...adds the flavor to the same named miso soup

Miso Soup Ingredients

5 grams of dried seaweed (also known as wakame)

120 grams of soft tofu (preferably fresh)

400 ml of dashi (a kind of fish stock, which you can also get in powdered form)

1.5 tbsp. of miso paste

2 spring onions

Equipment:

Saucepan

Small bowl

Cup

Measuring jug

Tablespoon

Sharp knife

Chopping board

Miso Soup Directions

Pour the dashi in to a measuring jug up to 400ml and then spill it into the saucepan on high heat. Take the sea weed crumbles in to a cup and soak it into water and after a while it will expand. Take 1.5 tablespoons of miso paste into a cup and melt it by adding heated dashi into that cup. Stir the dash solution until the paste is dissolved and pour it back to the saucepan and stir to dissolve with the rest of the dashi.

Take out tofu and slice it in to cubes of 1cm if it is in a box packet. If you got in the form of noodles then that will work too, make sure you just take out 120 grams of tofu for an ideal taste. Add the tofu pieces in to the saucepan and turn the heat down.

In some time the sea weed must have expanded and now you can add it to the fish stock solution in the saucepan. Maintain the saucepan in a low heat to warm up all the ingredients. Avoid boiling the solution as it will impair the flavors.

The soup is ready to serve in individual bowls. Chop the spring onions and put them as a topping in each bowl.

Miso soup in Japanese Bowls

Miso Soup Tips and Facts

• Traditionally miso soup is eaten at the end of a meal
• Miso soup is also consumed as a breakfast
• According to Japanese culture, the pieces in the soup are consumed by chop sticks and the liquid is drunk straight from the bowl
• You can also use Konbu (or sea salad) water by adding the leaf in to the soup and them removing it when the soup is ready
• You can also use chopped scallions as a topping for the soup
• You can also bonito flakes for better taste
• You will find most of the ingredients at most health food stores
• You can vary the amount of miso paste and tofu to your liking

Ingredients

4-6 ounces Tuna or Salmon, fresh and sushi quality

3 1/3 cup Japanese short-grain Sushi Rice, rinsed

4 cups Water

5 1/3 tablespoons Rice Vinegar

Salt

Directions

Wash rice until the water becomes clear. Using a colander, drain the rice and let it stand on its own for 30 minutes.

Cook rice in rice cooker or pot with 4 cups of water. Bring water to a boil before reducing the heat to allow the rice to simmer in a closed pot. Cook for 15 minutes. When cooked, remove the cover and place damp towel over rice. Let it cool for 10 minutes.

Pour the rice vinegar over the cooked rice. Gently mix the two ingredients. This can be done in a wooden bowl or in a rice cooker. But make sure that the cooker has been turned off. Do not cover.

If you’re using salmon, cover it with salt for an hour. After, rinse the salt off before placing inside freezer. When using, defrost and slice very thinly and into bite-sized pieces.

Place the sliced fish on top of the hand molded rice before serving nigiri sushi recipe.

Tips

You can make your own rice vinegar by pouring 3 tablespoons vinegar and 5 tablespoons sugar into pan. Boil under low heat until the sugar has been dissolved.

• Uramaki- inside out rolls
• Hosomaki- thin rolls
• Futomaki- thick rolls

Ingredients

• 2 sheets toasted Nori
• 1 medium size Cucumber, cut into quarters and seeds removed
• 2 cups Sushi Rice, cooked and seasoned
• 2 ½ teaspoons toasted Sesame Seeds
• 1 ½ teaspoon Wasabi Paste

Directions

Cut each Nori sheet in half.

Place ½ sheet of Nori on a bamboo sushi rolling mat, with its shiny side facing down.

With cleaned damp hands, prepare to do the work. Damp hands in water so you can prevent rice from sticking.

Evenly spread out a thin layer of sushi rice over the nori. Avoid overdoing it as the roll will split.

From the top of the nori’s edges, leave around ½” space.

With the tip of your finger, make a low tunnel across the rice. Put a small serving of wasabi into this tunnel.

Sprinkle sesame seeds before adding a cucumber piece.

On the exposed top portion of Nori, daub a very small amount of water. Lift the closest end of the bamboo mat to you while placing your fingers on the ingredients on top.

