My Favorite Sushi Recipes

sushiWhen most people think of sushi, they typically think of raw fish wrapped in rolls. Traditional sushi is actually quite good for you. The basic ingredients are vinegared rice, a type of dried seaweed known as nori, vegetables and fish. Many of the traditional sushi recipes are low-calorie while rich in fiber, nutrients and brain-building Omega 3 fatty acids. The trick is to build a healthy sushi while keeping in mind that, in the sushi world, the trick to getting the maximum benefit is moderation.

About Sushi Ingredients


  • Fish. Many Westernized recipes for sushi included less healthy versions like fried fish and eel. While they’re okay, the traditional forms typically include healthier fish like tuna or salmon. You should know that eating raw fish does have risks, the scarier ones being roundworm and food poisoning. Making sushi at home does give you more control if you know what you’re doing but, if you worry about food-borne illnesses, you’ll be better off cooking your fish.
  • Seaweed (Nori). These are dried sheets of edible seaweed. Sushi is one popular use of nori but isn’t the only one. They are often used in noodle dishes and other traditional Japanese foods.
  • Vegetables. Common ones include Japanese cucumber skin, ginger root, daikon radish, wasabi root (spicy), and Shiso leaves.
  • Rice. Commonly prepared with vinegar; see recipe below.

Rice For Sushi


  • 3 cups Japanese rice.
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • 3 tbsp sugar
  • 1 tsp salt


Rinse rice in a colander or bowl until water runs clear out the bottom. Shake off excess water and allow to sit for half an hour. Place rice in rice cooker, add water and allow to soak for 30 minutes. Cook the rice, and then steam for 15 minutes. Mix vinegar, salt and sugar in saucepan; heat mixture over medium heat until sugar dissolves. Spread hot rice on a large, non-metallic plate or bowl and sprinkle vinegar mixture over the rice. Use a non-metallic spatula to fold the rice. Do not smash rice with the spatula! Use a fan to cool and remove moisture to the rice as you mix it. It should have a shiny appearance. Use rice as soon as possible.

Easy Crab and Cucumber Sushi

No Fish Sushi


  • 1/2 cup rice vinegar
  • 2 Tbsp sesame oil
  • 4 Nori seaweed sheets
  • 2 cups cooked short-grain rice
  • 1 cup cucumber strips
  • 1 cup cooked sweet potatoes
  • 2 Tbsp sesame seeds


Combine rice vinegar and sesame oil in large bowl. Add cucumber strips; stir to coat and marinate for at least 4 hours. Remove from marinade. Whip the sweet potatoes until creamy. Prepare a clean surface to make your sushi. A piece of plastic wrap on a flat surface works well. Place 1/2 cup rice on your flat surface and flatten so it is about the size of a nori seaweed sheet. Spread a sheet of nori on the rice; top with 1/4 cup of sweet potatoes. Sprinkle sesame seeds on the sweet potatoes. Place 1/4 cup cucumber strips in the middle of the sheet. Begin rolling up from the outside, dampening the edge as you go to seal it. Rice should be on the outside of the roll. Chill for at least 3 hours to allow flavors to blend. Slice with a damp, sharp knife into 1/2 inch pieces. Serve chilled.

Smoked Salmon Sushi

Very Simple Fresh Tuna Sushi


  • 8 oz fresh tuna fillet sliced into 1″ X 2″ X 1/2″ rectangles
  • 2 cups cooked sushi rice
  • 1 tbsp wasabi paste


Take a little rice in your hand and form it into a patty about the size and shape of the tuna rectangles. Spread a little wasabi on the tuna. Don’t overdo it; wasabi is spicy and no more than 1/2 teaspoon per piece will usually suffice. Spread the rice block on top and press gently into the tuna to form the sushi. Repeat with remaining ingredients until you have several sushi pieces.

Shrimp Sushi Appetizers


  • 10 large cooked shrimp
  • 1 cup cold water
  • 2 tbsp vinegar
  • 2 cups cooked sushi rice
  • 1 to 2 tbsp wasabi paste
  • soy sauce for dipping


If you have uncooked shrimp, skewer from head to tail and boil in a pot of salted water for three minutes, then transfer to a tub of ice water to stop cooking. Peel and devein shrimp if necessary. Moisten your hands with a mixture of cold water and vinegar. Take 1 1/2 tablespoons of rice and form into 2-inch rectangular blocks. It’s okay if the edges are rounded. Spread small amounts of wasabi in the slits of the shrimp. Place rice blocks on top of wasabi and press gently into the shrimp. Serve with soy sauce or your favorite Asian dipping sauce.

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