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Sushi Recipes for Beginners

Sushi Maki Rolls and Nigiri Varieties

What Is Sushi?

There are several different types of food that fall under the category of what we as Americans refer to as sushi. The most commonly known variety, that of maki sushi or makizushi is a long roll consisting of rice, nori and fillings that has been cut into 6-8 pieces. Nigiri sushi usually consists of just a piece of raw fish over a chunk of rice, while Sashimi is just a piece of raw fish.

Maki Sushi

Maki sushi is available in two varieties. Futomaki, or ‘fat sushi’ consists of a layer of nori on the outside, then sticky rice, then different fillings in the middle. Hosomaki sushi, or ‘thin maki sushi’ usually consists of just one ingredient in the middle, like a piece of raw fish, although vegetables and fruits may be used. If the nori is rolled up inside the roll instead of showing on the outside, it is called uramaki, or inside-out maki. This was first done because Americans did not like seeing the green nori on the outside of the roll.

Some of the most common varieties of maki sushi rolls have sprung up especially to appeal and satisfy Western palates and cuisine. These are not technically considered to be authentic Japanese sushi, but they are very popular and can be very tasty.

Maki Sushi Recipes

The most common and simple recipe for maki rolls is the California roll. The California roll is usually made inside out and of imitation crab, cucumber and avocado. The outside of the roll is sometimes made with tobiko, or flying fish roe. The California roll is popular because it is seen as a ‘no-risk’ sushi, because it doesn’t have any raw fish. It came about from a Japanese sushi chef in Los Angeles in the 1970s who realized that the oily texture of avocado was a perfect substitute for raw tuna, which the original recipe called for. The California Roll is credited with spreading sushi’s popularity throughout the United States.

A common variant of the California roll is the Boston roll. In the Boston roll, the imitation crab meat is replaced with poached shrimp. The cucumber, avocado, rice and nori remain the same. Often, spicy sauce is added to a Boston roll, either in the roll on on the top.

A spicy shrimp roll is another variation on traditional sushi designed to appeal more to Westernized palates. It uses poached shrimp, like the Boston roll, but the shrimp is sliced. The spicy sauce is required now, and the avocado is replaced with sliced shrimp. The spicy shrimp roll is usually made as an outside thick roll, but can also be rolled as a hand roll or a ship roll. It is also topped with thinly sliced myoga.

Tuna roll is one of the easiest of maki sushi to prepare. It is called tekkimaki in Japan. It only consists of sushi rice, nori, and sashimi-grade tuna (raw tuna). The tuna roll is traditionally rolled up outside thick or thin, depending on preference.

Dynamite rolls are a different take on a traditional tuna roll. In sushi fusion, dynamite refers to something spicy. Dynamite rolls are tuna rolls with spicy mayonnaise put over them. The mayonnaise is then flamed with a chef’s torch.

The spicy tuna roll is a little spicier than the regular tuna roll. It is made with tuna trimmings prepared into spicy tuna mix instead of slices of tuna. Spicy tuna is made with tuna trimmings, scallions, chili oil, and some japanese mayonnaise. The chopped tuna may also have cream added to it to make the consistency right. It is then sprinkled with cucumber bits to make a traditional spicy tuna roll. It is usually rolled as an outside thick roll.

The Tijuana roll is served as an outside thin roll. It is thinly sliced yellow tail tuna and some jalapeno peppers. It doesn’t need any wasabi because the jalapeno is already spicy.

The spider roll is an especially good looking sushi roll made with tempura-fried soft-shell crab rolled by itself. It is usually rolled as an outside thick roll with the legs sticking out.

The Michigan roll is a variation of the traditional spicy tuna roll that has smelt roe spicy sauce and avocado to counteract the spiciness of the tuna. It is usually rolled as an outside thick roll.

