Lesson 3: Recipes for Sushi Rolls

Sushi Magic sushi roller makes Inside-Out rolls, popularized by the California roll. Sushi Magic also makes Nori outside roll, popular in such rolls as Ahi Tuna roll. The recipes below will work with both kinds of roll. Use vinegared sushi rice and the following fillings. Roll sushi as instructed in the Sushi Magic sushi roller operating instructions. Serve sushi with pickled ginger, wasabi and soy sauce.

California Roll Filling

Make up these fillings, and then store them ready for use in plastic containers.

Crab with mayonnaise salad. Chop ½ pound of imitation crab into rough ¼ inch pieces. Add 2 to 3 tablespoons of good quality American Mayonnaise. There is a Japanese mayo on the market that is also good. Use just enough mayo to moisten the crab and cause it to bind together. Too much mayo makes the filling slippery and harder to roll up.

Cucumber strips. Trim off ends and cut cucumber 4 to 5 inches in length. Peel it and slice it into ¼ slices. Now take each slice and cut straws about 1/8 inch thick. Remove straws that have a lot of seeds. I prefer English or hot house cucumbers as they have fewer and smaller seeds, plus the the flavor is more delicate.

Avocado. Cut the avocado in half, separate halves and remove the seed. Hold half avocado in one hand and with your other hand use a blunt table knife to cut out 1/8 inch thick slices, Cut the slice all the way down to the skin, and then scoop the slice out with the knife blade.

Here are examples of the two basic methods for California roll. 1. The popular style inside-out roll where the rice is on the outside of the roll. 2. A roll with the Nori sheet on the outside. Lay up fillings as shown in your sushi handbook and operating instructions.

California Inside-out roll

For a more detailed instruction on California inside-out roll assembly see your sushi handbook page 5

California roll, nori sheet outside, with spicy tuna topping (optional)

To make Spicy tuna topping, chop ahi tuna into small pieces, and add mayonnaise and Sriracha Chili Sauce.

Sushi rolls slicing technique; see your Sushi Magic handbook page 9

Salmon And Cream Cheese Roll

Poach or lightly sauté about 8 oz salmon until fully cooked, then cool.
Crumble the fish into ½ inch pieces and place in a bowl and add:
• 1½, tablespoons of mayonnaise.
• 1-heaped tablespoon finely chopped fresh chives
• 2 to 3 drops of hickory smoke essence.

Mix the fish and all the above in a bowl until blended together. Keep salmon flake about ¼ size pieces. This size is appealing to the eye and has the best texture for eating. Don’t over do the mayo as we are going to add cream cheese to the roll. It will be high in fat.

• Cucumber strips: 1/8th inch cucumber strips (see California roll)
• Regular or whipped cream cheese.

Lay out the ingredients in strips across the rice sheet similar to the California roll. Nori will be facing down on the rolling mat. Use Sushi Magic Roller to shape the roll.

Spicy Ahi Tuna Roll or regular ahi tuna roll, without chili sauce

This is one of the smaller rolls. Remember not to add too much filling especially in these narrow rolls. If you are new at rolling, use 2/3 of a sheet of nori. This allows the filling to be rolled up easily. For a more authentic roll use a half sheet of nori. Spread the rice very thin on top of Nori, no more than ¼ inch thick. Cut strips of ahi tuna no more than ½ thick and lay single strips across the rice. Brush the strips with some Sriracha hot red chili sauce (optional). Serve with pickled ginger, wasabi and soy sauce.

BAJA SHRIMP ROLL

Use cooked shrimp, peeled and de-veined. See shrimp preparation in the Shrimp Nigiri sushi section. Remove tail shell. Lay 3-4 shrimp across the rice sheet. Add some avocado slices and some strips of green onion. Lay all the ingredients on the rice sheet, and proceed same as California roll. If you make the inside-out roll you can spread Tobiko on it. It’s delicious! Or make it with nori on the outside, a very easy to roll and popular form of sushi.