roll aside for 5 minutes. Using the same direction, make the remaining roll. Take a sharp knife and cut each roll into pieces and serve. Nutrition: Calories 147 Fat 11 g Carbohydrates 9 g Sugar 2 g Protein 4 g Cholesterol 0 mg

6. Bell Pepper Avocado Sushi Roll

This is a dish that will be sure to make you the star of any dinner party! It's fresh, healthy, and full of flavor. You can find all the ingredients in most grocery stores. Preparation and Cooking Time: 30 minutes Serving Size: 2 Ingredients: 1 bell pepper, chopped 1/2 avocado, sliced 2 tsp. maple syrup 1/2 tsp. tamari 1/2 tsp. turmeric 1 cup brown rice, cooked 2 nori wraps Directions: In a small bowl, combine rice, tamari, maple, and turmeric. Mix well until rice is orange.

Place nori wrap on a clean surface and spread half cup rice over 1/3 wrap. Place on one side a few bell pepper and avocado slices. Tightly roll wrap into the burrito shape with both ends are open. Cut roll into the slices and serve. Nutrition: Calories 561 Fat 12 g Carbohydrates 96 g Sugar 7 g Protein 18 g Cholesterol 0 mg

7. Avocado Peanut Sushi

Avocado, as well as other nut products, has been popping up in sushi recipes. This is a relatively new trend and it's an option for vegan sushi lovers. Preparation and Cooking Time: 35 minutes Serving Size: 2 Ingredients: 2/3 cup sushi rice 1 tbsp. rice vinegar ¾ cup water ¾ tsp. salt 2 nori sheets 2 tbsp. sesame seeds ½ avocado, sliced into strips 1 tbsp. honey 1 tbsp. peanut butter ½ cup peanuts, roasted.

Directions: Add sushi rice, rice vinegar, water, and salt to the saucepan and bring to boil. Reduce heat to low and simmer it for about 20 minutes. Remove from heat and set aside to cool. Add peanuts, honey, and peanut butter into the food processor and process until all ingredients well mixed. Place nori sheet on top of the bamboo mat and spread rice evenly on nori. Sprinkle with sesame seeds. Arrange avocado slice and peanuts mixture on rice layer. Roll nori sheet slowly around the ingredients until you reach to another end of the roll. Cut roll into the slices and serve. Nutrition: Calories 670 Fat 36.7 g Carbohydrates 71.9 g Protein 18.4 g.

8. Vegan Sushi Deluxe

Anyone who is a vegan or avoiding gluten knows that sushi, the traditional Japanese food, can be hard to find. The rolls are typically filled with fish and rice. However, there are now many vegan versions of Japanese dishes out there on the internet for those who have an allergy or are strict about their diet. Preparation and Cooking Time: 50 minutes Serving Size: 2 Ingredients: ½ cup of sushi rice 2 tbsp of rice vinegar (rice wine vinegar) ½ avocado ½ red pepper ½ carrot ¼ cucumber 4 nori sheets Sausages, vegan (Merguez sausages) Wasabi paste Soy sauce

Directions: Open the packet of sushi rice and remove the green top layer, revealing a white base layer. Now, add one cup of water into a saucepan. Pour in the rice. Cover the saucepan with a lid and cook on medium heat for 14-15 minutes until all water has been absorbed and rice is cooked through. Remove from heat, set aside on a plate or bowl for 10 minutes to cool down. Cut a cucumber into thin slices. If you want to remove the seeds, cut a small slice out of the middle of each slice. Cut avocado in half and remove the seed. Cut avocado into thin slices, or thinly slice with a knife (if using an avocado that is not ripe). Add in wasabi, red bell pepper, carrot and spread sushi rice onto your nori sheet, place the cucumber, avocado and chives onto your rice. Close up your sushi roll by tightly rolling the nori from one end to the other end. Transfer it onto a plate with wet fingers to keep it moist (optional). Set aside for 10 minutes to allow all ingredients to stick together nicely. Cut like a traditional sushi roll and enjoy! Nutrition: Calories: 187 kcal Protein: 12.43 g Fat: 17.83 g Carbohydrates: 39.9 g

9. Avocado Cucumber Zucchini Sushi Rolls

A quick and easy summertime dish, avocado cucumber zucchini sushi rolls are made with a simple wrap-and-roll technique. They're fresh and crisp, yet also rich in healthy fats and protein. Preparation and Cooking Time: 15 minutes Serving Size: 4 Ingredients: 1 avocado, sliced 4 medium radishes, sliced 1 cucumber, sliced 2 carrots, sliced 3 zucchinis, sliced 1 tbsp. rice vinegar 1/2 cup cashews, soaked overnight. Directions: Add soaked cashews and vinegar into the blender and blend until smooth. Cut both the ends of the zucchini and, using a vegetable peeler, peel the

zucchini into long strips. Place zucchini strips on a flat surface. Spread spoonful cashew paste on one end of zucchini. Arrange a few sliced veggies and roll. Serve and enjoy. Nutrition: Calories 251 Fat 18 g Carbohydrates 20 g Sugar 6 g Protein 6 g Cholesterol 0 mg

10. Avocado Cream Cheese Sushi

Avocado Cream Cheese Sushi Recipe combines creamy avocado with cream cheese to make a tasty filling for sushi. With just a few ingredients and 30 minutes, you can indulge in this delicious sushi appetizer! Preparation and Cooking Time: 30 minutes Serving Size: 2 Ingredients: ¾ cup sushi rice 1 tbsp. onion, diced ½ tsp. garlic, minced ½ cup cream cheese ¼ cup cucumber, cut into julienne 1 avocado, diced 2 nori sheets. Directions:

Cook the sushi rice in accordance with the packet instructions and set it aside to cool. In a small bowl, mix together onion and cream cheese. Place nori sheet on a bamboo mat and spread cooked sushi rice evenly on nori. Arrange cucumber and avocado on the rice layer. Top with cream cheese mixture. Roll nori sheet tightly around the ingredients until you reach the other end of the sheet. Cut roll into the slices and serve. Nutrition: Calories 666 Fat 40.3 g Carbohydrates 66.8 g Sugar 1.1 g Protein 11.4 g Cholesterol 64 mg