Aside from maki rolls, another common kind of sushi is nigiri sushi. Nigiri sushi doesn’t always have nori, like the maki rolls do, and usually just consists of a piece of raw fish over a ball of sushi rice. Different sauces or seasonings may be used, but it is essentially just some kind of raw fish and sushi rice.

Enjoy your sushi!

A Sushi Chef Interview

Sushi Chef Interview

A special treat today for Sushi lovers. Co-owner and executive chef of 15 East – NYC, Marco Moreira talks about his restaurant’s combination of Japanese classic dishes and modern sushi. The fusing of traditional Japanese food and some of the modern twists on sushi can sometimes be a controversial topic, so it’s interesting to hear Marco’s perspective on it. With so many new ‘western’ varieties now available I hope you find it as interesting as I did



A Little About Sushi

Ancient Nare Sushi

In this traditional sushi variety, cleaned fish is stuffed with naturally fermented rice . In this class of sushi the fish alone was consumed while the rice is avoided. But nowadays the sushi foods are prepared by mixing the rice with vinegar that is stuffed with vegetable, crabs, eggs, sea weeds and alga. However fish is the best match and well renowned all over the world as the key ingredient. The rice is either cooked or boiled but it must me cool. The fish may be a cooked one or a raw fish is enough for the deal.

The Entymology of Sushi

As we have a look at etymology of the word sushi it’s a Japanese word which means ‘sour’. Since they are the pioneer in the art of making sushi stuffs and in the later part of 19th century the Japanese sushi chefs spread all over the United States that’s how these delicious food stuffs have their everlasting place in the western countries. USA and Boston Massachusetts stands first in the consumption of these sushi food stuffs since they mark an impression of ever-lasting taste in the tongues of sushi consumers. Nowadays Boston Sushi events are a well known for its quality and healthy sushi preparation all over the world.

Eating Sushi – Advantages and Disadvantages


As sea food is naturally low in fat, sushi’s being seafood as the important ingredient are naturally low in food and are rich in unsaturated fat that serves important in metabolic activities and improve immunity. This sushi cuisine also rich in vitamin, proteins, minerals and carbohydrates due to the presence of fish, egg, vegetables and rice. The main reason why sushi foods are so popular is that they are cost effective and available in various varieties according to the nature of sea food available in that locality.


Every food item has their own drawbacks and health hazards so do sushi too have its own drawbacks. Some of the fish varieties carry high contents of mercury which relatively have an impact on the human body system. When sushi foods are consumed at larger quantities they may create diarrhea, food poison and stomach ache. Sushi’s as known are of sour taste so they are eaten along with sauce’s that have high salt content which directly increase the risk of high pressure and hypertension that creates an increased probability of having cardiac problems.

Sushi Niseko Style

Sushi Tasting in Japan

Wouldn’t it be great to just tour around trying different types of sushi? In this video Nigel Abbott tastes all the amazing delights at this traditional Japanese sushi restaurant in Kutchan which is a stones throw from Niseko in Japan. Pay attention to the background to get a feel for how a traditional sushi restaurant really looks, and how simple the traditional dishes are, relying on the simplicity in taste and texture to create perfection.

Japanese Sushi Restaurant Redesign

Sushi Restaurant Fitout

Ok, so this post has very little to do with making sushi at all! The main reason I wanted to put this in was to show the redesign and transformation of this traditional sushi restaurant to a modern Japanese Izakaya style sushi restaurant. I was thinking of those who might actually already own a small sushi restaurant and were looking for ideas to remodel their restaurant, or who were looking to create a Japanese themed dining area at their own place. Anyway, I just thought someone out there might be interested and if you are I hope you’re inspired!


Sushi Helps With Strong Fingernails

Little Known Benefit of Sushi

I thought I’d add this post as I just found out about a little known benefit of sushi. Although omnivores rarely have an issue, seaweed, once or twice a week, will give vegetarians nice strong fingernails. I think it might be the silica? It takes a few weeks before your new stronger fingernails grow out, but you will notice the difference so be patient. That’s great news for sushi lovers as many sushi rolls are wrapped in seaweed paper.

