sashimi

Creamy, tangy, spicy, and garlic-y, this incredible supersauce that adorns many sushi rolls can be achieved with two simple cupboard staples—sriracha and mayonnaise.

Spicy Mayo for Sushi Recipe

mayonnaise,

Sriracha hot sauce,

lime juice (optional)

In a small bowl, mix together mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.

Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings!

Temaki Sushi (Hand Roll)

rice

nori (seaweed) ((we use half sheet for each roll))

fish

Persian/Japanese cucumbers

shiso leaves (perilla/ooba) ((perilla))

kaiware daikon radish sprouts

takuan (pickled daikon radish)

avocado

carrot

white sesame seeds

If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.

Cut the nori in half, right before you start eating as it becomes stale easily. You can keep in the bag after you cut.

Prepare sushi rice, ingredients, nori sheet (seaweed) at the table.

Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori.

Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice.

Fold the bottom left corner of nori over and begin folding into cone shape.

Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.

Serve with pickled ginger, wasabi, and soy sauce as condiments.

Sashimi-grade fish must be eaten within 24 hours. Keep the leftovers in an airtight container and store in the refrigerator for a day.

To Store

With paper-thin slices of Kanpachi seasoned with olive oil, sea salt, Pecorino Romano and herbs, this easy appetizer comes together in minutes from just a handful of ingredients.

Kanpachi Carpaccio (Kanpaccio)

kanpachi

olive oil

salt ((or your favorite finishing salt))

Pecorino Romano ((to taste))

sansho powder ((to taste))

lime zest ((to taste))

cilantro ((other herbs like dill, tarragon, and chervil will work))

Use a sharp knife to slice the Kanpachi as thin as possible and line the bottom of a flat dish with the fish.

Drizzle the Kanpachi with olive oil.

Sprinkle evenly with salt.

Grate some Pecorino Romano on top.

Dust some sansho powder evenly on top.

Finish with a bit of lime zest and some herbs.

http://www.youtube.com/watch?v=WGZCp3SyjC0

Paper-thin slices of Kanpachi (Greater Amberjack) seasoned with olive oil, sea salt, cheese, and herbs makes for a simple delicious appetizer.

Often tucked in sushi rolls or served over rice bowl, this Spicy Tuna is a versatile recipe that you can make into a meal, appetizer, or canapés. With a few simple ingredients, you can prepare this popular Spicy Tuna recipe in 15 minutes!

Spicy Tuna

oz sashimi-grade tuna ((113 g))

½ Tbsp sriracha sauce ((Reduce the amount if you prefer less spicy))

½ tsp sesame oil (roasted)

green onions/scallions

tsp toasted white sesame seeds

Tbsp mayonnaise

sriracha sauce

Gather all the ingredients.

Cut the green onions, and keep the white part and green part separated. We use the green part for garnish and white part to be mixed in with the tuna.

Combine 1 ½ Tbsp Sriracha sauce and ½ tsp sesame oil and mix well together.

Cut the sashimi-grade tuna into small cubes, about ¼ inch pieces.

Mix the tuna with the sauce and add the white part of the green onion.

Transfer the spicy tuna in a serving bowl and garnish with the sesame seeds and the green part of the green onion.

If you like to drizzle some spicy mayo (optional),&nbsp;combine 1 Tbsp Japanese mayo and 1 tsp Sriracha sauce and mix well. Set aside.

You can serve spicy tuna over rice or inside sushi roll (spicy tuna roll recipe), or with crackers. Drizzle spicy mayo on top.

https://www.youtube.com/watch?v=Y12BjIaXEmQ

Often tucked in sushi rolls or served over rice bowl, this Spicy Tuna is a versatile recipe that you can make into a meal, appetizer, or canapés. With a few simple ingredients, you can prepare this popular Spicy Tuna recipe in 15 minutes!

