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 in a small bowl and spread mixture across the center of your nori sheet. Lay the avocado and scallion across the top of the spread to complete the fillings inside. (see image below) Now roll, carefully pulling back the plastic.  It is easiest to now cut and place the roll on your serving tray, then lay the tuna slices over top of each section of the roll.  Top with any garnish you desire and enjoy! Makes one roll.

Popularity: 2% [?]

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 separates to allow you to easily roll your maki out on to your serving plate.  I have even used it to cut inside out rolls.  Once rolled place the whole inside out roll including the plastic wrap inside the box and slice.  As long as you lay the plastic open there is enough of it left to again roll your maki out on to your serving tray and pull back the plastic wrap.  Find this must have item Here or shop for similar items in the HSC online store.

Popularity: 5% [?]

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.

Popularity: 2% [?]

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 so the nori side is up. (see image below)  Mix the mayo, cayenne pepper, wasabi, and diced tuna in a small bowl and spread it across the center of the nori sheet. Roll the nori as if you were making a basic maki roll but be careful to pull back the plastic wrap as you roll.  At this point it is easiest if possible to place the roll on your serving tray and cut.  Top the roll off with alternating slices of the tuna and avocado.  For color and a little extra spice the slices are garnished with wasabi and red chili sauce dots.  This roll can also be garnished with tempura crunch flakes sprinkled across the top.  If you have trouble finding fresh tuna in your area order it here from Catalina Offshore Products.

Popularity: 3% [?]

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 on the blade helps to further reduce friction and keep rice and other ingredients in place during slicing.  Remember SLICING back and forth. Pushing down will crush your roll and make your finished product difficult to handle.  Find this and similar knives available in our Online Store today…

Popularity: 4% [?]

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 the water is absorbed.  Stir twice during the simmering.  If the water is fully absorbed before the 20 min is up then add water as needed.  The rice will take the full time to cook and crunchy under cooked rice is the easiest way to ruin your sushi meal.  Once cooked allow to stand 5 minutes and then sprinkle the rice vinegar on top and gently fold it in to the rice.  Your simple sushi rice is now complete and will have the sticky consistency needed to make a maki roll or nigiri.  As always find the materials needed to make this recipe in the HSC Store.

Popularity: 5% [?]