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Cuisine: Japanese
Category: Maki roll
Preparation time: 20 minutes
Rolling time: 5 minutes
Yield: 4 rolls
Difficulty: 1
Cost: $ 9.99

• 2 cups seasoned sushi rice
• 3 oz. julienne cucumber
• 4 shrimp tempura
• ½ cup Imitation Crab Mixture
• 2 pieces Nori seaweed paper

• 4 oz. avocado
• 6 oz. thinly sliced yellow fin tuna
• 6 oz. thinly sliced salmon
• 6 oz. ebi shrimp
• 6 oz. barbecue eel
• 2 cups Unagi sauce (Recipe below)
• 4 oz. Imitation crab mixture (recipe below)

Unagi Sauce:
• 4 oz. sake
• 4 oz. mirin
• 1 oz. sugar
• 1 oz. water
• ½ oz. soy sauce

1. Combine all ingredients in a sauté pan and boil then allow cooling.

Crab Mixture:
• 4 oz. shredded imitation crab
• ½ cup mayonnaise
• 2 tbsp. lemon juice
• 3 tbsp. powdered sugar

1. Mix all ingredients together in a mixing bowl and season to taste.

1. Place a sheet of nori on a bamboo sushi roller.
2. Spread half the rice mixture onto the nori seaweed sheet making one thin even layer all the way from one end to ¾ of the way up the other side leaving the last ¼ of the sheet bare.
3. Flip the roll over on the bamboo roller so the rice is now touching the roller and have the bare section facing your body.
4. Place half of the imitation crab mixture, avocado, cucumber and shrimp in the center of the nori sheet making sure that they stretch evenly from one end to the other in a line that is parallel to your body.
5. Maintain this grip and gently roll the rice away from yourself.

1. Once you have the rice in a roll press firmly along edges to seal the roll in place.
2. Place the slices of fish in an alternating pattern on top of the rice and cut the roll into 8 even pieces.
3. The easiest way to achieve this is to cut the roll first in half and then each half in half and so on until you have 8 pieces.


Cuisine: Japanese
Category: Rice ingredient
Preparation time: 5 minutes
Cooking time: 30 minutes
Yield: 4 cups
Difficulty: 1
Cost: $ 2.99

• 6 sheets nori
• 4 cups cooked sushi rice
• ¾ Lb. medium shrimp, poached and halved
• 1 ½ medium avocados, sliced into thick slices
• 6 green onion tops, each about (7 inches Batonnets)
• 1 cucumber, peeled, halved (7 inches Batonnets)

1. Cut off top quarter of each nori sheet along short end.
2. Place one sheet of nori with the shiny side down on a sushi mat, horizontally.
3. Moisten your hands and mold ¾ cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
4. Place ¼ cup shrimp, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
5. Lift the edge of the nori closest to you and fold it over the filling.
6. Lift the bottom edge of the sushi mat and begin to roll toward the top edge and press firmly.
7. Continue rolling to the top edge and press the mat at the top to seal the roll.
8. Slice each roll into 8 pieces and serve.