Vegas Roll

I love this roll with it's warm cream cheese.  It's a nice contrast to serve along side traditional cold sushi rolls.  This is another roll that would be good for "first timers" since the salmon is cooked.

Vegas Roll

• salmon, cut into a strip about 1/4" x 1/4"
• crab, cut into a strip about 1/4" x 1/4"
• avocado, sliced thin
• cream cheese, cut into a strip about 1/4" x 1/4"
• tempura batter, made per package directions
• spicy mayo
• eel sauce
• sticky rice
• 1/2 sheet nori

Start by putting the rice on the outside of the roll.  For the inside, layer salmon, crab, avocado & cream cheese.  Roll.  Dip into the tempura batter & deep fry.  Slice & drizzle top with spicy mayo & eel sauce.

Enjoy

Philly Roll

This one is very simple to make & even though it's not as "flashy" as some of the others, it is really good.  I love the flavor of the smoked salmon.  This is a good roll for someone who has never had sushi before since the fish is cooked.

Philly Roll

• 1/2 nori sheet
• 1/2c sticky rice
• cream cheese, cut lenghtwise from the block. About a 1/4" x 1/4"
• smoked salmon, cut into a strip about a 1/4" x 1/4"
• avocado

Start by making your sushi roll with the rice on the outside.  For the inside, layer the smoked salmon, cream cheese & the avocado.  Roll, slice & enjoy.

Sunset Roll

This roll is very light.  I love the flavor of the lemon on top but make sure you slice it VERY thin.

Sunset Roll

• crab salad
• 1 avocado, thinly sliced
• 1 cucumber stick, approx 1/4"x 1/4"
• salmon, thinly sliced
• lemon, thinly sliced & peeled
• Ponzu Sauce
• 1/2 sheet nori
• 1/2c sticky rice

Start your roll by putting the rice on the outside of the nori sheet.  For the inside of the roll, layer crab salad, avocado slices & a cucumber stick.  Roll up your sushi roll.  Top with salmon slices & lemon.  Slice & drizzle with ponzu sauce

Enjoy

Samurai Roll

This is one of our favorite rolls.  The jalapenos have just the right amount of spice if you leave the seeds but has a nice mild flavor if you remove the seeds.

Samurai Roll

• large shrimp, shelled & deveined
•  tempura batter (sold in the Asian food section of any grocery store)
• cream cheese, cut lengthwise into a 1/4"x1/4" 
• 1 avocado, thinly sliced
• sushi grade salmon, thinly sliced
• 1 tomato, thinly sliced
• 1 jalapeno, thinly sliced
• 1/2 sheet Nori (seaweed wrap)
• 1/2c Sticky Rice
  
• Eel Sauce
• Spicy Mayo

Dip shrimp into tempura batter & deep fry per package directions.  Lay your Nori sheet with the shiny side down.  Put about 1/2c sticky rice onto the nori sheet.  Keeping your hands wet will help keep the rice from sticking to you.  Spread the rice to the edges of the nori sheet, leaving 1/4" on 1 of the long sides.  Cover with a piece of plastic wrap & flip over.  Place on your bamboo scroll.  At the edge closest to you, lay the shrimp tempura in a row across the nori sheet.  You may need to slice the shrimp lengthwise so that they aren't more than 1/2" wide.  Next lay the cream cheese right next to the shrimp.  Top with the Avocado.  

Roll the nori sheet using the bamboo scroll until you have a sushi roll.  Carefully, remove the plastic wrap from the roll.  Top with the salmon, tomato & jalapeno slices.  Cover with the plastic wrap.  Use your scroll to reshape the roll.  Cut into bite-sized segments using the jalapeno as a guide.  Put your eel sauce & spicy mayo into baggies.  Cut a small hole into 1 corner of the baggie & pipe the sauce over the rolls.

Enjoy

Sticky Rice

Sticky Rice

I don't have a photo of the sticky rice but it looks like any other white rice so you can use your imagination.

To make it, you'll need:

• short - medium grain white rice (1c cooked per Nori sheet)
• seasoned rice vinegar (found in the Asian food section of any grocery store)

Cook rice in a pot or a rice cooker per package directions (do not use instant rice).  When cooked, remove to a shallow dish.  Add 1T rice vinegar to 1c cooked rice.  Stir constantly until rice cools.

Ponzu Sauce

Ponzu Sauce, the tangy soy-based sauce, is traditionally made with a citrus fruit and may have been inspired by visitors from Holland during the 17th century. Fresh lemon juice and orange juice give this sauce a citrus snap.

• 1/2c Soy Sauce
• 1/4c Orange Juice
• 2T Lemon Juice
• 1T Water
• 1T Mirin (Japanese sweet rice wine)
• 1/8t Crushed Red Pepper

Combine all ingredients in a bowl.  Cover & Chill.

Eel Sauce

Until the other day, I thought Eel Sauce was made with eel.  Turns out, it was traditionally used as a sauce on eel, hence the name.  

• 1/2c Soy Sauce
• 1/2c White Sugar
• 1/2c Mirin (Janapese sweet rice wine)

Heat all ingredients in a pan over medium heat.  Cook & Stir constantly until liquid is reduced to about 3/4c.

Sauce will become the consistency of syrup once cooled.

Spicy Mayo

Spicy mayonnaise sauce goes great with spicy tuna and other spicy sushi rolls.

• 1T Mayo
• 1t Sriracho hot sauce
• 1t Lemon Juice

Combine all ingredients.  Store in the fridge.  To use, place in a Ziploc baggie & cut a hole in the tip.