Tropicana

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

Avocado

Banana

Making the roll

This recipe is strongly recommended for inside out sushi roll. So if you have yet to purchase the skills needed to make an inside out roll, please roll out to the manual.

This Tropicana recipe is for those of you who wishes to try a different taste of sushi, these one is tropical, sweet and very unique.

Cut the banana and avocado into strips, taking in mind that as thick as you cut the banana - the sweeter the sushi roll will be. Roll it inside-out style, and spread a little bit of dark Japanese sesame on top, and cut.

Green Roll

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

Avocado

Carrot

Cucumber

Making the roll

For those of you who do already master the art of inside out sushi rolling, go ahead and:

1. Put one strip of cucumber, and one strip of carrote on top of your nori.
2. Roll it up without the avocado.
3. Take a peeler and peel a few layers of avocado to put on top of the roll.
4. When the top of the roll is fully covered, take the rolling mat, and tight the avocado peeled layers to the roll and cut.

Best served with tariake and soy sauce.

Black Cabbage Sushi

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

3 Small "Nam Meo Trang" (Dried Black Fungus)

Carrot

Fish Sauce

Wasbi

Chinese Cabbage

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls.

1. Boil the dried fungus in a small pot.
2. Prepare nori like you would for maki sushi.
3. Spread sushi rice on nori.
4. Place a thin slice of carrot on rice.
5. Slice soft black funguses into small strips and place about two on rice.
6. Sprinkle mushrooms with fish sauce.place thin strips of cabbage on rice.
7. Roll like you would maki sushi.
8. Serve with some wasabiand a small bowl of soy sauce.

Tamago

Ingredients

4 Eggs

3 Spoons of Mirin

2 Spoons of Soy Sauce

2 Spoons of Sugar

Making the omelet

Stir all ingredients together to creat a solid batter .Pick up a rectangular pan. Oil it, and cover it with tamago batter, 1cm deep.

After 2-3 min, when the bottom of the omelet gets brownish, use a kitchen spoon to fold the omelet twice. First from the closer end towards the middle, and second towards the far end of the pan. There's no need to flip the omelet, just fold it. Even if the upper side of the omelet seems uncooked before folding, the "inner layers" of the omelet will get done by the end of the process.

Now oil the pan again (or not, depends if you prefer it crispy or oil free) and add another round of tamago batter. Notice that the batter you have just added should touch the omelet you folded in the last step.

Repeat steps 2-3, until you run out of tamago batter.

Now that your omelet is ready, place it on a dry cutting surface, and slice it into 2cm thik slices. you can use it either as a topping for nigiri sushi, or as a filling for tamaki and maki sushi.

Dynamite Roll

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

BBQ eel

Avacado

Scallion

Crab Sticks

Small Cream Cheese

Crushed Macadamia Nuts

Making the roll

The following recipe is suitable for Inside Out rolls.

1. crush macadamia buts.
2. place nori on rolling mat.
3. spread the sushi rice all over nori except about 2 cm from the edges.
4. lay down your eel, avocado slices, scallion, crab sticks and cream cheese on the nori.
5. roll the nori inside out.
6. take the ready inside out roll and roll it in crushed macadamia buts.
7. deep fry for a few seconds, and slice.
8. serve with spicy mayo and eel sauce drizzled on top.

Salmon Skin

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

A Piece of Salmon Skin

Avocado

Tempura

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls.

First thing we do is making the tempura. This is easy, really - just mix some tempura powder with water, not too much though - it should be thik enough to be sticky. After 1-2 minutes of mixing, the tempura is smooth and ready.

Now you gottaseperate the fish scale from the skin. You simply slide a sharp knife over the skin in a 30 degrees angle - against the direction of the fish scales. When done, dip the skin in tempura, get a good cover - and fry it in deep, hot oil for about 20-30 seconds, any more is simply overcoocking the skin.

All you gotta do now is roll it in your favorite way - cut it to pieces, and serve it with the best brand of soy souce you can find. Trust me here - this dish is much more tasty and impressive than it is hard to make.

Pandanni Roll

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

200g Eel (Unagi)

Cucumber

Making the roll

The following recipe is suitable for Inside Out rolls.

1. Slice the tuna for the topping.
2. Place nori on rolling mat.
3. Spread the sushi rice all over nori except about 2 cm from the edges.
4. Lay down crab sticks and masago evenly along the rice line.
5. Roll the nori like you would maki sushi.
6. Place a sheet of the pre-cut sliced tuna over the top of wrapped roll.
7. Use the bamboo mat to press the tuna tighter to the rice.
8. Slice into 5 sections and top each with a prawn