Italian Sushi Roll Nori.

Italian Sushi Rolls

My deep-rooted love of Italian flavors is constantly flooding my brain with new ways to explore classic ingredients. I also love sushi. Like most of my ideas, this one seems so obvious that looking back I cant believe this was the first time to try it. Using a little poetic license, I'm gonna call this experiment "Italian Sushi". Cheesy orzo, Italian sausage, roasted peppers, basil. It was easy, and it was awesome. These would make a great appetizer for a holiday party, get everyone laughing and telling you how super cool and creative you are.

First cook the sausage in some water, then drain the water and brown the sausage. I poured this water into a pot to use later for the orzo.

Onions in the pan that the sausage was browned in.

Then the orzo.

Slowly add water like you are making risotto. This will keep the pasta nice and starchy.

Thick and starchy. Very sticky.

Cheese makes it extra sticky. Put this in the fridge for about a half hour.

Prosciutto instead of nori.

The orzo next.

Roasted red peppers.

Perfect roll.

This roll cut very nicely too!

Yum.

The next one we made with some basil. This was 10 times better!

Soo tasty!

Dip into a simple marinara sauce.

To make the orzo extra starchy - cook some onions in a frying pan in oil. Add the orzo and toast for about 2 minutes. Add hot water slowly and keep stirring. Keep adding about a half cup of water every 2 minutes or so until the pasta is cooked. When it is cooked and the water is all cooked off, add about a half cup of cheese. I used Jack cheese.

Green Dragon Roll Sushi

The main ingredient for Dragon Roll includes shrimp tempura AND/OR unagi.  The one I like just has shrimp tempura in it, but it’s really up to you how you want to make it.  When I first came to the US, I was surprised the many non-traditional rolls offered in Japanese restaurants, such as Philadelphia roll with cream cheese and salmon.  However I’ve grown to enjoy many of the rolls and even make them at home sometimes.

To cut down on prep time, I used pre-cooked frozen shrimp tempura from Trader Joe’s.  If you like to make it from scratch, you can follow my Shrimp Tempura recipe.  You will need extra time to prepare shrimp tempura, but homemade tempura is always the best.

I hope I’ve inspired you to start making sushi rolls at home.  It’s fun to prepare and eat sushi with your friends and family.  If you are still not comfortable making your own sushi roll, remember there is an option of Temaki Sushi (Hand Roll) which is much easier version of sushi roll.

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Dragon Roll Recipe

Prep Time: 60 minutes

Yield: Makes 8 Dragon Rolls

Ingredients:

• About 6 cups prepared sushi rice
• 1 Japanese cucumber
• 4 avocados
• 1/2 lemon
• 4 nori sheets, cut in half crosswise
• 16 shrimp tempura* (See the recipe here)
• 1/8 cup (20oz) Tobiko
• Unagi (eel) - optional
For toppings
• Spicy Mayo (recipe here)
• Unagi Sauce (recipe here)
• Black sesame seeds (optional)
Vinegar water for dipping hands (Tezu)
• 1/4 cup water
• 2 tsp. rice vinegar
Things you will need
• Bamboo sushi mat
• Plastic wrap

Instructions:

1. Cut cucumber lengthwise into thin strips.

2. Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.

3. Remove the skin and slice the avocado widthwise with the tip of knife.

4. Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of avocado is about the length of sushi roll (length of nori seaweed). Squeeze lemon over the avocado to prevent from changing color.

5. Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread the rice over the nori sheet.

6. Turn it over and put the shrimp tempura, cucumber strips, and tobiko at the bottom end of the nori sheet. If you like to put unagi, place inside here as well.

7. From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over.

8. Place the bamboo mat over the roll and tightly squeeze the roll.

9. Using the side of knife, place the avocado on top of the roll.

10. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Be gentle so you won’t break the avocado slices.

11. Cut the roll into 8 pieces with knife. Clean knife with wet towel after each cut. Remove the plastic wrap on top of the sushi and transfer to a serving plate.

12. Put tobiko on top and drizzle spicy mayo and unagi sauce. Sprinkle black sesame seeds if you like. Enjoy!

Notes

* Sushi rice is “vinegared” rice, specially used for sushi, not the regular steamed rice.

