Creative Sushi Filling Ideas?
I'm having people over for some sushi making. What are some creative filling ideas for homemade sushi roll? I'm looking for both traditional and non-traditional (I was thinking of maybe something like a blt roll). I'd love some ideas!
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18 Comments:
i tend to like vegetarian rolls -- blanched spinach, well squeezed out and dressed with mirin, a hit of sesame oil and sesame seeds.... umoboshi plum paste spread on the rice with cucumbers.... the usual stuff, avo, thinly sliced carrots .... used to do tempeh rolls, also. anyway, it's limitless....
pooch at 11:32PM on 09/12/09
Granny Smith apples and tuna was a favorite...so was Mozzarella, Jalapeno and Salmon. I made one roll for my ex boyfriend that loved (totally NON traditional)...prosciutto, provolone, broccoli rabe and shiitake mushroom. it sounds like the weirdest combination...but it worked!! I also like one roll I had at a trendy sushi place here...Asparagus, mushroom and roasted pumpkin! It was the "Autumn Roll"
sweethunibabi at 12:24AM on 09/13/09
Listing typical and atypical ingredients, and not all together...
ground peanuts/peanut butter
mango
egg (crepe slices)
crab meat or crab meat with a wee bit of Kewpie mayonnaise
teriyaki chicken
watercress
shiitake, marinated in shoyu and sliced
grilled salmon skin (one of my favorites)
takuan (pickled radish)
roe (red, black, orange, yellow)
cucumber
mix black and white sesame seeds
asparagus
squid
scallops
bamboo shoots
There's also inarizushi.
Cassaendra at 12:43AM on 09/13/09
Any and everything. I personally like crunchy things cucumbers, bok choy, carrots, zucchini, green peppers etc. etc. I always build the roll around a base of smoked salmon.
Topic has my appetite screaming. May need to get out the sushi mat this afternoon.
Ribster at 4:29AM on 09/13/09
Topic has me screaming for a different reason... I've never been one for the non-traditional rolls. Hell, spicy tuna is already a bit of a stretch for me. So hearing about granny smith apples and peanut butter and the like is just killing me.
shoneyjoe at 8:36AM on 09/13/09
You might like the "Tampa Roll" Fried grouper (some like a tempura others just plain fried), grated onions and spicy mayo.
finsbigfan at 9:51AM on 09/13/09
If I'm making maki at home, I'm ok with nontraditional fillings - especially because my local mega mart isn't going to have sushi grade raw fish. It's one thing if I'm planning the evening. Then I can get it mail ordered from someplace. But if I've decided to just make it on a whim, then I'll go with any of the following crab (or krab), cucumber, avocado, asparagus, sauteed shiitake mushrooms (add a little sesame oil at the end of cooking!), and cooked fish or shellfish (chopped up and tossed with a little mayo, sesame oil and hot sauce). One time I did what a lot of sushi places call a "Philly Roll": smoked salmon, cream cheese and scallions. It was really good (although I don't know if I'd order it in public).
Amandarama at 9:53AM on 09/13/09
http://cookpad.com/recipe/376073
hmw0029 at 10:03AM on 09/13/09
When some friends and I did a sushi party earlier this year, we had the usuals (tuna, salmon, cucumber, carrot, asparagus) plus mango, pinapple, bacon, scrambled egg, and green onions.
joyyy at 12:04PM on 09/13/09
@shoneyjoe: LOL I see where you're coming from. I'm of Japanese descent, but at some point stopped caring quite as much because everyone butche...re-interprets everyone else's food.
At home, we're free to do whatever. If it's a restaurant that claims to be authentic and serves fusion or nontraditional dishes, then I scrutinize what is being served. Even food native to a culture can transform.
I don't really care for sashimi so when I make sushi, I use crab with Kewpie, avocado, roe, asparagus, fried Spam, barbecue chicken, grilled salmon skin, and so on, stuff that is for the most part nontraditional.
Cassaendra at 2:10PM on 09/13/09
I like teriyaki eel, along with the regular sushi fillings mentioned above.
pjracz10 at 4:12PM on 09/13/09
I'm with shoneyjoe on this one. Keep the mayo, the peanut butter, the chopped up tuna scraps, the squiggles of wasabi aioli or what have you, the tempura crunchies and the five kinds of sashimi out of my roll.
In a restaurant I'd much rather eat a simply made nigiri with one kind of impeccably fresh fish with no other adornment but a tiny dab of wasabi and maybe some soy sauce.
When I'm making hand rolls at home, we usually just go for really homespun stuff like boiled shrimp, tamago, eel, cucumbers, and fish roe.
fuuchan at 11:23PM on 09/13/09
My Dad's not a "foodie" anything. He's actually 'foodie-clumsy", but he did a easy canned tuna, soy sauce, sugar and sesame oil saute thing that he'd roll in sushi rice wrapped in nori. It's the only thing he ever made, but it was actually good. I now indulge it with mayo w/wo garlic and a Shiso (beefsteak) leaf.
Not Yukio at 5:37AM on 09/14/09
or 'fruitshi' using fruits!
gargupie at 9:38AM on 09/14/09
This is a cuisine that I have never tried to prepare, but I love it. Cookbook suggestions? I tried the cookpad site-I can't read that language:-)
janaatwg at 12:56PM on 09/14/09
I would buy some main fish and some main vegetables to choose from and you can make combinations from there. I typically like: cucumber, mango, and avocado as my veggie fillers and pair them with salmon or tuna.
Salmon and cream cheese is another popular roll idea that's fun. I like the BLT Idea too! Go for whatever comes to mind.
Chew on That at 4:38PM on 09/14/09
@janaatwg - I don't know about cookbooks, but this recipe for Sushi Nests is a pretty simple take on chirashi (scattered) sushi.
Amandarama at 5:50PM on 09/14/09
I am a sushi chef at a very popular restaurant and one of our most requested rolls is the 'tropic roll'. Its non-traditional but good. Cream cheese and pineapple inside, rolled and topped with tuna, avocado, cilantro, and almonds.
I have always preferred more traditional rolls, but I have to give the people what they want...
electrotrash at 2:09AM on 10/18/09