11. Lentil Vegetable Sushi

If you're looking for an easy-to-make dish that is high in vitamins and protein, you should try this Lentil Vegetable Sushi recipe. The ingredients are simple and affordable with a flavor profile that can be described as umami with a spicy kick. It's perfect as a vegetarian option or side dish for those who have meat sensitivities. Preparation and Cooking Time: 55 minutes Serving Size: 10 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 cups 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 Directions: Add water and rice to the pot and bring to boil. Reduce heat and simmer for 45 minutes or until rice sticky. Stir in rice vinegar. Place 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 same directions make remaining roll. Take a sharp knife and cut sushi into pieces and serve. Nutrition: Calories 118 Fat 4 g Carbohydrates 15 g Sugar 1 g Protein 5 g Cholesterol 0 mg

12. Veggie Sushi Bowls

Veggie sushi bowls are an easy and healthy dish. This recipe is great for lunch or dinner. You can have fun with this dish while eating healthy at the same time. Veggie sushi bowls are great! Preparation and Cooking Time: 55 minutes Serving Size: 4 Ingredients: Rice and Seasonings: 1 tablespoon sugar ½ teaspoon salt 2 cups of rice 3 tablespoons rice vinegar 1 ½ teaspoons tamari 1 sheet (dried) nori Everything Else: 1 avocado (sliced) 1 small cucumber

2 large carrots (sliced) 2 cups frozen edamame Spicy Mayo Sauce: ⅓ cup mayonnaise 2 tablespoons Sriracha Recommended Garnishes: Pickled ginger Sesame seeds Directions: Bring a big pot of water on the stove for the rice to prepare. Load in the rinsed rice when the water boils and give this a mix. For thirty minutes, cook the rice, then turn the heat off and rinse the rice. Put the rice back in the saucepan and cover the pot. For ten minutes, just let rice heat. With a spoon, open the cover and fluff the rice. To make the rice spices: Mix the tamari, rice vinegar, salt and sugar in a medium saucepan over medium heat. Heat the mixture until the sugar is dissolved, stirring regularly. Remove from the heat and mix with the rice once steaming has stopped. To cook the Nori: Heat the nori sheet in a frying pan over medium heat until it becomes crispy enough to crumble, flipping halfway for around five minutes quickly. Rip it into pieces and extract it from the heat. In your palms, crumble each part into very tiny chunks over the rice and throw it into the bowl. To cool, mix the Nori into the grain and put the rice back. Take a bowl of water to a boil, then insert the freezing edamame and simmer till the beans are heated through about five minutes. To prepare the edamame: Drain away and set it aside. Mix all the mayonnaise and Sriracha in a shallow saucepan until well combined, to make the hot mayo sauce. If you wish for a spicier sauce, put more Sriracha. Cut it lengthwise in the quarter to cook the cucumber. Scoop out the seeds using a spoon and dump them. Then cut the halves into bits that are two inches long and cut them into

toothpicks. Divide into four bowls of rice. Cover with vegetables, edamame, avocado and cucumber. Sprinkle on edge with chilli-mayo sauce, scatter with sesame seeds and add on the sides with pickled ginger. Nutrition: Calories: 456 kcal Protein: 19.3 g Fat: 30.14 g Carbohydrates: 48.44 g

Chapter 3. Meat and Egg Sushi Recipes

13. Delicious Chicken Sushi

Delicious Chicken Sushi is a dish that consists of sushi rice, chicken, and vegetables. It is found in Japanese cuisine and is usually served with soy sauce or teriyaki sauce. Preparation and Cooking Time: 30 minutes Serving Size: 24 Ingredients: 1 cup sushi rice 1/2 cup blue cheese, crumbled 2 carrots, cut into strips 2 celery ribs, cut into strips 1/4 cup hot sauce 1 cup chicken, cooked and shredded 4 nori sheets 1 tbsp. sugar 1/4 cup rice wine vinegar 2 cups water

1/2 tsp. salt Directions: Add water and rice to the pot and bring to boil. Reduce heat and simmer for 20 minutes. Meanwhile, in a pan, heat sugar, vinegar, and salt until sugar is dissolved. Remove from heat and set aside to cool. Transfer cooked rice into the large bowl. Add sugar mixture to the rice and mix well. Place nori sheet on the clean and plain surface. Spread cooked rice evenly on 3/4 nori sheet. Place chicken, carrots, celery, and blue cheese on top of rice. Slowly roll nori sheet until you reach to another end. Cut roll into the slices and serve. Nutrition: Calories 54 Fat 1 g Carbohydrates 7 g Sugar 0.8 g Protein 3 g Cholesterol 7 mg

14. Spicy Chicken Sushi

This Spicy Chicken Sushi recipe is a tried and true delicious time saver! We love this because it gives us all the great flavor of our favorite salmon or tuna sushi but without the need to cook up some fish, which can take time. Preparation and Cooking Time: 30 minutes Serving Size: 4 Ingredients: 1 cup chicken, shredded 1 tbsp. sriracha sauce 3 1/2 tbsp. mayo 2 nori sheets 1 large avocado, sliced 1 cucumber, sliced 1 1/2 cups sushi rice, cooked. Directions: In a mixing bowl, mix together chicken, sriracha, and mayo and set aside.

Place nori sheet on the clean and plain surface. Spread warm rice evenly on the nori sheet. Arrange sliced avocado and cucumber on rice layer. Roll nori wrap tightly around ingredients until you reach the other end. Slice sushi roll using a sharp knife and serve. Nutrition: Calories 470 Fat 15 g Carbohydrates 65 g Sugar 2 g Protein 16 g Cholesterol 30 mg

15. Fried Chicken Sushi Rolls

The Fried Chicken Sushi Rolls recipe is a delicious and surprisingly healthy twist on the classic sushi dish. Preparation and Cooking Time: 25 minutes Serving Size: 2 Ingredients: 1 chicken breast, fried and cut into pieces 3 lettuce leaves 1 tbsp. sugar 2 tbsp. vinegar 2 cups rice, cooked 2 nori sheets 1/2 tsp. salt. Directions: Place the cooked rice into the bowl. Add vinegar, sugar, and salt to the rice and mix well. Place nori sheet on the clean and plain surface. Spread rice evenly on the nori sheet.

