I am excited to share my sushi recipes post featuring unique dishes from Shiso Infused Mackerel Roll to Matcha Infused Tofu Sushi. My collection includes creative creations like Yuzu Truffle Uni Nigiri, Smoked Eel Avocado Roll, Spicy Miso Seaweed Sushi, and more.

I cant wait for you to try them.

The 15 Best sushi recipes

1. Shiso Infused Mackerel Roll

I tried shiso infused mackerel roll and it was an unique treat, its mix of fresh mackerel fillets tossed with chopped shiso leaves, sushi rice with rice vinegar, nori, crisp cucumber and sesame seeds impressed.

Ingredients

• Fresh mackerel fillets (about 200g, deboned and thinly sliced)
• Fresh shiso leaves (roughly 8-10 leaves, roughly chopped)
• Sushi rice (cooked, about

  1.5 cups)

• Nori seaweed sheets (one or two depending on size)
• Julienned cucumber (from one small cucumber)
• Rice vinegar (2 tbsp for seasoning the rice)
• Sesame seeds (1 tsp, optional for garnish)

Instructions

1. Start by cooking the sushi rice as you usually do then mix it with rice vinegar while it is still warm and let it cool down.

2. Meanwhile, toss the sliced mackerel with the chopped shiso leaves and a pinch of salt and let it sit for about 5 minutes.

3. Lay a nori sheet on a clean surface then spread a thin, even layer of rice leaving some space at the top, then arrange the marinated mackerel and cucumber strips across.

4. Carefully roll the nori starting from the bottom and use your fingers to keep the filling tight then slice it into bite sized pieces and serve with soy sauce.

2. Yuzu Truffle Uni Nigiri

i love making yuzu truffle uni nigiri with sticky sushi rice seasoned with rice vinegar and sea salt, topped with fresh uni and a splash of yuzu juice, finished with a drizzle of truffle oil.

Ingredients

• Sushi rice (short grain rice seasoned with rice vinegar)
• Fresh uni (sea urchin)
• Fresh yuzu juice
• Truffle oil
• Rice vinegar
• Sea salt

Instructions

1. Rinse the sushi rice and cook it so it turns out sticky. Then mix it with rice vinegar and a pinch of sea salt while its still hot.

2. Gently fold a bit of fresh yuzu juice into the uni to give it a bright, tangy aroma.

3. Wet your hand and form small, compact rice bases then carefully lay a piece of uni on top of each.

4. Finally, drizzle a light amount of truffle oil over the nigiri for that extra earthy kick and serve immediately.

4. Smoked Eel Avocado Roll

I whip up smoked eel avocado roll with smoked eel slices, sushi rice mixed with rice vinegar, avocado slices, nori and julienned cucumber. Its a simple sushi roll thats easy to put together.

Ingredients

• Smoked eel slices (about 150g)
• Sushi rice (1 cup uncooked)
• Avocado (1, sliced)
• Nori sheet (1 full sheet)
• Cucumber (1 small, julienned)
• Rice vinegar (1 tbsp)

Instructions

1. Cook the sushi rice according to package instrucions then mix in the rice vinegar while its still warm; let it cool.

2. Lay out the nori on a bamboo rolling mat and spread a thin layer of rice over it, leave a small gap at the top edge.

3. Place the smoked eel, avocado and cucumber in a line near the bottom using a bit of extra rice if needed.

4. Carefully roll it up using the mat to tighten the roll, then slice into bite sized pieces and enjoy.

5. Quinoa Tempura Tuna Roll

I tried a Quinoa Tempura Tuna Roll that uses cooked quinoa with rice vinegar, nori sheets, sushi-grade tuna in tempura batter, julienned cucumber and sliced avocado. Its a blend of healthy textures and crisp flavors.

Ingredients

• 1 cup cooked quinoa
• 6 nori sheets
• 8 oz sushi-grade tuna, cut into chunks
• 1/2 cup tempura batter mix
• 1 small cucumber, julienned
• 1 avocado, sliced
• 2 tbsp rice vinegar

Instructions

1. Cook quinoa and mix in the rice vinegar with a pinch of salt, then let it cool down completely.

2. Dip the tuna chunks in the tempura batter and fry them until they are lightly crispy, dont overcook them.

3. Place a nori sheet on a bamboo mat and spread a thin layer of quinoa, then add the tuna, cucumber and avocado in a neat line.

4. Roll it up tightly, dampen the ending edge with a little water so it seals, and then slice into bite size pieces.

6. Spicy Miso Seaweed Sushi

I created this spicy miso seaweed sushi recipe with vinegared sushi rice, nori sheets and spicy miso paste, adding julienned cucumber, sliced avocado and toasted sesame seeds. its a unique twist on classic sushi.

