creative sushi?

Question

whats the most creative sushi fillings you've experienced? i need some good recipes for unique sushi fillings. i already know how to make sushi, so just the fillings recipes or combinations would be much appreciated. unique, quirky, scary, inventive, whatever....

Answer 1

Southern Style Sushi

Ingredients
4 cups short-grain rice (not sticky or glutinous)
1/2 cup rice vinegar
5 Tbsp sugar
1 tsp salt
Approximately 6 sheets toasted nori
for Futo-mac-and-cheese roll:
1 box macaroni and cheese dinner
milk and butter as required for macaroni and cheese dinner preparation
for Arkansas roll:
1 can of spam or similar tinned meat
small pickles
mayonnaise
mustard
for the KFC roll:
KFC Crispy Fingers or similar Deep fried chicken fingers
coleslaw
honey mustard or other appropiate sauce
The Process
Preparing the rice
Cook rice as directed on packaging; different types of rice cook slightly differently. I prefer to use Tamaki "Hiaga" rice.
When rice is cooked, remove from heat and leave to steam for 10 minutes with lid on.
Mix the vinegar, sugar and salt together
Moisten a large bowl with part of the vinegar mixture, pour in the rice and pour the rest of the vinegar mixture over
Allow to stand for a while. With vertical cutting movements mix thoroughly. Fan while mixing. Be careful not to mash rice.
When rice is cool enough to handle and fillings have been prepared, you are reading to start rolling.


Fan the rice while mixing in the vinegar mixture.

Rolling
To roll the sushi you will need a bamboo mat. These mats are available at many grocery and asian food stores. I have a fancy one that cost $2 and is made of half-round strips of bamboo. I cover my mat with a piece of plastic wrap to make clean up easier.

Lay down the mat, place one sheet of nori (seaweed sheet) on it, shiny-side down. Place a handful-sized ball of rice on the nori and smooth it out so that it is even and reaches to all but one edge of the nori. On this edge there should be about 1/2 inch of nori exposed. This edge should be parallel to the strips of the bamboo map. The rice spreading operation may be easier if your hands are slightly moistened.

Lay out the fillings on top of the rice, starting about 1 inch in from the edge opposite to the exposed edge. Start by laying out strips of any sauces to be used (such as mustard or coleslaw), then lay down the solid fillings.

Apply the sauces first

Then lay down the solid fillings

Using your finger tips to hold the fillings in place, use the mat to roll up the sushi. When the mat is rolled up around the sushi use gentle pressure from the sides into the center to tighten up the roll. Unroll the mat.


Using your finger tips to hold the fillings in place, use the mat to roll up the sushi.

It is now time to slice the sushi. For this you will need a sharp knife. Wetting the knife will help it slide better through the sushi. First slice the roll in half at the center. Then slice each of these pieces in two. Then slice each of those pieces in two. Do not slice single pieces off the roll one by one or you will end up with "Chinese Sushi" which is not desireable.

Arkansas roll
The fillings must be prepared before the rice is cooked or the rice will become cold and hard while the fillings are being prepared. For the Arkansas roll, slice the SPAM or equivalent thinly and fry until slightly crispy then allow to cool. When the SPAM or equivalent is cooled, slice into strips. Slice the pickles into quarters lengthwise.



MMMMmmmmmm crispy SPAM

When appyling the fillings to the roll, first apply the mayonaise and mustard to the rice, then top with the SPAM strips and pickle slivers. Now it is time to roll sushi!

KFC roll
Slice the chicken fingers into strips. Apply sauce and coleslaw to rice. Top with sliced chicken fingers. Now it is time to roll sushi!

Futo-mac-and-cheese roll
For the Futo-mac-and-cheese roll prepare the macaroni dinner according to the directions on the box, however only make half the recommended sauce (use only 1/2 of the yellow cheese powder and 1/2 of butter and milk). Reserve the remaining cheese powder.

As the Futo-mac-and-cheese is an inside out roll, the rolling directions are slightly different than for the first two rolls. When you are spreading the rice on the nori, spread the rice right to the edge on all sides of the nori. Next, flip the rice covered nori over. You will definitely want a plastic wrap covered bamboo mat for this! Now spread the macaroni and cheese in a line about one inch in from one side of the nori. Roll the sushi. When the roll is completed sprinkle the reserved cheese powder over the roll before slicing. You may find that spreading a bit of mayonnaise on the roll will help the cheese powder to stick.


Now that you have completed your rolling, you are ready to enjoy some very nice japanese-american food. An excellent and traditional accompaniment to this sushi is whiskey, preferably bourbon style. Enjoy!

