Rare Moo-Saki

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

Beef Fillet

Cream Cheese

Salt

Pepper

Making the roll

The following recipe is suitable for Inside Out rolls.

1. Start out by Pan Searing or even Foreman your Filet to your desire: rare, medium...
2. place nori on rolling mat.
3. Take cream cheese in a long slice and Cut your Filet in long thin slices, add 2 thin slices to the cream cheese and roll.
4. Roll as inside out roll.
5. If you feel adventurous add maybe add some horseradish instead of the cream cheese.

Enjoy!

Dragon Roll

Ingredients

2 Cups Sushi rice

2-3 Nori Sheets

10 Medium Size Shrimps

1/2 Cup Tempura

1 Avocado

1 Cucumber (Long and Even)

50g Tobiko (Flying Fish Roe)

50g BBQed eel

Making the dragon roll

First thing first, mix the tempura with a little bit of water and stir until combined to a think even mixture. Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture and deep fry for about 30 sec or until the outside gets golden-brownish.

Tip - leave one shrimp for each roll with the tail uncut to place sticking out of the roll's rear as if it was the dragon's tail.

Slice the cucumber into long slices, and use a peeler to peal thin avocado layers.

Spread the rice on the nori sheet, and flip it over the mat so that the rice is now facing upwards. Lay the avocado the cucumber stiks you have precutted, and line up some tempura shrimps and on top of that slices of eel. Roll it inside-out style and cut the endings, but leave the rest whole for now.

Elegantly, cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo matt to tighten it to the roll.

Use a little spoon to carefully spread some Tobiko on the roll. You can cover the intire roll with it, or just the top side - it's your call.

Now you can cut, and reline the roll in a shape of a dragon. You can use your imagination to create dragon eyes from tobiko, and dragon antennas from carrot sticks.

Best served with teriyaki sauce on top, and soy sauce aside.

Boston Roll

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

20 Small Shrimps

Avocado

Cucumber

50g Tobiko (Flying Fish Roe)

Making the boston roll

1. Slice to avocado and cucumber into long slices.
2. Spread the rice on the nori sheet.
3. Add the avocado and cucumber you have precutted.
4. Line up some shrimps in too.
5. Roll it inside-out style and cut the endings, but leave the rest whole for now.
6. Use a little spoon to carfully spread some Tobiko on the roll.
7. You can cover the intire roll with it, or just the top side - it's your call.
8. Now you can cut, and enjoy your Boston roll.

Tobiko and Quail Egg Yolk

Ingredients

2 Cups Sushi Rice

1 Nori Sheet

4 Fresh Quail Eggs

120g Tobiko (Flying Fish Roe)

First thing you got to do is cut the nori to long strips of nori, that will soon cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter.

This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients.

Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it.

You may want to add a drop or two of soy sauce before serving.

Unagi Roll

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

200g Eel (Unagi)

Cucumber

Making Unagi sushi is actually pretty simple. It is a classic, or inside out roll of sushi containing unagi (eel), and slices of cucumber . Some people enjoy their unagi with fried eel, some like it raw, so it is basicly up to you to decide.

Spread the cooked rice on top of the nori sheet. Put in slices of cucumber, and line up slices of eel. Roll , and cut.

Carolina Roll

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

Cucumber

Avocado

Pineapple

2-3 Crab Sticks

1 tsp. of Duck Sauce

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

1. place nori on rolling mat.
2. spread the sushi rice all over nori except about 2 cm from the edges.
3. lay down 1/2 crab stick, a thin stick of pineapple, a thin stick of cucumber and a thin stick of avacado on one end of rice.
4. spread a tiny amount of duck sauce along the crab stick.
5. roll the nori like you would maki sushi and slice into about 8 tiny sections.
6. serve with a dab of wasabi.
7. enjoy!

California Roll

Ingredients

2 Cups Sushi Rice.

2-3 Nori Sheets

100g Crab Sticks (Surimi)

Avocado

Cucumber

The following recipe is suitable for both classic type rolls and Inside Out rolls.
California roll sushi is basiclly, a "softer" version of the spider roll. It is made with Imitation crab sticks instead of real crab which makes it easier to make, cheaper to buy, and some would say tastier.

1. Take half a nori sheet, and cover with rice - 1cm high.
2. Flip the nori so that the rice is facing down and start placing the filling for the california roll.
3. Line up the crab sticks: in pairs or singles - depends how thik you want the roll to be.
4. Next to it, line up a 2-3 cucumber sticks.
5. On top of both crab and cucumber sticks, put a large slice of avocado.

Make sure all ingridients are equal in size and position, and roll. Afterwards, you might want to sprinkle some sesame seeds on top for decoration, either dark or light sesame goes well.

Served with soy sauce.