CALIFORNIA ROLL SUSHI WITH SESAME SEEDS
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        100 g imitation crab sticks (Surimi)
        Avocado
        Cucumber
Making the roll:
        1. Take half a nori sheet, and cover with rice - 1cm high.
        2. Flip the nori so that the rice is facing down and start placing the filling for the california roll.
        3. Line up the crab sticks: in pairs or singles - depends how thick you want the roll to be.
        4. Next to it, line up a 2-3 cucumber sticks.
        5. On top of both crab and cucumber sticks, put a large slice of avocado.
        Make sure all ingridients are equal in size and position, and roll. Afterwards, sprinkle some sesame seeds on top for decoration, either dark or light sesame goes well. Served with soy sauce.


SUNSET SUSHI
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        crab
        masago
        tuna
Making the roll:
    The following recipe is suitable for Inside Out rolls.
        1. slice the tuna for the topping.
        2. place nori on rolling mat.
        3. spread the sushi rice all over nori except about 2 cm from the edges.
        4. lay down crab sticks and masago evenly along the rice line.
        5. roll the nori like you would maki sushi.
        6. place a sheet of the pre-cut sliced tuna over the top of wrapped roll.
        7. use the bamboo mat to press the tuna tighter to the rice.
        8. slice into about 8 tiny sections.
 

DRAGON ROLL SUSHI
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        10 medium size shrimps (sushi grade).
        1/2 cup Tempura
        1 Avocado
        1 Cucumber (long and even)
        50gr Tobiko (flying fish roe)
        50gr BBQed eel (sushi grade).
Making the dragon roll:
    First, mix the tempura with a little bit of water and stir until combined to a thick even mixture. Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture and deep fry for about 30 seconds or until the outside gets golden. Tip - leave one shrimp for each roll with the tail uncut to place sticking out of the roll’s rear as if it was the dragon’s tail. Slice the cucumber into long slices, and use a peeler to peel thin avocado layers. Spread the rice on the nori sheet, and flip it over the mat so that the rice is now facing upwards. Lay the avocado and the cucumber sticks you had pre-cut, and line up some tempura shrimps and on top of the slices of eel. Roll it inside-out style and cut the endings, but leave the rest whole for now. Elegantly, cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo mat to tighten it to the roll. Use a little spoon to carefully spread some Tobiko on the roll. You can cover the entire roll with it, or just the top side. Now you can cut, and re-line the roll in a shape of a dragon. You can use your imagination to create dragon eyes from tobiko, and dragon antennas from carrot sticks. Best served with teriyaki sauce on top, and soy sauce aside.
  

BOSTON SUSHI ROLL
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        20 small shrimps (sushi grade).
        Avocado
        cucumber
        50gr Tobiko (flying fish roe)
Making the boston roll:
        1. Slice to avocado and cucumber into long slices.
        2. Spread the rice on the nori sheet.
        3. Add the avocado and cucumber you have precut.
        4. Line up some shrimps in too.
        5. Roll it inside-out style and cut the endings, but leave the rest whole for now.
        6. Use a little spoon to carfully spread some Tobiko on the roll.
        7. You can cover the entire roll with it, or just the top side.
        Now you can cut, and enjoy your Boston roll.

    
SPICY TUNA
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        150Gr of Tuna filet (sushi grade).
        Avocado
        chili/spicy mayonnaise sauce
Making the roll:
    The following recipe is suitable for both classic type rolls and Inside Out rolls. The sauce is an integral part of the dish - and it is very recommended to also serve it next to the dish to make it even extra hot - if one is up to it! Begin by cutting the tuna to 3cm thick, and 15cm long strips. Roll it with the avocado in the method you have chosen- classic or I/O, and cut. After cutting, put a tiny drop of Chili mayonnaise on top of each piece, and it’s ready to go.

 
UNAGI SUSHI
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        200gr Eel (Unagi, sushi grade).
        cucumber
Making the roll:
    Making Unagi sushi is pretty simple. It is a classic, or inside out roll of sushi containing unagi (eel), and slices of cucumber. Some people enjoy their unagi with fried eel, some like it raw, so it is basicaly up to you to decide. Spread the cooked rice on top of the nori sheet. Put in slices of cucumber, and line up slices of eel. Roll, and cut.
 

