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    You are in: Home / Cookbooks / Yo! sushi No! fishie
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    20 recipes in

    Yo! sushi No! fishie

    I love the sushi, but I also love the fishies. This book has sushi without the fishies!

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    A fantastic combination discovered by accident one day. This can also be put inside rice balls.

    Recipe #186809

    High protein sushi rolls which are not too high in fat. The yield and measurements are estimates as sometimes I make this into thin sushi, sometimes futomaki, sometimes sushi layers. This mixture can even be placed inside rice balls, just finely chop the spring onion.

    Recipe #186808

    The best peanuts to use for this are the cheap oily ones. I haven't tried this with other nuts but I guess that would work just as well.

    Recipe #186810

    Tamago is a thin sweetened egg omelet. Here it is added to sushi with spring onions and mayo for a tasty treat. Please note portion sizes are a guess as I normally use a sushi maker to make this type of sushi.

    Recipe #208789

    This is a version of the dark dipping sauce to serve with Pot Stickers. I learned this recipe in Chinese Cooking Class that I attended while we were stationed on Okinawa in the 1970's. We called the fried, steamed dumplings Chiao Tzu. I can give you the recipe for the dumplings if you would like.

    Recipe #75150

    In the Japanese language, the characters for "wafu" are East-West. This dressing is a western-style cream based dressing with an eastern flair...hence it is known as a "wafu dressing" or "East meets West Dressing." In short, this is a Japanese-esque recipe for salads and dipping that I've been making for over 20 years. For some reason, most savory wafu recipes (dressing or not) combine the flavors of soy and sesame oil. I actually like the combination here! The original recipe calls for making the mayonnaise from scratch and then adding the other ingredients. I prefer making this using commercial mayo because I the kids will go through quarts of the stuff on their salad. I usually double the recipe to last us a week. It's almost a crime, but very tasty to dip california rolls into this. Just do it secretly, and it'll be fine. Actually, "wafu" does not mean east meets west. It means "Japanese style". East/west would be wayo - wa for Japanese and Yo for European or Western. Wa is the character for Japanese, and fu is the character for "style". or "in the style of" fu is also the character for wind.

    Recipe #166470

    This is made in a very casual fashion, not using fish! No rolling, no fuss, but with a wonderful presentation! I got this from Vegetarian Times Cookbook.

    Recipe #39161

    Cool! Both soba and sushi at once! posted in request to a topic in forum asking about adding soba. I tried this recipe, but I skipped the peppers, and used only wakame, shiitake mushrooms. my mom thought that there wasn't enough soy sauce. recipe from http://www.angelfire.com/ak2/cookshouse/page38.html

    Recipe #111073

    This dishes colourful name comes from how I was feeling when I made it! I decided I needed to get in shape. I dug the bike out of the shed I decided to ride to work. Sixteen miles and one sore bum later I arrived home after a day at work. Despite having received a package from the Japan centre full of goodies I just couldn't be bothered and made a cheese sandwich. This posed a dilemma, what to put in my lunchbox the next day - usually it is the leftovers from the night before. After rummaging the (empty) fridge and cupboards this is what i came up with.

    Recipe #178829

    One of my favorite types of sushi. I normally make this into "fat rolls" or Futomaki. If you are not familiar with Wasabi start with a little as you can always add more if needed. Serving size will vary depending on the thickness of your sushi. Cooking time does not include time for cooking rice

    Recipe #178696

    4 Reviews |  By Ingy

    Very quick and easy -- since I've lived in Japan I make this almost daily.

    Recipe #178493

    Pineapple matchsticks are rolled up in paper-thin slices of melon for a light, refreshing dessert that is prepared in the same fashion as sushi rolls. It's important that the fruit be perfectly ripe. Wrap cool slices of melon around pineapple matchsticks, squeeze some fresh lemon juice over the pieces, wrap tightly, and refrigerate until it is time to serve dessert.

    Recipe #173551

    From Cooking Light (March 2002).

    Recipe #117893

    I fell in love with avocado rolls from a near-by Japanese take away, but I wanted to be able to make them at home to be sure of the ingredients used so my whole family (with allergies) could enjoy them also. I was, at first, apprehensive as they looked a little complicated and many recipes I found were actually very complex. However, it only took me two rolls before I got the hang of them. They really aren't difficult at all !!! I'm not really sure if my method is 100% correct, but it works for me. This recipe makes a mix of avocado and vegetable rolls - how many of each is up to you. You'll need a bamboo mat to help with the rolling.

    Recipe #152769

    These are fun to make and gets in that seaweed. I have also made these using barley if you want to try something different.

    Recipe #139097

    Tamago is Japanese for "egg". Tamago yaki is sushi using an egg, like a sushi omelette. I really love it for it's sweet taste and light texture. You need a tamago pan to make this recipe. Any type of stock can be used in place of the dashi for a less fishy taste. Sounds complicated, but after a bit of practice, it gets much easier.

    Recipe #119558

    Notice: this recipe doesn't work as written. i am in the process of updating amounts & techniques. i will post once i know all the changes. thank you.

    Recipe #102630

    I learned how to make sushi from www.theppk.com These are my favorite fillings but the possibilites are endless.

    Recipe #101162

    basic onigiri (riceball) recipe. Add any filling you want I particularly like Egg scrambled with some soy sauce (dark) and toasted (brush with a little miso mixed with sake and grill) Onigiri can be very hard to handmake. Moulds are available but difficult to get in the UK without paying high prices, small jelly mould or egg cups work really well.

    Recipe #176527

    This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it!

    Recipe #119373


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