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Sushi

Sushi Rice

5 cups rice
Half cup rice vinegar
Sugar to taste
Lemon or orange flavor to taste


Kappa Maki

½ sheet nori
Sushi Rice
wasabi to taste
Cucumber, cut into strips

Place nori on nori mat. Spread rice evenly on ¾ of nori leaving room at the top and bottom of nori. Lay strip of cucumber in middle of rice. Fold nori to end of rice and roll until nori meets. Squeeze firmly and unroll nori mat. Cut into six pieces and serve.


Oshinko Maki

½ sheet nori
Sushi Rice
wasabi to taste
Takuan (Pickled Radish), cut into strips

Place nori on nori mat. Spread rice evenly on ¾ of nori leaving room at the top and bottom of nori. Lay strip of takuan (pickled radish) in middle of rice. Fold nori to end of rice and roll until nori meets. Squeeze firmly and unroll nori mat. Cut into six pieces and serve.


Futo Maki

1 sheet nori
½ sheet nori
Sushi Rice
Denbu (Fish Flakes)
Kampyo (Gourd)
Shiitake Mushrooms, sliced
Tamago (Sushi Egg), cut into strips
Cucumber, cut into strips

Place nori on nori mat. Spread rice evenly on ¾ of nori leaving room at the far end and near end of nori. Place ½ sheet nori in the middle of the rice. Lay denbu, kampyo, shiitake mushrooms, tamago and cucumber in middle of ½ sheet nori. Fold nori to end of rice and roll until nori meets. Squeeze firmly and unroll nori mat. Cut into eight pieces and serve.

California Roll (Temaki)

½ oz. Crabmeat, shredded
1/8 oz. Mayonnaise
½ sheet nori
Sushi Rice
wasabi to taste
Avocado, cut into strips
Cucumber, cut into strips

Mix crabmeat with mayonnaise. Hold the ½ sheet nori in one hand with one corner between thumb and palm (hold nori landscape along hand). Evenly spread rice on left half of ½ sheet nori. Paint wasabi vertically down the middle of rice. Place ½ oz. mayo crabmeat mixture on wasabi as well as the cucumber and avocado strips. Fold the bottom left corner of nori to the top middle of nori then continue to roll into cone.