RECIPE starts ▶ 00:48

PRINT RECIPE ▶ http://bit.ly/SpicyTunaRecipe

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Servings: 2

INGREDIENTS

4 oz sashimi-grade tuna (113 g)
1 ½ Tbsp Sriracha sauce (Reduce the amount if you prefer less spicy)
½ tsp sesame oil
2 green onions/scallions
1 tsp white sesame seeds (roasted/toasted)

- Spicy Mayo -
1 Tbsp Japanese mayonnaise
1 tsp Sriracha sauce

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/SpicyTunaRecipe


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How to Make Spicy Tuna (Recipe) 簡単スパイシーツナの作り方 (レシピ)

How to Make Spicy Tuna (Recipe) 簡単スパイシーツナの作り方 (レシピ)

Celebrate happy occasions with these colorful ball-shaped Temari Sushi! Easily the prettiest sushi you can make at home or bring to a party or potluck!

Temari Sushi

½ inch lotus root (renkon)

½ inch carrot

dashi (Japanese soup stock; click to learn more)

sake

mirin

tsp sugar

tsp usukuchi (light-colored) soy sauce

salt

egg (50 g w/o shell)

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

rice cooker cups sushi rice (cooked and seasoned)

sakura denbu (seasoned cod fish flakes)

nori (seaweed)

lemon

shiso leaves (perilla/ooba)

chives

salmon

sashimi-grade tuna (maguro)

sashimi-grade sea bream (tai)

sashimi-grade yellowtail (hamachi)

uni (sea urchin)

shrimp

If you haven&#039;t made sushi rice yet, you must start making sushi rice (steamed rice seasoned with sweet vinegar) first as it takes at least 1 hour 40 minutes to prepare.

To Make Sushi Rice

If you want to make a flower-shaped lotus root, follow my tutorial.

If you want to make a flower-shaped carrot, follow my tutorial.

In a small saucepan, put lotus root, carrot, and the rest of ingredients (seasoning). Bring it to a simmer and cook on medium heat until tender.

To Make Seasoned Lotus Root and Carrot

In a bowl, whisk egg and salt together. In a non-stick frying pan, heat oil over medium heat.  Pour the egg mixture into the pan and make sure the egg is spread evenly. Flip once the bottom side is cooked. When the egg is cooked, take it out and chiffonade the egg into thin strips. You can find my tutorial here.

To Make Kinshi Tamago (Shredded Egg Crepe)

Place a sheet of plastic wrap on top of the scale and measure 30g (2 Tbsp) of sushi rice and make a round ball. Transfer to a plate and measure the next batch. Make sure to cover the rice ball with plastic wrap and sushi rice with a damp towel to prevent the rice from drying.

To Make Sushi Rice Balls

Cut sashimi of your choice into thin slices.

To Cut Sashimi

Place a sheet of plastic on the working surface. Lay the topping of your choice (sashimi, seasoned lotus, shredded egg crepe, etc) in the center. Then place the sushi rice ball on top of the ingredient. Wrap the plastic around the rice ball and twist to tighten. Shape it nicely so it has a nice ball shape. Set aside.

Continue with other ingredients you prepared.

Garnish with ikura, nori, greens, etc.

To Make Temari Sushi

Sashimi-grade fish must be eaten within 24 hours. Keep the leftovers in an airtight container and store in the refrigerator for a day. Temari Sushi should be consumed right away, but they can be stored in the refrigerator for up to 24 hours. I highly recommend keeping them in an airtight container or a plate wrapped tightly with plastic and then wrap around the container/plate with a thick kitchen towel so the food stay safe in a cool environment but rice doesn&#039;t get hard from cold air in the refrigerator.

Are you ready for a satisfying bowl of deliciousness? Try this delicious Tuna and Salmon Poke Bowl recipe at home. Also, plenty of ideas on how to build a fantastic poke bowl for DIY Poke Party.&nbsp;

Poke Bowl

½ lb sashimi-grade tuna

½ lb sashimi-grade salmon

limu (a type of seaweed) ((optional))

¼ onion ((preferably Maui onion))

tsp kukui nut ((optional; make sure they are roasted/toasted))

Tbsp toasted white and black sesame seeds

servings cooked Japanese short-grain rice

soy sauce ((GF soy sauce

Tbsp sesame oil (roasted)

Tbsp rice vinegar

sriracha sauce ((optional))

Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.