Roll the mat until reaching the edge of the rice.

Using your two hands, squeeze the bamboo mat gently to compress the ingredients.

Open the mat completely. Pull the roll back towards you.

Again, roll and squeeze gently.

Using a damp knife, cut the Maki sushi recipe roll into even pieces.

Tips

When cutting the cucumber, you can place it beside the nori sheet so you can cut it fittingly.

Ingredients

4 Sheets Nori

2 cups Japanese Short Grain Rice, cooked and cooled

1 cup Cucumber, cut into matchstick sized strips

1 cup Sweet Potatoes, cooked

½ cup Rice Vinegar

2 tablespoons Sesame Oil

2 tablespoons toasted Sesame Seeds

Directions

In a small bowl, mix rice vinegar with sesame oil.

Add cucumber strips. Gently stir to avoid the cucumber from breaking apart. Let the mixture marinate for 4 hours.

Remove cucumber from marinade and drain.

Using a blender, whip sweet potatoes until they become smooth and creamy.

Place plastic wrap on top of a flat surface.

Put a half cup of cooked Japanese rice on the plastic wrap. Press it down on the plastic sheet.

Place a sheet of Nori on top of the rice. Spread ¼ cup of the blended sweet potatoes on top of this sheet. Sprinkle sesame seeds.

Place ¼ cup of cucumber strips down the middle of the set-up.

Starting from the outside, roll up the sheet. Dampen the edges to seal. This will result to the rice placed outside the roll.

Let it cool for a minimum of 3 hours prior to slicing. Once cooled, you can use a damp and sharp knife to slice the vegetarian sushi recipe in ½” thick slices.

Tips

For other vegetables, you can experiment and use your favorite ingredients. That’s the beauty of sushi!

Nigiri Sushu

There are a number of people who want to try making their own sushi at home. However, there are a number of people who are too scared to try. This is because they think that sushi is really hard to make. As a result, they settle for the ones that can be bought in the market or restaurants.

These people don’t know that there is really an easy sushi recipe that they can follow to give them their taste of a homemade sushi. While sushi is relatively easy to make, it can also be easy to mess up the ingredients. This is particularly true for sushi dishes that call for the use of raw fish such as tuna or salmon.

For this recipe though, the basic ingredient that is used is avocado, cucumber, and crabsticks.

Ingredients

Avocado

1½ Japanese Cucumber

5 ounce Crabsticks

1½ tablespoons Scallions, sliced

1½ tablespoons Mayonnaise

4 sheets Nori

5 cups Sushi Rice, cooked

7 teaspoons Toasted Sesame Seeds

Materials

• Bamboo Mat, wrap in plastic
• Sharp Sushi Knife

Directions

1. Mix scallions and mayonnaise in a bowl.
2. Cut crabstick and cucumber into matchstick sized slices.
3. Cut avocado in half, remove its large seed. Peel and slice in matchstick sized slices.
4. Place the nori’s shiny side on the bamboo mat.
5. Making sure your hands are clean, dip your hands in water before shaking the excess liquid off.
6. Grab around 1¼ cup of sushi rice. Evenly press it over a sheet of nori.
7. Sprinkle toasted sesame seeds on top of the rice.
8. Gently pick up nori and flip it over. At this time, the rice is facing the plastic.
9. Spread out mayonnaise, crabstick and cucumber evenly on the nori.
10. Place your thumbs underneath the bamboo mat, gently lift it up.
11. Grab the ingredients with the rest of your 4 fingers so that everything stays in place.
12. Bring mat forward until it gets in touch with the edge of ingredients.
13. Using both hands, gently squeeze and form it into a roll.
14. When finished, slowly unroll bamboo mat. While doing so, bring the roll to the mat’s edge again.
15. Repeat the steps until nori totally disappears.
16. Allow the roll to rest on its own; about a minute.
17. Using a moist and very sharp knife, cut the roll in equal halves.
18. Place halves beside each other and slice again. Slice the roll into 4-6 pieces.
19. Serve this easy sushi recipe with pickled ginger and soy sauce.

Tips

Leave out the crabstick if anyone is allergic to it. The avocado should be perfectly ripe. This can be identified by poking its skin. It should be slightly soft when you poke it. At the same time, avocados spoil very fast. This is why you need to use it right away after it has been sliced.