* If you are new to making sushi roll, cut off 1/3 of nori sheet and use 2/3 sheet of nori instead of half (Note: you will need more sushi rice)

Best Dragon Sushi Roll

The main ingredient for Dragon Roll includes shrimp tempura AND/OR unagi.  The one I like just has shrimp tempura in it, but it’s really up to you how you want to make it.  When I first came to the US, I was surprised the many non-traditional rolls offered in Japanese restaurants, such as Philadelphia roll with cream cheese and salmon.  However I’ve grown to enjoy many of the rolls and even make them at home sometimes.
To cut down on prep time, I used pre-cooked frozen shrimp tempura from Trader Joe’s.  If you like to make it from scratch, you can follow my Shrimp Tempura recipe.  You will need extra time to prepare shrimp tempura, but homemade tempura is always the best.
I hope I’ve inspired you to start making sushi rolls at home.  It’s fun to prepare and eat sushi with your friends and family.  If you are still not comfortable making your own sushi roll, remember there is an option of Temaki Sushi (Hand Roll) which is much easier version of sushi roll.

Dragon Roll Recipe

Prep Time: 60 minutes

Yield: Makes 8 Dragon Rolls

Ingredients:

• About 6 cups prepared sushi rice
• 1 Japanese cucumber
• 4 avocados
• 1/2 lemon
• 4 nori sheets, cut in half crosswise
• 16 shrimp tempura* (See the recipe here)
• 1/8 cup (20oz) Tobiko
• Unagi (eel) - optional
For toppings
• Spicy Mayo (recipe here)
• Unagi Sauce (recipe here)
• Black sesame seeds (optional)
Vinegar water for dipping hands (Tezu)
• 1/4 cup water
• 2 tsp. rice vinegar
Things you will need
• Bamboo sushi mat
• Plastic wrap

Instructions:

1. Cut cucumber lengthwise into thin strips.

2. Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.

3. Remove the skin and slice the avocado widthwise with the tip of knife.

4. Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of avocado is about the length of sushi roll (length of nori seaweed). Squeeze lemon over the avocado to prevent from changing color.

5. Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread the rice over the nori sheet.

6. Turn it over and put the shrimp tempura, cucumber strips, and tobiko at the bottom end of the nori sheet. If you like to put unagi, place inside here as well.

7. From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over.

8. Place the bamboo mat over the roll and tightly squeeze the roll.

9. Using the side of knife, place the avocado on top of the roll.

10. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Be gentle so you won’t break the avocado slices.

11. Cut the roll into 8 pieces with knife. Clean knife with wet towel after each cut. Remove the plastic wrap on top of the sushi and transfer to a serving plate.

12. Put tobiko on top and drizzle spicy mayo and unagi sauce. Sprinkle black sesame seeds if you like. Enjoy!

Notes

* Sushi rice is “vinegared” rice, specially used for sushi, not the regular steamed rice.

* If you are new to making sushi roll, cut off 1/3 of nori sheet and use 2/3 sheet of nori instead of half (Note: you will need more sushi rice).

Easy Tempura Shrimp Crunch Roll Sushi Recipe

This recipe is simple enough for first time sushi chefs and it is sure to be a hit with both sushi enthusiasts and people who cannot stomach raw ingredients.

Home Made Sushi Crunch Rolls|Sarah Smith

Experience the contrast between the taste and textures of rich avocado, fresh cucumber, Japanese sticky rice and delectable tempura battered shrimp. Sarah’s Super Duper Tempura Shrimp Crunch Rolls are both nutritious and delicious. This recipe delivers an unmatched flavor profile while maintaining a clean and simple finish.

Since this sushi recipe does not include raw ingredients, it may be sampled by the entire family without fear of food borne illness.

Sarah’s Super Duper Tempura Shrimp Crunch Rolls

Difficulty: Easy

Preparation and Cook Time: Approximately forty-five minutes

Ingredients:

• 3 cups short grain Japanese rice
• 3 1/2 cups water
• 1/3 cup Japanese rice vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 medium cucumber cut into slender narrow pieces.
• 1 avacado cut into 1/2 inch wide segments.
• 1 package of Nori (sea weed sheets)
• 1/2 pound fresh, large, uncooked shrimp
• 1 box of tempura batter
• Vegetable oil

Note:

It is helpful to cook the sushi rice in advance and allow it to stay warm while preparing the other ingredients. The execution portion of this recipe will explain how to make sushi rice before moving on to the preparation of the sushi filling. For inexperienced chef’s it is best to complete the rice before preparing any other ingredients.

