Inside-Out Salmon Sushi Roll recipe

Literally inside-out, these sushi rolls have the rice outside of the seaweed. The technique is trickier to master, as you must be careful with the rolling, but the result is worth it. Filled with salmon, roe, and avocado, these classic rolls are restaurant worthy.

How to make that:

Ingredients:

2 cups cooked sushi rice
4 nori seaweed sheets
1 pound fresh raw salmon, cut into ½-inch strips
½ cup fish roe
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons toasted sesame seeds
Wasabi paste, to taste
Soy sauce, for serving
Pickled ginger, for serving

Directions:

1. Lay the nori sheets out on a sheet of plastic wrap. Spread the sushi rice evenly over the ½ of the surface of the sheets of seaweed, pressing down to adhere well. Flip the nori over so that the rice faces the plastic wrap.
2. At the end of nori where there is no rice, place the salmon, roe, and avocado, being careful not to overfill the roll. Roll the sushi up from the non-rice end of the nori and continue rolling tightly, using the plastic wrap to help shape the sushi as you roll.
3. Remove the plastic wrap from the roll. Slice each roll into 8 pieces and garnish with sesame seeds. Serve with wasabi, soy sauce, and ginger.

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Shrimp Sushi recipe (Japanese Food)

Not all sushi recipes use raw seafood, and this dish calls for cooked shrimp. This is a great beginner sushi for kids and those not interested in eating raw fish.

How to make that:

Ingredients:

10 large uncooked shrimp
1 cup cold water
2 tablespoons vinegar
2 cups cooked sushi rice
1 to2 tablespoons wasabi paste, to taste
Soy sauce, for dipping

Directions:

1. Bring a large pot of salted water to a boil. Skewer the shrimp from head to tail with toothpicks.
2. Add skewered shrimp to boiling water and cook 3 minutes; transfer to bowl of ice water to stop cooking.
3. When cooled, remove the shell and skewers from shrimp. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
4. Moisten your hands with a mixture of cold water and vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2-inches long with rounded edges and sides.
5. Scoop up a tiny amount, about ¼ teaspoon, of wasabi paste with the tip of your finger and spread it on the inside of the shrimp.
6. Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.
7. Serve with soy sauce for dipping.

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Sushi Rice recipe (Japanse Food)

When making authentic sushi, it is important to first create authentic sushi rice -- it is, after all, the base flavor and texture of the rolls you create. While it may seem difficult to make this recipe for the first time, it is well worth perfecting. It adds sweet, tangy flavor to sushi rolls, and the sticky texture is necessary to hold the rolls together. Use this rice whenever cooked sushi rice is called for.

How to make that:

Ingredients:

3 cups uncooked sushi or sticky rice
3 cups water
½ cup rice vinegar
½ cup sugar
1 teaspoon salt

Directions:

1. Wash the rice and rinse thoroughly.
2. Place rice and water in a rice cooker and set until cooked. Alternately, place rice and water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes.
3. Meanwhile, mix together the rice vinegar, sugar and salt in a small saucepan; cook over medium heat until sugar has dissolved. Allow to cool.
4. Put the cooked rice into a large mixing bowl; pour the vinegar sauce over the hot rice and mix. Allow to cool slightly before using in sushi recipes.

READ MORE - Sushi Rice recipe (Japanse Food)