Cut limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.

Thinly slice the onion and then cut into ¾ inch (2 cm) length.

Put the salmon and tuna in a large bowl and sprinkle ¼ tsp sea salt. Then add the onion, green onion, limu, and kukui nut.

Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp sesame oil.

Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp toasted white and black sesame seeds.

Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.

It&#039;s best to enjoy it on the same day. You can keep it in the refrigerator for 12-24 hours if you store the sashimi-grade fish immediately after you prepared it (please do not leave it on the countertop for a long time, etc).

https://www.youtube.com/watch?v=Tl0Sm8CEsW8

Refreshing and delicious tuna and salmon Poke Bowl recipe.  This easy recipe is great for parties (DIY Poke Bowl Party!) or to enjoy as a one dish meal.  It only takes 15 minutes to prepare!!  Use Gluten Soy Sauce to make it gluten-free Poke Bowl.

READ MORE on the blog ▼

http://bit.ly/PokeBowlRecipe

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PRINT RECIPE ▼
http://bit.ly/PokeBowlRecipe

Ingredients:

½ lb. (227 g) sashimi-grade tuna (bought @ http://www.FishforSushi.com)
½ lb. (227 g) sashimi-grade salmon (bought @ http://www.FishforSushi.com)
Handful limu (a type of seaweed) (optional)
2 green onions/scallions
¼ onion (Maui onion preferred)
1 tsp. kukui nut (optional)
1 Tbsp. toasted white and black sesame seeds
2-3 large rice bowls of steamed short grain rice

Seasonings:

¼ tsp. sea salt or Hawaiian salt
⅓ cup (80 ml) gluten-free soy sauce or regular soy sauce
2 Tbsp. sesame oil
1 Tbsp. rice vinegar
Sriracha sauce for spicier version (optional)

Instructions with step-by-step pics▼

http://bit.ly/PokeBowlRecipe


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RICE VINEGAR ::  http://amzn.to/1ONSXBI
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LIMU, KUKUI NUT can be found in Japanese/Hawaiian grocery store (If you live in the Bay Area, Takahashi Market sells them at the deli).


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How To Make Poke Bowl (Recipe) ポケボウルの作り方（レシピ）

Mouthwatering seared Otoro tuna recipe, super fatty tuna belly seared with blow torch, enjoy with yuzu extract and garnish with green onion.

Seared Tuna Sashimi (Aburi Toro)

sashimi-grade super fatty tuna belly (otoro)

green onion/scallion ((finely sliced))

yuzu

With a very sharp knife, slice sashimi into thin slice, roughly ¼ inch (6 mm) slices. You don’t want it too thin or else the torch will cook through the entire slice.

Cover a plate with aluminum foil and place the sashimi slices on top. Sear the sashimi with a culinary blow torch until the top surface is lightly brown. The goal is for lightly searing outside but still raw on the inside.

Serve on a plate and sprinkle with green onion. Dip in yuzu to enjoy!

Sashimi-grade fish has to be refrigerated all the time and consumed within 24 hours.

This Miso-Marinated Hamachi Bowl is a simple yet elegant meal you can easily pull off at home! I&#039;ll show you how to defrost the sashimi-grade hamachi, and make this restaurant-quality rice bowl in a short time.

Miso-Marinated Hamachi Bowl

lb sashimi-grade yellowtail (hamachi)

knob ginger ((1 tsp grated ginger))

Tbsp sake

soy sauce ((gluten-free soy sauce

Tbsp miso

green onion/scallion

¼ tsp toasted white sesame seeds

sushi ginger (gari) ((optional))

Peel and grate ginger. You will need about 1 tsp of grated ginger.

In a small saucepan, combine mirin, sake, and soy sauce.

Bring it to simmer over medium heat and let the alcohol evaporate for a minute. Then turn off the heat and add miso.

Whisk to combine the miso with the sauce. Then add grated ginger and mix all together. Set aside.

To Make the Marinade

With a sharp (sashimi) knife, cut the hamachi into 5 mm slices.