VEGETARIAN

BLACK CABBAGE SUSHI
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        3 small “nam meo trang” dried black fungus
        carrot
        fish sauce
        wasbi
        chinese cabbage
Making the roll:
    The following recipe is suitable for both classic type rolls and Inside Out rolls.
        1. Boil the dried fungus in a small pot.
        2. Prepare nori like you would for maki sushi.
        3. Spread sushi rice on nori.
        4. Place a thin slice of carrot on rice.
        5. Slice soft black funguses into small strips and place about two on rice.
        6. Sprinkle mushrooms with fish sauce. Place thin strips of cabbage on rice.
        7. Roll like you would maki sushi.
        8. Serve with some wasabi and a small bowl of soy sauce.
    

GREEN ROLL
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        Avocado.
        carrot.
        cucumber.
Making the roll:
        1. Put one strip of cucumber, and one strip of carrot on top of your nori.
        2. Roll it up without the avocado.
        3. Take a peeler and peel a few layers of avocado to put on top of the roll.
        4. When the top of the roll is fully covered, take the rolling mat, and tight the avocado peeled layers to the roll and cut.
        Best served with tariake and soy sauce.

 
TROPICANA
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        Avocado
        Banana
Making the roll:
    This recipe is for those who wish to try a different taste of sushi, this one is tropical, sweet and very unique. Cut the banana and avocado into strips, taking in mind that as thick as you cut the banana - the sweeter the sushi roll will be. Roll it inside-out style, and spread a little bit of dark Japanese sesame on top, and cut.

FUSION

RAINBOW SUSHI
    Rainbow sushi is the name given to different sushi rolls with the common feature of having four different colored toppings on the roll. The rainbow roll is very aesthetic, and a good sushi bar choice for those who wish to try out different flavors on the same dish.

Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        a small portion of:
            Salmon
            Tuna
            Sea base
            Avocado
        Cucumber
        Green onions (onion shoots).
Making the roll:
    First prepare the toppings: Make thin, even slices of the three types of fish. Suggested thickness is 0.5cm. You can make long and wide slices, and use them to coat the entire roll - or smaller slices to coat only the top of the roll. Fillings and rolling: Cut the cucumber into long thin sticks. It should be as thin as you can, and as long as a roll, or half a roll if the cucumber is too small. The green onions should be chopped into onions or thinner. Cut the nori in half, and cover it with rice. Flip the nori for I/O rolling, and lay the fillings on the nori. Use as much fillings as you want, as long as you can close the sushi roll. And roll. Topping the toppings: Lay the slices on top of the roll so that each topping takes 1/4 of the roll length. For the avocado - Use a vegetable peeler to peel thin slices of the avocado, and lay them directly on the roll to cover the rest of it. Use the avocado immediately after peeling, it will be harder to pick it up after you lay the peels down! Use a bamboo rolling mat wrapped with Saran wrap tape, to tighten the toppins to the roll. Press firmly for a few seconds for best results.

   
RARE MOO-SAKI
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        Beef Filet
        Cream Cheese
        Salt
        Pepper
Making the roll:
    The following recipe is suitable for Inside Out rolls.
        1. Start out by Pan Searing or even Foreman your Filet to your desire: rare, medium…
        2. place nori on rolling mat.
        3. Take cream cheese in a long slice and Cut your Filet in long thin slices, add 2 thin slices to the cream cheese and roll.
        4. Roll as inside out roll.
        5. If you feel adventurous add maybe add some horseradish instead of the cream cheese.

PANDANNI ROLL
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        200gr Eel (Unagi, sushi grade).
        cucumber
Making the roll:
    The following recipe is suitable for Inside Out rolls.
        1. Slice the tuna for the topping.
        2. Place nori on rolling mat.
        3. Spread the sushi rice all over nori except about 2 cm from the edges.
        4. Lay down crab sticks and masago evenly along the rice line.
        5. Roll the nori like you would maki sushi.
        6. Place a sheet of the pre-cut sliced tuna over the top of wrapped roll.
        7. Use the bamboo mat to press the tuna tighter to the rice.
        8. Slice into 5 sections and top each with a prawn

CAROLINA SUSHI
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        Cucumber.
        Avocado.
        Pineapple.
        2-3 crab sticks.
        1 tsp. of duck sauce.
Making the roll:
    The following recipe is suitable for both classic type rolls and Inside Out rolls.
        1. place nori on rolling mat.
        2. spread the sushi rice all over nori except about 2 cm from the edges.
        3. lay down 1/2 crab stick, a thin stick of pineapple, a thin stick of cucumber and a thin stick of avocado on one end of rice.
        4. spread a tiny amount of duck sauce along the crab stick.
        5. roll the nori like you would maki sushi and slice into about 8 tiny sections.
        6. serve with a dab of wasabi.
       

