If you’re using raw shrimp, you will need to boil them first. Fill a pot with water and a few pinches of salt. Bring it to a boil, then turn off the heat. Add the shrimp and leave to cook in the residual heat until the water is cool enough to touch.

As an alternative, you can use pre-boiled shrimp to save time.

Wash the cucumber and sprinkle it generously with coarse salt on a chopping board.

Roll it back and forth.

Give it a quick rinse and pat it dry.

Trim the ends and peel the skin around them to remove any bitterness.

If you’re using Japanese or Persian cucumbers, cut them into quarters lengthwise. If you’re working with larger varieties, halve them lengthwise, then cut each half into thirds or quarters, leaving some skin on each piece.

Make sure you remove the seeds and fleshy parts so that the rolls don’t get too moist.

Mix the vinegar, sugar, and water in a bowl until it’s all dissolved.

Wet a bamboo container with water to make sure it doesn’t stick.

Add the mixture to the cooked rice while it’s still warm.

Fold it gently with a rice paddle until it’s glossy and evenly seasoned.

Let the rice cool to body temperature with a fan.

Then cover it with a damp cloth to keep the moisture in.

For more detailed instructions, check out my full sushi rice recipe on the blog.

Once the shrimp are boiled, cut them into two or three pieces to make them easier to roll.

In a bowl, mix the shrimp pieces with mayonnaise, wasabi, and dashi granules.

To give your dish a boost in texture and aroma, fan the nori sheets over a low gas flame for a few seconds.

Just a heads-up: Be careful not to burn it. To make hosomaki rolls, cut the nori sheets in half. You can use kitchen shears or just fold and tear along the crease.

Grab a bowl of cold water (for moistening hands) and a bamboo rolling mat. Place the mat flat side up, with knots at the top for easier rolling.

Put the nori on the mat, rough side up, right along the bottom edge.

Use damp hands to spread about 65 grams of rice evenly on the nori, leaving a finger-width border at the top.

Make a little ridge of rice along the border to help seal the roll.

Next, place the cucumber strip on the rice and press it slighly so that it holds its place on the rice. Arrange the shrimp along the edge of the cucumber.

Tip: If you want a more pronounced wasabi flavor, you can add a thin layer directly to the rice through the middle before adding the fillings.

Lift the mat’s edge, making sure the nori’s bottom edge is lined up.

Grab the nori with your thumbs and use your fingers to gently press the ingredients into it.

Keep rolling until you get to the empty nori border, then seal it. Press the roll with your fingers and shape it into a square.

Dampen your knife with a moist towel to make sure it doesn’t stick. Just use a gentle sawing motion to cut the roll.

Split it into six equal pieces by first halving it.

Then, cut each half into thirds.

You can serve this with a little dish of dark soy sauce, if you like, for dipping.

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Rinse the tuna block under cold water and pat it dry with paper towels. Sprinkle lightly with salt, which is called “shiojime” and makes the flavor better and gets rid of any fishy smell.

Put the salted tuna in a container that’s tilted for 10 to 15 minutes, so the water can drain out.

Rinse the tuna again under cold water and pat it dry.

But this whole “shiojime” process is optional!

You can prepare the sushi rice while you wait.

To get started, mix the vinegar, sugar, and water together in a bowl until dissolved.

Wet the bottom of a bamboo container with water – this will stop the rice from sticking.

Then add this mixture to your cooked rice.

Fold the rice gently with a cutting motion using a rice paddle until it’s glossy and the vinegar mixture is evenly distributed.

Let the rice cool down to body temperature with a fan.

Then cover it with a damp cloth to keep it from drying out.

For more detailed instructions, check out my full sushi rice recipe on the blog.

Use a spoon to scrape the tuna flesh.

Then mash it with a knife.

In a bowl, mix the mashed tuna with oil, mayonnaise, and dashi granules until everything is well combined.

Optional: To improve the texture and aroma of the nori, fan it over an open flame using your gas burner on a low setting. Be careful not to burn the nori or your hands though!