Ingredients

• Sushi Rice (cooked and seasoned with rice vinegar, salt, and sugar)
• Nori Seaweed Sheets
• Spicy Miso Paste (blend red miso with chili sauce and a splash of sesame oil)
• Cucumber (julienned)
• Avocado (sliced)
• Toasted Sesame Seeds

Instructions

1. Prepare your sushi rice by rinsing it well and cooking it. Once its done, mix in rice vinegar, a bit of sugar, and salt then let the rice cool off.

2. Place a nori sheet on your bamboo mat. Spread a thin layer of rice all over the nori, leaving about an inch clear at the top.

3. Drizzle the spicy miso paste over the rice and scatter the cucumber and avocado pieces evenly then sprinkle with toasted sesame seeds.

4. Roll the sushi tightly, cut it into pieces, and serve it immediately so it stays fresh and tastes its best.

7. Pickled Cherry Blossom Roll

I made this Pickled Cherry Blossom Roll with sushi rice, nori, imitation crab meat, cucumber, avocado, and pickled cherry blossoms. Its a simple roll thats fun to create and enjoy, even if its slightly flawed.

Ingredients

• 1 cup prepared sushi rice seasoned with rice vinegar
• 4 nori seaweed sheets
• 3 pickled cherry blossoms, rinsed and chopped roughly
• 1/2 cucumber, julienned
• 1 avocado, thinly sliced
• 150g imitation crab meat, shredded

Instructions

1. Lay a nori sheet on a sushi mat and spread a thin, even layer of sushi rice over it, leaving about an inch uncovered at the top.

2. Arrange the crab meat, cucumber, and avocado in a line along the bottom edge, then scatter some pickled cherry blossoms over the top.

3. Carefully roll up the sushi, pressing gently to secure the roll, then slice into bite-size pieces and serve with soy sauce and a dab of wasabi.

4. If needed, adjust seasoning and enjoy your roll while it’s fresh cuz its best eaten right away.

8. Lemongrass Shrimp Sashimi

I recently tried lemongrass shrimp sashimi using 8 large raw shrimp, chopped lemongrass, lime juice, fish sauce and red chili. Its a straightforward dish that mixes freshness and a bit of a zing.

Ingredients

• 8 large raw shrimp, peeled and deveined
• 1 stalk lemongrass, finely chopped (white part only)
• 2 tbsp freshly squeezed lime juice
• 1 tbsp fish sauce
• 1 small red chili, thinly sliced
• A pinch of salt

Instructions

1. Rinse the shrimp and pat them dry then set em aside. Mix the lime juice, fish sauce, chopped lemongrass, chili slices, and salt in a bowl.

2. Place the shrimp in the bowl and let them marinate for about 10 minutes but dont leave them too long or the acid might start ‘cooking’ them.

3. Arrange the marinated shrimp on a serving dish carefully and drizzle a bit of the marinade over top.

4. Serve immediately and enjoy your Lemongrass Shrimp Sashimi as a fresh and zesty twist on sushi.

9. Lotus Root Tempura Maki

I made Lotus Root Tempura Maki using thinly sliced lotus root dipped in a tempura batter mix with ice water, layered over seasoned sushi rice on nori sheets and served with soy sauce for dippin.

Ingredients

• Sushi rice (cooked and seasoned)
• Lotus root (sliced thinly)
• Nori sheets
• Tempura batter mix
• Ice water
• Dipping sauce (soy sauce or tentsuyu)

Instructions

1. Make the tempura batter by mixin the batter mix with ice water just like the package says, dont overdo it.

2. Dip the lotus root slices in the batter and deep fry them until they are crispy, but be careful not to fry them too long.

3. Lay a nori sheet on a clean surface, then spread an even layer of sushi rice before addin the fried lotus root.

4. Roll it all up tight, slice into bite-sized pieces, and serve with your dipping sauce.

10. Wasabi Ginger Crab Roll

I made this Wasabi Ginger Crab Roll with sushi rice, nori sheets, 200g crab meat, wasabi paste, grated ginger, julienned cucumber and sliced avocado. It blends these ingredients in a roll thats easy to prepare.

Ingredients

• 1 cup prepared sushi rice
• 4 nori sheets
• 200g crab meat (or imitation crab)
• 1 tsp wasabi paste
• 1 tbsp grated ginger (or pickled ginger)
• 1/2 cucumber julienned
• 1 avocado sliced

Instructions

1. Mix the crab meat with wasabi paste, grated ginger and a little Japanese mayo if you like it creamier.

2. Lay a nori sheet on a bamboo mat and evenly spread a thin layer of sushi rice leaving a small gap at one end.

3. Place the crab mixture, cucumber and avocado along the edge, then roll the nori tightly by using the mat.

4. Slice the roll into bite sized pieces and serve with extra wasabi or soy sauce as you prefer.

11. Edamame Pesto Futomaki

I like making Edamame Pesto Futomaki cause its a cool twist on sushi. It uses sushi rice, nori sheets, fresh edamame, basil, garlic, pine nuts and olive oil to create a chunky yet smooth roll.