To cut Hamachi

In a glass deep container (with a lid), put some marinade on the bottom and start placing Hamachi slices in a single layer. Then drizzle the marinade on top.

Then place more Hamachi slices on top followed by the marinade.

Once you finish with all the Hamachi slices, close the lid and refrigerate for 30 minutes to 2 hours (2 hrs maximum; otherwise, it gets salty).

To Marinate Hamachi

Cut the green onion/scallion into fine rounds.

Wash the shiso leaves and pat dry with a paper towel. Roll the shiso leaves up. Keep some of the shiso for serving.

Cut the shiso into chiffonade and separate them loosely.

Prepare bowls of steamed rice and set aside so it’s not too hot. Prepare the toppings and take out the Hamachi sashimi from the refrigerator. Place the shiso on top of the rice.

Place the sashimi slices on top of the rice. Garnish with sesame seeds, green onion, shiso chiffonade, and sushi ginger on top. Enjoy!

To Prepare Hamachi Bowl

Simple, refreshing, flavorful watermelon sashimi in 10 minutes! Ripe watermelon brushed with a sesame-tamari glaze, topped with avocado, onion, pickled ginger, and sesame seeds! A simple, summer-friendly appetizer or side.

Watermelon Sashimi

watermelon

Tbsp finely sliced avocado

Tbsp pickled ginger

onion

sesame seeds

Tbsp sesame oil

2-3 Tbsp tamari ((if gluten-free, ensure gluten-free))

tsp wasabi ((optional))

Cut watermelon into bite-sized triangles and set on a paper towel or clean towel to draw out some of the moisture.

In the meantime, whisk together the glaze ingredients. Set aside.

To assemble, transfer watermelon to serving plate(s) and brush the tops with the glaze. Then top with avocado, red onion, pickled ginger, and sesame seeds.

Enjoy immediately! Best when fresh, though can be refrigerated up to 24 hours in advance.

This Avocado Mango Tuna Poke Salad Bowl recipe swaps out sushi rice for greens and is a ‘how-to’ build your own healthy poke bowl!  

Avocado Mango Tuna Poke Salad Bowl

¼ small Sweet Onion (– finely diced (about 3 TBS))

Green Onions (– thinly sliced)

TBS Low Sodium Soy Sauce

TBS Mirin

tsp Sesame Oil

Hawaiian Sea Salt (to taste)

Sushi-grade Tuna (–

Cup Seaweed Salad

Avocado (– sliced)

¼ English Cucumber (– diced)

Mango (– peeled, cored & roughly chopped)

Lime (juiced)

TBS Honey

tsp Mirin

¾ tsp Sesame Oil

1-3 TBS Water (as needed*)

prepare dressing

Prepare the dressing: In the bowl of a food processor, add the mango, lime juice, honey, mirin, sesame oil, sriracha and 1/8 tsp salt. Process until completely smooth. With the motor running stream in water, 1 tablespoon at a time, until desired consistency is achieved (SEE NOTES). Taste and adjust for seasoning.

Top 13 sashimi recipes from across the web

The most viewed sashimi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Mayo for Sushi Recipe

Temaki Sushi (Hand Roll)

Kanpachi Carpaccio (Kanpaccio)

Spicy Tuna

Temari Sushi

Poke Bowl

Seared Tuna Sashimi (Aburi Toro)

Miso-Marinated Hamachi Bowl

Watermelon Sashimi

Avocado Mango Tuna Poke Salad Bowl

Hamachi Crudo

Classic Tuna Carpaccio with Arugula...

Sushi Rice in Rice Cooker

Top 13 sashimi recipes from across the web

The most viewed sashimi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Mayo for Sushi Recipe

Temaki Sushi (Hand Roll)

Kanpachi Carpaccio (Kanpaccio)

Spicy Tuna

Temari Sushi

Poke Bowl

Seared Tuna Sashimi (Aburi Toro)

Miso-Marinated Hamachi Bowl

Watermelon Sashimi

Avocado Mango Tuna Poke Salad Bowl

Hamachi Crudo

Classic Tuna Carpaccio with Arugula...

Sushi Rice in Rice Cooker

The most viewed sashimi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine