You don't have to be a sushi chef to throw an epic sushi party! Trust us, it's not that difficult, and there is no wrong way to do it. You'll get the hang of rolling the nori (seaweed wrappers) just after a couple of times, and you don't even need any fancy tools to do it (plastic wrap or foil work just fine).  

You could even prepare the rice and fillings in bowls and have your guests do the rolling, but here we will show you how we make the rolls ahead for your guests. In addition, we're sharing some of our favorite side dish recipes to serve along side all of the tasty homemade rolls.

P.S. Don't forget the chopsticks! 

Here's what you'll need:
Nori 
Sushi Rice, Recipe below
Fillings, Recipes below
Sesame Seeds
Soy Sauce
Ginger
Wasabi 
Pickled Ginger
Sriracha 
Sriracha Mayo

Side Dishes:
Easy Spicy Peanut Noodles (Recipe Here)
Coconut Lemongrass Quinoa Salad with Mango, Cashews, and Mint (Recipe Here)
Sea Salt Edamame 
Cucumber Salad

Step 1 - Prepare the rice 

Makes 8-10 rolls 

4 cups sushi or short grain rice 
4 cups water
4 Tbsp seasoned rice vinegar
2 Tbsp Kosher salt 

In a strainer, rinse the rice under cold water until water runs clear. Drain.

Place the rice and 4 cups of water into a large pan over high heat. Bring to a boil. Once it begins to boil, stir once, and reduce heat to low. Cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. 

Transfer rice to a large bowl and toss well with vinegar and salt. Allow to cool to room temp before using.  

Step 2 - Prepare the fillings (4 of our favorites)

Spicy Tuna
Dice 4 oz sashimi grade tuna into small 1/4 inch pieces. Mix with 1/2 tsp sesame oil,
3 tsp sriracha, 2 scallions, and black (and or white) sesame seeds.

Crab
In a small bowl mix 8 oz cooked crab meat with 3 Tbsp mayo or sriracha mayo,
a couple dashes of soy sauce, and scallions.

Smoked Salmon
Cut 3 oz thinly sliced smoked salmon into 1/2 inch strips with 
1 1/4 inch strip cream cheese, and 1 1/4 inch cucumber slice. 

Loaded Vegetable 
Peel one ripe (but firm) avocado, and slice into 1/4 in think slices.
Squeeze lime or lemon juice to prevent browning. Roll with sliced red bell pepper,
roasted portobello mushrooms, and roasted sweet potatoes. 

​Step 3 - Roll the sushi

The key is to roll the sushi tightly, so it doesn't fall apart, but you don't want to smash the rice, so you must be gentle at the same time. If you don't have a bamboo mat, use a piece of plastic wrap or foil. 

Also, the rice will stick to your hands, so prepare a small bowl with equal parts water and rice vinegar to moisten your fingers while you work. 

Begin by laying a sheet of nori, shiny side down on the mat (or plastic wrap/foil). Wet your fingers and spread 3/4 cup of rice evenly onto the nori sheet. Sprinkle the rice with sesame seeds.

Now turn the sheet over so the rice side is facing down. Alternatively, you can also keep it right side up and make rolls with the nori on the outside, like in the photo above. 

Next, place a line of your filling of choice at the bottom end of the nori sheet. Grab the bottom edge of the bamboo mat (or plastic wrap/foil) while keeping the fillings in place with your fingers, roll into a tight cylinder. Continue to roll forward while keeping gentle pressure on the roll. Give the roll one final gentle squeeze.

Using a very sharp knife, cut the roll in half then each into 4 pieces. Clean the knife with a damp towel every few slices, as needed. 

This salad is what quinoa dreams are made of. So many beautiful flavors, textures...and of course COLORS! It's the perfect accompaniment to a sushi party, weeknight dinner, or luncheon with the ladies. 

