Sushi and Sashimi recipes

24 ingredients

24 Ingredients:

  • 3 cups Uncooked rice
  • 3 cups Water
  • 1/2 cup Sugar
  • 1/2 cup Rice vinegar
  • Salt to taste.
  • 4 ounces Salmon
  • wasabi paste,
  • 1 cup cooked rice
  • 1/4 cup soy sauce.
  • 1 cup Rice
  • Nori sheets
  • 2 tablespoons sesame seeds
  • 1/2 cup crabmeat
  • 3 tablespoons mayonnaise
  • 1 avocado
  • 1 cucumber
  • 8 ounces Tuna fillet
  • 2 cups cooked rice
  • 2 tablespoons wasabi paste
  • 4 ounces smoked salmon
  • 1 cup cooked sushi rice
  • 2 nori sheets
  • Cream cheese block (8 ounces)
  • 2 green onions


Sushi dishes are originally from Japan, but  are very popular almost all over the world.  Relished as a delicacy, Sushi popularity has grown in other parts of the world in the past decade with more and more people trying out the tasty recipes made using this fish.

Types Of Sushi


This is the most common type of dish and looks like hand-pressed fish. This dish is oval and is made with rice with a slice of fish on top with a dab of wasabi. This is eaten in soy sauce and should be eaten in a bite but slowly. The idea is to relish the different texture of the fish while eating it.


This is a slice of raw seafood that is elegantly served. Prepared from fresh fish, it is an art to slice this fish. This slice is served with soy sauce and red pepper.


The fish or crab is in a rolled form and is put inside a nori sheet along with vegetables and is served with rice. Nori is made from roasted seaweed. This type is served in bite-size portions and is also called norimaki in some restaurants. For first timers, the makizushi is the best choice, especially if one is a bit wary of eating raw fish. The taste of the fish along with the crackling nori combined with rice and vegetables is a gourmet experience.


Temaki is a kind of hand roll that is easy to eat. This is like a taco roll and one can find makizushi in it. Gunkan: This is just like nigiri that has been wrapped in seaweed layer. It looks like a submarine or battleship and is called a battleship sushi. The style of wrapping is known as gunkan style and caviar sushi is eaten in this manner.

Some Recipes

Sushi rice:

It is important to make this rice correctly as this is the base dish that makes the dish seem tastier. To get it right, it can be a good idea to make a small amount the first time. It can be difficult to master at first, but with a few trials, you should be good to go.

Method: Wash the rice and cook in a rice cooker. Mix sugar, vinegar and salt on medium heat. Then allow it to cool. Next pour the mixture on the cooked rice and mix well for using in sushi dishes.

Nigiri rolls:

These are bite-sized rice balls with wasabi and fish. They are enjoyed best with soy sauce dip.

Method: The raw fish fillet is laid on a plate and then wasabi sauce should be spread along the middle. Next, make bite sized pieces. Make a small ball of rice and press a portion of fish into it. Make a roll with the rice. Serve with soy sauce dip.

California rolls:

This is the Americanised version of sushi which is very popular in restaurants. This is made from crabmeat, avocados and mayonnaise.

Method: Lay out the nori sheets (about 8 of them). Spread the rice on the sheets. Next, sprinkle sesame seeds over it. Mix the crabmeat with mayonnaise in a bowl. Then take a spoon and spread out a spoonful of the mixture over each nori sheet with rice. Thinly slice the avocado and cucumber and arrange them over the mixture on the sheets. Roll the sheets lengthwise and then cut into small pieces for immediate consumption.

Tuna sushi:

Made with fresh tuna, this is an excellent tasting dish.

Method: Slice the tuna fillet into small rectangles. Now use your hands to make a similar rectangular piece using rice. Put some wasabi paste on the tuna piece and press the rice rectangle on it. Bite-size pieces are ready to eat.

Philadelphia rolls:

Made from smoked salmon, cream cheese and rice, this recipe is easy to make and serves as great snack or lunch. This recipe is appreciated by even those who are not very fond of traditional dishes.

Method: Place a nori sheet on a bamboo mat with the shiny side down. Smear rice on the sheet. Be sure to leave a border of 1 inch around the sheet. Place the other ingredients on the sheet in a lengthwise manner. The salmon should be cut into strips, lengthwise before arranging on the nori sheet. Roll the sheet like a log and cut into bite-size pieces.