California Roll is the most popular sushi roll.

Although there are a lot of sushi recipes that can be found, it is advised that the hand roll or cut roll (temaki) should be done first. This is particularly true for those who have not yet tried making sushi. As such, here is a California roll recipe that has been favored by many.

The reason why rolls are recommended is because the ingredients are being rolled inside. This is easier to make as compared to the sushi types that have ingredients inside out. At the same time, sashimi requires using fresh raw fish. For those who don’t have the skills for it yet, this can prove to be dangerous as it may cause some discomfort to the person eating the fish.

Ingredients

4 sheets Nori

4 cups Sushi Rice, prepared

¾ cup Crabstick, cut in matchstick sized pieces

1 Cucumber, peeled and cut into fine pieces

1 Avocado, peeled and cut into fine pieces

2 tablespoons Mayonnaise

½ teaspoon Salt

Sesame Seeds

Directions

Cut the nori sheet in half. Place it on a bamboo mat with its shiny side facing down.

With damp fingers, spread a thin layer of the sushi rice on top of the seaweed. Don’t cover it completely. Leave 1” uncovered margin at the ends so that the roll can be sealed.

Lay avocado, cucumber, and crabmeat lengthwise. Sprinkle sesame seeds on top.

Starting with the closest portion of the mat to you, slowly fold end of mat over filling.

Use medium pressure so that a compact tube can be created.

Remove mat from the roll. Press in loose ends.

Place the roll on a cutting board, with its seam side facing down.

Using a wet and sharp knife, slice the California roll recipe into equal slices.

Tips

Serve cold with condiments of wasabi, pickled ginger and soy sauce.

Ingredients

2 cups Japanese Short Grain Rice, uncooked

2½ cups Water, cold

3 tablespoons Superfine Sugar

4 tablespoons Rice Vinegar

2 teaspoons Salt

Directions

Place uncooked rice in colander. Thoroughly rinse with water until such time that water is clear. Let it drain well (this could take an hour).

In a medium saucepan, place cold water and the cleansed rice. Let boil over medium heat. Put a cover on the sauce pan, turn down the heat to very low and let cook for 15 minutes. Don’t remove the lid.

Once cooked, turn off heat and let the covered saucepan stand on its own (away from the flame) for an additional 10 minutes.

Once cool, spoon the rice onto a large bowl.

In a small bowl, mix salt, sugar, and vinegar. Mix thoroughly until the sugar has dissolved. Drizzle this mixture over cooled rice.

Gently coat rice with the vinegar-sugar-salt mixture. Set aside and leave to cool to room temperature.

Keep rice covered with damp cloth at room temperature. Don’t place inside refrigerator.

Once you are ready to use it, prepare the materials. By knowing how to make sushi rice, you can start making your own sushi at home using just about any ingredient you can find.

Tips

The materials you will need after you have made sushi rice are:

• Bamboo Sushi Roll Mat
• Sushi Knife
• Clean Cutting Board
• Wooden Spoon or Plastic Rice Paddle
• Roasted Seaweed (Nori)
• Plastic Wrap

Nigiri Sushi with Salmon Topping

Although tuna is the most popular fish being ordered throughout Japanese restaurants, there are still a number of people who prefer salmon. In addition, there are a lot of people who enjoy eating this over tuna. As a result, a number of people try making their own salmon sushi recipe.

Ingredients

For the Sushi:

• ½ lb. Salmon Fillet, skinless and cut into ¼ inch thick strips
• 4 sheets dried Nori
• ¼ lb. Sushi Rice
• ½ Red Pepper, seeds removed and cut into thin batons
• ½ cucumber, peeled, seeds removed and sliced into thin batons
• 8 ounces Water
• 1/8 lb. Sugar
• 2 ounces Rice Wine Vinegar
• 2-3 ounces Wasabi Paste
• Pinch of Salt

For the Sauce:

• 3 ounces Rice Vinegar
• 1/8 lb. Sugar
• 1 small Red Chili, chopped finely

Directions

For sushi, place rice in pan with water. Bring to a boil. Cover and let simmer for 5 minutes. After, remove from heat while still covered and let cool on its own.

Once rice has cooled, transfer into bowl. Season with salt. Add in the vinegar and the sugar. Mix thoroughly.

