Homemade Sushi Dinner for 2

Spicy Tuna Roll

Ingredients
for 4 servings

2 cups sushi rice, cooked
¼ cup seasoned rice vinegar
4 half sheets sushi grade nori
TUNA FILLING

1 can tuna, drained
1 ½ tablespoons mayonnaise
1 ½ teaspoons sriracha
1 green onion, thinly sliced
1 teaspoon sesame oil

Preparation

1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
2. On the rolling mat place one sheet of nori with the rough side facing upwards.
3. In a small bowl, combine tuna filling ingredients. Set aside.
4. Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
5. Arrange, in a horizontal row 1 inch (2 cm) from the bottom, a large spoonful of the tuna filling.
6. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
7. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
8. Enjoy!

Philadelphia Roll

Ingredients
for 4 servings

2 cups sushi rice
¼ cup seasoned rice vinegar
4 half sheets sushi grade nori
4 oz smoked salmon
4 oz cream cheese, cut into matchsticks
1 small cucumber, cut into matchsticks

Preparation

1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
2. On the rolling mat place one sheet of nori with the rough side facing upwards.
3. Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
4. Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
5. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
6. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
7. Enjoy!

California Roll

Ingredients
for 4 servings

2 cups sushi rice, cooked
¼ cup seasoned rice vinegar
4 half sheets sushi grade nori
1 teaspoon sesame seed, optional
8 pieces imitation crab
1 small cucumber, cut into matchsticks
1 avocado, thinly sliced

Preparation

1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
2. On a rolling mat, place one sheet of nori with the rough side facing upwards.
3. Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
4. Arrange, in a horizontal row 1 inch (2 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
5. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
6. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
7. Enjoy!

Rainbow Veggie Roll

Ingredients
for 4 servings

2 cups sushi rice, cooked
¼ cup seasoned rice vinegar
4 half sheets sushi grade nori
1 avocado, thinly sliced
1 small cucumber, cut into matchsticks
1 cup bell pepper, assorted colors, cut into matchsticks
sesame seed, optional

Preparation

1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
2. On the rolling mat place one sheet of nori with the rough side facing upwards.
3. Wet your hands and grab a handful of rice and place it on your nori. Sprinkle with seasame seeds (optional). Spread the rice evenly throughout the nori without smushing the rice down. Flip so the nori is facing upwards.
4. Arrange, in a horizontal row 1 inch (2 cm) from the bottom, bell peppers, cucumbers, and avocado slices.
5. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
6. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
7. Enjoy!