Quik & easy sushi recipes

with a twist !
Quik & Easy Recipes For Sushi With A New Twist

Copyright 2011 SushiQuik, LLC

All rights reserved.

For all questions and information, please visit our web site at:
www.sushiquik.com

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Welcome!
You can kiss those messy bamboo sushi mats goodbye. Instead, you are in for a
surprise! Our SushiQuik Kit produces a perfectly round sushi roll every time---
and it is a breeze to clean.

To help you get started with your kit, we are thrilled to be able to offer you this
free ebook of our most popular sushi recipes.

Think of sushi as a Japanese rolled sandwich. So easy. So delicious. So much fun

to make!

Traditionally, Japanese sushi is made with ingredients from Japanese cuisine and
culture. It is comprised of a series of small bites of fresh food wrapped in sushi
rice that have been rolled
together using a
bamboo rolling mat.

SushiQuik sushi is made using our new (and we think easier to use) SushiQuik
rolling mat---for sushi with a new twist---because in addition to using traditional
Japanese ingredients you can also now make it with absolutely anything you
want.

Fabulous traditional Japanese sushi recipes---plus some with a new twist!

What do we mean by a new twist?! Think Bacon, Lettuce and Tomato Rolls.
Reuben Rolls. Or juicy Steak Rolls.

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Whether your tastes run from traditional to inventive, youll find inspiration for
creating exquisite perfect rolls.

In no time you will be pulling off your next sushi party or sushi dinner for your
family and look like you have been practicing for days!

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 Table of Contents

Instructions For Using Your SushiQuik Kit

Recipes

Basic Sushi Rice Recipe

Vegetable Sushi

Chicken and Turkey Sushi

Meat Sushi

Fish Sushi

Dessert Sushi

Why Sushi Is Good For You

About Us

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 How To Use Your SushiQuik Kit
(take a deep breath. smile. roll up your sleeves. start rolling!)

1. Prepare your sushi ingredients and place them within easy reach of your

preparation area.

Tip: See recipe for making the perfect sushi rice.

2. Remove both end caps from the SushiQuik and roll open the mat. Turn the

mat 90 degrees and insert the mat into either of the outside connecting

points.

3. Place your nori sheet onto the base. Place the training frame on top of the

nori sheet making sure the open line under the word "TOP" is vacant and that

the nori sheet is not showing. If the nori sheet is showing, bring it down a bit

until the line is free.

4. Evenly spread the sushi rice onto the nori sheet using the rice paddle or wet

fingers. Be sure to use the height of the training frame walls to determine how

much rice to place.

5. Once the rice is evenly spread, remove the training frame. You should have a

strip of the nori sheet which is rice free.

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6. Place your ingredients onto the rice, making sure not to use too much as it
can make it difficult to close the roll.

7. Once your ingredients are placed onto the rice you are ready to roll!

8. Now wet the open area of the nori sheet, then using your fingers, grab

beneath the mat closest to you and begin to roll ingredients.

9. Bring the track closest to you over the roll onto the mat and tighten once with

your fingers.

10. Then lift the folded track and continue to roll until you reach the end of the

nori sheet.

11. Once you have completed the roll in the mat, tighten the track one more time

with your fingers.

Tip: Make sure to tighten evenly along the roll from left to right.

12. Remove the mat from the top of your roll and place the sushi roll under the

roll cutter.

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13. Using a sharp knife, place the knife in each open area of the cutter to cut your

roll into eight even pieces.

Tip: Wet the surface of the knife blade. This will lubricate the blade to allow for
easier slicing.

14. When complete, remove the cutter from the roll which is now evenly cut into

eight pieces.

IMPORTANT: The Sushiquik components should be thoroughly washed prior to

use for food preparation. All of the Sushiquik components are dishwasher safe.

When washing in the dishwasher, place the SushiQuik components on the top

rack of your dishwasher away from the heat element.

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 Cooking Rice For All Rolls Made With SushiQuik:

SUSHI RICE: What is it? Room temperature cooked rice flavored with a slightly
sweet vinegar mixture. It is the building block of sushi, which will become your
first thin layer on top of the seaweed nori sheet in your SushiQuik kit..

STEP ONE IS TO COOK THE RICE:

You will need one cup of cooked rice per sushi roll. Choose Japanese sushi rice
or short grain rice. (not long grain)

Before cooking it, make sure to swirl the rice around in a bowl of water four
times and rinse until the water becomes clear, then let it rest drained in a
colander for at least 30 minutes before cooking.