Serves 4
​
INGREDIENTS:
1 cup quinoa
2 cups coconut milk 
4-5 large mint leaves, torn 
​1/3 cup cashews, roughly chopped
1 ripe mango, pitted and sliced
1 ripe avocado, pitted and sliced
2 scallions, green and white parts chopped
Sesame seeds to garnish
optional; radish 

For the dressing:
2 Tbsp lemongrass paste or minced lemongrass from stalk 
2 Tbsp fresh squeezed lime
2 Tbsp olive oil
2 tsp freshly grated ginger
1 large garlic clove, minced
1 Tbsp honey
Kosher salt, to taste

INSTRUCTIONS:
Rinse the quinoa under cold water for about 30 seconds. In a medium pot, add rinsed quinoa, coconut milk, and a generous pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa is cooked and has absorbed most of the liquid. Remove from heat and transfer to a large bowl. Allow to cool.

​Meanwhile prepare the dressing. Remove the outer layer of lemongrass and trim off the tough ends. Crush the salt with the back of your knife to release flavor, then roughly chop it. Place lemongrass,  lime, olive oil, ginger, garlic, and honey in a small blender and combine until smooth. Taste, and add another squeeze of lime, if needed. Season well with salt. 

Once quinoa has slightly cooled, toss with mint and cashews. Transfer to a serving bowl, drizzle with dressing. Top with mango, avocado, and scallions. Serve with additional mint sprigs and lime wedge, if desired.

Super simple brown rice noodles (we used pad Thai noodles, but you can use any type you'd like) tossed with a salty, sweet, and slightly spicy peanut sauce. So much flavor and so so delicious! These make for a perfect party side dish, but we love these noodles so much we often make whip them up for an easy weeknight dinner with chicken or sautéed vegetables.

INGREDIENTS:
8 oz brown rice noodles 
1 handful cilantro, chopped
1/4 cup peanuts, roughly chopped

For the sauce:
1/4 cup peanut butter
1/4 cup soy sauce
1 large garlic clove, minced
1 Tbsp + 1 tsp honey
1 Tbsp fresh grated ginger
1 Tbsp fresh squeezed lime juice
1 - 2 tsp sriracha 
1 tsp sesame oil 
1-2 Tbsp water

INSTRUCTIONS:
In a large bowl whisk together peanut butter, soy sauce, garlic, honey, ginger, lime juice, sriracha, and sesame oil. The mixture will be slightly clumpy at first. Add water one tablespoon at a time until the mixture becomes smooth and creamy. Set aside.

Cook noodles according to package directions. Once noodles are al dente, remove and toss with sauce immediately. Top with chopped cilantro and peanuts. Serve immediately.

Is it weird that we both have serious beet cravings? Like, we need them in our diet almost as badly as we need chocolate. *Almost.* We can't be alone?
Thankfully this salad is easy to put together because it's on our crave list, and frankly we could eat it every week. Super fresh and incrediby simple ingredients come together to create a bold flavors. We hope you love it as much as we do!

INGREDEINTS:
Serves 3-4

3-4 medium beets
1 blood orange
1 ripe, but tender avocado
2 oz goat or feta (in the brine), crumbled
2 Tbsp toasted walnuts (candied walnuts are great too)
6-8 mint leaves, torn 
kosher salt and pepper
olive oil to finish 
 
Vinaigrette:
1 Tbsp apple cider vinegar
1 Tbsp lemon juice, plus 1/2 tsp lemon zest 
1 tsp dijon
2 tsp honey
1/4 cup extra virgin olive oil 
kosher salt and pepper

INSTRUCTIONS:

For the salad: ​
Preheat oven to 400 degrees. Wash beets and individually wrap in foil.  Roast beets until tender when pierced with a knife, about 45 minutes.
Meanwhile peel orange, discarding all white pith and skins. Slice orange segments and set aside.  Peel and pit avocado. Slice in half lengthwise, and then slice against the width into about 10 slices. Set aside. 
Once beets are cool enough to handle, peel skins off using a paper towel. Slice into ¼ inch slices.
Arrange beets on a plate and season with salt and pepper. Drizzle dressing over top and repeat with oranges and avocado.  Top with feta or goat cheese, walnuts, and mint. Finish by spooning leftover dressing over all ingredients. 

For the dressing:
Combine all ingredients into a glass jar and shake well until combined. Season with salt and pepper to taste. 

