Add Your Sushi Recipes and Suggestions! Accepting Now

delicious sushi

Wow it’s been a long time since I’ve posted a sushi recipe! First I was studying abroad, and then I was having such a busy summer- I haven’t had any time to update the site at all! I’m back into it now, though, and I’m excited to be announcing a new feature:

How to Make Sushi is now accepting recipe submissions! Did you make some fantastic sushi and you want to tell the world about it? Take a couple pictures of it and a create a brief write-up and send it to submit@howtomakesushiathome.com and I’ll feature it on the site. Make sure to include your author details and a link to your blog or website too, so I can credit you!

Also, if you have any requests or suggestions for recipes to be featured on the site, send them along to me and I’ll do my best to make them happen. Keep an eye out for your favorite sushi rolls here on the side—->

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6 Responses to Add Your Sushi Recipes and Suggestions! Accepting Now

  1. nyc 101 says:

    I don’t know any unique sushi recipes but I am accustomed in making the traditional sushi and I’m looking forward to the site you’ve given here to learn many types of making sushi. Thanls!

    • David says:

      Great. I hope you enjoy the recipes and any other information you find here.

      Also, I hope you know that the comments section is no-followed, so no back link for you. :)

  2. Rachel says:

    Inside-Out Spicy Scallop and Crab

    This is a twist to the regular spicy scallop recipe you’d find in a Japanese sushi restaurant. If you like crab and tobiko, this recipe is for you. You get the kick of the scallop with the sweetness of the crab. Yum!

    Yields: 4 rolls – 32 pieces
    Total Rolling Time: about 10 minutes per roll – 40 minutes total
    Ingredients:
    • 1/3 pound of sashimi grade scallops
    • 2 T tobiko (flying fish roe)
    • 4 sheets of nori
    • 3 – 4 C of sushi rice
    • ¾ – 1 C of crab or kani kama (imitation crab)
    • 1 avocado
    • ½ of a cucumber
    • 3 T of toasted sesame seeds (more or less to taste)
    • 3 T of spicy mayonnaise (or to taste)
    • Soy sauce & pickled ginger to be served for accompaniment

    Steps:
    1. Rinse, pat dry and dice the scallops into about 1/3 inch pieces.
    2. Fold the tobiko and scallops into the spicy mayonnaise. Cover and refrigerate it if you aren’t making the rolls right away.
    3. Place the nori shiny side down on the bamboo mat. Moisten your hands and grab about ¾ C of sushi rice. Place the rice in the center of the nori and press down and outwards with the rice, spreading it to the edges (take more rice as needed).
    4. Sprinkle the toasted sesame seeds over the rice and then flip it over so the rice is now on the bamboo mat. Try and place the nori closer towards you and closer to the end of the bamboo mat.
    5. Slice the cucumber into slivers. Also, cut the avocado length-wise, take out the seed and peel. Cut the avocado into thin slices (try and do this step as close to when you stuff the roll because avocados tend to brown pretty quickly).
    6. Off-center and closer towards you, spread ¼ of the spicy scallop mixture across the length of the nori. Lay about ¼ C or a little less of the kani kama across the spicy scallops. Lay ¼ of the cucumber slivers on the crab and ¼ of the avocado on the cucumbers. *If you notice the slices of cucumber and avocado are thick, then you may need to use less of these in your rolls. Otherwise the rolls may be overstuffed and split as you roll them.
    7. Lift the mat that is closest to you with your thumbs and with your fingers, place them over the fillings to keep them in place as you roll. Roll the mat over the fillings until it touches straight down on the nori, which encloses the fillings completely. Lift up the edge of the mat with your dominant hand, and hold the roll with your non-dominant, and continue rolling the mat away from you.
    8. With the mat still covering the roll, shape it by cupping it down the length of the roll. Uncover the roll and place it on a clean surface for cutting. Dampen your knife and cut the roll into 8 equal bite sizes.
    9.Continue with the previous steps for the 3 remaining nori sheets.
    Enjoy!

  3. Making sushi at home really interesting and it is of course a delicious food.

  4. Hi! My name is Meka. I have a new recipe website and I need original recipe submissions badly, it would be a huge honor if you would consider submitting some of your recipes to be featured on my site, I am fairly new to the culinary world but I believe this could be a great opportunity for the both of us! Please consider my request. Thank you!
    http://www.facebook.com/pages/RecipesOnADimecom/241696489185536

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