If cooking your rice in an electric rice cooker, follow the instructions.

If cooking on the top of the stove, place one cup of water and one cup of rice in
a pot, cover, and bring to a boil and boil for 4 minutes. Then reduce the heat and
simmer for 15 minutes. Turn off the heat, leave the cover on, and let the pot stand
for 15 minutes.

STEP TWO IS TO TOSS THE RICE WITH YOUR VINEGAR SAUCE:

Ingredients for one cup sushi rice:

1/4 cup rice wine vinegar

1/8 cup sugar (or less)
1/8 cup sake or mirin

(if you do not have mirin or sake, use the following vinegar recipe)

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8 tablespoons rice vinegar
3 tablespoons fine sugar
1 teaspoon salt

Method:

Heat gently until dissolved and cool to room temperature.

Gently mix the cooked rice and sauce in a glass or wooden bowl by sprinkling
one tablespoon of vinegar sauce over one cup of rice and tossing them together
until the rice is well coated. Taste for seasoning and add more vinegar sauce if
desired.
Cover the rice with a warm damp kitchen towel to keep it moist until you are
ready to use it.

STEP THREE IS TO SPREAD THE RICE ON THE NORI SHEET IN THE SUSHIQUIK KIT:

Remember when you spread the rice to not pack it down. Keep it light, yet
evenly spread either with wet (clean!) fingers or with the SushiQuik non-stick
paddle.

Notes:

Mirin can also be used instead of sugar. It is a sweet Japanese wine that lends an
aromatic flavor to the rice as well as a touch of sweetness. The sugar and mirin
are interchangeable.

When you buy your seaweed nori, make sure to buy yaki-nori, which is
precooked.

You can buy sushi vinegar (awasezu), which is formulated specifically for making
sushi rice. Or you can use regular Japanese rice vinegar.

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 Vegetable Sushi Rolls

Green and Red Roll

Ingredients:

1/2 cucumber, peeled, cored of seeds, and sliced into thin pieces
1 carrot peeled, sliced into thin pieces
1 red pepper, sliced into thin pieces
1 scallion, sliced into thin pieces

Method:

1. Lay the cucumber in a horizontal line across the center of the sushi rice.
2. Next, layer the carrot on top, the red pepper next, and then finally the scallion.
3. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
4. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water (so that it is wet) make slices in the guides of the Cutter.
5. Raise the Cutter from the roll for your 8 individual pieces of Green and Red
Roll.

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Gazpacho Roll

Ingredients:

1/2 avocado, peeled, sliced thinly and tossed in lemon juice to stop from
browning
1 plum tomato, seeded and sliced into long thin pieces
1/4 red onion, peeled, sliced thinly
1 tablespoon red wine vinegar mixed with 2 teaspoons olive oil, salt to taste

Method:

1. Whisk together the red wine vinegar, salt and olive oil.
2. Lay a layer of avocado horizontally down the center of the sushi rice.
3. Next, add a layer on top of tomato, then onion.
4. Sprinkle the top of the vegetables with the red wine vinegar sauce.
5. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
6. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water (so that it is wet) make slices in the guides of the Cutter.
7. Raise the Cutter from the roll for your 8 individual pieces of Gazpacho Roll.

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Cobb Salad Roll

Ingredients:

1/2 avocado, peeled, sliced thinly

1 hard boiled egg, chopped
1/4 ounce blue cheese, crumbled
1 plum tomato, seeded and sliced into long thin pieces
1/4 red onion, peeled, sliced into long thin pieces
4 tablespoons coarsely chopped iceberg lettuce
(crumbled bacon pieces optional)

Sauce Ingredients:

4 tablespoons mayonnaise
2 teaspoons red wine vinegar
sea salt and freshly ground pepper to taste

Method:

1. Whisk together the ingredients for the sauce.

2. Lay the avocado horizontally down the center of the sushi rice.
3. Add on top a layer of chopped eggs, then a layer on top of blue cheese, then a
layer of tomato, then a layer of onion, then a layer of lettuce.
4. Drizzle the sauce evenly over the top.
5. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
6. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water (so that it is wet) make slices in the guides of the Cutter.
7. Raise the Cutter from the roll for your 8 individual pieces of Cobb Salad Roll.

