Hamburger Sushi Roll Recipe

                                           Hamburger Sushi Roll

Ingredients:

* 4 cups sushi rice
* 4 sheets nori (dried seaweed)
* 4 ounce ground beef
* 1 Tbsp finely chopped onion
* 4 Tbsp BBQ sauce
* 1 Tbsp panko, or bread crumbs
* 1 tsb milk
* 1/2 tsp garlic salt

Cooking Procedure:

Mix finely chopped onion and ground beef in a bowl. Add salt, bread crumbs, and milk in the bowl and mix them well. Make long cylinder shaped pieces. Heat some vegetable oil in a skillet. Fry the meat pieces on medium heat until done. Cool them on the side. Put a nori sheet on top of a bamboo mat. Spread sushi rice on top of the nori sheet. Place hamburger sticks lengthwise on the rice. Put BBQ sauce on the humburger. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut sushi rolls into bite-size pieces.

*Makes 4 rolls

Futomaki - Thick Sushi Roll Recipe

                                               Futomaki - Thick Sushi Roll

Ingredients:

* 4 cups sushi rice, prepared
* 1 Japanese cucumber, sliced lengthwise into quarters
* 2 eggs
* 2 tsp sugar
* 1 ounce kampyo
* 2/3 cup dashi soup stock
* 3 Tbsp soy sauce
* 2 Tbsp sugar
* 1 Tbsp mirin
* 4 sheets of nori (dried seaweed)

Cooking Procedure:

           Wash and soak kampyo in water for an hour before cooking. Cut softened kampyo into about 8-inch-long pieces. Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot. Put it on medium heat and bring to a boil. Add kampyo in the pot and simmer on low heat until the liquid is almost gone. Cool it. Meanwhile, prepare sushi rice. Beat eggs and sugar in a small bowl. Make a rolled omelet and cool. Cut it into long sticks. Put a sheet of nori on a bamboo mat. Spread 1 cup of sushi rice on top of the nori sheet. Place the ingredients lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-size pieces. See how to make a sushi roll.

*Makes 4 rolls

California Roll Recipe

                                                 California Roll

Ingredients:

* 4 cups sushi rice
* 4 sheets of nori (dried seaweed)
* 1 avocado
* 3/4 cup crab meat
* 2 tbsp mayonnaise
* 1/2 tsp salt

Cooking Procedure:

Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

Makes 4 rolls

Teriyaki Chicken Roll Recipe

                                                 Teriyaki Chicken Roll

Ingredients:

* 4 cups sushi rice
* 2 teriyaki chicken
* 2 tbsp teriyaki sauce

Cooking Procedure:

Cut teriyaki chicken into small chunks. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Place the chickent chunks lengthwise on the rice. Put a little bit of teriyaki sauce on top of the chicken. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi.

Chirashizushi - Scattered Sushi Recipe

                                                Chirashizushi - Scattered Sushi

Chirashizushi is known as scattered sushi and is served on plates or bowls with colorful toppings. It's often cooked for celebrating special occations, such as festivals, birthdays, and so on. You can use your favorite sushi toppings. For example, boiled shrimp, salmon roe, squid, and sea urchin are popular ingredients.

Ingredients:

* 2 1/4 cups Japanese rice
* (1/4 cup rice vinegar, 2 Tbsp sugar, 1 tsp salt)
* 3 eggs and 1/2 Tbsp sugar
* 1 cucumber, julienned
* 1/2 lb tuna sashimi slices, marinated in 2 Tbsp of soy sauce and a little bit of wasabi (if you would like)
* 8 dried shiitake mushrooms, rehydrated in 2 cups of warm water *keep the water for cooking
* ( 1 Tbsp soy sauce, 1 Tbsp sugar, 1 tsp mirin)
* 2 oz imitation crab, shredded
* 2 Tbsp white sesame seeds

Cooking Procedure: 

         Prepare sushi rice. Remove stems from shiitake and slice thinly. Heat 2/3 cup of the water used for rehydrating shiitake in a medium pan. Add shiitake and soy sauce, sugar, and mirin. Simmer shiitake on low heat until the liquid is almost gone. Set aside. Beat eggs in a bowl and add 1/2 Tbsp of sugar. Oil a medium skillet and pour a scoop of egg mixture and make a thin omelette like a crape. Make a few sheets. Cut the omelettes into thin strips. Serve sushi rice on a large plate or individual bowls. Spread simmered shiitake, cucumber, imitation crab meat, and omelettes strips over rice. Place tuna sashimi on top. Sprinkle sesame seeds. Serve pickled ginger on the side.

*Makes 4-6 servings

Inari-zushi (brown bag sushi) Recipe

                                                 Inari-zushi (brown bag sushi)

Inarizushi is known as brown bag sushi. Sushi rice is packed in seasoned aburaage (fried tofu) pouches. Inarizushi is easy to eat, so it's often put in a bento lunch box.

Ingredients:

* *For sushi rice:

* 1 1/2 cup Japanese rice
* 1 2/3 cup water
* 3 Tbsp vinegar
* 1 1/2 Tbsp sugar
* 1/2 tsp salt
* 2 Tbsp white sesame seeds
* *For cooking aburaage
* 6 abura-age (fried tofu)
* 1 cup dashi soup stock
* 2 1/2 Tbsp sugar
* 2 Tbsp mirin
* 2 Tbsp soy sauce

Cooking Procedure: 

Start cooking rice. Put aburaage into boiling water for a moment to remove the excess oil. Drain and dry with paper towels. Cut the aburaage in halves so that each piece has an open end. Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil. Add aburaage in the pan and lower the heat. Put a lid and simmer until the liquid is alomost gone. Stop the heat and let them cool for a while. Prepare sushi rice. Mix sesame seeds in the sushi rice. Wet your hands and make small mounds of sushi rice. Take a piece of aburaage and lightly press to remove the excess liquid. Open the pouch and stuff a mound of sushi rice inside. Fold in the open side to close the pouch.
*Makes 12 pieces.