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Basic California Roll
Dinner American

Basic California Roll

5.0

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Stir chopped crab sticks and mayonnaise together in a small bowl; set aside.
  2. 2 Slice ends off cucumber; cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears; set aside.
  3. 3 Lay 1 sheet nori on bamboo sushi rolling mat. With wet fingers, firmly pat a thin, even layer of prepared rice over nori, leaving a 1/3-inch edge at the bottom. Sprinkle sesame seeds over rice; carefully flip over.
  4. 4 Place 1 tablespoon crab mixture in a line about one-third from the top. Place 1 to 2 cucumber spears and 1 to 3 avocado slices.
  5. 5 Roll nori sheet tightly into a cylinder around rice and filling, using the bamboo mat, starting at the top edge. Moisten uncovered edge with water; finish rolling once you reach the bottom. Repeat with the remaining nori, rice, sesame seeds, crab mixture, cucumber, and avocado.
  6. 6 Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

By ChefJackie

Japanese Oyster Shooters
Dinner Japanese

Japanese Oyster Shooters

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
  2. 2 Shuck oysters; place 2 oysters in each shooter glass.
  3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
  4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Spicy Yellowtail Sushi Roll
Dinner Asian

Spicy Yellowtail Sushi Roll

Prep
30 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Rinse rice under cold running water until it runs clear.
  2. 2 Bring water and rice to a boil in a large saucepan. Reduce heat to a simmer; simmer for 10 minutes. Turn off heat, let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.
  3. 3 Stir rice wine vinegar and sugar together in a small bowl until sugar mostly dissolved; stir into rice. Cool rice, 15 to 20 minutes.
  4. 4 Chop yellowtail into 1/4-inch cubes; add to a bowl. Stir in mayonnaise and Sriracha; set aside. Cover a bamboo sushi rolling mat with plastic wrap; set aside.
  5. 5 Lay 1 nori sheet on a work surface, shiny-side down. Place 1/4 rice on nori, spread evenly from edge to edge, about 1/4-inch thick. Flip nori onto the prepared plastic-covered mat. Place 1/4 each yellowtail mixture and cucumber in a line along one short edge.
  6. 6 Roll rice and nori sheet around filling, using the bamboo mat to help. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across top of roll. Press roll with bamboo mat. Repeat with remaining nori sheets, rice, yellowtail mixture, cucumber, and tobiko.
  7. 7 Cover rolls with plastic wrap; press again with bamboo mat. Slice each roll into 8 pieces using a very sharp, wet, clean knife. Remove plastic wrap before serving.

By rentachik

Sushi Bake
Appetizer American

Sushi Bake

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
  2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a 9x13-inch baking dish.
  3. 3 Spread rice in the prepared pan; sprinkle furikake evenly over top.
  4. 4 Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko together in a large bowl. Spread over furikake.
  5. 5 Broil in the preheated oven until lightly browned on top, about 15 minutes. Remove from the oven and slice into 24 portions while in the baking dish.
  6. 6 Spoon a generous portion onto a sheet of seasoned seaweed, wrap loosely, and enjoy immediately.

By NovelApproach