Home Sushi Chef

A delicious spicy combination of tuna and shrimp! See images below for the steps in the process or visit the Making Sushi page for more detailed information. Ingredients: 4 Medium cooked shrimp cut in half 1tsp Mayonnaise 1/4tsp Wasabi 1 Scallion 4 Cube cut avocado slices 8 Slices raw tuna (slice thin and rectangle approx 3/4″x2″) 1 Sheet nori 3/4c Sushi rice First prepare your nori with rice face down on the bamboo mat with plastic wrap in between.  Now mix shrimp, mayo, and wasabi... (more...)

Here at HSC we are all about making sushi at home simpler so… Check out my favorite new sushi making utensil! This box is part of a larger Sushi Chef brand kit that I can no longer live without.  Once you are done rolling your favorite maki roll just place it inside the slotted box and cut with your sushi knife.  It holds the roll so much better then you can with your hand and even has a top piece to help you mold the roll back to a nice round shape when complete.  After cutting the box... (more...)

Ingredients: 1/4c Cooked diced lobster 1 Scallion 1/4c cube sliced avocado Lay lobster, scallion, and avocado across the basic maki roll, then roll, slice, and serve.  The ingredients in this roll help to preserve and emphasize the light flavor of the lobster.  To save time and effort the cooked unshelled lobster used in this roll can be purchased from a local fish market or as always you can order through the HSC website. AKPC_IDS += "343,";Popularity: 2% [?] Read More →

The Red Dragon roll is an inside out maki roll.  The technique to make this roll is a little more advanced then the basic maki roll.  See more instruction in the Making Sushi section. Ingredients: 2Tsp Mayonnaise 1/4Tsp Cayenne pepper 1/4Tsp Wasabi 1/3c Diced tuna 1 Sheet nori 3/4c Sushi rice 4 Slices tuna and 4 slices avocado (approx 3/4″x2″) Spread sushi rice on nori sheet fully covering the sheet.  Lay a piece of plastic wrap on over the rice and flip it over on the bamboo mat... (more...)

I have recently purchased a sushi knife to test it against my regular chefs knife.  This is knife has holes along the blade to reduce friction and it is Teflon coated stainless steel to reduce sticking. I found significant improvement in the shape and consistency of my cut sushi rolls using this style knife! It works wonderfully at slicing raw fish as well.  If you are going to be making sushi  at home HSC recommends a good sushi knife as a must have item in your kitchen.  A little cold water... (more...)

This is by far the simplest way to make sushi rice at home and it still tastes great. This recipe will yield enough rice to make 4 rolls. Ingredients: 1c Sushi Rice 2Tbs Rice Vinegar Place rice in a fine mesh strainer and rinse thoroughly under cold water. This is until the water runs clear through the rice.  Pour rinsed rice into a heavy medium sauce pan and add 1 3/4c cold water.  Heat on high until boiling and then reduce heat to low, cover, and allow to simmer for 20-25 minutes until all... (more...)