Sushi recipes-veggie or cooked!

I'm looking for recipes for veggie or cooked fish sushi-anyone got an interesting one?  New dipping sauce idea?

Thanks!

I've never made sushi (love it) but I'm sure there are people here who have. 

Anybody?

i actually bought a whole kit, with a dvd on how to make it and things.
It came with some recipes, I will post them soon! :)

I make California Rolls, they have avocado, fake crab meat and cucumber. I use brown rice.

I also make this into a salad when I don't feel like rolling it all out...here's the recipe (not sure of the amounts):

Brown Rice
Avocado
Cucumber slices
Imitation Crab
Seaweed (torn into pieces)
Soy Sauce
Eden Shake (mixture of seaweed, black sesame seeds and regular sesame seeds)

Love California rolls but they have to have wasabi on them :).   Personally never made them.... it would be fun though.

I don't eat it with wasabi, the stuff is WAYYYYY to hot for me. :)

you can basically put whatever you want into it.... there isn't much of a recipe.

maybe look at menus for sushi places and read what they put in rolls, then put those in your rolls.

Here are some of the more interesting sushi combinations I've had at restaurants or made myself:

* walnut pate maki - This appears to be a paste made from soaked and/or toasted walnuts, mixed either with honey for a sweet paste or with a sweet/savory curry flavoring.  Both ways are pretty tasty.

* southwestern maki - A mixture of corn, julienned bell peppers, julienned jicama, slivers of avocado, and a couple of different salsas.  The mango salsa I had with it was totally amazing.

* totally raw maki - these have no cooked rice in them.  As substitutes for rice, I've used things like ground up cauliflower, macadamia nuts, pine nuts, and even shredded parsnips.  Cauliflower mixed with a small amount of ground macadamia nuts and then tossed with traditional rice seasoning (rice vinegar and/or rice wine, slightly sweetened) is the most rice-like combination in texture and taste.  Other options are just... yummy, in a novel and unique way.

One advantage of not using rice to make sushi is that, if you use ground up fresh veggies instead, your calorie and empty carb intake goes *way* down for that meal.  AND you feel just as satisfied (if not more!) than if you'd eaten a bunch of rice.

Some totally random combinations that turned out amazing:
* fresh basil next to pine nut cream (soaked pine nuts, pureed)
* shiitake mushroms marinated in a sweet teriyaki sauce next to avocado
* mango, avocado, and macadamia nuts

Hope that gives you some fresh ideas!

my grandmother always made me enari-sushi.  It is made of tofu puches and has no meat.  Yummy to this day, cant stand seaweed.   You can only get the pouches at asain stores though.  :( Now I want some.  Sweet pickled ginger is a must with it!!  Wasabi makes my nostrils produce flames and my lungs catch on fire.  I think I am allergic LOL

I just tried the "California Rolls" for the first time today and I did NOT like them at all! I thought they were really gross. However, I found myself wanting to keep trying them. I think it's something I could acquire a taste for. What about everybody else? Do you find that you either love them or hate them right away, or do you need to develop a taste for them?

California rolls aren't particularly good for you.  That imitation crab stuff is actually just a combination of wheat flour, sugar, and pollock (the same low-quality fish they put in fish sticks).  Look at the ingredients on a package sometime.

As for the rest of the roll, it's just rice (starch) and a tiny bit of avocado.  What a sad fate for a tasty avocado.

I'm a big believer in following your instincts.  If your instincts tell you that california rolls aren't suitable food for you, why fight it?

Publix sells a "Snack Pack".  It looks like sushi but without the fish (gross!).  There are three types, carrot, cucumber and avacado wrapped in rice then seaweed.  I like 'em. 

Is there a way to make rolls without that bamboo towel thing?

You don't need the bamboo roller.  It does tend to help you make tighter rolls, but you can just as well make sushi without it.  Whether you use the bamboo thingy or not, it'll take some practice.  Go for it though; it's not that hard and it's pretty fun.

Ok, here is how I make mine:

You need to go to an asian food store and pick up some

sushi rice,

seaweed sheets(Nori?)  (I get the 10 in a package ones) 

wasabi ( I just buy the powdered stuff you add water to)

pickled ginger 

 You can probably find most of this stuff at a larger grocery store as well.    

To stuff them I buy:

Avocados

Cucumbers

Celery

Shrimp (fried in pam or just a dab of spray butter and some squirts of lemon juice)  Cut into long skinny pieces (as much as that is possible)

Low Fat or Fat Free Cream Cheese (left in freezer for 1/2 hour) which makes it easier to cut it into long skinny pieces....make the pieces quite skinny you dont want a lot of this...at least I don't

Romaine Lettuce

Green Onions

Cut all these veggies into skinny long pieces. (I like to stuff my sushi with LOTS of veggies....otherwise it just all rice and really not that great for you

Ok, cook two cups of the sushi rice according to directions (you will end up with about 6-7 cups of cooked rice.)  After the rice is done set to the side and leave lid on.    In another small sauce pan mix 1/3 cup rice vinegar, 2-3 tablespoons of sugar and 1.5 tsps salt..heat it just until the salt and sugar are dissolved.   Then dump the rice into a non metal bowl and drizzle vinegar mixture over it...have someone fan the rice while you carefully turn the rice over and over trying not to break it...do this for about 10minutes...some people say bring it to room temperature..but I like to leave it just a bit warmer as it seems to spread easier.

I lay the seaweed sheet on a piece of tinfoil that is a bit bigger than the seaweed then I add 2/3 a cup of rice and spread it over the seaweed clear to all the sides (you can use more rice but I like to have less rice and LOTS of veggies...)  Then you add all your veggies, shrimp and cream cheese (dont have to use the cheese! especially if you are using avocado)     Lay them about 1 inch from one end of the sheet and then use the foil to help you do the first roll and roll tightly!  Then you can just do the rest of the rolling with your hands.   It doesnt have to be perfect!  And you will get the hang of it.   Remember to use lots of veggies! We also like to put in skinny pieces of tomatos and radishes sometimes.  You can also use the fake crabmeat but its really not all that good for you.

Whenever I figure it out, each roll comes out to about 250-300 calories each...I would suggest leaving out the cream cheese and it ends of closer to 250 calories.   I am usually stuffed after about 1 and a 1/2 rolls.  But even when I eat 2 rolls I am only between 500-600 calories for my whole dinner!!! and remember to use lots of veggies (did I already say that, lol) or these arent particularly good for you.

Mmm. Salmon, brown rice, algae (which you call seaweed), avacado, salmon eggs. So simple. If you need tips on making sushi, just let me know.