Don't be fooled by the list of ingredients here - this recipe is easy to put together, and packs so much Unami flavor! This is one of our favorite weeknight dinners, not only because it's so delicious, but it's one of those feel-good meals leaving you completely satisfied. Feel free to sub any of the vegetables, or add additional vegetables of your choice!


​Serves: 4
INGREDIENTS:
​2 medium sweet potatoes, peeled and diced
8 baby bell peppers
6 oz shiitake mushrooms, stemmed
2 Tbsp white miso
2 Tbsp sesame oil
1 tsp garlic powder
3 Tbsp olive oil
3 garlic cloves, minced
1 inch piece ginger, freshly grated (about 1 Tbsp)
1-2 red fresno chilies or jalapenos, seeds removed and chopped
2 lemongrass stalks, crushed and diced small
​1 14oz canned coconut milk
1/2 cup chicken stock
1 Tbsp soy sauce
1 Tbsp fish sauce
½ cup fresh cilantro
2 scallions, white and green chopped
7-9 Thai basil leaves, roughly torn
1 lime, sliced for serving
4oz brown rice noodles
​Optional: Sesame Seeds 
 
INSTRUCTIONS:
Preheat oven to 400 degrees F. Make the marinade by whisking together the sesame oil, miso and garlic. Spoon the marinade onto the veggies on a baking tray, then use your hands to coat everything. Bake for 15 minutes, and remove peppers and mushrooms, return tray and cook sweet potatoes until golden and tender.
 
In a large pot with olive oil add the garlic, ginger, fresno pepper, and lemongrass and cook for 30 seconds to 1 minute or until fragrant. Add the, coconut milk, chicken stock, soy sauce, and fish sauce. Bring the mix to a boil and reduce the heat to medium. Simmer 10-15 minutes minutes for flavors to infuse. Stir in the cilantro and scallions.

Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.
Divide the noodles between bowls and top with roasted veggies and coconut milk. Top with basil, additional cilantro, and lime wedge. 

We cannot get enough sweet potatoes and all of their natural goodness. This recipes is the perfect accompaniment to any protein, and couldn't be easier to throw together!

INGREDIENTS:
2 lbs sweet potatoes, washed and cut into 2 inch pieces 
¼ cup pure maple syrup, plus 1 Tbsp
2 Tbsp extra virgin olive oil
Salt and pepper 
1/3 cup tahini 
3 Tbsp white wine vinegar 
1 small garlic clove, minced
3 Tbsp water 
½ cup shaved feta cheese (feta in brine is best or ricotta salata)
¼ cup toasted pecans
2 Tbsp pomegranate seeds 
 
INSTRUCTIONS:
Preheat oven to 400 F.
 
Arrange sweet potatoes in even layer on large baking tray, being careful not to overlap. In small bowl combine ¼ cup maple and olive oil. Pour mixture over sweet potatoes, and toss to coat. Bake for approximately 30 minutes or until golden brown, flipping halfway through.
 
Meanwhile make the tahini dressing by adding tahini, vinegar, garlic, and 1 Tbsp maple syrup to a medium bowl. Whisk to combine then slowly add water until creamy and pourable. You may need to add a bit more water to thin. Season well with salt and pepper. 
 
To serve, arrange roasted sweet potatoes on a platter, drizzle tahini dressing over top. Top with feta cheese, toasted pecans, and pomegranate seeds. 
 
 

INGREDIENTS:
​1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
1 Tbsp mayonnaise 
½ cup coarse bread crumbs
3 scallions, sliced white and green parts 
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Salt and pepper 
4 slices horseradish cheddar
4 buns
Pickled Red Onions (see recipe for Jenny's Pickled Onions)
Arugula, for serving
Mayonnaise, for serving 

INSTRUCTIONS:
Cut the salmon into large chunks, and put about a quarter of it into a food processor with the dijon. Pulse until salmon becomes pasty. Add the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined, leaving small chunks of the salmon. Be careful not make the mixture too fine.

Stir in the mayonnaise, bread crumbs, scallions, capers and some salt and pepper. Shape into four burgers.
​
Heat oil in a nonstick skillet to medium-high (alternatively you can grill the burgers). Cook each side until golden brown, about 3-4 minutes per side.  Be careful not to overcook!  Serve with arugula, pickled onions, mayonnaise, and horseradish cheddar.

