Switch Up Your Dinner Menu with These Simple Sushi Recipes

Nonporous, antimicrobial Cambria quartz counters make for easy food prep and perfect presentation.

Written by:Cambria USA
Photographed by:Steve Henke
Sushi on Cambria Delgatie™ quartz countertops.

Cambria design shown: Delamere™

If you loved our Sushi Spotlight in the Winter 2023 issue of Cambria Style, you’ll enjoy these Japanese-inspired recipes that are perfect for a cozy night in or easygoing entertaining. With a dash of daring and a sprinkle of creativity, crafting sushi at home transforms your kitchen into a fun foodie destination. So, roll up your sleeves and enjoy some homemade sushi rolls.

And find the perfect pairings and sake suggestions.

Make The Perfect Sushi Rice

Ingredients

  • 2 cups Japanese short or medium grain rice (such as Homai or California Calrose)
  • 2 to 2½ cups cold water (use 2 cups water for the stovetop rice cooking method and 2½ cups water for the rice maker method)
  • 5 Tbsp. sushi vinegar
     

Directions

  • Wash the rice with cold water until the water runs clear. Drain well. If using a rice maker, follow rice maker instructions (add 2 cups rice and 2½ cups water) (no salt required!) and cook on the white rice setting.
  • For the stovetop method, put the drained rice in a heavy sauce pan and add 2 cups of cold water. Cover tightly and set the pan over high heat and bring to a boil. Reduce heat to medium and let cook covered until all the water is absorbed (7–8 minutes). Do not remove the cover to check, but listen for the bubbling to stop. Reduce heat to very low and cook another 6 minutes.
  • Remove from the heat and let stand 15 minutes covered. Transfer hot rice to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool a little, although it should still be very warm when you stir in your sushi vinegar.

Use prepared sushi rice in all of your favorite rolls including our spicy salmon roll recipe.

Salmon Hand Rolls

Ingredients

  • Two 7 oz. salmon fillets
  • ¼ cup honey
  • 3 cloves garlic, minced
  • 2 Tbsp. reduced sodium soy sauce
  • 1 Tbsp. seasoned rice vinegar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. freshly grated ginger
  • 2 tsp. Sriracha divided (optional)
  • Freshly ground black pepper, to taste
  • 1 batch of sushi rice (optional)
  • 2 green onions thinly sliced
  • 1 baby cucumber julienned
  • 1 carrot shredded
  • Handful of watercress shoots or radish sprouts (daikon sprouts)
  • 1 avocado peeled, pitted, and sliced
  • Bonito flakes (optional)
  • 1 package of nori (dried edible seaweed), sheets cut in half
  • Serve with wasabi (optional)
     

Directions

  • Heat oven to 375°F. Line a sheet pan with aluminum foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, one tsp. of Sriracha, and pepper, to taste. Place salmon onto the prepared baking sheet. Spoon the honey mixture over the salmon. Place into oven and bake until cooked through, about 15–20 minutes, or until caramelized and slightly charred.
  • Transfer salmon to a large plate and flake into bite-size pieces. Combine with chopped bits crispy salmon skin.
  • To build hand rolls, top nori sheets with rice (if using), onions, cucumbers, carrot, sprouts, avocado, and salmon. Add a bit of Sriracha or sprinkle with Bonito flakes. Wrap into a cone shape and enjoy. Serve with optional wasabi on the side for an added spicy hit.

Hamachi

Ingredients

  • ¼ lb. Japanese yellowtail fillet Hamachi
  • ⅛ tsp. salt
  • ½-inch piece of ginger
  • 2 Tbsp. Japanese sake
  • ½ tsp. neutral oil
  • 1 Tbsp. ponzu
  • ½ tsp. yuzu (substitute with lemon juice)
     

Directions

  • Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside.
  • Slice ginger into matchsticks and combine into a mixing bowl with Japanese sake.
  • Heat neutral oil in a frying pan on high, then reduce heat to medium high. Add yellowtail fillets, cover and sear for 1–1½ minutes. Don’t move the fish while searing.
  • Flip the fish and sear the other side for 30 seconds. Add ginger mixture and cover immediately (it will produce A LOT of smoke and may flame up). Cook for an additional 15–20 seconds. Do not overcook fish or it can get rubbery and dry.
  • Transfer fish to a serving plate. In a serving sauce bowl, combine ponzu and yuzu and serve as a dipping sauce. Serve with rice or steamed vegetables, or on its own as a tasty, low-carb meal.

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