Lay sheets of Nori on top of a bamboo mat. Spread a small amount of wasabi paste on each sheet. Line the cooked rice mixture on the bottom edge of every sheet.

Divide salmon strips, red pepper and cucumber batons among nori sheets. Roll up tightly.

Place inside refrigerator for 30 minutes before cutting into 2” long pieces.

For sauce: heat vinegar, chili, and sugar in a pan. Do this until the sugar dissolves.

You can then start serving your salmon sushi recipe.

Tips

Serve salmon sushi with soy sauce and pickled ginger on separate condiment plates. Credits for the image to Wikipedia, more information on cooking with Salmon and how to handle it here.

There are two common species of tuna, the bluefin (maguro) and the yellowfin tuna. Yellowfin, or Ahi, is often being used in Japanese cuisine.

Ingredients

4 sheets Nori (Seaweed Wrapper)

4 ounces fresh Ahi Tuna, sliced into ½ inch strips

2 cups Sushi Rice, freshly prepared

1 teaspoon Wasabi Paste

Directions

Place a piece of nori sheet on bamboo mat.

Using the freshly prepared sushi rice, cover the lower half of the nori with a thin layer. Press firmly and evenly distribute towards the edges of the nori. Keep about 3” gap from the rice and the edge.

On the top edge of the rice, rub just a pinch of wasabi paste on the seaweed wrapper.

Place tuna strips across the middle of the rice.

Using a few drops of water, moisten upper edge of nori.

Starting from the bottom edge, gently yet firmly roll the nori in a cigar style around the tuna strips. Keep rolling until you reach the moistened upper edge.

Fold the bamboo mat upward and around the sushi roll. Firmly squeeze along the roll’s length so that the filling can be compacted. Seal moistened edge of nori.

Remove bamboo mat. Cut tuna sushi roll into uniform pieces.

Tips

If you don’t have a bamboo mat, you can use a plastic sheet.

another form for Tuna Sushi Roll

A tuna sushi recipe can easily be prepared at home. This is particularly true if you already have the materials and the knowledge of how to prepare sushi. In authentic Japanese restaurants, this type of sushi can be ordered under the name Maguro sushi. It refers to Bluefin tuna, which is the most popular and widely eaten fish among the different sushi varieties. Aside from being served in sushi rolls, tuna can also be served raw on its own.


Up until the 1970s, tuna was considered as horse mackerel and met an incredible demand. During those days, the supply for tuna can still be given away or even sold to companies to be used for cat food. This is not being observed nowadays. This is because there is now an alarming note that tuna is largely running out and becoming scarce. This is why its fatty belly meat, called the toro, is among the most expensive items on one’s menu. The toro is best known for its exquisite texture, taste, and scarcity.

Indeed, tuna has reached its peak; considering the fact that samurais used to think of tuna as unclean and would never dare eat tuna. Throughout Japan and the rest of the world, tuna is one of the most popular fish.

Ingredients

½ lb. Tuna

6 sheets Nori

3 cups Water

2 cups Sushi Rice

2 tablespoons Mayonnaise

1 tablespoon Rice Wine Vinegar

Soy Sauce

Pickled Ginger

Bamboo Mat

Directions

Let rice boil with water. Reduce heat and let simmer for 10 minutes. Turn the heat off and leave covered for an additional 10 minutes.

Spread cooked rice into container and allow it to cool. Sprinkle with the vinegar, stirring thoroughly.

Drain the tuna (if using can). Mash it with a fork and stir in the mayonnaise.

On the bamboo mat, place 1 sheet of Nori with its shiny side facing down. Add some rice on top of nori, pressing down with your wet fingers to a depth of 1 centimeter. Leave a gap of 3 centimeters at one end.

Arrange a 2 centimeters wide strip of tuna on the other 3 centimeters gap end.

Start rolling up from the tuna end. Lift up the bamboo mat and tightly roll. At the end of the strip, use water to wet the end so that a seal can be created at its edges.

Using a sharp and wet knife, slice the roll into 2-3 pieces.

Serve this tuna sushi recipe immediately with soy sauce and pickled ginger on small condiment bowls.

Tips

There are some who add avocado and cucumber on top of the tuna. If you like those, you can add them as well.
The credits for the image go to Wikpedia.