We’ve made a lot of sushi in the past (mostly pre-blog…although we do have a funky Beet Sushi Recipe for you!). However, we’d always been afraid to use raw fish…until we moved, and we found New Hope Seafood Market, where we know we can get incredibly fresh sushi grade tuna. All that is to say, make sure you have a trustworthy fishmonger before you venture into the world of raw. If you haven’t got one, just swap the tuna out for cooked shrimp or imitation crab legs, and continue on your merry (and safer) way!
We made this for lunch the other day, and we added a dollop of wasabi and some soy sauce to our plate…sadly, we didn’t have pickled ginger to complete the party. If you’re making sushi for dinner though, try serving it with a seaweed salad (often findable at grocery stores)!
Time: 45 Minutes (less if you are using rice cooked ahead of time)
- Sushi Grade Tuna (about 2 oz per roll). If you prefer something cooked, you can swap this out for pre-cooked shrimp or imitation crab leg strips.
- Nori Sushi Sheets
- Panko Bread Crumbs
- Sushi Rice (about 1/3 cup makes 2 rolls)
- Water (3x your rice volume)
- Optional: A splash of rice vinegar
- Optional: Avocado or Cucumber
- Bring your water to a boil in a sauce pan, and then add your rice and a splash of rice vinegar. Cover, and bring to a low simmer.
- When your rice has fully absorbed the water, remove from heat, and transfer it to a bowl. Stash in the freezer to cool down a bit as you move onto the next step.
- Mix your Sriracha, Mayo, and Panko in a small bowl, and set aside.
- Cut your tuna (or shrimp/imitation crab) into strips. If using avocado or cucumber slice your as well
- Lay your sushi rolling mats on your counter, and lay a piece of nori on each.
- Remove your rice from the freezer, wet your hands slightly (to prevent sticking as you spread) and grab a clump of it. Press downward on the rice, and shape it so you have a flat layer of rice. (Note: I didn’t press mine as flatly as I could have…it won’t change the taste, but you’ll definitely notice it when you cut your sushi).
- Layer your toppings on the rice so that they span from edge to edge of your nori.
- Wet your fingers again, and then run them over the un-riced part of your nori. This will get everything to stick together nicely when you roll.
- Roll tightly. This takes a little practice, so don’t expect perfection on your first try…but it’s easy to quickly get the hang of as you go.
- Cut your finished rolls into sixths.
- Plate, devour, and enjoy!