TOBIKO SUSHI WITH QUAIL EGG YOLK
Ingredients:
        2 cups sushi rice.
        1 nori sheet
        4 fresh quail eggs
        120gr Tobiko (flying fish roe)
Making the sushi:
    First, cut the nori to long strips of nori, this will be used to cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter. This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients. Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it. You may want to add a drop or two of soy sauce before serving.

DYNAMITE SUSHI
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        BBQ eel
        avacado
        scallion
        crab sticks
        small cream cheese
        crushed macadamia nuts
Making the roll:
    The following recipe is suitable for Inside Out rolls.
        1. crush macadamia buts.
        2. place nori on rolling mat.
        3. spread the sushi rice all over nori except about 2 cm from the edges.
        4. lay down your eel, avocado slices, scallion, crab sticks and cream cheese on the nori.
        5. roll the nori inside out.
        6. take the ready inside out roll and roll it in crushed macadamia buts.
        7. deep fry for a few seconds, and slice.
        8. serve with spicy mayo and eel sauce drizzled on top.

FRIED

SALMON SKIN
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        A piece of slamon skin (sushi grade).
        Avocado
        Tempura
Making the roll:
    The following recipe is suitable for both classic type rolls and Inside Out rolls. First is make the tempura. This is easy, really - just mix some tempura powder with little amount of water, it should be thick enough to be sticky. After 1-2 minutes of mixing, the tempura is smooth and ready. Now, separate the fish scale from the skin. You simply slide a sharp knife over the skin in a 30 degrees angle - against the direction of the fish scales. When done, dip the skin in tempura, get a good cover - and fry it in deep, hot oil for about 20-30 seconds, any more will simply overcook the skin. All you gotta do now is roll it in your favorite way - cut it to pieces, and serve it with the best brand of soy souce you can find.

TAMAGO (JAPANESE SUSHI OMELET)
Ingredients:
        4 eggs
        3 spoons of mirin
        2 spoons of soy sauce
        2 spoons of sugar
        a rectangular pan
Making the omlete:
    Stir all ingredients together to creat a solid batter. Pick up a rectangular pan. Oil it, and cover it with tamago batter, 1cm deep. After 2-3 min, when the bottom of the omelet gets brown, use a kitchen spoon to fold the omelet twice. First from the closer end towards the middle, and second towards the far end of the pan. There’s no need to flip the omelet, just fold it. Even if the upper side of the omelet seems uncooked before folding, the “inner layers” of the omelet will get done by the end of the process. Now oil the pan again (or not, depends if you prefer it crispy or oil free) and add another round of tamago batter. Notice that the batter you have just added should touch the omelet you folded in the last step. Repeat steps 2-3, until you run out of tamago batter. Now that your omelet is ready, place it on a dry cutting surface, and slice it into 2cm thick slices. you can use it either as a topping for nigiri sushi, or as a filling for tamaki and maki sushi.

AMERICAN SALMON
Ingredients:
        2 cups sushi rice.
        2-3 nori sheets
        150Gr of Salmon filet (sushi grade).
        Avocado
        cucumber
Making the roll:
    The filling may vary according to your own good taste. you can add zucchini or slices of pumpkin if you are in to that kind of stuff… Roll the nori as you normally would have done, with the avocado and cucumber inside. Topping time - Just before you cut the endings of the roll, slice your salmon fillet into half an inch thick, 2.5 inch long layers, and lay them tight next to each other on top of your roll until the entire top of your roll is covered with salmon. Use your rolling mat to tight the salmon firmly to the top of your roll, and cut. Best served with Soy and/or Tariaki sauce.

