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:
Sushi Rice, Recipe below
Fillings, Recipes below
Easy Spicy Peanut Noodles (Recipe Here)
Coconut Lemongrass Quinoa Salad with Mango, Cashews, and Mint (Recipe Here)
Sea Salt Edamame
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)
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.
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.
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.
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.
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
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
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.
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!
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
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
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!
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
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!
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
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.
Hands down our most favorite Brussels Sprouts recipe! Creamy, tangy, cheesy...I mean, seriously? WHATS NOT TO LOVE!
2 lbs Brussels Sprouts
2 cups heavy cream
2 Tbsp prepared horseradish (from jar)
1 1/2 cups freshly grated Parmigiana Reggiano cheese, divided into two 1 cup and 1/2 cup
kosher salt and fresh cracked pepper
1/2 cup breadcrumbs
2 Tbsp butter, melted
Preheat oven to 375 degrees.
Trim the ends off the Brussels sprouts, if needed. Bring a large pot of water to a boil. Add the Brussels sprouts and boil until soft, yet still have a slight bite -- approximately 7 minutes. Drain Brussels sprouts and rinse briefly in cold water.
Chop the Brussels sprouts roughly in thirds, or in half if smaller in size. Transfer to a buttered 2-quart baking dish.
In a small bowl combine the heavy cream, horseradish, 1 cup parmesan, plenty of salt, and pepper to taste. Pour cream mixture evenly over the Brussels Sprouts.
In another small bowl add the breadcrumbs, 1/2 cup parmesan and butter. Mix with a fork until all the breadcrumbs are moistened. Crumble evenly over the Brussels sprouts. Bake for approximately 20 minutes, or until the topping browns and cream is thick and bubbly.