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Planning a Sushi Meal

Sushi as a meal is not a traditional concept. However, if you’re going to invest the time into preparing wonderful sushi at home, you’ll most likely want to make a complete experience of it. A sushi meal can easily be planned according to your tastes, budget, or the amount of time you have on hand. Consider the following tips:

• Preparation doesn’t have to be overly time consuming. Many recipes have simple methods. For those with more involved preparations, consider serving 2 or more recipes with similar preparation styles. For example, if preparing a sushi ingredient that requires frying, adding an appetizer that is also fried saves time.

• Select only two or three seafood varieties per sushi making experience. This is key for first time sushi makers as the choices for seafood as well as their preparations can be overwhelming. As you master the techniques for seafood preparation, add one or two varieties more according to your comfort level.

• Check to see which seafood options are available before planning your sushi meal. Seafood that is in season will have a better price and a better flavor.

• Sushi can be filling. To avoid leftovers or waste, prepare the right amounts. When sushi is featured as the main dish, plan for up to 12 pieces per person. If heavy appetizers are featured as in the case of a cocktail party, plan for up to 6 pieces per person. Adjust quantities if your friends are light eaters.

Kid-friendly Sushi

Chicken Dumplings (page 36)

Japanese Omelet Sushi (page 68)

Avocado Maki Rolls (page 81)

Crunchy Shrimp Rolls (page 116)

Catfish Avocado Rolls (page 122)

Iced Green Tea (page 160)

Fudge Wontons with Peanut Dipping Sauce (page 155)

Traditional Sushi

Age Dashi Tofu (page 33)

Mixed Sashimi Platter (page 56)

Tuna and Green Onion Rolls (page 81)

Cucumber Thin Rolls (page 86)

Sushi for a Crowd

Fragrant Herb and Mushroom Spring Rolls (page 39)

Poke Trio (page 47)

Beef Tataki Sushi (page 61)

Spicy Tuna Rolls (page 110)

Peanut Shrimp Rolls (page 115)

California Rolls (page 114)

Lemon Mango Bars (page 158)

Mango Lychee Coolers (page 160)

Vegetarian Sushi

Melon Sashimi (page 52)

Smoked Tofu Nigiri (page 74)

Ratatouille Sushi Bowl (page 133)

“Eggroll” Cherry Pies (page 157)

Lemonade Sake Slushie (page 163)

Budget Sushi

Grilled Yakitori Skewers (page 32)

Quick Cucumber Salad (page 32)

Spam Musubi (page 64)

Fried Oyster Thick Rolls (page 105)

Spicy Tuna Rolls (page 110)

S’mores with Soy Caramel Sauce (page 156)

Ginger Shandy (page 161)

Sushi For Entertaining

Japanese Pizza with Bacon and Mushrooms (page 34)

Scallop Carpaccio (page 45)

Smoked Duck Nigiri (page 71)

Mango Lobster Rolls (page 121)

Green Tea Panna Cotta with Sesame Cookies (page 154)

Cucumber Saketini (page 164)