The ingredients for a sushi dinner party for roughly 10 people are all included in this recipe. It includes lobster rolls, California rolls, Boston rolls, tempura eggplant and avocado rolls, pesto and egg rolls, and shrimp and asparagus rolls. We omitted any raw ingredients because some of our customers are apprehensive about eating anything that is still alive. Fillings can be combined and changed as desired. Serve with soy sauce, wasabi paste, and pickled ginger.
| Prep Time: | 3 hrs |
| Cook Time: | 30 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 9 ¾ cups water
- 5 ½ cups Japanese sushi-style white rice
- 5 ½ tablespoons rice vinegar
- 5 ½ tablespoons white sugar
- 2 ¾ tablespoons kosher salt
- 1 teaspoon vegetable oil
- 2 eggs, beaten
- 1 tablespoon vegetable oil
- 1 tablespoon sake
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1 eggplant, sliced lengthwise into strips
- 1 carrot, sliced into thin strips
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 8 spears fresh asparagus
- 1 avocado
- 1 tablespoon lemon juice, or as needed
- 12 sheets nori (dry seaweed)
- 1 (8 ounce) package imitation crabmeat strips, halved lengthwise
- 1 cucumber, seeded and sliced lengthwise into strips
- 1 (4 ounce) jar pesto
- 8 large cooked shrimp, coarsely chopped
Instructions
- Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. Remove pot from heat and keep covered for 10 minutes.
- Stir 5 1/2 tablespoons rice vinegar, sugar, and salt together in a microwave-safe bowl; microwave until vinegar mixture is warmed, 30 to 45 seconds. Stir well. Add vinegar mixture to rice and toss thoroughly to coat each grain of rice; cool completely.
- Heat 1 teaspoon vegetable oil in a small skillet over medium heat; cook eggs in hot oil until firm, 3 to 5 minutes. Transfer eggs to a plate and cut into strips.
- Heat 1 tablespoon vegetable oil, sake, 1 tablespoon soy sauce, and sesame oil in a skillet over medium heat; fry eggplant in oil mixture until softened and lightly charred, 5 to 10 minutes. Transfer eggplant to a paper towel-lined plate.
- Mix carrot, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce together in a microwave-safe bowl; microwave until carrot is softened, 1 to 2 minutes. Drain.
- Bring a large pot of lightly salted water to a boil; add asparagus and cook until bright green, 2 to 3 minutes. Drain and immediately immerse asparagus in ice water for several minutes to stop the cooking process. Drain.
- Cut avocado into 8 slices and drizzle lemon juice over slices in a bowl.
- Lay nori sheets on a flat work surface, wet hands, and spread 3/4 to 1 cup rice onto each sheet. Press rice into a thin layer, leaving 1/2-inch exposed nori on 1 long side.
- For California rolls, layer crabmeat, avocado, cucumber, and carrot atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- For eggplant and avocado rolls, layer eggplant and avocado atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- For pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
- For shrimp and asparagus rolls, layer shrimp and asparagus atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- Transfer 1 prepared nori to a bamboo sushi mat. Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. Wet the exposed nori edge and seal the roll. Slice each roll into 8 pieces. Repeat with remaining prepared nori.
- Of course there are many other kinds of sushi rolls. Get ideas for fillings by looking at the ingredients listed on a menu from a sushi restaurant. Also, try the fillings in different combinations. We mixed and matched, and almost any combination of fillings seemed to work. One person did not like the nori, so we left the nori out of a roll for her. If you do this, be sure to use enough rice and pack it tightly while rolling or it will fall apart.
- To make Boston rolls, follow the California rolls instructions, substituting shrimp for crabmeat. To make lobster rolls, follow the California rolls instructions, substituting lobster for crabmeat.
- Options: sprinkle sesame seeds on rice or add a light smear of wasabi before rolling. Substitute mango for avocado.
- For inside-out rolls (rice on the outside) flip the nori over after applying the rice, so that the rice-side is down before filling and rolling.
- The nori sheets can soften while preparing the rolls. I always prepare each roll from start to finish before starting the next roll.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 1738 mg |
| Sugars | 10 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
People has never ate sushi enjoyed it.
tons of fun! We did seared tuna rolls and made a wasabi soy dressing for dipping sauce, from the California roll salad on AR. Super important to wash off extra starch on rice 1st so you don’t get globby rice. Rinse uncooked rice in cold water till water is clear.
Just an update from the author of this recipe: I have a bit more experience with sushi-making than I had when I submitted this recipe, and I would change a few things if I could. Since that’s not possible, please note that in my original recipe the rice had too much vinegar, so I now add half the amount of vinegar, sugar, and salt to the sushi rice. Note that Cider vinegar works just fine as a substitute for the rice vinegar in this recipe. Also note that the simmer time on the rice should be reduced to 10 minutes instead 25: any remaining water will be absorbed during the 10 minute hold after that, and the rice will be better (less mushy).