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The Ultimate Sushi Cookbook for All

Discover Amazing Sushi Recipes That You Can Make at Home!

by Will C.

2022 Will C, All Rights Reserved.

Copyright Page

All rights reserved. No part of this publication can be distributed, reproduced, recorded, photocopied, or transmitted. If you desire to share or use this content for whatever purpose, you must seek prior permission from the author. Beware, the author will not be held responsible for your misinterpretation of this content or how your followers comment. However, it is fair to say that the content written herein is accurate.

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Table of Contents

Introduction

Are you looking for sushi recipes that are easy, insanely good, and most importantly, arent that complicated to make? If your answer is yes, then this recipe book is for you! Covering all sorts of different sushi rolls, this book has a vast array of recipes that everyone will be sure to love!

Whats more, all the recipes in this book are easy to put together and can be easily doubled or tripled depending on what you need! So, pick your favorite recipes, and lets get cooking!

1) Cream Cheese Sushi

Using cream cheese makes this recipe a lot different from the rest but definitely a must-try.

Makes 2 Servings

Cooking + Prep Time: 1 hour 25 minutes

Ingredients:

• 2 sheets of seaweed, dry (nori)
• 1 cup of medium grain rice, white, uncooked
• 1 and 1/4 cups of water, filtered
• 1 and 1/2 tbsp. of vinegar, rice
• 1 and 1/2 tbsp. of sugar, white
• A pinch of salt, kosher
• 3 oz. thin-strip cut cream cheese, cold
• 2 tsp. of garlic, crushed
• 1/2 cup of cashews, crushed
• 2 finely chopped green onions
• 2 oz. of strip-cut salmon, smoked
• Wasabi paste
• Soy sauce, reduced-sodium

Instructions:

Wash rice, changing water several times, till rinse water is nearly clear. Drain rice fully.

Place rice plus 1 and 1/4 cups filtered water in large pan with lid. Bring to boil and reduce heat level to low. Cover pan. Simmer rice till top appears dry and water is absorbed, 15-20 minutes or so. Remove from heat. Leave the lid on the pan, allow the rice to sit for 20 additional minutes, and steam.

Mix vinegar, salt, and sugar into the rice. Spread out on sheet pan for cooling.

Preheat your oven to 350F.

Place the first nori sheet in the oven to soften for four minutes. Remove. Place the shiny side facing down on a plastic-wrapped mat (bamboo works well or use a towel) with a long side facing left to right.

Wet your hands. Press one layer of the rice onto the nori. Leave a margin of 1/2 on edge closest to you. Leave one inch on the edge farthest away. Rice layer needs to be about 1/2 deep and fairly flat.

Lay 1/2 cream cheese slices in a horizontal line in the middle of the nori sheet. Sprinkle using 1/2 tsp. garlic, 1/2 green onions and 1/2 cashews. Arrange salmon strips next to cream cheese.

Pick up rolling sheet edge. Fold bottom edge up to enclose filling. Roll sushi tightly into a firm cylinder shape. Brush water line across the last edge. Press and roll to seal. Once sushi has been rolled, wrap it in the mat. Compact tightly by squeezing. Repeat with the second nori sheet and the remainder of fillings.

Cut rolls into six slices, each with a wet, sharp knife. Serve with wasabi paste and soy sauce.

2) Maki Salad Sushi

Not the most traditional of recipes, but this is a pretty popular one, so give it a try.

Makes 4 Servings

Cooking + Prep Time: 45 minutes

Ingredients:

• 1 tbsp. of mayonnaise, Japanese if available
• 1 can of tuna, small (5 oz.)
• A pinch of kosher salt
• 2 roasted seaweed sheets (nori)
• 1 x 1/2-inch stick-cut Tamagoyaki (rolled omelet)
• 1 x 1/2-inch stick-cut cucumber
• 4 oz. Sushi rice, prepared
• 4 butter lettuce leaves
• 4 sticks of crab meat, imitation
• Soy sauce, low-sodium

Instructions:

Mix the mayonnaise, tuna, kosher salt in a medium bowl. Cut the Tamagoyaki and cucumber into long, thin strips and set them aside.

Place a sushi mat or towel in the work area. If youre using a bamboo mat, make sure the slats lay left to the right. That way, it can be rolled away from you. Place one piece of nori on the mat with one nori side close to the mat edge nearest you.

Spread the sushi rice on the nori. Leave 1/2-inch open at close and far edges. Place lettuce, tuna salad, tamagoyaki, cucumber, and imitation crab near each other in the center of the rice.

Hold filling down while rolling nori from the front of the mat toward the far end. Tighten as you go. Remove roll from the mat. Cut in 1/2-inch thick slices. Serve with soy sauce.

3) Maki Sushi Rolls

Also called makizushi, these rolls include wrapping rice and fillings in dried

seaweed, or nori.

Makes 1-3 Servings

Cooking + Prep Time: 50 minutes

Ingredients:

• 3 and 1/2 oz. of rice, sushi type
• 1 sheet of seaweed, nori
• 2 tbsp. of vinegar (for sushi)
• Soy sauce, low sodium
• Wasabi sauce
• Ginger (for sushi)

Optional: roasted sesame seeds, white

Fillings (choose your favorites)

• Raw, sashimi-grade salmon
• Raw, sashimi-grade tuna

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