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
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
• 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
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.