I have taught many a sushi class, both formally and informally, and am frequently asked for my recipes. I usually e-mail them out or make physical copies to pass out, but decided that these may be less than convenient. I decided to, finally, compile a list of my recipes and rolls online for easier access. Friends and family, enjoy!
Sushi Rice (makes about four rolls of sushi)
2 cups of short grain rice (common brands include Nishiki and Botan)
2 Tb rice vinegar (I recommend Nakano brand)
2 Tb sugar
1 Tb salt
TWO options to make this.
First Option: Put the rice vinegar, salt, sugar, and rice into your rice cooker along with the required amount of water and just press the button. You're done!
*HINTS*Allow rice to cool to around room temperature (slightly warmer is fine). If you are in a hurry, you can use your fridge/freezer to speed the process, just be sure to stir your rice often.
1/2 cup rice vinegar (I recommend Nakano brand)
1/2 cup soy sauce (I HIGHLY recommend Kikkoman- store brands are crap)
1/2 cup sugar
Combine the ingredients over high heat until boiling. Once boiling, reduce heat to medium low until the sauce thickens, usually 20 minutes. Remove from heat and allow to cool before using.
*HINTS* Put cooled eel sauce into a Ziploc baggie and cut a small corner off, allowing you to pour it on your sushi rolls more beautifully.
3 Tb mayo (NOT Miracle Whip- save yourself!)
2 Tb Sriracha sauce
2 Tb sugar
Combine the ingredients. The end.
*HINTS* Put the spicy mayo into a Ziploc baggie and cut a small corner off, allowing you to pour it on your sushi rolls more beautifully.
3/4 cup flour
1/4 cup corn starch
1 1/2 cup COLD club soda
dash of salt
Mix the dry ingredients, then add the club soda. Mix just until combined without large lumps. Add more club soda if necessary to get to the desired consistency.
*HINTS* When you put your finger into the batter, a thin coating of tempura batter should cling to your finger- you should be able to see your finger through the batter, but there should be batter clinging to your finger.
COMMON SUSHI ROLL COMBINATIONS
Crab, cream cheese, cucumber, avocado
Inside out California roll, topped with any combination of crab, shrimp, salmon, cream cheese, avocado, or other fish- just have at least three varieties. Option of using spicy mayo and/or eel sauce on top.
Salmon, cream cheese, avocado. Option of using eel sauce on top.
Cucumber, green onion, avocado, cucumber (with the option to make the roll an inside out roll and roll it into extra green onions)
Inside out California roll, topped with avocado. Option of using spicy mayo and/or eel sauce on top.
Crab, cream cheese, cucumber, avocado, and Sriracha sauce inside of the roll, topped with spicy mayo and extra Sriracha
Any roll can be made a tempura-fried roll as long as it is first made with the seaweed on the outside of the roll (inside out rolls do not fare well during frying). Veggie rolls aren't great for tempura frying, however.