Cut the nori sheets in half to make the hosomaki rolls. If you want to get really precise with your cuts, you can use kitchen shears or fold and tear along the crease.

Also, if you are using a gas stove, I recommend lightly toasting the nori to improve the flavor, aroma and texture!

Set up your sushi station with a bowl of cold water (to keep your hands moist), wasabi, and a bamboo rolling mat. Place the mat flat side up, with the knots at the top, so it’s easier to roll.

Place the nori rough side up on the mat, lining it up with the bottom edge.

With lightly moistened hands (to prevent sticking), take about 70g of rice.

Spread the rice evenly across the nori, leaving a finger-width border at the top.

Make a small ridge of rice along this border to help seal the roll.

If you’re using wasabi, spread a thin line in the center of the rice.

Put the tuna mixture in the middle of the rice (not the nori), and add a line of chopped green onion underneath.

Now, to roll, just lift the mat’s edge, making sure the nori’s bottom edge is lined up. Now, wrap the nori around the filling. Use your thumbs to lift the mat and your fingers to gently press the ingredients.

Keep rolling until you reach the empty nori border, then seal it.

Gently shape the roll into a square with your fingers.

Dampen your knife with a moist towel to keep it from sticking. Use a gentle sawing motion to cut the roll, pushing forward first, then back and forth.

Divide the roll into six equal pieces by first cutting it in half.

Then each half into thirds.

Serve with a small dish of dark soy sauce for dipping.

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In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt are fully dissolved. This mixture is key to giving sushi rice its distinctive flavor.

Pour it over freshly cooked Japanese short-grain rice and gently mix with a rice paddle or silicone spatula, being careful not to crush the grains.

As you mix, fan the rice to help it cool faster.

Once mixed, cover the rice with a damp cloth to prevent it from drying out while you prepare the other ingredients.

Cut the sashimi-grade salmon into thin sticks. Finely chop the green onions and takuan (pickled daikon). The fine chopping helps to ensure an even distribution in the roll and balances the flavors.

Make sure you have a bowl of cold water to wet your hands (this will stop the rice from sticking), a small dish of wasabi, and a bamboo rolling mat ready.

Split each nori sheet in half by folding it along the crease or using scissors, with the shiny side down.

Just a heads-up: The shiny side should be on the outside of the roll (facing down), while the rough side faces up.

Line up the nori sheet with the bottom edge of the bamboo mat, with the rough side facing you, and get ready to roll.

Wet your hands with the cold water and take about 65 grams of rice, forming it into a rough cylinder.

Put the rice on the bottom edge of the nori and spread it gently across to the other side, leaving about a finger-width border at the top.

Wetting your hands helps keep the rice from sticking, and using a slightly smaller amount of rice (65g instead of my usual 80g) allows more space for fillings. Once you’ve spread the rice, pinch the top edge to create a small ridge along the border.

This will help you roll the rice up into the nori.

If you’re using wasabi, just spread a little across the center of the rice.

Then, add a thin layer of chopped green onions and pickled daikon along the middle of the rice.

Finally, add the salmon sticks to the center. Just a heads-up: Don’t overfill the roll, or it’ll be tricky to roll and cut.

Line the bottom of the nori with the edge of the bamboo mat. Now, just lift the bottom edge of the mat and roll it over the fillings, pulling it up to meet the top edge of the rice “ridge.”

Gently but firmly press to secure the roll, then lift the bamboo mat and continue rolling until the empty border of nori seals the roll.

Once you’ve rolled it all the way up, use the bamboo mat to gently press the roll and make sure it’s all the way shaped.

Use a sharp knife to cut the roll in half. To get a clean cut, use a quick, sharp sawing motion, pushing the knife forward first, then pulling it back.

Just wipe the blade with a damp cloth between each cut to keep the rice from sticking.

Once you’ve cut it in half, cut each half into thirds to create six even pieces.

Arrange the sushi rolls on a plate and serve with soy sauce for dipping. Enjoy these fresh salmon sushi rolls with the crisp bite of takuan and the mild heat of green onion!