Place lettuce leaves on the rice layer. Add chicken on lettuce and roll nori sheet tightly around the ingredients until you reach to another end. Cut roll into the slices and serve. Nutrition: Calories 761 Fat 2 g Carbohydrates 154 g Sugar 6 g Protein 24 g Cholesterol 32 mg

Chapter 4. Tofu Sushi Recipes

16. Spicy Vegetable Tofu Sushi Rolls

Spicy Vegetable Tofu Sushi Rolls is a favorite dish in the east, but that doesn't mean you can't make it at home. It's easy to find many recipes online to bring this dish home in your own kitchen. Preparation and Cooking Time: 30 minutes Serving Size: 2 Ingredients: 1/2 avocado, cut into slices 1 tsp. garlic powder 1/2 pack firm tofu 1/2 tbsp. sesame seeds 2 tsp. sriracha sauce 1 tbsp. mayo 2 nori sheets 1 tbsp. sugar 1/3 cup rice vinegar 1 cup sushi rice, cooked.

Directions: Add warm cooked rice into the mixing bowl. Add sugar and vinegar to the rice and mix well. Squeeze out excess liquid from tofu and crumble the tofu. Add garlic powder, sriracha, and mayo into the tofu and mix well. Place nori sheet on a clean and plane surface and spread rice evenly on the nori sheet. Spread tofu mixture on rice layer and arrange some avocado slices. Slowly roll nori sheet around the ingredients tightly until you reach to another end. Cut roll into the slices and serve. Nutrition: Calories 585 Fat 18.2 g Carbohydrates 88 g Sugar 7 g Protein 10 g Cholesterol 5 mg

17. Tofu Sushi Rolls

Tofu sushi rolls are a vegan sushi recipe. Tofu provides all of the protein found in regular fish, even if you forgo the soy sauce. The rice is cooked and mixed with wasabi, then seasoned with soy sauce or tamari. It's rolled up and pressed into a rectangular shape. Preparation and Cooking Time: 15 minutes Serving Size: 3 Ingredients: 1 cup cooked sushi rice 1 tbsp. sugar 1/3 cup rice vinegar 3 nori sheets ½ avocado, peeled and cut into slice 1 tsp. garlic powder ½ package firm tofu ½ tbsp. sesame seeds 2 tsp. sriracha 1 tbsp. mayonnaise

Directions: Transfer cooked sushi rice in a large bowl. Add rice vinegar, and sugar to the rice and mix well. In another bowl, add tofu and crumble it. Add mayo, sriracha, sesame seeds, and garlic powder to the crumbled tofu and mix well. Place nori sheet on a bamboo mat and spread cooked sushi rice on nori. Arrange avocado slice and tofu mixture on rice layer. Roll nori sheet slowly around the ingredients until you reach to another end of the roll. Cut roll into the slices and serve. Nutrition: Calories 360 Fat 9.3 g Carbohydrates 59.1 g Protein 5.5 g

18. Inari Sushi

Inari sushi is a type of maki sushi made with aburage (deep-fried tofu pockets), and vegetables. It may be wrapped in seasoned rice or in seaweed and cut into bite-size pieces. The fritters are usually served alongside the soy sauce for dipping, although popular toppings include spicy Japanese mustard for ground tuna or pickled ginger. Preparation and Cooking Time: 30 minutes Serving Size: 12 Ingredients: 2 sheets Korean seaweed laver 10 square inari tofu pockets 4 tablespoons of rice vinegar 2 cups of rice Directions: In a rice cooker or a pan, you have to prepare short-grained rice immediately. Fluff this with a tablespoon whenever the rice is cooked well and not soggy, and let it stay for fifteen minutes.

Combine the rice vinegar and the sugar in a dish. Keep stirring until it fully dissolves the sugar solutes. To let it settle, move the hot rice to a huge wooden pot. Transfer the vinegar-sugar spice to the rice once chilled. Now, bring the crumbled laver of Korean seaweed and combine it with the seasoned rice for sushi. Break the pieces of the tofu in the quarter and keep them aside. Humidify your hands and render the sushi rice into twenty equal portions. Offer an oval shape to each rice section and push it tightly inside the pockets of the inari. Serve with sesame oil and wasabi. Repeat the residual ingredients steps. Nutrition: Calories: 163 kcal Protein: 2.65 g Fat: 4.1 g Carbohydrates: 9.84 g

19. Vegetable Tofu Sushi

Vegetable Tofu Sushi recipe is a simple and easy-to-make dish. It is a perfect dish for those on vegan, paleo, or low-carb diets. This vegan sushi recipe substitutes the typical rice in sushi with a combination of vegetables, such as cucumber, avocado, and carrots. The result is an appetizing meal which can be enjoyed by all! Preparation and Cooking Time: 55 minutes Serving Size: 6 Ingredients: 6 nori sheets 1 cucumber, sliced 6 green onion, chopped 1 1/2 medium avocados, sliced 2 carrots, cut into strips 1 lb. firm tofu, drained 4 1/2 cups sushi rice, cooked Directions: Cut tofu into the slices.

Place nori sheet on clean and plane surface. Spread cooked sushi rice evenly on the nori sheet. Arrange cucumber, green onion, avocado, carrot, and tofu on rice layer. Roll nori sheet tightly around the ingredients until you reach to another end. Using a sharp knife, cut the roll into the slices and serve. Nutrition: Calories 685 Fat 14 g Carbohydrates 121 g Sugar 3 g Protein 18 g Cholesterol 0 mg

20. Spicy Tofu Sushi

Spicy Tofu Sushi is a vegetarian sushi recipe that is incredibly easy to make at home. It's made with sesame seeds, mayonnaise, onion, sushi rice, and chili oil. Preparation and Cooking Time: 50 minutes Serving Size: 4 Ingredients: 1 cup sushi rice, cooked and seasoned 2 nori sheets 1 tbsp. sesame seed 1 green onion, sliced 1 1/2 tbsp. mayonnaise 4 oz. firm tofu, cut into cubes 1/4 tsp. hot chili oil Directions: Coat a pan with cooking spray and position it over medium heat. Add tofu to the pan and cook until golden brown on all the sides. Transfer tofu into the mixing bowl.

