Making sushi at home is very easy and can be quite fun. Most of the ingredients are eaten raw so all the nutrients are preserved. Sushi is very rich in iodine, that supports the thyroid function and helps boost your metabolism, and it’s also rich in protein, fiber, calcium, iron, magnesium, potassium, manganese, sodium and vitamins A, B, C, and E.
These homemade nigiri and maki rolls are nutritious, low in calories and, even though we’re all about whole grains, with sushi it’s best to use sushi rice instead of brown rice. Raw fish has a very delicate flavor that is easily overpowered by brown rice and when it comes to texture, you want sushi to melt in your mouth and brown rice can be quite chewy. Remember that balance is the key to a long-lasting healthy lifestyle and flavor also matters!
If you’re hosting a sushi party, make different varieties of sushi and consider your own diet and preferences as well as your guests. You can easily make a few vegan rolls and serve cooked fish to those guests who can’t eat it raw. When it comes to sushi roll fillings, a little goes a long way, so pick only six to ten ingredients and a few extra condiments for each sushi party and make sure that the fish you’ll be serving raw is sushi grade!
Shrimp and Smoked Salmon Nigiri Recipes
Prep Time: 15 min | Cook Time: 20 min | Yields: 12 nigiri
+ 1 1/2 cups water
+ 2 tbsp apple cider vinegar
+ 6 shrimps, cooked, peeled and deveined
+ 1/2 nori sheet, cut into thin strips
+ fresh chives
+ 1/4 pound (115 g) smoked salmon
+ 1/2 nori sheet, cut into thin strips
+ fresh fennel fronds
To make the sushi rice: Place the uncooked rice in a medium bowl, fill the bowl with cold water, swish it around, then drain. Repeat this process until the water runs clear. Add the drained rice + 1 1/2 cups of cold water to a cooking pan, cover, and bring to a boil over high heat. Reduce the heat to low as soon as it comes to a boil, and leave it to simmer for about 20 minutes until all the water has evaporated. Transfer the rice to a mixing bowl, add apple cider vinegar and mix gently. Let the rice cool for 5 to 10 minutes before starting to make your sushi.
To assemble the shrimp nigiri: Shell the shrimp without removing the tail. Cut the shrimp lengthwise down the middle, cutting almost but not all the way through. Remove the vein with the tip of the knife and then open the shrimp until it lies flat. Cook the shrimps into boiling water for about 2 to 3 minutes. Take a bit of cooked rice and form it into a finger-like shape. Place one shrimp on top of each rice “finger”, add a small piece of chives on either side and secure everything with a thin strip of the nori sheet.
To assemble the smoked salmon nigiri: Cut a piece of the smoked salmon and place it on top of the rice “finger”. Add fresh fennel and strap a thin strip of nori around the toppings so that they don’t fall off the nigiri.
Fresh Tuna and Fresh salmon Maki Recipes
Prep Time: 20 min | Cook Time: 0 min | Yields: 4 sushi rolls
+ 4 oz (113 g) fresh salmon
+ red cabbage, sliced into thin strips
+ 1/2 cucumber, peeled and sliced into long thin pieces
+ 2 nori sheets
+ 4 oz (113 g) fresh tuna
+ 1/4 avocado, peeled and sliced into thin pieces
+ red cabbage, sliced into thin strips
+ 1 tbsp tobiko eggs
+ 2 nori sheets
+ 1/4 avocado, cut into small pieces
+ 2 tsp tobiko eggs
+ fresh chives
To make the maki rolls: Place a nori sheet on top of a rolling mat with the rough side facing upward. Add cooked rice on top and spread it evenly, leaving about an inch of nori without rice at the top. Place the remaining ingredients in the middle of the rice and roll the sushi with the bamboo mat. Wet a sharp knife and cut the roll into the desired size.
To make the cucumber maki hats: For your sushi party, make these cucumber hats and place them on top of a few fresh tuna maki. They look super cute and are very easy to make. Slice 1/2 cucumber diagonally and then cut thin strips using a vegetable peeler. Make one small hole on each end of the cucumber slices and run a strand of chives through both holes. Place a small piece of avocado and tobiko eggs on top.
Cucumber Wrapped Maki Recipe
Prep Time: 15 min | Cook Time: 0 min | Yields: 1 cucumber roll
+ 2 oz (55 g) fresh salmon
+ red cabbage, sliced into thin strips
+ 1/4 carrot, peeled and sliced into long thin pieces
+ 2 tsp tobiko eggs
+ fresh fennel fronds
Slice the cucumber lengthwise using a vegetable peeler into thin slices. Place the cucumber slices side by side with the edges on top of each other so that they resemble a nori sheet. Add the rice and spread it evenly, leaving about an inch of cucumber without rice on top. Place the salmon, red cabbage and carrot pieces in the middle of the rice. Roll carefully with the help of a bamboo mat. Slice into desired size and top each cucumber maki with tobiko eggs and fresh fennel.
Serve the sushi with tamari or soy sauce, wasabi, our homemade sriracha sauce and enjoy!
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