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In a small bowl, mix the rice vinegar, sugar, and salt together until everything is dissolved. This mixture will season your sushi rice.

Next, pour the mixture over the warm, cooked rice and gently fold it in using a rice paddle or wooden spoon. Use a cutting and folding motion to keep the rice grains intact. The rice should be nice and glossy, but not mushy.

Let the rice cool to room temperature, fanning it gently to remove excess moisture.

This will give the rice its ideal texture.

Cover the rice with a damp towel to keep it from drying out while you get the rest of the ingredients ready.

Cut a sheet of nori in half, either with sharp kitchen shears or by folding and tearing it along the crease. Place the nori, shiny side down, on a bamboo rolling mat with the bamboo knots facing up.

Set up your rolling station with a bowl of cold water nearby to wet your hands and keep the rice from sticking.

Lightly wet your hands with cold water, then take about 80 grams of sushi rice and shape it into a rough cylinder.

Just put it on one side of the nori. Gently spread the rice across the sheet, leaving a small border (about a finger-width) along the top edge.

Pinch the rice along the top border to create a ridge. This will help seal the roll later.

Remove the seeds from the umeboshi (pickled plum) and use a knife to finely chop and mash the flesh until you have a smooth paste.

Place two fresh shiso leaves on top of the rice and spread 1-2 tbsp of umeboshi paste through the middle.

Line up the bottom edge of the nori with the edge of the bamboo mat to get an even roll. Just lift the bottom edge of the mat and fold it over the filling until the bottom edges of the rice meets the ridge of rice at the top.

Just give it a little push to make sure the initial fold is secure.

Keep rolling by lifting the bamboo mat and guiding the nori forward. The empty space at the top will seal the roll as you firmly press it into shape.

Use the mat to give the roll a little compression, just enough to keep it firm but not too tight.

Dampen a sharp knife with a wet cloth to make sure the rice doesn’t stick. Use a quick, steady motion to slice the roll in half.

Just push the knife forward, then pull it back towards you. Wipe the blade clean after each cut to keep the slices nice and clean, and to stop the nori from tearing.

Be careful not to press down with too much pressure as this can squash the rolls and deform the shape.

Cut each half roll into thirds to make six even pieces.

Serve immediately to enjoy the best texture.

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To get started, prepare the vinegared sushi rice. In a small bowl, mix together the rice vinegar, sugar, and salt.

Next, just pour the mixture over your cooked rice and fold it in gently with a rice paddle or wooden spoon. Use a cutting and folding motion to make sure the grains are distributed evenly without crushing them.

Once the rice is nice and glossy, let it cool to room temperature with a fan.

Then cover it with a damp cloth to keep it from drying out.

For more detailed instructions, check out my full sushi rice recipe.

Cut a square of nori seaweed in half to create the base for your hosomaki (thin sushi roll). For clean cuts, use sharp kitchen shears or fold the nori and tear along the crease.

Set up your sushi rolling station with a bowl of cold water and a bamboo rolling mat. Place the mat with the bamboo knots facing up.

Lightly wet your hands with cold water to prevent sticking, then take an 80g portion of sushi rice.

Shape it into a rough cylinder and place it on one side of the nori sheet.

Gently spread the rice across the nori, leaving a finger-width border at the top edge. Create a small ridge along this border by pinching the rice – this will help seal the roll.

Cut takuan into sticks. Alternatively, you can finely dice them to make them easier to fill and eat.

Arrange the strips of pickled daikon down the middle of the rice, pressing it gently into the rice to keep it in place. This stops the filling from moving around when you’re rolling it.

Make sure the bottom edge of the nori is lined up with the edge of your bamboo mat so it rolls evenly.

Now, just lift the bottom edge of the mat and fold it over the filling until it meets the opposite edge of the rice (where you made the ridge).

Give it a little bit of gentle pressure to secure the initial fold.

Continue rolling by lifting the edge of the bamboo mat and guiding the nori forward, allowing the empty border to wrap around and seal the roll.

