Nicole's Favorite Recipes

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Recipes

Spicy Volcano Rolls

Posted by Nicole Mason on August 22, 2014 at 12:15 PM Comments comments (0)

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Rolls -

1 - 1/2 cups uncooked sushi rice (Nashiki)

1/2 lb small cooked shrimp

4 imitation crab sticks

2 TB volcano sauce (recipe below)

3 roasted seaweed squares

 

Volcano sauce (whisk together all ingredients until creamy) 

1 cup light mayonnaise

2 TB Sriracha hot chili sauce

1 teaspoon sesame oil

2 TB water

 

Crunchy topping (toss all ingredients together with hands)

1/2 cup panko breadcrumbs (Japenese style)

1 teaspoon sesame oil

few dashes of salt

few dashes of garlic powder

 

 

1. Rinse rice 2-3 times in sink, drain

2. Using rice cooker, combine rice and 1 - 3/4 cups water in pot, begin cooking (rice cooker will do the work for you)

3. While rice is cooking, prepare volcano sauce and crunchy topping

4. For the sushi filling, start by pulsing shrimp and crab together in food processer (until they are small chunks)

5. Stir 2 TB volcano sauce into shrimp and crab mixture, set aside

6. When rice is done, let stand 5-10 minutes in pot, then pour into a bowl to cool further

7. Using your hands, press rice onto seaweed square, covering completely and evenly

8. Spoon filling in a strip across the middle of the seaweed, tightly roll up sushi gently squeezing as you roll

9. Push the roll down firmly when finished (flap underneath)

10. Cut roll with a sharp knife into about 10 pieces, repeat with other 2 rolls

11. Turn oven to 350 degrees and line a baking sheet with foil

12. Place rolls on baking sheet (touching eachother in a square/rectangle)

13. Top each roll with crunchy topping, bake for 10 minutes, and drizzle with volcano sauce!

 

Wasabi Drizzled Crab Rolls

Posted by Nicole Mason on December 8, 2012 at 12:15 PM Comments comments (0)

 

I tried replicating my favorite roll at Kona Grill - a crab mixture wrapped in cucumber, drizzled with wasabi sauce YUM!

 

Rolls -

2 cucumbers (peeled, sliced thick and center removed)

12 oz shredded crab stick

1/3 cup light mayonnaise

 

1. Combine crab and mayonnaise

2. Fill centers of cucumber rings with mixture

3. Drizzle with wasabi sauce (recipe below)

 

Wasabi Sauce -

1 cup light mayonnaise

2 TB wasabi paste

the juice of 2 limes

3 TB water

dash of salt and pepper

 

1. Mix together ingredients in a blender until smooth

2. Drizzle over sushi rols

 

 

 

Creamy Crab Rolls

Posted by Nicole Mason on July 11, 2012 at 7:25 PM Comments comments (0)

 

For those of you that don't like raw fish, this is one of my favorites to prepare!

 

1 - 1/2 cups sushi rice (Nashiki)

10 oz shredded imitation crab meat

1/3 cup light mayonnaise

2 teaspoons Sriracha hot chili sauce

1/4 teaspoon sesame oil

3 roasted seaweed squares

 

 

1. Rinse rice 2-3 times in sink, drain

2. Using rice cooker, combine rice and 1 - 3/4 cups water in pot, begin cooking (rice cooker will do the work for you)

3. While rice is cooking, prepare filling by combining crab, mayo, sesame oil, and chili sauce, set aside in refrigerator

4. When rice is done, let stand 5-10 minutes in pot, then pour into a bowl to cool further

5. Using your hands, press rice onto seaweed square, covering completely and evenly

6. Spoon filling in a strip across the middle of the seaweed (slightly closer to you)

7. Tightly roll up sushi, gently squeezing as you roll

8. Push the roll down firmly when finished (flap underneath)

9. Cut roll with a sharp knife into about 10 pieces, repeat with other 2 rolls

 

 

Spicy Salmon Rolls

Posted by Nicole Mason on July 11, 2012 at 6:45 PM Comments comments (0)

 

I've been on a huge sushi kick lately (I think everyone has). The problem is how expensive it is, about triple the price it actually costs to make. Follow these simple steps (trust me its easy) and you can have sushi every night of the week if you wish!

 

2 cups sushi rice (Nashiki)

1 TB finely chopped scallions (or green onions)

12 oz fresh salmon filet (sushi grade)

1 TB Sriracha hot chili sauce

3 roasted seaweed squares

 

1. Rinse rice 2-3 times in sink, drain

2. Using rice cooker, combine rice and 2 - 1/2 cups water in pot, begin cooking (rice cooker will do the work for you)

3. While rice is cooking, prepare filling by dicing and chopping salmon several times until it can be formed into a ball (will have a paste-like texture)

4. Add scallions and chili sauce to salmon, mix well and set aside in refrigerator

5. When rice is done, let stand 5-10 minutes in pot, then pour into a bowl to cool further

6. Using your hands, press rice onto seaweed square, covering completely and evenly

7. Spoon filling in a strip across the middle of the seaweed (slightly closer to you)

8. Tightly roll up sushi, gently squeezing as you roll

9. Push the roll down firmly when finished (flap underneath)

10. Cut roll with a sharp knife into about 10 pieces, repeat with other 2 rolls

11. Time to celebrate! It gets easier every time :)

Spicy Shrimp Sushi Rolls

Posted by Nicole Mason on September 9, 2011 at 10:15 PM Comments comments (0)

 

This is my all time favorite sushi roll in any restaurant, had to try my own! My technique is probably not the best, but it works!

 

1 - 1/2 cups uncooked sushi rice (Nashiki)

12 oz small cooked shrimp (cut in thirds)

1/3 cup light mayonnaise

2 teaspoons Sriracha hot chili sauce

1/4 teaspoon sesame oil

3 roasted seaweed squares

 

1. Rinse rice 2-3 times in sink, drain

2. Using rice cooker, combine rice and 1 - 3/4 cups water in pot, begin cooking (rice cooker will do the work for you)

3. While rice is cooking, prepare filling by combining shrimp, mayo and chili sauce, set aside in refrigerator

4. When rice is done, let stand 5-10 minutes in pot, then pour into a bowl to cool further

5. Using your hands, press rice onto seaweed square, covering completely and evenly

6. Spoon filling in a strip across the middle of the seaweed (slightly closer to you)

7. Tightly roll up sushi, gently squeezing as you roll

8. Push the roll down firmly when finished (flap underneath)

9. Cut roll with a sharp knife into about 10 pieces, repeat with other 2 rolls