VOLCANO ROLL (FRIED SUSHI)
Ingredients:
        2 half sheets of Nori (seaweed), Sushi Rice, toasted sesame seeds, 2 Slices of Salmon, tsp of Masago (Orange Fish Eggs), 2 tblsp of chopped green onions, palm full of Tempura Flakes (aka Crunchy), Flour, Tempura Batter, Spicy Sauce, Eel Sauce, and Tobiko (Flying Fish Eggs)

Making the roll:

1. First cut one of the half sheet of nori in half.  You will only be using 1 half sheet and 1 fourth sheet.  Spread the rice onto the half sheet of nori.  Then place the fourth sheet on the top edge of the nori about 1 cm down and spread rice onto that nori.  Make sure both pieces of nori is well attached to each other.

2. Shake sesame seeds onto the rice.  (as much as you prefer, usually less 1 1/2 tsp will do)

3. Place the nori onto the sushi mat with the rice side up and the fourth sheet nori closest to you.

4. Place 2 slices of salmon onto the middle of the rice.  Then spread the masago onto the salmon.  Sprinkle some green onions on top of the salmon and masago.  (if you prefer placing one stem of green onion that is also fine)  Place a palm full of tempura flakes ontop of the rest.

5. Roll it up tight so there is no chance of breaking apart in the deep fryer.  Make sure the deep fryer is right under boiling point.

6. Place the roll in a pan of flour and roll it around.  Then dip it into a pan of tempura batter until the roll is covered.  Place it into the deep fryer for about 2-5 minutes.  2 being still kinda raw inside and 5 the fish would be fully cooked.  Take the roll out and let it set for a bit.

7. Cut the roll into 8 peices.  Place 4 peices on your plate and layer it with spicy sauce and eel sauce.  Then place 2 more on top of the middle 2 peices and layer both sauces on top.  Then place the 2 edged peices of the roll on the very top and use both sauces again.

8. To finish, scatter tobiko and chopped green onions onto the roll and plate.  Serve with ginger and wasabi.

(Source: makesushi.blogspot.com)

VEGETARIAN DISHES:

Avocado Maki - Rice rolls filled with avocado and Japanese mayonnaise, wrapped in nori (seaweed).

Cucumber Maki - Rice rolls filled with Cucumber and sesame seeds, wrapped in nori.

Vegetable Futomaki - Large rice roll filled with Cucumber, pickled radish, tamago, avocado and carrot, wrapped in nori.

Inari Mini ISO - ISO means ‘inside out’ because the is rice on outside of the seaweed (nori). This variety contains inari (fried soya bean), tamago, cucumber and shichimi powder (Japanese chilli)

Tamago Nigiri - Two pieces of rice, each with a tamago (sweet omlette) topping.

Inari Pocket - A pocket made from inari (fried soya bean), filled with rice, tamago, cucumber and picked radish.

Kaiso Gunkan - Su-miso marinated kaiso (Japanese seaweed) and nori.

Vegetable Hand Roll - A seaweed (nori) cone filled with rice, Inari (fried soya bean), cucumber and tamago, with mayonnaise. The seaweed around these rolls should be lovely and crispy.

Miso Soup -A light soy bean broth with seaweed, tofu and spring onion (unlimited refills)

Pumpkin Korroke - Crispy Japanese breaded pumpkin croquettes with a fruity sauce.

Vegetable Gyoza - Vegetable dumplings with a soy and vinegar sauce.

Vegetable Firecracker Rice - Spicy sushi rice with Asian vegetables.

Vegetable Yakisoba - Pan fried Japanese noodles in a mildly spiced tangy sauce with vegetables.

Vegetable Tempura - Lotus root, tender stem broccoli, red onion, carrot and aubergine fried in a crispy and light batter with tempura sauce.

Edamame beans - Salted blanched soy beans.

Aubergine Salad - Aubergine with harusame dressing (garlic, sesame, ginger).

Crunchy Tofu - Crunchy tofu with su-miso sauce (mustard-vinegar miso sauce).

VEGETARIAN DESSERTS:

Dorayaki - Japanese pancake with custard filling and raspberry sauce.

Fresh Fruit salad - Freshly sliced pineapple, honeydew melon, grapes and strawberry

Mochi - Glutinous rice cake filled with crushed sweetened red bean paste

Chocolate Mochi - Glutinous rice cake filled with dark chocolate ganache.