There are so many different sushi recipes, each bringing something to the table. These recipes range from the familiar raw fish wrapped in a nori sheet to an unusual venison sashimi. Pick a few to try and throw a little sushi party. Not quite as good as visiting Japan, but fun nonetheless!
You might want to serve it alongside this easy Japanese clear soup.
Sushi restaurants (and the sushi bar at the grocery store!) have become more and more common in America, but what if you would rather dine in?
Making sushi at home is a fun endeavor that can result in many different types of sushi, as evidenced by the creative recipes here!
These recipes range from quick and easy sushi prep to new and interesting combinations to try when you want to experiment with different ingredients.
You Need these Sushi Recipes!
Sushi is one of the best options when you don’t feel like heating up the kitchen to make a meal. It contains lots of proteins, fats, nutrients, and vitamins from the fish and vegetables. And you can pair sushi with your favorite soups and salads for a delicious meal.
Keeping sheets of nori on hand allows you to use leftovers to create some unusual and thrifty combinations.
Common sushi ingredients include fresh vegetables, raw tuna, crab sticks, sushi rice, and avocado. A creative cook might add leftover teriyaki chicken, thin slices of leftover steak, and grilled asparagus. The sky’s the limit, here!
Stretching the Bounds
You’ll notice that some of the combinations in this list would not exactly be deemed authentic. Some even dare to push the boundaries on what can be defined as sushi. You’ll find unique styles from California to Italy. The vegan options also add to the variety.
Is Spam musubi considered sushi? It’s wrapped with rice in a sheet of nori. The folks at Tastemade say:
It’s only considered sushi if the rice is vinegared and sugared; musubi rice often is not.
I’m thinking we should play around with this, making it fun. Who cares if the rice is vinegared or it’s “official” sushi?? Some of the recipes here are homemade sushi rolls, some feature small pieces of thinly sliced meat or fish often referred to as sashimi, and some are sushi bowls. Pick your favorite type of sushi and get rolling!
What You Need
Making sushi rolls requires a little bit of practice to get just right. I learned how to roll a simple tuna (as in canned tuna) and rice roll from a Hawaiian woman many years ago. She used plastic wrap to help the rolling process. A special bamboo mat works, too, but it’s not absolutely necessary.
Nori seaweed sheet: these dark green seaweed sheets have a slight fishy flavor. They’re used in making maki rolls and cones. The sheets are crispy when first opened, but when wrapped with moist rice, vegetables, and fish, they become soft. Left too long, the nori can get quite chewy, so it’s best to eat it not long after it’s made.
Sushi grade fish: a good cut of fish makes for delicious sushi that’s tender. Sometimes called sashimi grade, it is the freshest, highest quality fish available, and treated with extra care to limit the risk of food-borne illnesses that can come with eating raw fish.
Sushi vinegar: This seasoned rice vinegar can be found in the Asian section of most grocery stores. Use it to flavor the rice.
A sharp knife: both for cutting the fish into thin slices and for cutting through the finished rolls.
Rice cooker or Instant Pot: These tools make cooking perfect sushi rice easy, but you can also do it in a pot on the stovetop. Some of the recipes below give the option of using cauliflower rice for a lower carb sushi.
Serving Sushi
This is the fun part! (Wait, weren’t we having fun already??) Sushi is delicious on its own, of course. But why not give it a little extra kick of flavor?
Offer thin slices of pickled ginger, wasabi paste, spicy sriracha sauce, and soy sauce to accompany your delicious creations! The spicy sriracha mayonnaise recipe that goes with these chicken wraps would be delicious, too.
