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Homemade Sushi: Tips, Tricks, and Toppings

Jenn Laughlin
  • 40 minutes
  • Serves 2 to 20

INGREDIENTS

1

Bamboo sushi mat

1

thin slices Fish

1

Imitation crabmeat, cooked

1

Sashimi grade salmon, raw

1

Sashimi grade tuna, raw

1

Shrimp or crab salad

1

Smoked salmon

1

Tempura [cooked] shrimp

1

Apple

1

Asparagus

1

Avocado

1

Avocado [tutorial

1

Bell peppers

1

Carrots

1

Cucumber

1

Green onion

1

Jalapenos

1

Mango

1

Nori [seaweed sheets

1

Pear

1

Pineapple

1

Plastic wrap [cling/saran wrap

2

Sprout

1

Wasabi + pickled ginger

1

Soy sauce, low-sodium

1

Sriracha chili sauce

1

Sushi rice [nishiki is my brand

1

Sesame seeds

1

Volcano topping [recipe

1

Almonds

1

Chia seeds

1

Sesame seeds and/or chia seeds, toasted

1

Seaweed salad

and the list goes on and on!