Add sesame seed, green onion, mayonnaise, and chili oil into the tofu and mash tofu well. Place nori sheet on the plain surface, then spread cooked rice evenly on the nori sheet. Place tofu mixture and green onion on rice layer. Roll nori sheet slowly around the ingredients until you reach to another end of the roll. Cut roll into the slices and serve. Nutrition: Calories 228 Fat 4 g Carbohydrates 39 g Sugar 0.7 g Protein 6 g Cholesterol 1 mg

21. Smoky Tofu Sushi

Smoky Tofu Sushi is made of smoked tofu, as its name. This recipe is not very difficult to make. And the most important ingredient in this dish is smoked tofu and rice. Preparation and Cooking Time: 40 minutes Serving Size: 2 Ingredients: 2/3 cup sushi rice 1/2 carrot, cut into matchsticks 2 nori sheets 1 tbsp. rice vinegar 1/2 tsp. soy sauce 1/4 tsp. liquid smoke 1/2 tsp. sesame oil 1 tsp. olive oil 1/4 lb. extra firm tofu 3/4 cup water

3/4 tsp. salt. Directions: Add rice, water, and salt into the pot and bring to boil. Reduce heat and simmer for 20 minutes. Transfer cooked rice into the bowl and add rice vinegar to the rice and mix well. In another bowl, combine soy sauce, liquid smoke, sesame oil, and tofu. Coat a pan with olive oil and over medium heat. Add marinated tofu in the pan and cook until golden brown on both the side. Remove tofu from pan and set aside. Place nori sheet on clean and plane surface. Spread cooked rice evenly on nori sheet, then place cooked tofu and carrot. Slowly roll the nori sheet until you reach to another end of the roll. Use a sharp knife to cut the roll into the slices. Nutrition: Calories 480 Fat 13 g Carbohydrates 77 g Protein 20 g

Chapter 5. Nigiri Sushi

22. Fresh Tuna Nigiri Sushi

Tuna is a type of fish known for its high protein and omega-3 fatty acids. The most popular use for tuna is in sushi, but it can also be used to make casseroles, sauces, sandwiches, salads, and tuna melts. There are many ways to eat fresh tuna nigiri sushi recipes depending on your dietary restrictions and preferences. Preparation and Cooking Time: 20 minutes Serving Size: 16 Ingredients: 1 cup sushi rice ½ nori sheet, cut into half-inch strips 5 oz. sushi grade tuna, sliced thinly 1 tsp. rice vinegar. Directions: Cook the sushi rice according to the package directions. Remove from the heat and put aside to cool. Dip fingers in rice vinegar and water and give the shape 1 ½ tablespoons rice into a rectangle. Place tuna slice over rice rectangle and wrap nori strip around tuna and

rice to seal. Repeat the same with the remaining ingredients. Serve and enjoy. Nutrition: Calories 54 Fat 0.6 g Carbohydrates 9.3 g Sugar 0 g Protein 2.6 g Cholesterol 4 mg

23. Salmon Nigiri Sushi

Salmon sushi, or "sake nigiri" consists of a slice of raw salmon draped over a single finger-thick layer of seasoned rice and pressed together into a compact oval. And it tastes delicious! Preparation and Cooking Time: 45 minutes Serving Size: 4 Ingredients: 3 oz. salmon fillets, skinless ¼ tsp. sugar 1 tbsp. rice vinegar 1 ½ cups water 1 cup sushi rice ¼ tsp. salt. Directions: Add rice and water in a large saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove saucepan from heat and set aside for 15 minutes. Transfer the rice to a large bowl. Add vinegar, sugar, and salt to the rice and mix well.

Slice salmon in 8 slices. Take 1 tbsp. cooked rice into hands and roll in a ball. Wrap fish slice over rice and arrange on serving dish. Repeat the same with the remaining ingredients. Serve and enjoy. Nutrition: Calories 200 Fat 1.6 g Carbohydrates 37.2 g Sugar 0.3 g Protein 7.4 g Cholesterol 9 mg

24. Shrimp Nigiri

Shrimp Nigiri is a recipe of raw seafood on top of rice. It is a fancy version of sushi and, therefore, just as expensive. The rice is flipped over to form the nigiri with the shrimp tucked in it. The whole accompaniment to this dish would include ginger sauce and soy sauce along with wasabi paste. Preparation and Cooking Time: 20 minutes Serving Size: 12 Ingredients: 1 ¼ cups cooked sushi rice 1 tsp. wasabi 12 shrimp, cooked, peel and leave the tails on. Directions: Divide sushi rice into 12 equal portions and shape each portion into a rectangle with moistened hands. Brush shrimp with wasabi and place on rice rectangle. Serve and enjoy. Nutrition:

Calories 97 Fat 0.5 g Carbohydrates 15.8 g Protein 6.4 g Cholesterol 46 mg

25. Scallop Nigiri

Scallop Nigiri is a type of fish dish that consists of raw scallops placed atop a small slice of sushi rice. Typically, the size will vary based on what is being served as the main course. Preparation and Cooking Time: 15 minutes Serving Size: 2 Ingredients: 2 sushi-grade scallops 2 tsp. rice vinegar ¼ cup water 1/3 cup cooked sushi rice. Directions: Cut the muscle from scallops and butterfly the scallops. Moistened your hands with water vinegar and take 1 tablespoon of cooked sushi rice and give it a rectangular shape and place on a dish. Place scallops on rice and serve. Nutrition:

Calories 142 Fat 0.4 g Carbohydrates 25.4 g Sugar 0 g Protein 7.2 g Cholesterol 10 mg

26. Avocado Nigiri

Avocado Nigiri is typically made with avocado as the nigi (which means " filling" in Japanese) and, while avocados are not native to Japan, they are slowly being adopted into Japanese cuisine. Preparation and Cooking Time: 50 minutes Serving Size: 16 Ingredients: 1 avocado, peel and cut into sliced 1 nori sheet, cut into strips 1 tsp. sugar ½ tbsp. rice vinegar 1 cup water 1 cup sushi rice 1 tsp. salt Directions: Prepare sushi rice according to package directions. Transfer cooked rice to a large bowl and allow to cool. Once the rice is cool down then add vinegar, sugar, and salt and mix well. Moistened your hands with water and take 1 tablespoon of cooked sushi rice and give it a rectangular shape and place it on a dish.