Use the mat to gently shape and compress the roll, ensuring it’s firm but not overly tight.

Damp a sharp knife with a clean, wet cloth. Use a quick, decisive motion to cut the sushi roll in half.

When cutting, just push the knife forward first, then pull it back towards you. Wipe the blade clean between each cut to make sure the rice doesn’t stick and to get nice, clean slices.

Cut each half of the roll into thirds, and you’ll have six even pieces.

Serve immediately for the best texture.

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To get started, you’ll want to prepare the vinegared sushi rice. Mix the vinegar, sugar, and water, then blend it into your cooked rice until it’s nice and glossy. Use a rice scoop to cut and fold the mixture so that it’s distributed evenly without crushing the rice grains.

Let the rice cool with a fan until it reaches room temperature.

Then cover it with a damp cloth to keep it from drying out.

For more detailed instructions, check out my sushi rice recipe.

Just cut a square of nori in half to make a hosomaki. If you’re not sure about making straight cuts, you can fold the nori and tear it along the crease, or use kitchen shears.

Set up your sushi station with a bowl of cold water and a bamboo rolling mat. Place the mat with the knots at the top, face up.

Place the nori on the mat, with the rough side facing up, lining it up with the bottom edge. Wet your hands to prevent sticking, and take about 80 grams of rice.

Spread the rice evenly across the nori, leaving a finger-width border at the top.

Now, just create a small ridge along this border.

Use one hand to create a sort of “wall” as you spread the rice, which helps ensure an even distribution-this is crucial for uniform hosomaki. Just be careful not to press too hard and ruin the rice texture.

Place the natto right in the middle of the rice (not on the nori). Use a fork to even out the spread.

Line up the bottom edge of the nori with the edge of the mat to keep everything nice and neat.

Start rolling from the bottom, using the mat to encase the ingredients.

Use your thumbs to lift the mat, then use your fingers to gently press the filling to keep it from spilling.

Keep rolling, using the empty border to seal the roll.

Press your thumb, middle finger, and index finger around the mat and press to shape your roll into a square.

To cut, just wipe your knife with a damp towel to make sure it doesn’t stick. Just use a small, sharp sawing motion, pushing forward and then back and forth.

Split the roll into six equal pieces by cutting it in half first, then each half into thirds.

And that’s it!

Serve your hosomaki with dark soy sauce for dipping and enjoy your homemade Natto Maki!

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Start by boiling the fish filets in water for 3-5 minutes. The duration depends on the thickness of the fish, but it should be cooked through to make it easier to break.

Tip: If you can’t use sake in the later step, then add a small piece of ginger to the water at this point to help soften the fish odors.

Drain the water and pour the fish into a fine mesh sieve. Place the sieve in a bowl and fill it with cold water. This will stop the cooking process and the sieve will save any flakes that have started breaking off already.

Gently rub the surface to clean it, then drain the water and pat the filets dry with kitchen paper and squeeze out any leftover moisture.

Rub the flesh between your fingers to make fine flakes. If you want to protect your hands from odors, wear food-safe gloves.

If you want your sakura denbu to be perfectly pink, remove any brown parts at this point too.

Mix the sugar, salt, sake and food coloring to a small bowl and mix until dissolved. If you can’t use sake, substitute for water to keep the same consistency.

Place the cod flakes in a cold non-stick frying pan and add the pink liquid from the previous step. Mix well and heat on low.

Note: We don’t use any oil as we don’t want to brown the fish flakes.

Stir the mixture continuously to prevent burning or sticking. I recommend a silicone spatula to help scrape the bottom of the pan.

Spread the flakes out into a thin layer, then scoop back into the middle and repeat. This method will help the flakes dry out quickly and evenly.

Once the flakes are dry, remove the pan from the heat.

Cool for 5-10 minutes before using or storing.

Enjoy it in your favorite sushi, or use it to decorate rice bowls or bento boxes!

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Break a medium egg into a bowl and add salt. Give it a good whisk until it’s all combined.

