This isn’t a recipe article as much as an idea article. I’ve been making sushi at home for years now, and even though I go out for it occasionally, nothing beats the creativity of homemade. Here are some of the types of sushi we have made over the year.
Roll #1: Spicy Tuna Roll
This is a recap from the previous article that gives a crude “how to”. These remain my favorite.
Filling: Chopped sashimi grade ahi tuna, mayo, Sriracha, pea sprouts. I also make varieties that include cucumber or avocado.
Roll#2: Cucumber & Avocado Roll (vegan/vegetarian)
This roll is great for vegetarian plates. Just thinly slice and peel the cucumber and pair it with slices of avocado. A little wasabi on the inside is always a plus.
Filling: Avocado and cucumber spears.
Roll #3 Enoki Mushroom, Spicy Tuna, & Avocado Roll
This roll is to try out some new textures. Enoki mushrooms are not only pretty, but their flavor is mild and the texture gives a nice density to the roll.
Filling: Spicy tuna, avocado, & enoki mushrooms.
Roll #4: California Roll
This is a standard in a lot of restaurants. The basics include a mixture of imitation crab, chopped, maybe some mayo as a binder, and avocado with cucumber (occasionally). If you add a little Sriracha to the crab mixture, you can increase the heat a little.
Filling: Imitation crab (Krab), mayo, (Sriracha), avocado, (cucumber).
Roll #5 Caterpillar Roll
This one is an augmentation on the traditional caterpillar roll. Inside of the roll we put charbroiled eel, which comes with its own eel sauce (easy to make: http://japanesefood.about.com/od/saucecondiment/r/kabayakisauce.htm) and is topped with thinly sliced avocado. This is really pretty and makes for a striking presentation. Plastic wrap is very helpful in forming the avocado over the top of the roll as well as cutting the roll without disturbing the rice.
Filling: Eel (broiled), eel sauce (see link), avocado, & cucumber.
Roll #7: Carrot, Avocado, & Cucumber Roll (vegan/vegetarian)
This was made at one of the sushi parties we hosted by our friend Summer Fitzgerald who happened to be vegan at the time. She came up with the idea of slicing carrots into long, skinny sticks and built her roll up from there. Because this roll has no meat, it’s stable to eat the next day as well.
Filling: Carrots, thinly sliced into sticks, cucumber, & avocado.
These are just some ideas, but they’re worth shot! I’ve included some other types of sushi that were made at parties we’ve had and the images from above in the following gallery. If it has raw fish in it, eating it the next day is not an option. Sushi is best fresh, but if you want some to take to lunch the next day, stick with vegetarian rolls. Enjoy!
**UPDATE** I finally have a video to show how to roll a basic “seaweed on the outside” sushi roll. The filling in this one is the California Roll (cucumber, avo, and imitation fish). For this and other videos on sushi check out the Techniques page.