Rice Execution:

1. In a large sauce pan combine 3 1/2 cups water with 3 cups of washed short grain Japanese rice; bring to a boil.
2. As rice approaches a rolling boil, cover and reduce heat to low; steam until tender.
3. As rice nears completion, heat vinegar, salt, and sugar in a saucepan over low heat until sugar dissolves then allow mixture to cool.
4. Fold vinegar mixture into cooked rice; be careful not to crush the grains of rice during this step. Now the rice is finished

Note: For best taste, execute steps three and four shortly before using the sushi rice.

Shrimp Execution:

1. Fill a large sauce pan with approximately two inches of vegetable oil and preheat to 350 F.
2. Thoroughly clean and shell the raw shrimp before cutting each shrimp in a manner that ensures that they will not curl up during cooking. Do this by running a sharp knife down the center of the shrimps body; exactly opposite its vein.
3. Following the instructions on the tempura box to create tempura batter.
4. Once oil is heated, dip the shrimp into the tempura batter and then place directly into oil.
5. Cook the shrimp until the tempura batter is golden brown and crunchy.

Important: You will notice small scraps of tempura batter floating around in the oil. Remove these scraps from the oil and set them aside; they will de utilized in the last step of the execution.

How to Roll Sushi:

1. Place the bamboo sushi rolling mat with one of the shortest sides facing your body. Next, firmly spread a thin layer of sushi rice onto the bamboo mat; cover with a sheet of Nori.
2. Now, place several pieces of avocado and cucumber on the closest edge of the bamboo mat. No more than two inches of the available space on the mat should have avocado or cucumber laying on it.
3. Place the cooked shrimp on top of the cucumber and avocados with their tail pointed away from the center of the mat.
4. Now, slowly and in a controlled manner, use the bamboo mat to roll the sushi roll. Be careful to maintain a tight roll and not to allow pieces to fall out of the edges.
5. Finally, you should be left with a long roll of sushi; rice sticking out. Roll the freshly made sushi roll in the tempura scraps that were set aside earlier while cooking the shrimp. The pieces should stick to the roll, adding scrumptious flavor and texture.
6. Cut the roll into one inch thick pieces and serve immediately; enjoy!

Inari Sushi Made Simple

Inari Sushi

Back when Philadelphia was home, I often frequented an all-you-can-eat sushi restaurant called Ajia located a few steps from the Schuylkill River. For just $21.95, my friends and I gorged until we burst on shrimp tempura rolls, all manner of nigiri, and unique-to-Philly creations like the sweet potato roll and “Rock N Roll” roll.

Though I tried my darnedest to get my money’s worth during these AYCE outings, I could never resist ordering a half dozen inari along with the usual sushi spread. These sweet fried tofu pouches filled with marinated rice were easily the least cost effective menu item, and worse yet, they sat in my stomach like a brick. I wasn’t being a savvy consumer, but I didn’t care because the inari were delicious.

While shopping for furikake and Sumo citrus at my neighborhood Mitsuwathe other weekend, the idea of making inari from scratch popped into my head. After finding a trusty recipe from JustJenn and collecting the ingredients missing from my pantry, I came home and made some for lunch.

This semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu pouches were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package. Project inari proved to be so easy and satisfying that I’ll never again order it at a restaurant. And certainly not at an all-you-can-eat one!

• 1 1/2 cups uncooked sushi rice
• 1/4 cup rice vinegar
• 3/4 teaspoons salt
• 3 tablespoons sugar
• 1 package aburage (tofu pouches)
• 1 1/2 tablespoons white sesame seeds

Prepare rice according to the directions written on the package. I used my rice cooker, which was gifted to me by my mother when I graduated from college.

While the rice is bubbling and boiling away, whisk together the vinegar, salt, and sugar in a medium sized bowl and set aside. Dress the rice with this mixture as soon as it is cooked. Adjust the amount according to your preferences—use less for well-balanced rice, more for tangier rice.

Prepare tofu pouches according to the directions written on the package. The brand I used required boiling the pouches in their packaging for five minutes.

On a separate burner, lightly toast the sesame seeds until they are golden and nutty. Set aside.

To assemble, open the pouches, fill with seasoned rice, and sprinkle with sesame seeds. Serve straightaway.

Makes 12 inari sushi.