Seaweed and Sushi

It’s no mystery to sushi lovers that seaweed and sushi go hand in hand! There are quite a few types of seaweed available, but nori roasted seaweed paper is very handy and convenient as sheets all ready to rip up and toss into anything. It has a nice strong tasty flavor too. Nowadays, it’s usually available at most supermarkets, even in small country towns, in the Asian section sold for making sushi with. Even if you’re not making sushi, try ripping up a couple of sheets of nori sushi seaweed paper into two-minute noodles. That’s a quick, easy and delicious way to take it a couple of times a week.

Other Uses For Nori Sushi Seaweed Paper?

It’s nice in an omelet. Just tear it up and moisten it a bit, and then stir it into the omelet mixture. Seaweed can also be added to soups and stews; to spaghetti sauces. It can be moistened and used as a salad vegetable or a sandwich filling. It can be put in vegetarian patties; or used in stir-fries. Try stirring pieces of nori paper into fried rice, too, or stir it into stewed lentils or baked beans. Use your imagination that’s what it’s for!!!! Oh yeah, you could make traditional sushi rolls out of nori paper too I suppose :-)


Sushi in Saitama

Sushi Restaurant in Saitama

Just a quick post today to tell you about a great traditional sushi/sashimi-restaurant. This video will help those of you lucky enough to be traveling to find a great restaurant, especially if you don’t speak Japanese! “Sachi Sushi” is an excellent traditional sushi/sashimi-restaurant located in Kawagoe, Saitama. Check out the video if you want to have a poke around and maybe get some ideas for your own restaurant or themed dining room. Alternatively if you are in Saitama and you’re craving traditional sushi, just go and check it out!


Sushi Presentation Ideas

Sushi Presentation Ideas

Sushi Lovers in the Chicago area might want to check this place out. I’ve never eaten here but it does look good. Ok, the reason I’ve embedded this obvious advertisement for this sushi restaurant is not because I want you to go there necessarily, but because I wanted to give you some ideas for sushi presentation. Some of the sushi presented in the video look fantastic and I’m hoping you might get inspired to either try and copy the sushi made here or better yet, try and adapt your own ideas. The beauty of this type of cuisine is that you are only limited to what you can think up. Ok, so it may not be considered traditional but does that really matter? I’ll leave the answer up to you.


The Facts on Sushi Grade Seafood

I came across this fantastic article related to sushi grade seafood and I have decided that it is in every sushi lovers interest to learn more about this topic. Below you’ll find the article by CB Michaels on the facts about sushi grade seafood in it’s entirety. I think you’ll agree that as seafood is a key constituent in sushi, and sushi relies so heavily on the natural flavors and textures of its ingredients it is vitally important to the integrity of the sushi itself to ensure the best quality seafood is used.

Sushi Grade Seafood

In times past I authored a related item that delved into a couple of of the diversified variations an at-home sushi chef had for procuring raw seafood, and whether or not these sources faithfully furnished dependable seafood for uncooked consuming (common in sushi/sashimi). As there is a lot of misinformation on the matter I decided to cover it, and address all the doubt associated with it and answer them to the completest.

Sushi Grade Fish

The phrase “sushi quality” isn’t an FDA regulated title, which means anybody can use it without accountability or backlash. Providers of sushi grade fish mostly establish their own micro and chemical parameters for ascertaining the quality of their stuff, and undoubtedly traditional Japanese culture has an elaborate series of guidelines for deciding what fish is decent taste-wise for use in sushi (location caught, fat content, age, etc.)
When you are addressing fish of any kind you have several typical choices.

Fresh is more often than not envisioned in the consumer’s mind as connoting “not lately frozen,” considering we seem to identify freezing with a reducing in value. This is just a fact. It is also misleading inasmuch as an abundance of restaurants and supermarkets advertise “fresh fish” that has actually been frozen at some point. You are just going to get truly “fresh” fish if you inhabit in a coastal region and can catch it yourself or acquire it straight from the fisherman.