Place an avocado slice over a rice rectangle and wrap a nori strip around avocado and rice to seal. Repeat the same with the remaining ingredients. Serve and enjoy. Nutrition: Calories 69 Fat 2.5 g Carbohydrates 10.6 g Sugar 0.3 g Protein 1.1 g Cholesterol 0 mg

27. Tasty Hamachi Nigiri

The Tasty Hamachi Nigiri recipe is a Japanese dish consisting of an aburi yellowtail on top of a classic nigiri. Preparation and Cooking Time: 15 minutes Serving Size: 10 Ingredients: 5 oz. Hamachi fillet, sliced into thin strips 10 shiso cress leaves 1 1/4 cups cooked sushi ricetsp.1 tsp. sugar 1 tsp. rice vinegar ¼ tsp. salt. Directions: Transfer cooked rice in a large bowl. Add sugar, vinegar, and salt to the rice and mix well. Divide sushi rice into 10 equal portions and shape each portion into a rectangle with moistened hands. Place Hamachi slices on top of rice. Garnish each nigiri with shiso leaves and serve.

Nutrition: Calories 105 Fat 0.8 g Carbohydrates 18.9 g Sugar 0.4 g Protein 4.6 g Cholesterol 7 mg

28. Cucumber Nigiri

This is a traditional Nigiri sushi recipe that is made with cucumber. It has a very light and crunchy texture, and the seasoning provides just enough flavor to leave you wanting more. Preparation and Cooking Time: 20 minutes Serving Size: 16 Ingredients: 1 cup sushi rice 1/2 nori sheet, cut into half-inch strips 1 cucumber, peeled and sliced thinly 1 tsp. rice vinegar. Directions: Cook sushi rice to the packet direction. Once cooked, remove from heat and set aside to cool. Dip fingers in rice vinegar and water and give the shape 1 ½ tablespoons rice into a rectangle. Place cucumber slice over rice rectangle and wrap nori strip around

cucumber and rice to seal. Repeat the same with the remaining ingredients. Serve and enjoy. Nutrition: Calories 45 Fat 0.1 g Carbohydrates 9.9 g Protein 0.9 g

29. Healthy Carrot Nigiri

Healthy Carrot Nigiri recipe is a refreshing and delicious way to make sushi rolls. This type of roll is made by using the juice of carrots as the liquid in which rice is cooked. The carrot juice adds both color and flavor to your sushi roll, while also adding vitamin A, C, iron, and potassium as well! Preparation and Cooking Time: 25 minutes Serving Size: 10 Ingredients: 2 carrots, peeled 2 cups cooked sushi rice ¼ cup white wine. Directions: Pour white wine into a saucepan. Add carrot in a saucepan and heat over medium heat for 3-5 minutes or until carrot is tender. Remove from heat and set aside to cool. Once the carrot is cool then sliced. Divide sushi rice into 10 equal portions and shape each portion into a rectangle with moistened hands.

Place carrot slices on top of rice. Serve and enjoy. Nutrition: Calories 145 Fat 0.2 g Carbohydrates 30.9 g Protein 2.7 g

Chapter 6. Sushi Rolls Recipes

30. Barbecued Pork Inside-Out Rolls

For this recipe, the pork is cooked by the time you’ve finished assembling it, just like shawarma. Preparation and Cooking Time: 1 hour 30 minutes Serving Size: 12 Ingredients: 1 standard quantity Basic Sushi Rice 1 ½ teaspoons vegetable oil plus more for boiling the peppers 1⁄ 2 yellow bell pepper, cut into strips 1⁄ 2 green bell pepper, cut into strips Salt and pepper 6 oz. (180 g) pork loin, thinly sliced 1 tablespoon sake 1 tablespoon sugar 1 tablespoon vinegar 1 tablespoon soy sauce 2 tablespoons tomato ketchup 1 tablespoon black sesame seeds, roasted 3 or 4 frilly lettuce leaves or Other salad greens, torn into very small pieces

Directions: Get the simple sushi rice packed. With a few drops of vegetable oil added, boil a pan of water. Add the yellow and green peppers and roast, until scarcely tender, for 15 seconds. (In this manner, with less calories than if it had been sautéed, the vegetable is cooked to a shiny finish.) Heat a skillet and stir in 1 1/2 teaspoons of oil. Sprinkle salt and pepper gently over the pork and stir-fry it until the pork's color improves. Combine the sake, sugar, vinegar, soy sauce, and ketchup, and simmer for 1 minute. Continuously, stirring for a minute can mildly thicken the sauce. Sesame seeds are blended into the basic sushi rice. Divide two portions of the rice. Lay a layer of plastic wrap on a board on a bamboo mat. To shape a 6 by 8-inch (14 by 20 cm) rectangle, spread one portion of sushi rice on the plastic. Arrange rice in the middle of the lettuce. Cover with half of the pork and pepper mixture that has been prepared. To make a roll, roll the mat firmly. To make another roll, replicate it with the remaining ingredients. In order to eat, cut the two rolls into slices. Nutrition: Calories: 82 kcal Protein: 4.39 g Fat: 6.18 g Carbohydrates: 2.19 g

31. Brown Rice Smoked Salmon Rolls

Brown rice smoked salmon rolls are a delicious and nutritious appetizer. Brown rice is rich in fiber, protein, and Omega-3, and the salmon is a great source of protein. Preparation and Cooking Time: 1 hour 30 minutes Serving Size: 2 Ingredients: 1 standard quantity Brown Sushi Rice 10 sprigs fresh dill, chopped 10 baby gherkins 1 sheet nori, cut in half 12 slices smoked salmon (about 10 oz./300 g total) Wasabi Directions: Get the brown sushi rice packed. Mix the brown sushi rice with the dill. Divide the rice into two broad divisions, servings. Place half a sheet of nori on a mat of bamboo. Take 1/3 of a wide piece of rice and spread it uniformly over the nori, leaving approximately 1 inch

