Miso Mayo
Miso Mayo is a very savory (or umami) sushi sauce. It was created at the restaurant that I currently work at: Full Moon Sushi Bar & Bistro and it’s certainly a crowd favorite! I am personally a huge fan of this sauce for it’s flavor and versatility. It blends well with various hot sauces, sweet […]
New York Roll
The New York Roll is perfect for making at home because you can find the ingredients in almost any local market. Most people are open to eating shrimp, so this makes it a great roll for beginning sushi consumers too! For this tutorial, you will need: 1 Cucumber 1 Avocado 6 oz. (170g) of Farm […]
Florida Roll
The Florida Roll is a contemporary, American sushi recipe that is great for people that have just started learning how to roll. The ingredients are simple, but the flavor is fantastic! For this tutorial, you will need: 12 oz. of Crawfish Salad 2 cups (500mL) of uncooked Sushi rice Nori 1 Cucumber 1 Avocado Roasted […]
Spicy Shrimp Roll
The spicy shrimp roll is another contemporary, American recipe that is great for those who are a bit skeptical to try sushi for the first time. This lightly spicy roll consists of only shrimp, but it’s full of flavor. U.S. farm-raised shrimp are produced under some strict environmental regulations. This makes them far more sustainable […]
Crazy Cajun Roll
The Crazy Cajun Roll is a contemporary, American creation that is commonly found in the southern states of the U.S. This roll is typically rolled as a short futomaki; that means that instead of using a half sheet of nori horizontally, you use it vertically instead. This will also result in the roll being cut […]
Japanese Bagel Roll
The Japanese Bagel Roll is a contemporary sushi recipe that is fairly popular in the United States. The ingredients are simple, but there are a few variations among sushi bars. So I will list all of the most common ingredients and let you decide which to put into your roll. For this tutorial, you will […]
Onigiri
At first glance, Onigiri (also known as O-musubi, or rice ball) looks like a type of sushi. But there are a few, key differences, that separate it from the rest! Most notably, the rice ball is made from salted rice, not vinegar rice. In Japan, this is considered a type of quick, comfort food. It’s […]
Japanese Ginger Dressing
I’ve had a lot a friends request a recipe on Japanese ginger dressing with the “authentic restaurant taste”. But most restaurants will add or subtract ingredients to fit their needs or stand out from the rest. So after several sessions of experimentation, here’s my rendition. Please note that this recipe uses carrots, peanut oil and […]
Inari Sushi
Inarizushi, or Inari Sushi, is a term for stuffed sushi. But it’s not like any other dish classified as sushi- nor is it found in many sushi bars, if any at all. It’s typically a home sushi dish or a great addition to a packed lunch/picnic. Inarizushi is made from Aburaage. Aburaage is deep fried […]
Octopus Sushi
Octopus sushi, also known as Tako, is one of the most easily identifiable dishes in any sushi restaurant. It’s rich purple color and and distinguishable suction cups are a dead give away. **Disclaimer** Sushi grade octopi are currently on a watch list for rapidly decreasing populations, world-wide. Many fisheries are unregulated or use a […]