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 Chicken And Turkey Sushi Rolls

Simple Chicken Teriyaki Roll

Ingredients:

1 cooked chicken breast, sliced into thin pieces

2 tablespoon butter
3 tablespoons Teriyaki sauce
1 scallion, sliced into thin pieces

Method:

1. Marinate the cooked chicken in the Teriyaki sauce for 15 minutes.

2. Melt the butter in a skillet and add the chicken and Teriyaki sauce and cook
briefly until warmed. Reserve the sauce.
3. Lay the chicken pieces horizontally across the sushi rice and then the scallion
on top.
4. Drizzle the reserved Teriyaki sauce evenly over the top.
5. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
6. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water (so that it is wet) make slices in the guides of the Cutter.
7. Raise the Cutter from the roll for your 8 individual pieces of Simple Chicken
Teriyaki Roll.

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Thanksgiving Leftovers Roll

Ingredients:

leftover cooked turkey sliced thinly

4 tablespoons warm leftover turkey stuffing
4 tablespoons leftover cranberry sauce

Method:

1. Lay the sliced turkey horizontally across the sushi rice.

2. Next, evenly layer some leftover turkey stuffing.
3. Next, evenly spread leftover cranberry sauce over the top.
4. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
5. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water (so that it is wet) make slices in the guides of the Cutter.
6. Raise the Cutter from the roll for your 8 individual pieces of Thanksgiving
Leftovers Roll.

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Colonial Chicken Roll

Ingredients:

1 cooked chicken breast, sliced thinly

4 tablespoons mango chutney
2 tablespoons raisins, dark or golden
1 tablespoon mayonnaise
1 teaspoon curry powder
1/4 celery stalk, minced

Method:
1. Whisk together the curry and mayonnaise and toss the chicken slices so that
they are evenly and lightly coated.
2. Lay the chicken slices horizontally on the sushi rice.
3. Spread the mango chutney evenly across the top.
4. Sprinkle the minced celery on top of the chutney.
5. Sprinkle the raisins on top of the celery layer.
6. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
7. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water (so that it is wet) make slices in the guides of the Cutter.
8. Raise the Cutter from the roll for your 8 individual pieces of Colonial Chicken
Roll.

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 Meat Sushi Rolls

Flank Steak Roll

Ingredients:

1/4 pound flank steak

1 tablespoon dark brown sugar
1/4 oil
1/8 cup vinegar
1 clove garlic, minced
1 small jar Hoisin sauce (available in Chinese section of supermarkets)
2 scallions, cut into thin slices
1/2 cup mushrooms
2 tablespoons butter
1/8 cup Madeira wine or Port
sea salt and freshly ground pepper

Method:

1. Put the dark brown sugar, oil, vinegar and garlic in a zip lock plastic bag and
shake to mix well. Put the flank steak in the bag, close, and toss to coat the
steak evenly with the marinade. Let sit to rest at least 30 minutes.
2. Dry off the flank steak. Grill or sear until it is browned on the outside, but still
slightly pink on the inside.
3. Let it rest 10 minutes, then slice it very thinly. Cover with foil to keep warm.
4. Melt the butter in a skillet and cook the mushrooms until just done. Take off
the heat, add the Madeira wine or Port, return to the heat, and cook until the
liquid is reduced by 1/2.

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5. Spread an even layer of Hoisin sauce across the sushi rice horizontally.
6. Lay the flank steak horizontally across the sushi rice on top of the Hoisin
sauce.
7. Top with the mushrooms, drizzle any sauce over the top, and add the layer of
scallions.
8. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
9. Place the SushiQuik Cutter over the roll and with a sharp serrated steak knife
that has been rinsed under water (so that it is wet) make slices in the guides
of the Cutter.
10. Raise the Cutter from the roll for your 8 individual pieces of Flank Steak Roll.

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Ham and Cheese Roll

Ingredients:

1 slice deli ham, sliced into thin slices

1 slice deli Swiss cheese, sliced into thin slices
4 tablespoons deli coleslaw
1-2 tablespoons mustard (depending on your taste, more or less)

Method:

1. Spread the mustard across the sushi rice horizontally.

2. Lay the slices of ham on top, then layer the slices of Swiss cheese.
3. Spoon and spread the coleslaw evenly over the top of the cheese.
4. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
5. Place the SushiQuik Cutter over the roll and with a sharp serrated steak knife
that has been rinsed under water (so that it is wet) make slices in the guides
of the Cutter.
6. Raise the Cutter from the roll for your 8 individual pieces of Ham and Cheese
Roll.