(2.5 cm) of nori exposed the farthest away from you around the side, which would be the nori's last edge to be rolled up. Line up 1 ⁄ 2 of the end of the baby gherkins to end up along the rice core. Roll up the pickles to create a narrow roll within the rice. Set aside for this. Over the bamboo pad, put a sheet of plastic wrap and spread the sheet. In a rectangular shape as wide as the length of the narrow roll, Brown Sushi Rice stays on it. On top of this rice, put the thin roll and roll it up into a thicker roll with the brown sushi rice on the outside. Lay out the salmon slices in a line that is the length of the thick roll on a fresh sheet of plastic wrap on the mat. The slices can converge and be positioned at an angle of around 30 degrees. Lightly dab them with wasabi. Unwrap the thick roll and put it on the slices of salmon on top. Using the bamboo mat to roll it up to give the salmon roll its shape. With the salmon side up, remove the roll from the bamboo mat and plastic wrap, and put it on a cutting board. Drape it, accompanied by the bamboo mat, with the plastic wrap again. Apply gentle pressure to the bottom of the roll to the bamboo pad, so the mat forces the salmon down tightly onto the rice roll and provide a flat, uniform surface to the top of the roll. To give the roll a tidy look, move the mat so that one side is even with one end of the roll, and tuck in any loose or rough rice. Repeat with a roll on the other end. Using a very sharp knife that you have dampened by rubbing with a wet cloth to cut the bamboo mat to slit the roll while it is still wrapped in plastic. Remove the wrap then. To make a second roll, use the remaining ingredients to replicate the process. Nutrition: Calories: 447 kcal Protein: 42.02 g Fat: 8.79 g Carbohydrates: 53.46 g

32. Two-Cheese Tuna Salad Rolls

It is a twist on sushi, substituting tuna for raw fish and rice for cucumber, using refreshingly crisp lettuce leaves to wrap around the filling. The rolls are then served with avocado slices and sesame seeds as garnish. Preparation and Cooking Time: 1 hour 30 minutes Serving Size: 2 Ingredients: 1 standard quantity Simple White Rice 1 tablespoon lemon juice 1 small can flake tuna in oil (about 3 oz./80 g) 2 tablespoons finely minced onions 2 tablespoons mayonnaise Dash of black pepper 5 or 6 sprigs fresh parsley 4 sandwich slices American cheese 4 sandwich slices cheddar-style cheese Directions: Have the Basic White Rice packed.

To the fried rice: add lemon juice. Mix thoroughly and gently. The tuna salad is cooked by draining the extra oil from the canned tuna. Mix the tomato, mayonnaise and pepper with the tuna. On a board, put a sheet of plastic wrap on a bamboo mat. Divide the rice into two pieces and spread one of them uniformly on the plastic wrap, making a 5 1/2 by 8-inch rectangle (14 by 20 cm). Arrange the middle of the rice with half of the tuna salad. On top of the salad, put half the parsley on top. Roll the sushi and use a mat to tighten it. Take the mat out of the roll and position it on a cutting board. For a total of 16 bits, cut each of the cheese slices in half. On top of the rolled rice, place 8 of the pieces, placing them at a slight angle to the roll. The pieces can overlap marginally, with contrasting colors. With plastic wrap and a mat, protect the sushi. Push softly for the rounded shape of the roll to develop. Remove the mat and use the plastic wrap to break the roll into slices. Until serving, cut the wrap. Repeat to produce a second roll with the remaining ingredients. Nutrition: Calories: 252 kcal Protein: 12.27 g Fat: 19.25 g Carbohydrates: 8.05 g

33. Shrimp Rolls

These little shrimps encased in a soft and fluffy roll will make your taste buds go wild. This recipe calls for fresh shrimps, bread crumbs, egg, butter, salt, and pepper. Make sure to always use the freshest ingredients possible when cooking with this delicate dish. Enjoy! Preparation and Cooking Time: 1 hour 30 minutes Serving Size: 5 Ingredients: 1 standard quantity Basic Sushi Rice 8 to 10 fresh medium size shrimp, heads removed Dash of salt 4 tablespoons sake 2 tablespoons wasabi paste (vary to taste) Soy sauce for dipping Directions: Get the simple sushi rice packed. To keep it from curling up when frying, thread a toothpick lengthwise into each shrimp. With the sake and salt, put the shrimp in a saucepan. Cover and simmer for 1 to 2 minutes over medium heat until cooked. Remove the toothpicks and shell the shrimp until the shrimp is cold

enough to treat comfortably. Create a deep incision along the undersides of the shrimp so you can open them up like a hinge or a book to flatten them out. Use plastic to protect a bamboo mat. In the center of the pad, put half the sushi rice on the plastic and shape it into an 8-inch (20-cm)-long bar. Roll the mat up and tighten it so that the thickness of the bar is even. Unroll it on a cutting board and set the rice bar. Dab over the top of the rice bar with a touch of wasabi. On the rice counter, place roughly half of the flattened shrimp neatly, placing them at a 45-degree angle to the bar. Cover and use them to form and partially flatten the bar with plastic wrap and a bamboo mat. Remember not to press the sushi straight down. Rather, apply pressure around the bottom edges of the mat, as in the Rainbow Roll, so that it forces the shrimp downward onto the rice and provides a flat surface to the top of the roll. Get the mat off. Break through the plastic wrap into bite size bits. Withdraw the wrap and serve. To create a second roll, repeat with the remaining rice and shrimp. Nutrition: Calories: 448 kcal Protein: 8.37 g Fat: 0.64 g Carbohydrates: 95.88 g

34. Brown Rice California Rolls

If you're looking for a tasty and enjoyable appetizer, look no further than Brown Rice California Rolls. This recipe is easy to make and requires only an hour in the fridge in order to set. Preparation and Cooking Time: 1 hour 30 minutes Serving Size: 5 Ingredients: 1 standard quantity Brown Sushi Rice 1 ⁄ 2 carrot, peeled 1 ⁄ 2 Japanese cucumber 1 1 ⁄ 2 oz. (40 g) Monterey Jack or other natural cheese 1 ⁄ 2 avocado 5 tablespoons (50 g) white or golden sesame seeds, roasted 2 or 3 leaves of frilly green lettuce, torn into very small pieces 1 teaspoon wasabi 2 tablespoons mayonnaise Directions: Get the brown sushi rice packed.