If you want a smoother texture, just strain the mixture through a fine-mesh sieve into another bowl.

This step gets rid of any chalazae (the thick strands attached to the yolk) and makes the consistency more even.

Heat a small non-stick frying pan over low to medium-low heat. Coat the pan lightly with cooking oil using a paper towel, making sure to cover it evenly and remove any excess. This thin layer of oil prevents sticking without making the crêpe greasy.

Next, pour the strained egg mixture into the pan, swirling to create a thin, even layer covering the bottom. If you’re using a small pan, you might need to cook the egg in batches to avoid the crepe becoming too thick.

Cook until the egg is about 80% set, which should take about 2-3 minutes.

The surface should remain slightly soft. Just be careful not to brown the underside, as this can affect the final appearance and texture.

Take the pan off the heat and carefully transfer the egg crepe to a cutting board. Gently roll the crepe into a tight cylinder, starting from one end. Use a sharp knife to slice the rolled crepe crosswise into thin strips, about 1.5mm (1/16 inch) thick.

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Slice a block of firm tofu lengthwise into four thin equal slices (approximately 1cm or 3/8 inch thick).

Wrap each slice in kitchen paper.

Then again in a clean tea towel.

Place the wrapped tofu on a plate and set a heavy pot or weight on top.

Refrigerate overnight to press out excess moisture.

Remove the pressed tofu from the refrigerator and unwrap it.

Gently pat the slices dry with fresh paper towels to remove any remaining moisture.

Preheat your frying oil to 120℃ (250°F) in a deep pot or fryer.

Use a thermometer to ensure accurate temperature control, as this is key to properly puffing the tofu.

Carefully add the tofu slices to the preheated oil.

Fry at this low temperature for 5 minutes on each side. You’ll notice the surface of the tofu becoming puffier during this stage.

This low-temperature fry allows the moisture inside the tofu to create steam, forming the signature pocket in aburaage.

Using a slotted spoon or spider skimmer, remove the tofu from the oil and place it on a wire rack to drain excess oil.

Increase the temperature of the frying oil to 160℃ (320°F).

Once the oil reaches 160℃ (320°F), carefully return the tofu to the oil. Fry at this higher temperature, turning frequently for even browning on both sides.

When both sides of the tofu are light golden brown, remove it from the oil using a slotted spoon or spider skimmer. Place the aburaage on a wire rack or paper towel-lined plate to drain any excess oil.

Allow it to cool slightly before using in your recipe or storing for later use.

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Gently break apart the sack of salmon roe (sujiko) by hand while it’s still connected to the membrane. At this point, it is not necessary to completely separate all of them.

Heat water and salt in a pot to 70℃ (160°F). You’ll know it’s ready when you see small bubbles forming at the bottom of the pot.

Place the sujiko in a heatproof bowl and pour the salted water over it.

Use chopsticks to stir gently, loosening the roe.

Remove the membrane as you go, continuing until most of the membrane is gone and the salmon roe separates into individual eggs.

For stubborn grains stuck to the membrane, gently pinch the roe between your thumb and forefinger to push them out.

Once all the membrane is removed, pour off the water. Add cold water and gently stir by hand to remove any remaining debris or thin skin.

Pour out the water and repeat this rinsing process until the eggs are thoroughly clean.

Transfer the cleaned eggs to a colander to drain. Place the colander over a bowl and sprinkle salt over the eggs, shaking to distribute evenly.

Cover the top with plastic wrap and refrigerate for 1 hour.

While waiting, prepare the marinade. In a saucepan, combine sake and mirin. Bring to a boil over medium heat for 30 seconds to release the alcohol.

Transfer the mixture to a sealable container and add light soy sauce, dashi, and kombu. Let it cool completely.

After one hour, remove the salmon roe from the refrigerator.

Add it to the container with the cooled marinade, ensuring the roe is completely submerged.

Seal the container and marinate in the refrigerator for one day.

After one day, the marinated ikura is ready to use.

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