Inside out roll : learn all the tricks how to roll a inside out rolls.
Sashimi : find out how to cut sashimi grade fish to make your own sashimi.
Maki roll : how to make the simple maki roll.
To the left you will always find our latest how to make sushi video tutorial, we try to bring out a new recipe video every week. If you want to see all our complete collection of videos please check out our YouTube channel ”sushi video channel“. Also if you want to stay up to date with the latest innovative video recipes subscribe to our YouTube channel :”Subscribe to YouTube channel“.
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In short, We are a sushi recipe site. but we feel that we are much more than just a simple sushi recipe site, we are trying to innovate the way sushi is made, creating new and exciting never seen before recipes, sushi recipes that will change the menus of Japanese restaurant’s for ever, much like what was done in 1960s by Ichiro Mashita a sushi chef that emigrated from Japan to California and started to use local produce like avocado and mayonnaise to create new sushi rolls, one of those rolls has become his legacy, the “California roll” known world wide and made in every sushi restaurant.
While we attempt to change the culinary landscape of sushi, we will place the best sushi roll recipes on this site for everyone to use, you can teach yourself how to make sushi from start to finish and create sushi rolls just as beautiful as the ones in our sushi gallery.
On our site makesushi.org you will be able to learn how to make sushi rolls like a sushi chef, if you are new to sushi making then here is a list in order of what you should learn first;
Now you can apply these new techniques with some of our sushi roll recipes, below are some of our most newest sushi roll recipes, Just click on the pictures to learn exactly how to cook those sushi rolls.
This is a innovative recipe created here at make sushi, it combines both sashimi grade salmon and sashimi grade tuna knitted together in a grid pattern by hand, this recipe requires steady hands and allot of patience to make, even so it is definitely worth the work it takes to assemble it.
This roll looks stunning on a plate and is simply a delicious recipe, although not what you would call traditional Japanese sushi since using both smoked salmon and cream cheese, in sushi is frowned upon in japan. Nevertheless still and amazing dish to cook.
Another stunning recipe, the pink salmon is made by marinating fresh sashimi grade salmon in beetroot juice till it changes in to a bright pink color, the salmon is then placed on top of a roll with tempura cooked shrimp, mango and avocado filling. If you want to turn some heads with your cooking this is the way to do it.
A sushi chef’s most important tool is without a shadow of a drought his knife, in japan it’s not uncommon for a good sushi knife to cost over 5000$, in my opinion it’s not necessary to buy a knife quite that expensive, but none the less it’s very important to have a high quality and extremely sharp knife when making sushi, if you use great tools you will create more beautiful sushi pieces and sashimi cuts.
The knives I use in my all my videos are Miyabi from J.A. Henkels, and in my opinion one of the best knife manufactures for sushi making, I have tried many other makes and they just don’t compare. Now, Miyabi make several different product ranges, all of them are great but I prefer the 5000MCD Birchwood over all the ones they make in my opinion they are perfect balance between beauty and quality, also the Birchwood feels great in the palm of your hand, I find the handle of the knife Is very important when choosing a knife because that’s the part that you’re in contact with the most, you have to enjoy holding it.
Now it just comes to which type of knife from the 5000MCD range because there are many different types of Japanese knives and all are designed to do different cutting tasks, it would be great if you could buy all of them (buy complete set of Miyabi 5000MCDs here) but assunig you can only affort to get one I would recommend getting the Miyabi 5000MCD Gyutoh (8” or 9”), the Gyutoh is very much like a western chef knife and because of this it’s type of knife you can use in everyday cooking, so you will get much more use out of that model knife.