Ingredients

• Sushi rice
• Nori seaweed sheets
• Fresh edamame beans
• Fresh basil leaves
• Garlic cloves
• Pine nuts
• Olive oil

Instructions

1. Cook the sushi rice according to the package instructions and let it cool a bit before using.

2. Blend the edamame, basil, garlic, pine nuts, olive oil and a pinch of salt until it’s a bit chunky but smooth enough.

3. Place a nori sheet on a bamboo mat then evenly spread the rice, leaving a small edge on one side.

4. Spoon the edamame pesto in the center and roll the futomaki tightly, then cut it into thick slices and enjoy your creation.

12. Citrus Octopus Nigiri

I made Citrus Octopus Nigiri with thin sliced fresh octopus, sushi rice mixed with rice vinegar, sugar and salt, citrus juice, soy sauce and mirin topped with toasted sesame seeds. It is a fun modern dish.

Ingredients

• Fresh octopus tentacles, sliced thinly
• Sushi rice (cooked with rice vinegar, sugar, and salt)
• Citrus juice (lemon or yuzu works fine)
• Soy sauce
• Mirin
• Toasted sesame seeds

Instructions

1. Boil the octopus in lightly salted water until its tender then cool it and slice it into bite size pieces.

2. Prepare the sushi rice by mixing vinegar, sugar, and salt while it’s still warm then let it chill a bit.

3. Shape the rice into small mounds and carefully lay a slice of octopus on top.

4. Drizzle a mix of citrus juice, soy sauce and mirin over the nigiri then sprinkle with toasted sesame seeds, enjoy immediately.

13. Avocado Pistachio Crunch Roll

I made this Avocado Pistachio Crunch Roll using sushi rice, nori sheets, thin avocado slices, chopped pistachios, cucumber sticks and sesame seeds. Its easy to roll up for a quick crunchy bite.

Ingredients

• Sushi rice, cooked and seasoned with rice vinegar
• Nori sheets
• Ripe avocado, sliced thinly
• Roughly chopped pistachios
• Cucumber, julienned
• Sesame seeds

Instructions

1. Lay out a sheet of nori on a bamboo mat and spread an even layer of sushi rice on it, leaving a small border at one end.

2. Arrange avocado slices and cucumber sticks across the rice, then sprinkle the chopped pistachios and sesame seeds on top.

3. Roll the sushi tightly using the mat, slice into pieces and serve immediately for the best crunchy texture.

14. Turmeric Chicken Teriyaki Maki

I made this Turmeric Chicken Teriyaki Maki using chicken thighs marinaded in turmeric and teriyaki sauce, layered over sushi rice on nori with crisp cucumber and a sprinkle of sesame seeds.

Ingredients

• 1 lb boneless chicken thighs, sliced into strips
• 1 tsp turmeric powder
• 1/4 cup teriyaki sauce (plus extra for drizzling)
• 2 cups prepared sushi rice
• 4 sheets nori (seaweed)
• 1 small cucumber, julienned
• 1 tbsp sesame seeds

Instructions

1. Mix the chicken strips with turmeric powder and half of the teriyaki sauce. Let it marinate for like 15 minutes so the flavors really sink in.

2. Cook the chicken in a pan over medium heat until it’s no longer pink and kinda caramelized from the sauce.

3. Spread the sushi rice over a nori sheet, then layer on the cooked chicken and cucumber, sprinkle sesame seeds, and drizzle the rest of the teriyaki sauce over everything.

4. Roll the nori tightly, slice the roll into bite-sized pieces, and serve while its still warm or at room temperature. Enjoy your Turmeric Chicken Teriyaki Maki!

15. Matcha Infused Tofu Sushi

I made this Matcha Infused Tofu Sushi using pressed tofu, sushi rice, rice vinegar, matcha powder, nori sheets and sesame seeds. It came out messy at first but ended up being fun experiment for me.

Ingredients

• Extra firm tofu (pressed and cubed)
• Sushi rice
• Rice vinegar
• Matcha powder
• Nori seaweed sheets
• Sesame seeds

Instructions

1. Start by cooking the sushi rice as directed on the package then stir in the rice vinegar while its still warm.

2. Mix the matcha powder with a little water until its smooth and use that to marinate the tofu cubes for about 10 minutes.

3. Lay a nori sheet on a mat, spread an even layer of rice leaving one end free and then add the tofu cubes and sprinkle sesame seeds.

4. Roll up the nori tightly and slice into pieces. Enjoy your tofu sushi even if its a bit messy at first.