#sushidelight

This is a delicious sushi recipe with simple steps that is perfect for the guy in your life who likes to cook.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori seaweed. 1 cucumber, julienned. 1 avocado, sliced. 8 ounces sushi-grade salmon or tuna, thinly sliced. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Soak the sushi rice in cold water for a while, until the water runs clear. In a rice cooker, put the rice and water together and follow the directions on the box. Put the rice vinegar, sugar, and salt in a small saucepan. Heat them over low heat until the sugar and salt are gone. Put the cooked rice in a large bowl, and then slowly mix in the vinegar mixture until everything is well mixed. Wait until the rice is cool enough to eat. Lay out a bamboo sushi mat on a flat surface and wrap it in plastic wrap. Put a nori sheet on the plastic wrap so that the shiny side is facing down. Leave a 1-inch border at the top of the nori and spread a thin layer of rice over it. Line up the fish, avocado, and cucumber along the bottom edge of the rice. Starting at the bottom edge, roll the sushi up tightly on the bamboo mat. Add a little water to the top edge of the nori to seal the roll. Use a sharp knife to cut the sushi roll into 8 pieces. Wipe the knife clean between cuts. Add soy sauce, pickled ginger, and wasabi to the sushi before you serve it.

Prep Time: 30 minutes

Cook Time: 20 minutes

This recipe is a creative mix of sushi and cake that you will love. Great for sushi fans who want to try a new take on a classic dish.

Ingredients: 2 cups sushi rice. 4 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted sushi fillings e.g., cucumber, avocado, crab sticks, smoked salmon. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and water. Cook according to the rice cooker instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Let it cool. Lay a sheet of nori seaweed on a flat surface. Spread a layer of sushi rice evenly over the nori, leaving a small border along one edge. Arrange your desired sushi fillings in a line along the edge of the nori with rice. Carefully roll the nori and rice around the fillings, using a sushi mat or clean kitchen towel to help shape it into a tight roll. Once rolled, slice the sushi roll into individual pieces using a sharp knife. Serve the sushi cake slices with soy sauce, pickled ginger, and wasabi on the side.

Prep Time: 30 minutes

Cook Time: 20 minutes

Enjoy the delicious flavors of this Dragon Roll Sushi, which is made with sushi rice, a nori sheet, and creamy avocado. The spicy mayo gives it a kick. With sesame seeds and a tasty eel sauce on top, this sushi dish is sure to satisfy your cravings and impress your guests.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1 avocado, sliced. 8 large shrimp, cooked and deveined. 1/2 cup mayonnaise. 2 tablespoons sriracha sauce. 1 tablespoon sesame oil. 1 teaspoon soy sauce. 1 teaspoon rice vinegar. 1/2 teaspoon sugar. Sesame seeds, for garnish. Eel sauce, for drizzling.

Instructions: Follow the directions on the package to make the sushi rice, then let it cool. Put sugar, sesame oil, soy sauce, rice vinegar, and sriracha sauce in a bowl and mix them together to make spicy mayo. On a bamboo sushi mat, put a sheet of nori. Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top. Place cooked shrimp and slices of avocado along the bottom edge of the nori. Using the bamboo mat to roll the sushi tightly, seal the edge with water. Separate the sushi roll into 8 equal parts. Pour eel sauce over each piece and sprinkle sesame seeds on top of each one. Serve right away and enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

Indulge in the exquisite flavors of fresh tuna, salmon, and creamy avocado, wrapped in seasoned rice and nori. Drizzled with spicy mayo and eel sauce, this Kabuki Special Roll is a tantalizing treat for sushi lovers.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1/2 lb fresh sushi-grade tuna. 1/2 lb fresh sushi-grade salmon. 1 avocado, thinly sliced. 1/4 cup spicy mayo. 1/4 cup eel sauce. 1/4 cup sesame seeds, toasted. Pickled ginger, for serving. Wasabi, for serving. Soy sauce, for serving.

Instructions: Cook sushi rice according to package instructions. Place a sheet of nori on a bamboo sushi mat. Spread a layer of sushi rice evenly over the nori, leaving a 1-inch border at the top. Place strips of tuna, salmon, and avocado in the center of the rice. Drizzle spicy mayo and eel sauce over the filling. Roll the sushi tightly using the bamboo mat, sealing the edge with water. Slice the roll into 8 pieces using a sharp knife. Sprinkle toasted sesame seeds over the top of the roll. Serve with pickled ginger, wasabi, and soy sauce.

Prep Time: 25 minutes

Cook Time: 0 minutes

The Benihana 1964 Roll is a signature sushi dish available exclusively at select Benihana Sushi Lounge locations. It combines the freshness of crab, shrimp, avocado, and cucumber with the kick of spicy mayo and the sweetness of eel sauce, all wrapped in nori and sushi rice.

Ingredients: 8 sheets nori seaweed. 2 cups sushi rice, cooked. 4 ounces cooked crab meat. 4 ounces cooked shrimp, sliced in half lengthwise. 1 avocado, sliced. 1 cucumber, julienned. 1/4 cup spicy mayo. 1/4 cup eel sauce. 1 tablespoon sesame seeds, toasted. Pickled ginger and wasabi, for serving.

Instructions: Put a nori sheet on a bamboo sushi mat so that the shiny side is facing down. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. Put crab meat, shrimp, avocado, and cucumber in a line along the bottom edge of the rice. Add eel sauce and spicy mayo, and then sprinkle sesame seeds on top. Use the bamboo mat to roll the sushi up tightly, and gently press the edge to seal it. With a sharp knife, cut the roll into 8 equal pieces. On the side, put pickled ginger, wasabi, and extra eel sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

Pressed sushi, also known as hako-zushi, is a delightful variation where sushi rice and fillings are pressed together into a compact block, then sliced into bite-sized pieces. It offers a unique presentation and is perfect for sharing.

Ingredients: 2 cups sushi rice. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori sheets. Assorted sushi fillings e.g., cucumber, avocado, cooked shrimp, smoked salmon. Soy sauce. Wasabi. Pickled ginger.

Instructions: Follow the directions on the package to cook the sushi rice. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Warm it up until the salt and sugar mix. Pour it over the cooked sushi rice and mix it in slowly. Put plastic wrap around the edges of a baking dish or shallow container. Put some nori sheets in the bottom of the dish that has been lined. On top of the nori, spread out a layer of sushi rice. On top of the rice, add a layer of different sushi fillings. Put another layer of sushi rice on top and press it down hard. Place a weight on top, like another baking dish full of cans, and cover with plastic wrap. Put the sushi in the fridge for at least an hour to let the flavors mix and the rice set. Take it out of the fridge, carefully peel off the plastic wrap, and cut it into squares or rectangles. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 30 minutes

Cook Time: 60 minutes