FOOD
HOME

DIY Sushi Kit

With a homemade sushi roll kit, the possibilities are endless. Want it? Click here: http://taste.md/2mjQTi1

FOOD
HOME

DIY Sushi Kit

With a homemade sushi roll kit, the possibilities are endless. Want it? Click here: http://taste.md/2mjQTi1

Ingredients

  • 2 cups cooked sushi rice, room temperature
  • 2 purple carrots, halved crosswise and julienned
  • 6 pencil asparagus, trimmed and halved crosswise
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1/2 orange bell pepper, seeded and thinly sliced
  • 1 avocado, halved and thinly sliced
  • 2 sheets nori
  • 1/4 cup radish shoots (leaves with 1/2-inch stem), trimmed, or pea shoots
  • 1 teaspoon black sesame seeds
  • Ponzu sauce, for dipping

Steps

  1. Bring a small sauce pot of water to a boil.
  2. Submerge the carrots in the water and cook for 1 minute. Remove into a bowl of ice water to cool completely.
  3. Strain the carrots and pat dry. Set aside.
  4. Add the asparagus to the boiling water and cook for 2 minutes. Remove into a bowl of ice water to cool completely.
  5. Strain the asparagus, pat dry and set aside.
  6. To prepare the rolls: Have the rice, vegetables and a small bowl of water ready.
  7. Place the nori onto a plastic-lined bamboo mat, coarse side up.
  8. Spread about 1 cup of sushi rice evenly over the nori, leaving a 1/2-inch border at the top.
  9. Dip your hands in the water to prevent the rice from sticking to them.
  10. Sprinkle half of the radish shoots onto the rice and gently flatten them until they adhere. Sprinkle the rice with 1/2 teaspoon of sesame seeds.
  11. Turn the rice-covered nori sheet over.
  12. Leaving a 1-inch border at the bottom and working your way up, arrange each of the vegetables in a straight line.
  13. Simultaneously fold the nori sheet and bamboo mat tightly over the vegetables.
  14. Press firmly, pulling the mat toward you and shaping into a log.
  15. Fold the nori tightly over one more time, and again use the bamboo mat to shape. Remove the bamboo mat.
  16. Moisten the blade of a sharp knife.
  17. Cut the sushi roll in half, then cut both halves in half.
  18. Halve the remaining rolls one more time to yield 8 pieces.
  19. Repeat with the remaining nori, rice and vegetables. Serve with ponzu sauce.

Ingredients

Smoked Salmon & Cream Cheese

  • 2 cups cooked sushi rice, room temperature
  • 2 ounces cream cheese
  • 6 ounces wild-caught smoked salmon
  • 1 small Persian cucumber, seeds removed and julienned
  • 1 teaspoon toasted white sesame seeds
  • Ponzu sauce, to serve

Lemons

  • 1 lemon, thinly sliced

Steps

Smoked Salmon & Cream Cheese

  1. Tightly line a bamboo mat with plastic wrap.
  2. Have the rice, smoked salmon, cream cheese, cucumber and a small bowl of water ready.
  3. Place the nori onto the plastic-lined bamboo mat, coarse side up.
  4. Spread about 1 cup of sushi rice evenly over the nori, leaving a 1/2-inch border at the top.
  5. Dip your hands in the water to prevent the rice from sticking to them.
  6. Sprinkle the rice with 1/2 teaspoon of white sesame seeds. Turn the rice-covered nori sheet over.
  7. Leaving a 1-inch border at the bottom and working your way up, arrange 3 ounces of the smoked salmon in a straight line.
  8. Above it, arrange 9 to 12 strips of cucumber.
  9. Above the cucumber, spread the cream cheese in a straight line across the nori.
  10. Simultaneously fold the nori sheet and bamboo mat tightly over the salmon, cucumber and cream cheese.
  11. Press firmly, pulling the mat toward you and shaping into a log.
  12. Fold the nori tightly over one more time, and again use the bamboo mat to shape. Remove the bamboo mat.
  13. Top the roll with the blanched lemon slices.
  14. Use the bamboo mat to press the lemons into the roll and shape it.
  15. Moisten the blade of a sharp knife. Cut the sushi roll in half, then cut both halves in half.
  16. Halve the remaining rolls one more time to yield 8 pieces.
  17. Repeat with the remaining nori, rice, smoked salmon, cucumber and cream cheese. Serve with ponzu sauce.