Answer 2

Creative Sushi Ideas

Answer 3

Sushi Roll Ingredients- 2/3 cup uncooked short-grain white rice 3 tablespoons rice vinegar 3 tablespoons white sugar 1 1/2 teaspoons salt 4 sheets nori seaweed sheets 1/2 cucumber, peeled, cut into small strips 2 tablespoons pickled ginger 1 avocado 1/2 pound imitation crabmeat, flaked Preparation- In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients. Cut each roll into 4 to 6 slices using a wet, sharp knife. Tip If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.

Answer 4

Here in NZ avocados are cheap right now. Next time I go shopping I plan to buy some and make a sushi with avocado as part of the filling, but I haven't tried it yet. Other filling ingredients? Avocados go with almost anything; fish, meat,vegetable or poultry.

Answer 5

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Answer 6

I went to the Hare & Tortoise in London recently and had the most divine maki roll. It was quite large (about 4cm in diameter) and had in it: small pieces of inari (deep fried tofu skin), lettuce, avocado, cucumber and a sweet mayonnaise. To die for!

Otherwise, when I make sushi I use crab / fish sticks which you can buy for next to nothing at your local supermarket! Great with lettuce and mayo or a sweet chilli dipping sauce!

Answer 7

I know it probably isn't one that your looking for but with Halloween coming up if you throw a party or something or just feel like having a crazy snack you get green air heads and put like 4 in a row and flatten them with a rolling pin (your sea weed) and then make up some rice crispy treats while warm spoon over your air head (your stick rice literally) lol and then spread it and just like real sushi put some type of long candy like licorish sticks in the middle of anything like that in the middle for your middle and cut it up and it looks just like real sushi and taste better if I might add

Answer 8

Sweet Mango Sushi

1 large ripe mango, peeled and cut into 1cm dice
12 large mint leaves, shredded
12.5 cm fresh ginger root, peeled and finely grated
1 medium red chili, very finely diced
0.25 lime, juice
1 small Mint, bunch, chopped for coating
1 small Coriander, bunch, chopped for coating
To prepare the filling, mix together the mango, mint, ginger , chili and lime juice in a bowl and set aside for 30 minutes to marinate.

And don't forget the dipping sauce.


1 tbsp clear honey
1 orange juice
1 fresh lime juice
1 tsp Sesame seeds, toasted
0.5 tsp Japanese soy sauce
To make the dipping sauce, mix together the runny honey, orange juice, lime juice, sesame seeds and soy sauce.

Answer 9

braised chicken tenderloins and mission figs

dry smoked salmon lemon zest

rare top sirloin, mango & roasted pablano peppers

carmelized onions & lentils

turkey breast & canberry sauce (ocean spray)

cream cheese and anything!

scrambled eggs & bacon


this is funny on the "Gilmore Girls" last night they had a whole tirade of inventive sushi ideas including
meat loaf
PB&J
red hots & licorice
Chinese food
and a bunch of others that i can't remember...

Answer 10

haha nice question =] i remember this one time i put butterfish on top, rolled up inside is the white part of cabbage, soft white chocolate bits(cut up meltykiss) and rice, then wrapped with a strip of seaweed. basically a white sushi. maybe i shouldve added some tobiko (flying fish roe) on the top or inside or something wouldve looked more artistic.. haha if u make one, send me a picture of it [e-mail] thanks

Answer 11

2½ hours 30 min prep
Change to: squares US Metric
4 1/2 cups water
1/3 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 1/4 cups short-grain rice (or Pearl)
1/4 cup rice wine or dry sherry (sake)
2 medium lemons, sliced paper thin and seeded
1 tablespoon small capers, drained and rinsed
1 (3 ounce) package of paper thin slices smoked salmon
8 ounces small cooked shrimp
4 nori
1 1/2 cups cucumbers, with peel,thinly sliced (about 1/2 cucumber)
1/2 cup sliced green onions
1/2 cup carrots, coarsely grated
1 large red pepper, diced

Not the one? See other Sushi Layers Recipes

* Refrigerator Appetizers
* Japanese Appetizers
* Saltwater Fish Appetizers
* Dinner Party Appetizers

1. Bring water, vinegar, sugar and salt to a boil in medium saucepan.
2. Stir in rice.
3. Reduce heat, cover, simmer 15 to 20 minutes until water absorbed and rice is cooked.
4. Stir in rice wine.
5. Cool to room temperature.
6. Makes about 8 cups rice.
7. Line 9 x 13 inch pan with plastic wrap.
8. Arrange thin even layer of lemon slices in bottom of pan.
9. Sprinkle with capers.
10. Cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
11. Using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
12. Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
13. Cover nori with cucumber and green onion.
14. Pack 2 1/2 cups rice on top.
15. Layer carrot and red pepper.
16. Cover with remaining rice.
17. Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
18. Cover with plastic wrap directly on surface.
19. Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
20. Chill 2 hours.
21. Remove top plastic wrap.
22. Invert sushi onto cutting surface.
23. Remove remaining plastic wrap.
24. Use sharp, wet, clean knife for each cut.:-)