Very nearly all of the fish that are commercially captured or farmed are frozen at some point during their processing, and for all practical purposes perpetually during the shipping system. This is as well as that the truth for sushi quality fish, which may be caught in one location, flash frozen and shipped to Japan for processing, then turned around and shipped back the Us for sale and use in sushi. Even so, any good sushi chef will “flash freeze” their fish to a very low temperature for a set quantity of time so they can ensure it’s allowable for raw ingestion. So, sushi grade fish has assorted various determining factors but “freshness” is not among them. All sushi grade fish is frozen at some point, seeing that it is not acceptable to polish off raw otherwise.

Dangers Associated With Sushi/Sashimi

From what I’ve gathered through my research, there’re two types of hazards associated with eating raw fish:

Parasites – kinds are tapeworms and flukes, are organisms that are live in the interior of the fish at the time of its procurement. The likelihood of the presence of parasites in a fish is drew the conclusion that for the most part by the type of fish and whether it’s wild or farmed.
Bacteria – introduced after the prehension of the fish, via pollution, and possibly attributed to improper handling techniques.
Parasites that lodge in fish can be killed by both cooking and freezing. The FDA does have a criterion for serving uncooked seafood called the “parasite destruction guarantee” which is done by freezing fish for 7 days at -4 degrees F or below. If a fish becomes contaminated with bacteria, nevertheless, the only way to kill it’s with cooking, as freezing will only temporarily slow its growth.

Is Market Fish Acceptable for Sushi?
Based on the facts about parasites and bacteria, we can to this extent draw the following conclusion: since the majority of fish found in grocery stores has been of late frozen we can in all reason assume it to be free of parasites and and so forth acceptable to scarf raw. If you fancy a portion further assurance, just freeze it yourself for a minimum of seven days past to use. This can be done without the texture if it’s a fatty fish like salmon, although lean fish is characteristically done in by refreezing.

As far as bacteria goes, this has less to do with whether or not the fish is “sushi quality” (though fish particularly processed for raw ingesting may have more stringent processing standards to make certain cleanliness) and more to do with how the fish is processed. Especially speaking, a reputable business will more often than not control a reputable supplier, which has established standards to guarantee there is no fouling. Even if fish is intended to be eaten cooked not all techniques (such as ceviche) are guaranteed to kill harmful bacteria if they are present, so companies can’t process fish with zero regard for health and safety.

A favorable description of the material conferred here is this: sushi quality fish maintains the taste value standards associated with traditional sushi, with a touch some extra care taken to assure antiseptic processing and packaging. Common market sold fish can be dextrously rid of parasites with freezing, and is packaged with a “standard” consideration for hygiene. This latter kind of fish is for this reason liable to be a bit more likely to be exposed to defilement than sushi grade fish, still ANY fish can become contaminated and there is consistently an ingrained risk to be studied when eating raw fish.

There you have it sushi lovers, I hope you found that enlightening. Next time you’re making sushi/sashimi it’s definitely worth considering where you product comes from. If you’re even in doubt you might flash freeze it before making your sushi. In most cases sushi restaurants are extremely concerned about the seafood they use and do their utmost to make sure only the best ingredients are used in their sushi/sashimi.

SushiKo – Los Angeles, CA – Jewish Travel TV

Dani Klein from yeahthatskosher.com checks out kosher restaurants for Jewish Travel TV. SushiKO is a modern sushi restaurant right in the heart of the Jewish community of Los Angeles on Pico Blvd. The sushi is outstanding, and there are TV screens which allow you to watch the chefs making your sushi live. Highly recommended. Look out for more videos at Jewish Travel TV JewishTravelTV.com Subscribe to our YouTube channel youtube.com Follow us on Twitter: twitter.com Check out our Facebook page: facebook.com

Source: YouTube