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The sushi recipes - 8 recipes

If you like this, you'll definitely like: Japanese, soy sauce, fresh tuna recipes, fish, fish dishes served cold

Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

Top rated Sushi recipes

By

Rinse rice in cold water. Boil water (2 times the volume of rice) in a saucepan and add the rice

  • 8 oz sushi rice
  • 1/4 cup of vinegar for sushi
  • 1 egg yolk
  • 2/3 cup of sunflower oil
  • 2 tsp mustard
  • 1 can flaked crab
  • 1 carrot
  • 2 thin green asparagus
  • 4 large leaves of lemon balm
  • 2 sheets of nori
  • 2 sheets of colored soy (eg roses)
  • salt
3/5 (200 Votes)

By

Grilling fish is ridiculously easy, and tastes amazing! Not sure what type to buy? These are our favorite 6 fish to grill!

By

Cut crab into bite size pieces

  • 9 cups prepared Sushi Rice
  • Imitation Crab meat
  • ½ cucumbers
  • 2 avocados
  • 9 Nori sheets
  • ¼ cup white sesame seeds
  • Wasabi and Soy Sauce
  • Bamboo Mat
  • Plastic Wrap
  • Sharp Knife
  • Tezu ( ¼ cup water and 2 tsp vinegar)
4.3/5 (21 Votes)

The Japanese wrap lunchboxes in cloth, not paper... and it's absolutely stunning.

By

To make the rice: combine rice vinegar, sugar, salt and dashi with rice then cover with cloth until ready to assemb...

  • 1 cup cooked rice
  • 2.5 tbsp of rice vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
  • 1 tbsp dashi
  • 1 nori sheet cut in half
  • 1 avocado
  • 0.25 cucumber sliced lengthwise and thinly
  • 1 tbsp Japanese mayo
  • 60 grams crab meat
3.5/5 (56 Votes)

By

To prepare the rice: Rinse the rice in cold water in a colander until the water is transparent and not white

  • To prepare the rice:
  • 3/4 cup sushi rice
  • 1 3/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • To prepare the sushi:
  • 12 cooked shrimps
  • Cayenne pepper
  • a dash of fresh lemon juice
  • 4 nori sheets (seaweed)
  • a small handgul of rocket leaves (arugula)
4.2/5 (6 Votes)

(7 June, 2017) Recalled due to HEPATITIS A CONTAMINATION.

By

This dessert is designed to look like sushi

  • Rice Krispy treats
  • Red licorice
  • Jellied candies
  • Fruit roll-ups
4/5 (14 Votes)

By

This is a korean sushi I came to love while living in Korea that I veganized

  • 3 cups cooked rice
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 cup sesame oil
  • 1 pkg fried tofu
  • julianne
  • 1 pkg burdock root
  • julianne (optional)
  • 1 bag spinach
  • flash fried in garlic oil
  • 2 carrots
  • julianne
  • 1 pkg yellow pickled radish
  • julianne (dikon radish)
  • 1 red pepper
  • julianne
  • 1 pkg Nori seaweed in sheets
3.1/5 (8 Votes)

By

Boil 1 cup of white rice for 30 minutes

  • White rice
  • Turkey Lunch meat
2.7/5 (16 Votes)

By

Put the rice in a saucepan and add enough water to cover your rice evenly

  • sushi rice (5 oz rice)
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • wasabi
  • Some scallops without shells
  • Juice of 1/2 lime
  • Zest of 1/2 lime
  • fresh ginger
  • Olive oil
  • Pink soy paper
  • mango
2.4/5 (15 Votes)

Any burning questions? Our chefs answer!

Scallops with mango crab and lemon maki