Lemons

  1. Bring a small sauce pot of water to a boil. Submerge the lemon slices in the water and cook for 2 minutes.
  2. Remove into a bowl of ice water to cool completely.
  3. Strain the lemon and pat dry with paper towels. Put into the refrigerator until ready to use.

Ingredients

Shrimp Tempura & Spicy Tuna Roll

  • 3 quarts vegetable oil
  • 2 cups cooked sushi rice
  • 1 teaspoon black sesame seeds, plus more for garnish
  • 1 teaspoon toasted white sesame seeds
  • 1 green onion, thinly sliced, for garnish
  • Soy sauce

Asparagus

  • 9 spears pencil asparagus, halved

Tuna

  • 8 ounces sashimi grade ahi tuna

Shrimp

  • ½ lb (16/20) shrimp, peeled, deveined and tails removed
  • 2 cups all purpose flour
  • 2 ½ teaspoons baking powder
  • 2 cups club soda
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 cups panko breadcrumbs

Sriracha Mayo

  • ¼ cup mayonnaise
  • 1 tablespoon Sriracha sauce

Steps

Shrimp Tempura & Spicy Tuna Roll

  1. Tightly line a bamboo sushi mat with plastic wrap.
  2. In a heavy, deep pot over medium heat, heat vegetable oil to 365 degrees.
  3. To prepare the rolls: Have the rice, shrimp, asparagus, tuna and a small bowl of water ready. Place the nori on the plastic-lined bamboo mat, coarse side up. Spread about 1 cup of sushi rice evenly over the nori, leaving a 1/2-inch border at the top. Dip your hands in the water to prevent the rice from sticking to them.
  4. Sprinkle the rice with 1/2 teaspoon each of black and white sesame seeds. Turn the rice-covered nori sheet over.
  5. Leaving a 1-inch border at the bottom and working your way up, arrange 2 to 3 pieces of shrimp in a straight line. Above it, arrange 9 pieces of asparagus. Simultaneously fold the nori sheet and bamboo mat tightly over the shrimp and asparagus. Press firmly, pulling the mat toward you and shaping into a log. Fold the nori tightly over one more time, and again use the bamboo mat to shape. Remove the bamboo mat.
  6. Top the roll with the tuna. Use the bamboo mat to press the tuna into the roll and shape it. Drizzle with Sriracha mayo. Sprinkle with green onions and black sesame seeds.
  7. Moisten the blade of a sharp knife. Cut the sushi roll in half, then cut both halves in half. Halve the remaining rolls one more time to yield 8 pieces. Repeat with the remaining nori, rice, shrimp, asparagus and tuna. Serve with soy sauce.

Asparagus

  1. Bring a small sauce pot of water to a boil.
  2. Submerge the asparagus in the water and cook for 2 minutes.
  3. Remove into a bowl of ice water to cool completely.
  4. Strain the asparagus and pat dry. Set aside.

Tuna

  1. Mince the tuna until it becomes mush.
  2. Put in a bowl and store in the refrigerator until ready to use.

Shrimp

  1. Make 4 cuts on the inside curve of each shrimp to flatten, being careful not to cut all the way through the shrimp.
  2. In a medium mixing bowl, whisk together the flour and baking powder.
  3. Add the club soda, soy sauce, and sesame oil. Whisk just until combined.
  4. Dredge the shrimp in the batter, allowing any excess to drip into the bowl.
  5. Then coat with panko breadcrumbs.
  6. Cook the shrimp in the hot oil in 2 batches for 1 to 2 minutes per side.
  7. Using a spider or slotted spoon, remove onto a paper towel-lined plate. Cool slightly.

Sriracha Mayo

  1. Whisk together the mayo and Sriracha in a small bowl.
  2. Put into a squeeze bottle or a pastry bag.
  3. Put in the refrigerator until ready to use.