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Sushi Rolls


Serve with wasabi, pickled ginger, and a small bowl of soy sauce.

Vegetarian Maki

Ingredients:
  • white sushi rice
  • Nori Sheets
  • julienned carrots, cucumbers, pickled ginger, avocado
  • additional thinly sliced and pickled ginger
  • soy sauce

Lay one Nori sheet smooth side down on a clean dry surface. With the rough side of Nori facing up, wet the Nori sheet with a small amount of water. Dip your fingers in a bowl of salt water, and then pat approx 1/4-1/2 cup of sushi rice onto the bottom 2/3 of the Nori sheet. Layer your vegetables in the middle of the sushi rice. With the plain end of the Nori away from you, begin to roll the sushi roll. (Please watch the video for the specifics). Refrigerate Roll until ready to cut and serve.

Spicy Tuna

Ingredients:
  • white sushi rice
  • Nori Sheets
  • 1/4 to 1 pound sashimi/sushi grade ahi tuna
  • 1/2 cup mayonnaise with a pinch of sugar
  • 1 tsp hot chinese mustard
  • 1 tsp srichacha sauce
  • 1/2-1 tsp hot chili oil

What you get: 8 rolls out of 1 pound of tuna, 4 rolls out of 1/2 pound, and 2 rolls per 1/4 pound of tuna. Per roll, you will get 8 pieces of sushi. For 1/2 pound or less of fish, make only half of the spicy mayo mixture… or you can refrigerate the extra mayo mixture and use within 3-5 days.

Mix all of the spicy ingredients into 1/2 cup of mayonnaise. Finely chop 4-16 ounces of sushi/sashimi grade ahi tuna. Stir into spicy mayonnaise. Add finely minced green scallions and stir well. Refrigerate mixture until you are ready to roll…

Lay one Nori sheet smooth side down on a clean dry surface. With the rough side of Nori facing up, wet the Nori sheet with a small amount of water. Dip your fingers in a bowl of salt water, and then pat approx 1/4-1/2 cup of sushi rice onto the bottom 2/3 of the Nori sheet. At this point, flip the Nori sheet over, so the rice is on the bottom and you are looking at the plain smooth side of the Nori sheet. With the plain end of the Nori closest to you, spoon 1/4 -1/2 cup of spicy tuna mixture in the middle of the Nori sheet and begin to roll the sushi roll. (Please watch the video for the specifics). Refrigerate the sushi roll until ready to cut and serve. For added crunch, you can roll the entire sushi roll in black sesame seeds or panko crumbs.

Philadelphia Roll

Ingredients:
  • white sushi rice
  • Nori Sheets
  • 1/4 to 1 pound sashimi/sushi grade salmon thinly sliced
  • 2 ounces cream cheese sliced into thin strips
  • 1/2 english/seedless cucumber peeled and julienned

Lay one Nori sheet smooth side down on a clean dry surface. With the rough side of Nori facing up, wet the Nori sheet with a small amount of water. Dip your fingers in a bowl of salt water, and then pat approx 1/4-1/2 cup of sushi rice onto the bottom 2/3 of the Nori sheet. At this point, flip the Nori sheet over, so the rice is on the bottom and you are looking at the plain smooth side of the Nori sheet. With the plain end of the Nori closest to you, layer the cream cheese, cucumbers, and sliced salmon in a row down the middle of the Nori sheet and begin to roll the sushi roll. (Please watch the video for the specifics). Refrigerate the sushi roll until ready to cut and serve. For added crunch, you can roll the entire sushi roll in black sesame seeds or panko crumbs.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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