Nothing beats this classic from the south of France. If you like to eat salads for a meal this is your guy! It is packed with flavor and leaves you feeling good afterwards. Win win!

INGREDIENTS:
2 heads green leaf lettuce, washed and chopped
2 cups arugula
1 lb poached shrimp
1 cup roasted beets, diced
8-10 roasted or boiled purple potatoes
4 oz blanched green beans, trimmed
3 hard boiled eggs, peeled and quartered
1 cup cherry tomatoes, sliced in half
1⁄2 cup Kalamata olives
1⁄2 cup sliced red onion
Tarragon Caper Dressing, see below

INSTRUCTIONS:
Begin by bringing together all of your salad ingredients. Prepare salad dressing and arrange both lettuce and arugula on a large platter. Arrange the shrimp, beets, potatoes, green beans, eggs, tomatoes, olives, and red onion on top of the lettuce. Season with salt and pepper and drizzle with 1⁄4 cup of the dressing. Serve with additional dressing on the side.

Tarragon Caper Dressing
1/2 cup good quality extra virgin olive oil 1/4 cup apple cider vinegar
1 Tbsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
2 Tbsp capers, drained and rinsed
1 Tbsp finely chopped tarragon
Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated.
Season with salt and pepper, to taste.

This is one of our favorite weeknight dinners of all time and is in the regular rotation! Bursting with so many bold flavors it never fails to hit the spot. It’s also the perfect dish to cook for friends. Serve it with a big bowl of rice and a crisp bottle of Sauvignon Blanc. Perfect. Every. Time.

INGREDIENTS:
1 head butter lettuce or romaine
2 tsp sesame oil
2 medium carrots, small diced
1 small red bell pepper, small diced
1 lb ground chicken
2 large garlic cloves, minced
1 Tbsp freshly grated ginger
3 scallions, green and white parts
3 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp honey
squeeze of fresh lime (about 1 Tbsp)
Optional: 1 Tbsp sambal oelek
1 avocado, sliced
1 Tbsp chopped cilantro
4-6 mint leaves, roughly chopped
Lime wedges to serve
Optional: chopped radish for garnish

INSTRUCTIONS:
In a large skillet heat sesame oil over medium heat and add carrots and peppers. Cook for about 5 minutes. Add ground chicken, breaking up with the back of a fork, and cook until no pink. Add garlic, ginger, and scallions; cook 2 minutes longer. Add soy sauce, honey, and lime. Taste and adjust seasoning as needed. Add sambal oelek, if using.
​
To serve, divide chicken into lettuce cups, top with avocado, cilantro, mint, and fresh lime squeeze. Serve with rice or noodles, if desired.

Everyday lemon vinaigrette is hands-down the best go-to dressing. The slightly sweet tang goes beautifully with all types of greens or grains, grilled veggies, and seafood. Paired with the arugula and smoked salmon on this flatbread is basically what our wildest citrus-filled dreams are made of, friends.

INGREDIENTS:
2 naan
1/3 cup Crème fraiche
8 oz smoked salmon
1⁄4 cup sliced red onion
2 Tbsp capers
2 cups packed Arugula
Salt and pepper
Everyday Lemon Vinaigrette, see below
​
INSTRUCTIONS:
Grill Naan on each side for 2-3 minutes or alternatively, preheat oven to 450F, and bake for 5-7 minutes or until golden brown.
Remove and allow to cool slightly. Divide crème fraiche between the two naan and spread evenly to coat. Top with smoked salmon, red onion, and capers. Lastly, toss the arugula with lemon vinaigrette, season with salt and pepper, and pile dressed arugula on top.

Everyday Lemon Vinaigrette:
Pro Tip: We like to make a large mason jar in the beginning of the week, pop it in the fridge, and let the flavors intensify as the week goes on!
1 tsp Dijon
1-2 tsp honey
1 tsp white wine vinegar
3 tsp fresh squeezed lemon juice
1⁄2 tsp lemon zest
1⁄4 cup good quality Extra Virgin Olive Oil
1 Tbsp minced shallot (optional) Salt & Pepper
Combine all ingredients in a mason jar and shake well until combined.