Nori
Sushi Soup
I‘m a big fan of vegetable sushi, so I thought it would be fun to concoct a soup that featured all of its flavors and textures, without all the work of rolling and cutting. The result is an offbeat, rice- and nori-filled broth topped with colorful raw veggies.
Seven-Spice Powder
Leftover spice powder can be stored in an airtight container for a few weeks and makes a surprising addition to noodles, soups, and sashimi.
Broiled Portobello Sushi with Soy Glaze
This is a mock broiled eel for that one vegetarian that always shows up. Close your eyes and you won’t know the difference.
Salmon Sushi with Green Tea Salt
The flavors of the salmon, cucumber, and green tea salt are really fresh. The green tea salt will keep for months and is also terrific sprinkled on popcorn.
Spicy Tuna Hand Roll
The Japanese man I buy my fish from gave me this recipe. One day I noticed that he was making hand rolls for lunch from the trimmings of a No. 1 grade A tuna loin. He let me have a roll since I’m such a good customer, and I have to say it was the best spicy tuna roll I’d ever had. You’ll get the hang of rolling these in no time—practice makes perfect.
Veggie Sushi Rolls
By Kate McMillan and Sarah Putman Clegg
Spicy Seattle Tuna Rolls
The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.
By The Bon Appétit Test Kitchen
Tuna Maki
By Shirley Cheng
Seasoned Nori Wrappers
By Jennifer Rubell
Korean Vegetable Rice Bowl
Bibimbop
A glorious combination of fresh stir-fried vegetables, each cooked separately to allow its flavors to stay true, is liberally seasoned with garlic and sesame oil. To gild the lily, every serving is topped off with a rich fried egg that gets added just before eating.
Nori or Lettuce Leaf Wrap-Ups
Nori, or sushi paper, can be found in Asian markets and health food stores.
By Alex Jamieson
Spaghettini with Fish Roe Dressing
Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here.
Mentaiko Spaghettini
This is one of the most popular types of pasta in Japan and is a great example of how a foreign ingredient has been adapted to Japanese taste. I think you will find it quite an eye opener.
By Harumi Kurihara
Smoked Salmon Tartare with Ginger and Sesame
In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.
Smoked Salmon and Curried-Potato Nori Rolls
To make the nori rolls in this recipe we used a bamboo sushi mat, available at Asian markets and some specialty shops. It's possible to make the rolls using a double thickness of aluminum foil instead of a sushi mat, but using a mat makes the process much easier.
Vegetarian Brown Rice Sushi Rolls
Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads.
Active time: 25 min Start to finish: 1 1/4 hr