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Hamburger In A Roll

Ingredients:

1/8 pound hamburger cooked in a little water in a skillet and drained well
4 tablespoons BBQ sauce
2 tablespoons relish
3 tablespoons finely chopped red onion

(optional or additional: chopped Jalapenos, crumbled bacon, crumbled blue

cheese, sliced tomato, guacamole, mustard, coleslaw, grated cheddar cheese,
thinly sliced dill pickle spear, or ketchup)

Method:

1. This is a fun roll because the sky is the limit on what you put into it.
2. Mix the BBQ sauce and the relish, then spread evenly horizontally across the
sushi rice.
3. Spread the cooked hamburger across the top.
4. Sprinkle the chopped red onion on top.
5. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
6. Place the SushiQuik Cutter over the roll and with a sharp serrated steak knife
that has been rinsed under water (so that it is wet) make slices in the guides
of the Cutter.
7. Raise the Cutter from the roll for your 8 individual pieces of Hamburger In A
Roll.

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 (Not Raw!) Fish Sushi Rolls

California Roll

Ingredients:

1 small package of crab meat (or imitation crab meat)

2 tablespoons mayonnaise
1/2 avocado, peeled and sliced into long thin pieces then tossed with lemon juice
1/2 cucumber, peeled, cored to take out the seeds, and sliced into long thin
pieces
enough lemon juice to coat avocado slices to keep them from turning brown

Method:

1. Toss the crab meat or imitation crab meat lightly with the mayonnaise to coat.
2. Lay thin slices of avocado on the sushi rice horizontally.
3. Then add a layer of crab meat on top.
4. Next, lay long thin pieces of cucumber on top of the crab meat.
5. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
6. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water so that it is wet make slices in the guides of the Cutter.
7. Raise the Cutter from the roll for your 8 individual pieces of California Roll.

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Smoked Salmon Roll

Ingredients:

2 ounces smoked salmon, thinly sliced in long pieces

2 ounces cold cream cheese, rolled by hand into long round pieces
1/4 small red onion, peeled, sliced very thinly
1 tablespoon of capers

Method:

1. Lay thin slices of salmon on the sushi rice horizontally.

2. Then add a layer of the cream cheese on top.
3. Next, lay long thin slices of red onion on top of the cream cheese and sprinkle
evenly with capers.
4. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
5. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water so that it is wet make slices in the guides of the Cutter.
6. Raise the Cutter from the roll for your 8 individual pieces of Smoked Salmon
Roll.

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Spicy Tuna Salad Roll

Ingredients:

1/4 cup canned tuna, drained

2 tablespoons mayonnaise
1/4 teaspoon Dijon mustard
1 teaspoon Sriracha sauce or hot chili sauce or chili garlic sauce
1/4 teaspoon toasted sesame oil
1 scallion or spring onion or 1 tablespoon finely chopped onion

Method:

1. Whisk together the mayonnaise, Dijon mustard, Sriracha or chili sauce, and
the toasted sesame oil.
2. Blend the sauce into the tuna.
3. Spread an even layer of the tuna salad horizontally across the sushi rice.
4. Sprinkle the scallion or onion on top of the tuna salad.
5. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
6. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water so that it is wet make slices in the guides of the Cutter.
7. Raise the Cutter from the roll for your 8 individual pieces of Spicy Tuna Salad
Roll.

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 Dessert Sushi Rolls
(yes, sweet rolls!)

The only difference with dessert sushi rolls is that you will not be using seaweed
nori sheets to make them. Surprise! You will be using delicious sheets made from
fruit! We are introducing these dessert sheets from New Gem Foods which you
can buy online at their web site: New Gem Foods

Called Origami Wraps, they come in beautiful jewel like colors and are made
from vegetables and fruit. Each of the following recipes uses one of their fruit
based sheets.

The other difference is how you make your rice.

DESSERT SUSHI ROLL RICE:

Prepare the rice the same way you would for regular sushi rolls, but cook the
rice in coconut milk instead of water.
Instead of mixing the cooked rice with vinegar sauce, this time you will make a
sauce of the following and toss the warm rice with the sweet sauce to coat it
well. Add the sauce slowly, using only enough to coat the rice evenly and to not
get the rice too wet.

Heat the following ingredients until the sugar is dissolved.

3 tablespoons sugar
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon lemon juice

Lets begin with..!

