Let’s make Homemade Sushi recipes! Restaurant style but more than half the price, this recipe is absolute gold. I decided to make avocado, cucumber and tempura shrimp rolls.
Ingredients
Nori sheets, Sushi rice, Avocado, Cucumber, Homemade spicy mayonnaise and Tempura shrimp. Take care when handling the sheets of nori as they are very delicate and tear easily. I bought my sushi mat and nori sheets from Waitrose but you could also buy them in places like H-mart. When making the sushi rice use a wooden spoon to prevent breaking up the short grains of rice.
To make the spicy mayonnaise mix together 2 parts mayonnaise and 1 part sriracha sauce and that’s it! Transfer your spicy mayo into a squeeze bottle for easy use, I actually used the sriracha bottle as it has an amazing tip for squeezing thin lines of sauce. My recipe makes a little extra spicy mayo because I love to dip my sushi in it as well as soy sauce!
TIPS For Homemade Sushi Recipes
- Make sure your hands are damp when handling the sushi rice, this will ensure none of the rice sticks to you! Have a bowl with cold water on standby that you can drip your hands into when spreading the rice.
- Do not overfill your sushi roll otherwise it will burst!
- Get your hands on a bamboo sushi mat and clingfilm both sides, this is to prevent rice getting stuck between the bamboo and therefore keeps it clean.
- Use a sharp knife to cut your sushi and make sure you wet it to prevent rice sticking in between each slice.
- Serve your sushi with some high quality soy sauce. My favourite is Kikkoman Soy sauce.
For each roll use three slices one avocado, one cucumber baton, a line of spicy mayo and two tempura shrimp with the tails pointing outwards.
If you like the look of my Homemade Sushi then you should definitely check out the recipes below for some more amazing dinner ideas:
Homemade Sushi
Ingredients
- 90 g mayonnaise
- 30 g sriracha
- 4 sheets of nori
- 250 g sushi rice
- 1 avocado
- ½ cucumber
- 4 tempura shrimp
- black and white sesame seeds 1 tablespoon of each
Instructions
- Cook your sushi rice according to the packet instructions. Always wash your sushi rice a couple of times and allow it to soak for 15 minutes before boiling.
- Boil your sushi rice on a low heat for 10 minutes (330ml cold water for 250g of sushi rice) and then allow to stand for 10 minutes with the lid on. Then remove the lid and allow the rice to cool for a further 10 minutes so that you don't burn your hands when handling it later.
- Deep-fry or Air-fry your tempura shrimp. Drain on kitchen towel.
- Whilst the sushi rice is cooling, begin your vegetable prep. Slice your avocado thinly and the cucumber into long batons.
- Mix together the mayonnaise and sriracha. Transfer it into a squeezy bottle to use later. If you don't have one, you can just spoon the spicy mayo into the sushi roll.
- Clingfilm both sides of your bamboo mat and lay it on your work surface. On top of your clingfilmed bamboo mat, place one sheet of nori. Add a large spoonful of the rice and with damp hands spread it to the sides of the nori. In the centre add three slices of avocado, one cucumber baton, a line of spicy mayo and two tempura shrimp with the tails facing outwards. Using the bamboo mat roll the nori over the veg and shape. Refer to my recipe video to understand exactly how I do this. Roll again and dampen the very eye of the nori so that it sticks to the roll. Using the bamboo mat shape the roll a couple of times before removing.
- With a sharp wet knife slice your sushi roll into equal size depicts refer to my video to see how I did this.
Inside out roll (rice on the outside)
- Clingfilm both sides of your bamboo mat and lay it on your work surface. On top of your clingfilmed bamboo mat, place one sheet of nori. Add a large spoonful of the rice and with damp hands spread it to the sides of the nori. Ensure for a inside out roll that the rice is spread to the very edges. Sprinkle on black and white sesame seed and then flip the nori over in one clean and quick motion. Your nori will not tear as long as your layer of rice is thin. In the centre add three slices of avocado, one cucumber baton, a line of spicy mayo and two tempura shrimp with the tails facing outwards. Using the bamboo mat roll the nori over the veg and shape. Refer to my recipe video to understand exactly how I do this.
