I am sushi lover, so when I heard that the theme of this weeks #SundaySupper was Asian Cuisine, I was super excited! Asian food is one of my favorites. I have made homemade sushi several times in the past, but it has been a while, so I was a little rusty on technique, but it came back quickly, and it was very tasty! It was also a lot of fun, and it is a great activity to do for a family meal or party with friends. When we have friends over we always end up at the kitchen counter anyway! So have fun with this ~ that’s what it’s all about!
Homemade Sushi
1 1/2 cups of Premium Grade Rice, medium grain, for Sushi
1/3 cup Seasoned Rice Vinegar
2 sheets Sushi Nori Roasted Seaweed1 Bamboo mat for rolling sushi
1 Avocado, sliced thin
1-2 Imitation Crab Meat~leg style
1/2 Cucumber, peeled and cut into sticks
4 ounces Cream Cheese, sliced, and then cut the slices in half
3 pieces of Tempura Shrimp
Soy Sauce
Wasabi
Boil the sushi rice according to the package directions, then place the rice in a bowl and add the
rice vinegar. Gently mix the rice with the vinegar. Spread the rice out on a baking sheet. Cover with parchment paper for easy cleanup, then cover with parchment paper until it cools.
Put a seaweed sheet on top of the bamboo mat. This is necessary for rolling the roll together.
Place 1 cup of packed sushi rice on one side of the seaweed sheets. If you place the ingredients on the rice, the seaweed will be on the outside of the roll, but if you flip the sheet over, and place the ingredients on the seaweed, the rice will be on the outside. That is how I did these.
To make my version of a California Roll, I placed the crab, avocado, cream cheese and cucumber sticks on the seaweed.
This is my husband rolling the roll. He actually learned this in a Japanese restaurant when he worked there as a Teppan Chef, many years ago. To roll, hold the ingredients in place with your fingers, and use your thumbs to push up and turn the end of the bamboo mat, up and over. Press to keep the ingredients in place, while lifting the mat so it does not become stuck in the roll.
Gently press the roll to keep the round shape. If you are making a lot of rolls, wrap the finished roll in plastic wrap while you make the others.
To cut your roll, cut it in half, then each half in half, and then again cut each half in half. Cut with the seam down.
Here is a close up look at the California Roll, which is really not a California Roll, but I like the cream cheese in it. Maybe I should rename it!
These are the ingredients for the Lisa Lisa roll. I have seen several variations of this roll, but never this exact one. A friend, who owns a sushi restaurant, had me try one of these rolls about 12 years ago, and I have been hooked ever since. It is definitely my favorite! Make the shrimp tempura according to the package directions, and let the shrimp cool. Place the rice on the seaweed just like before, then place the shrimp tempura, cream cheese, avocado, and cucumber in the center. Roll just like the first roll.
Here is a close up of the Lisa Lisa.
Serve your sushi with soy sauce, and wasabi. Enjoy!
Thank you to Amy from Kimchimom for hosting today!
Here’s what other #SundaySupper family members created today!:
Small Bites
- Baked Lumpia Shanghai by The Joyful Foodie
- Homemade Sushi by The Freshman Cook
- Crab Ragoon by Recipes Food and Cooking
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Egg Custard Tarts by Brunch with Joy
- Thai Style Sliders by Cupcakes & Kale Chips
- Baked Turkey Lumpia – Filipino Eggroll by Food Done Light
- Fried Rice by Hezzi-D’s Books and Cooks
Soupy Goodness
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asam laksa by Caroline’s Cooking
Big Plates
- Seven Flavor Precious Chicken by Nosh My Way
- Beef Lo Mein by Cosmopolitan Cornbread
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Banh Mi Hot Dog by Life Tastes Good
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Sri Lankan Vegetable Curry by Panning The Globe
- Cheese Korokke by Manu’s Menu
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Pad Thai by Curious Cuisiniere
- Asian Beef and Green Bean-Stirfry by Family Foodie
- Easy Chow Mein by Momma’s Meals
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Grilled Tandoori Chicken by Cooking Chat
On the Lighter Side
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
Cheers!
- Tracy’s Lychee Bellini Cocktail by Eat, Drink & Be Tracy
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
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