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Nutella Roll

Ingredients:

1 strawberry Origami sheet

1/4 cup Nutella
1/4 cup chopped nuts (hazelnuts, peanuts, or your favorite nuts)
4 strawberries, washed, dried, sliced into thin long pieces

Method:

1. Spread an even layer of Nutella horizontally across the sushi rice.

2. Next, lay a layer of strawberries, and then a layer of chopped nuts on top of
the strawberries.
3. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
4. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water so that it is wet make slices in the guides of the Cutter.
5. Raise the Cutter from the roll for your 8 individual pieces of Nutella Roll.

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Grownup Cheesecake Roll

Ingredients:

1 peach Origami sheet

one thick slice of pound cake, sliced into long pieces
1/4 cup softened cream cheese
1 tablespoon lemon juice
grated rind from 1/2 a lemon
1 tablespoon sugar
2 teaspoons vanilla extract
1 tablespoon rum

Method:

1. Beat the softened cream cheese with the lemon juice, sugar, vanilla extract
and the grated lemon rind.
2. Spread the cream cheese mixture horizontally across the sushi rice.
3. Lay down a layer of the pound cake pieces.
4. Evenly sprinkle the pound cake pieces with rum.
5. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
6. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water so that it is wet make slices in the guides of the Cutter.
7. Raise the Cutter from the roll for your 8 individual pieces of Grownup
Cheesecake Roll.

Optional Dipping Sauce: Melt together the following ingredients, whisk well and
serve on the side.

1/4 cup heavy cream

3 ounces bittersweet chocolate chips
1 tablespoon butter
1-2 tablespoon rum
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Tropical Mango Coconut Roll

Ingredients:

1 mango Origami sheet

1/2 kiwi, sliced into long pieces
1/2 mango, sliced into long pieces
1/4 cup sweetened coconut flakes

Method:

1. Spread a layer of sweetened coconut horizontally across the sushi rice.

2. Lay down the kiwi and then the mango. If there is any mango juice left from
peeling it and slicing it, drizzle it on top of the mango.
3. Roll the mat over once away from you, pressing lightly, leaving about one inch
of the rice free. Stop then continue rolling and gently pressing until you feel
beneath your hands that you are forming a long firm roll.
4. Place the SushiQuik Cutter over the roll and with a sharp knife that has been
rinsed under water so that it is wet make slices in the guides of the Cutter.
5. Raise the Cutter from the roll for your 8 individual pieces of Tropical Mango
Coconut Roll.

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 Why Sushi Is Good For You

1. Sushi is normally eaten fresh---right after it is made.

2. Its main ingredient, rice, is both a protein and a carbohydrate. White rice is an

excellent source of thiamin (vitamin B1), magnesium, iron, zinc, and niacin

(vitamin B3). Brown rice has all of these vitamins in even greater quantity plus it

has more fiber.

3. Rice vinegar is made from brown rice. Its health benefits are many. Because it

is made from brown rice, it has a huge amount of amino acids; it helps prevent

cholesterol; help stop the formation of damaging free radicals; and it is a potent

anti-bacterial. Vinegar, high in acetic acid, helps the body absorb all nutrients,

making it a superb addition to almost anything you eat.

4. Nori is a seaweed and seaweeds are famous for being loaded with minerals,

vitamins, and iodine, as well having high levels of vitamins A and C. Iodine helps

keep cholesterol down. Nori is fat free and low calorie. And nori contains Lignans,

which have properties that help fight cancer.

5. When you take all of the above and combine them with fresh vegetables and

proteins you have almost the perfect meal in a hand held package.

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 About Us

We at SushiQuik want everyone to have fun making sushi in the comfort of their
own home---and to look like a pro doing it!

So we decided to start by developing our sushi roller because we were not

satisfied with the current option out there to roll sushi. We wanted to make the
process as easy and fun as possible for you, so that you can enjoy making sushi!

Its a great family activity around the kitchen counter. The combination of
ingredients are endless and we have provided some sample sushi recipes in this
free ebook for your convenience. We will work hard to keep adding recipes and
encourage you to share with us some of your original creations!

We also are your one-stop source for all your sushi ingredient and equipment
needs, which you can find in the store on our web site. Weve tried out all the
products and we know they work and are the best we can find.

As always, we want to hear from you, so please drop us an e-mail and let us know
what you think of our products and our site.

We wish you all the best!

The SushiQuik Team

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Please feel free to share this ebook!

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