Break the carrot, cucumber, cheese and avocado into thick sticks of 1/2 in (1.25 cm). Cover a bamboo mat with a plastic wrap and spread half of the rice on it, covering about 5 by 8 inches of rectangular space (13 by 20 cm). Make sure the rice is uniformly spaced, and keep the sides of the rectangle as neat as possible. Mix the mayonnaise with the wasabi and scatter it over the rice center in a line. Lay the lettuce, broccoli, cucumber, egg, and avocado in the line on top of each other. Roll up the rice within the veggies, and then tighten the bamboo mat to roll up tightly. In a bowl or shallow container, place the sesame seeds. Take the roll of the Roll out of the mat and softly roll in the seeds back and forth until it is fully covered. Repeat with the remaining rice. Slice up the two rolls and arrange them on a serving plate. Nutrition: Calories: 163 kcal Protein: 4.49 g Fat: 14.5 g Carbohydrates: 6.21

35. Marinated Tuna Hand Rolls

A variety of ingredients are combined to form this Tuna hand roll. One common component is sushi rice, which is seasoned with sugar, salt, and rice vinegar to give a sweet and acidic flavor. Preparation and Cooking Time: 1 hour 30 minutes Serving Size: 8 Ingredients: 1 ⁄ 3 standard quantity Basic Sushi Rice 4 1 ⁄ 2 oz. (125 g) fresh tuna, cut into 8 sticks 4 chives, cut into 4-in (10-cm) lengths 4 sheets of nori, cut in half YUKKE MARINADE 1 tablespoon soy sauce 1 teaspoon sesame oil ½ teaspoon sugar 1 tablespoon white sesame seeds, roasted Directions:

Get the simple sushi rice packed. Mix all the Yukke marinade ingredients together and marinate the tuna for 5 minutes. Just to the right of the middle of half a sheet of nori, put 1 to 2 teaspoons of sushi rice. On the rice, arrange one slice of tuna and some chives. Lift the nori's lower right-hand corner, place it over the ingredients and tuck it under the center of the rice's left foot. Then wind the remaining loose nori like a cone around the fillings. Repeat to make 8 rolls from the remaining ingredients. Nutrition: Calories: 236 kcal Protein: 14.13 g Fat: 14.84 g Carbohydrates: 29.02 g

36. Ranch Hand Rolls

Ranch hand rolls are a quicker, cheaper alternative to sushi for lunch. We'll teach you how to make this tasty dish with just a few ingredients: rice, beef, lettuce, soy sauce, and lemon juice. Preparation and Cooking Time: 1 hour 30 minutes Serving Size: 8 Ingredients: 1 ⁄ 3 standard quantity Basic Sushi Rice 8 thin slices roast beef 8 sprigs fresh watercress 8 leaves frilly green lettuce BEEF DIPPING SAUCE 1 tablespoon soy sauce 1/2 teaspoon wasabi 1/4 teaspoon lime or lemon juice Directions: Have the Perfect Sushi Rice Prepared.

Combine the soy sauce, wasabi, and lime or lemon juice to prepare the Beef Dipping Sauce. Until smooth, stir. For a couple of minutes, marinate the roast beef in the gravy. Place 1 to 2 teaspoons of the Simple Sushi Rice on a leaf of lettuce. Put a slice of beef and a sprig of watercress on the rice and roll up in the leaf of lettuce. With the remaining ingredients, repeat. Nutrition: Calories: 210 kcal Protein: 3.95 g Fat: 0.69 g Carbohydrates: 45.56 g

37. Vegetarian Thin Rolls

Vegetarian Thin Rolls recipe is a how-to guide, created for vegetarians. This recipe will teach you the process of making vegetarian thin rolls. This dish is quick and simple, so you'll be able to whip it up in about an hour! As with any cooking, the only thing you need to decide before diving in is what ingredients you want to use. Preparation and Cooking Time: 1 hour 10 minutes Serving Size: 4 Ingredients: 1 standard quantity Basic Sushi Rice 2 Japanese cucumbers 1 tablespoon salt 2 sheets nori 1 teaspoon wasabi paste Directions: Get the simple sushi rice packed. Clean the cucumbers apply salt on them and roll them back and forth on a wooden cutting board under your palm a few times before rinsing them off again. This method called "itazuri," adds a bit of flavor and brings out the

green color of the cucumber. Lengthwise, break the cucumbers in half, for a total of four long sections. Break each sheet of nori in half for a longer stretch. This should send you four bits that are roughly 10 by 18 cm (4 by 7 inches) each. Divide the Sushi Rice into four equal parts. Place on a bamboo rolling mat one piece of nori with its polished side down, with one of the nori's longer sides lined up with the mats near end. Stretched one section of Simple Sushi Rice over the nori gently and uniformly, leaving at the far edge about 1 inch (2.5 cm) of nori uncovered. Spread 1/4 of the wasabi sparingly around the rice core. On top of the wasabi, put a slice of cucumber over the rice. With the rice and cucumber inside, use the mat to roll up the nori. When the sushi is rolled up, hold the rolled mat tightly and pull softly on the free end to ensure that the roll is secure. Unroll the mat and put a cutting board on the rolled sushi. Break the roll into bits that are 2.5 to 4 cm (1 to 1 1/2 inches) thick. To make a total of four rolls, repeat the procedure with the remaining nori and simple sushi rice. Nutrition: Calories: 419 kcal Protein: 12.41 g Fat: 1.71 g Carbohydrates: 88.71 g

38. Caprese Hand Rolls

This appetizer combines the iconic Italian ingredients of mozzarella, basil, and tomatoes in fresh hand-rolled sushi. Caprese Hand Rolls are best served at room temperature for a delicate flavor and with gourmet lemon vinaigrette as an accompaniment. Preparation and Cooking Time: 1 hour 20 minutes Serving Size: 8 Ingredients: 1/3 standard quantity Basic Sushi Rice 4 sheets of nori, cut in half 8 shiso leaves 8 cherry tomatoes, cut in half 4 oz. (100 g) mozzarella cheese, sliced into 8 pieces Shiso Pesto 20 shiso leaves 3 tablespoons grated Parmesan cheese 1 clove garlic 2 tablespoons pine nuts, roasted

3 tablespoons extra virgin olive oil Salt to taste (omit if using very salty cheese) Directions: Get the simple sushi rice packed. In a food processor, process all of the Shiso Pesto ingredients before only smooth. Just to the right of the middle of half a sheet of nori, put 1 to 2 teaspoons of sushi rice. Arrange on the rice a shiso leaf, two halves of tomatoes, a bit of cheese and a spoonful of Shiso Pesto. Lift the nori's lower right-hand corner, place it over the ingredients and tuck it under the center of the rice's left foot. Then wind the remaining loose nori like a cone around the fillings. To make 8 rolls, repeat with the remaining ingredients. Nutrition: Calories: 204 kcal Protein: 12.15 g Fat: 11.84 g Carbohydrates: 29.98 g

