Learn how to make your own sushi at home! On this episode of Cooking with Flava with Ava, we make spicy tuna, shrimp tempura, and my own Ava Flava roll! Plus, find out how sushi was created! 🍣 ✨ Click above to watch as I make these rolls step by step!

Spicy Tuna Roll

Learn how to make this classic sushi roll with a little extra flair!

Total Time 25 mins

Servings: 2 rolls   6-8 pieces each roll

                   Ingredients

• • 2 1/2 cups of water
  • 2 cups sushi rice
  • 2/4 cup rice vinegar
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • sashimi grade tuna (this grade is safe to eat raw)
  • spicy mayo 1/2 cup mayo
  • 2-3 teaspoons sriracha
  • nori seaweed sheets
  • bamboo mat plastic wrapped
  • black sesame seeds
  • sliced avocado
  • sliced cucumber
  • chopped scallions for garnish

                    Directions

• • Rinse sushi rice until rice water is clear.
  • In a large pot, bring water to a boil and add rice.
  • Cover pot with lid and simmer for 15 minutes or until cooked.
  • Drain the rice and spread it onto a baking sheet to cool.
  • Drizzle seasoned rice vinegar onto rice and stir gently to combine. Set aside.
  • Cut tuna into cubes, then place in a bowl.
  • Mix sriracha and mayo in a separate bowl.
  • Add half of the sriracha mayo to the tuna. Mix until combined.
  • Place one nori sheet onto a plastic-wrapped bamboo mat. Wrapping will help prevent the rice from sticking to your mat.
  • Spread an even layer of rice onto the nori sheet. Dampen the tips of your fingers with water to prevent the rice from sticking.
  • Sprinkle black sesame seeds or sushi seasoning onto rice, then flip over onto another side where the nori side is face up.
  • Add sliced avocado, cucumber, and spicy tuna to one side of the nori.
  • Carefully begin to roll sushi over itself using the bamboo mat. Squeeze softly once the roll is created, pulling back slightly.
  • Once the first roll is created, unfold the bamboo mat and roll it over again.
  • Repeat the process until sushi is completely rolled (see video if this process is confusing)
  • Use a damp knife to cut the sushi roll into 6-8 pieces beginning from the ends, then the middle, and so forth.
  • Transfer the remaining sriracha mayo into a squeezable bottle and drizzle it on top of the sushi – if you don’t have a bottle, grab a sandwich bag and cut a small hole in the corner like a piping bag.
  • Finish your sushi roll with chopped scallions.
  • Serve with soy sauce, ginger, and wasabi, and enjoy!

Ava Flava Roll

Say hello to my own Ava Flava roll! I hope you enjoy it!

Total Time 25 mins

Servings: 2 rolls
6-8 pieces each

      Ingredients

• 2 1/2 cups of water
• 2 cups sushi rice
• 2/4 cup rice vinegar
• 1 teaspoon salt
• 2 teaspoons sugar
• sockeye salmon
• 2-4 stalks of blanched asparagus
• 1 avocado
• 1 8 oz dairy-free cream cheese
• nori sheets
• bamboo mat
• eel sauce (see below for recipe or use store-bought)
• 1/2 cup mirin
• 1/2 cup soy sauce
• 1/2 sugar
• 3/4 cup ice cold water
• 1 1/2 cups tempura batter mix
• tempura flakes

Directions

• • Rinse sushi rice until rice water is clear.
  • In a large pot, bring water to a boil and add rice.
  • Cover pot with lid and simmer for 15 minutes or until cooked.
  • Drain the rice and spread it onto a baking sheet to cool.
  • Drizzle seasoned rice vinegar onto rice and stir gently to combine. Set aside.
  • Place one nori sheet onto a plastic-wrapped bamboo mat. Wrapping will help prevent the rice from sticking to your mat.
  • Spread an even layer of rice onto the nori sheet. Dampen the tips of your fingers with water to prevent the rice from sticking.
  • Sprinkle black sesame seeds or sushi seasoning onto rice, then flip over onto another side where the nori side is face up.
  • Add asparagus, avocado, salmon, and cream cheese to one side.
  • Carefully begin to roll sushi over itself using the bamboo mat. Squeeze softly once the roll is created, pulling back slightly.
  • Once the first roll is created, unfold the bamboo mat and roll it over again.
  • Repeat the process until sushi is completely rolled (see video if this process is confusing)
  • Prepare tempura batter and tempura flakes in separate shallow dishes.
  • Dip sushi roll in tempura batter until completely covered, then transfer to tempura flakes, ensuring it’s completely covered.
  • Fry rolls in a 325-degree fryer or pot for 3-4 minutes until crispy and golden. Allow to cool slightly.
  • Cut sushi roll into 6-8 pieces beginning from the ends, then the middle, and so forth.
  • Top with eel sauce (recipe below), and enjoy!

Easy Eel Sauce 

This traditional sushi sauce is simple to make yet so delicious!

Total Time 20 mins

Servings: 1 cup

   Ingredients

• • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 1/2 sugar

                  Directions

• • In a pan, combine soy sauce, mirin, and sugar. Stir until sugar dissolves.
  • Simmer on medium heat until mixture reduces to about 3/4 of the original mix, approximately 10- 15 minutes.
  • Remove from heat and let cool. The sauce should thicken as it cools.
  • Use to top sushi or even as a vegetable marinade for kabobs. Enjoy!

Shrimp Tempura Roll 

Get ready for loads of flavor with this shrimp tempura roll!

Total Time 25 mins

Servings: enough for 2 rolls each roll 6-8 pieces

                   Ingredients

• • frozen shrimp tempura sticks
  • rice
  • nori sheet
  • cucumber
  • cream cheese
  • krab salad
  • imitation krab sticks
  • spicy mayo
  • bamboo mat
  • avocado
  • tempura flakes

Directions

• • Rinse sushi rice until rice water is clear.
  • In a large pot, bring water to a boil and add rice.
  • Cover pot with lid and simmer for 15 minutes or until cooked.
  • Drain the rice and spread it onto a baking sheet to cool.
  • Drizzle seasoned rice vinegar onto rice and stir gently to combine. Set aside.
  • Place one nori sheet onto a plastic-wrapped bamboo mat. Wrapping will help prevent the rice from sticking to your mat.
  • Spread an even layer of rice onto the nori sheet. Dampen the tips of your fingers with water to prevent the rice from sticking.
  • Sprinkle black sesame seeds or sushi seasoning onto rice, then flip over onto another side where the nori side is face up.
  • Fry shrimp in a 325-degree fryer for 5 minutes or until golden, and remove onto a paper towel-lined plate to cool slightly.
  • Add shrimp tempura, krab salad, sliced cucumber, and cream cheese to one side of the nori sheet.
  • Carefully begin to roll sushi over itself using the bamboo mat. Squeeze softly once the roll is created, pulling back slightly.
  • Once the first roll is created, unfold the bamboo mat and roll it over again.
  • Repeat the process until sushi is completely rolled (see video if this process is confusing)
  • Use a wet knife to cut the sushi roll into 6-8 pieces beginning from the ends, then the middle, and so forth.
  • Half and scoop whole avocado from the skin.
  • Place on cutting board with the side that once had the seed down. Take your knife and cut very thin, even slices.
  • Top sushi roll with sliced avocado and tempura flakes.
  • Serve with soy sauce, ginger, and wasabi, and enjoy!