39. Shiitake Sushi Rolls

The shiitake mushrooms also bring a really nice earthiness to the dish and make it feel like you are having something a little more special than your usual classic California roll. Preparation and Cooking Time: 40 minutes Serving Size: 4 Ingredients: 4 mushrooms (shiitake), dried 4 nori sheets 2 tbsp of soy sauce, Japanese 1 tbsp of sugar Directions: Soak mushrooms in hot water for about 20 minutes. Remove the stems and cut the heads into fine strips. Simmer in 1/2 cup of the soaking liquid together with the soy sauce and sugar until the liquid has almost evaporated. Let cool down. Work the mushroom strips into maki sushi (rice inner rolls). They look very good in color (brown) as well as aromatic (sweet, umami, and sour)

and form a nice contrast to vegetable strips. Nutrition: Calories: 280 kcal Protein: 23.33 g Fat: 28.96 g Carbohydrates: 48.92 g

40. Futomaki Sushi Rolls

If you're looking for a delicious, filling sushi roll recipe that will make your mouth water, then this is for you! Preparation and Cooking Time: 2 hours 45 minutes Serving Size: 4 Ingredients: Preparing Daikon Radish 1 tablespoon mirin 3 tablespoons soy sauce 2/3 cup dashi soup stock 2 tablespoons sugar 1-ounce daikon radish (dried) Water (for soaking) Preparing Egg Omelet Canola oil 2 teaspoons sugar 2 eggs Futomaki Rolls 4 tablespoons of vinegar

1 small cucumber (cut lengthwise) 2 cups of (cooked) Japanese rice 4 sheets of Nori Directions: Balance cooked short-grained rice with prepared vinegar to make flavored sushi rice. Put all the ingredients in a bowl to create Kanpyo. Rinse the radish with dried daikon and drain in freshwater till smooth. Squeeze excess water and cut 8-inch long strips. Combine in a cup with dashi creamy soups, sugar, soy sauce, and mirin, bring to the boil and cook until the liquid disappears. Let it cool down. Beat the eggs and sugars in a cup to prepare Tamagoyaki. In a bowl, heat the olive oil and add egg combination to form a layer. To produce a dense roll, flip or roll the eggs omelette. Enable it to settle, then slice it into big sticks. Put the sushi mat and protect it with plastic wrap on the cutting board. Place on the mat an entire sheet of dry and roasted Nori sheets. Take a small ball of rice and scatter it out uniformly over the sheet of dry Nori. Position the kanpyo, omelette, and cucumber pieces in the center portion sideways. Take the bamboo mat from your side, put steady pressure as you move to get a compact cylindrical tube, and begin rolling it. Drench the knife and cut four bits of the rolled Futomaki sushi. Represent with delicious soya sauce. Follow the residual ingredients steps. Nutrition: Calories: 374 kcal Protein: 17.02 g Fat: 21.84 g Carbohydrates: 44.7 g

Conclusion Thank you for making it to the end. Sushi has become a common delicacy in western countries. But, there are some people who do not know what it is like or how to make it. As we end this book, here are some tips on Sushi preparation and making Sushi recipes: Rice preparation for Sushi: Japanese rice is best suited for preparing Sushi because of its sticky nature and short-grain quality under the bamboo mat to prevent it from sticking onto your hands. To make sushi rice, you need to soak rice in water. You can prepare it one day before you plan to make Sushi and store it overnight in the refrigerator. Rice should be soaked for a long time until the water is completely absorbed by the rice. Then, another layer of fresh water should be added to the pot and then cooked until all of the water is removed from it. Flakes: For spreading flakes on a bamboo mat, a special knife called a maki-zushi knife is used that has a sharp blade and grooves on its surface for making easy cuts through top and bottom surfaces of a bamboo mat when making Sushi rolls. Sushi Ingredients: the ingredients that are used while preparing Sushi are a variety of fish, vegetables, tofu and other items. These ingredients are cut into thin slices before adding them onto rice as it produces a pleasing texture when eaten. In addition to this, the chef should also arrange sushi rice in appropriate proportions. These include salmon, tuna, eggplant and sweet potato. Cooking method: Sushi should be cooked for no longer than 2 minutes after it is rolled on the bamboo mat because longer cooking times result in the loss of its freshness and sticky nature, making it difficult for you to roll it easily. The bamboo mat is used for cooking Sushi. When it is sufficiently cooked, it should be wrapped in cling film and placed in a refrigerator to chill before serving. It should not be served cold when you are done cooking Sushi because it will taste off-tasting and unappetizing. Making Sushi rolls: The most common ways in which Sushi rolls are made are with the use of a wooden rod, bamboo mats or with the help of a wet cloth, the roll is formed by placing ingredients on the middle of the rice as well as on top before putting the rice vertically on top of them while rolling it using your hands until you end up with a long roll. After that, Sushi rolls are cut into appropriate size pieces and served with sauce. I hope you liked this book!

Author's Afterthoughts

Thank you for taking the time to read my work and buy my book. Readers like you are what makes my work so rewarding and I deeply appreciate it. With so many books out there, I am elated that you picked mine! With all of those options, I am grateful you found the content of my book above and beyond. I only ask one thing, please let me know what you thought of the book. Leave a review on Amazon.com and express your opinions, ideas, and criticisms. This type of feedback only makes me better and I would greatly appreciate it. My sincerest thanks, Nadia Santa

About the Author Nadia Santa is a successful chef, business-owner and e-book author living in the San Fernando Valley in sunny California. As a young woman, Nadia headed off to Stanbridge University and planned on becoming a nurse like her mother. She didn’t have enough money for tuition, so she got a parttime job in a restaurant in the kitchen. Starting off as a server, Nadia’s interest in learning the ropes of the kitchen led to a serendipitous stint as an assistant chef and she fell in love! Fortunately, she wasn’t too far into her studies and was able to transfer to the Institute of Culinary Education to study the culinary arts. Nadia brought her exceptional talent with flavours and textures to the same restaurant she worked at and eventually became the head chef. Her skills increased the customer base and earned several awards for the restaurant. Today, Nadia Santa still lives in California with her family and her love of cooking. She is busy writing e-books, running her restaurant and making delicious dishes for friends and family. Keep a lookout for more from this dynamic, successful chef when she releases several new e-books in the future. She may not be a nurse, but her tasty food heals the hunger of thousands of her fans.