Seafood

 

SEAFOOD SUSHI SENSATIONS - SUCCULENT SEAFOOD RECIPES

 

If you enjoy succulant seafood then serve up your favourite seafood as part of your own sushi creation - and the best part is, it’s never been this easy!

 

With the Sushezi you can serve up octopus, prawns, tuna, salmon, trout, scallops, caviar and much more - in no time at all!

 

So why pay for expensive sushi when you can enjoy creating your own seafood sushi sensations!

 

There’s plenty of different combinations for you to try to impart variations on your seafood sushi experience. You can also get creative with the huge array of sauces and condiments on the market and introduce a new flavour each time!

 

We’ve included a range of different recipes in this section to tantalise your tastebuds, just remember....making sushi is now easy with Sushezi! Perfect sushi anytime, every time!

SMOKED SALMON & ASPARAGUS SUSHI ROLLS

SMOKED SALMON & CUCUMBER SUSHI ROLLS

PHILADELPHIA SUSHI ROLLS

SALMON & SEAWEED SUSHI ROLLS

SIMPLE TUNA SUSHI ROLLS

TUNA & AVOCADO SUSHI ROLLS

PRAWN & VEGETABLE SUSHI ROLLS

 

SMOKED SALMON & ASPARAGUS SUSHI ROLLS

Ingredients

Nori sheets

Sushi Rice (or short grain rice)

Smoked Salmon

Asparagus

Wasabi

Method

  • Cook & prepare your sushi rice.

  • Slice the smoked salmon.

  • Steam the asparagus & rinse in cold water

  • Apply a small amount of wasabi into the rice groove

  • Place the salmon & asparagus on top.

  • Follow the Sushezi instructions, slice to serve & enjoy!

SMOKED SALMON & CUCUMBER SUSHI ROLLS

 

Ingredients

Nori Sheets

Sushi Rice (or short grain rice)

Smoked Salmon

Cucumber (Seeds removed)

Carrot (Grated)

Pickled Ginger

Wasabi

Method

  • Cook & prepare your sushi rice.

  • Slice your smoked salmon into thin strips.

  • Slice your cucumber into thin strips (seeds removed).

  • Grate the carrot.

  • Apply a small amount of wasabi & pickled ginger into the grooves

  • Place salmon, cucumber & carrot on top

  • Follow your Sushezi instructions, slice to serve

PHILADELPHIA SUSHI ROLLS

Ingredients

Nori sheets

Sushi Rice (or short grain rice)

Smoked Salmon

Cucumber (seeds removed)

Philadelphia cream cheese

Caviar

Maui Onion

Method

  • Cook & prepare sushi rice.

  • Slice the smoked Salmon into thin strips

  • Slice cucumber, removing the seeds

  • Slice the Philadelphia cream cheese

  • Apply a small amount of caviar into the rice grooves

  • Place salmon, cucumber & cream cheese on top

  • Follow your Sushezi instructions & slice to serve

SALMON & SEAWEED SUSHI ROLLS

Ingredients

Nori sheets

Sushi Rice (or short grain rice)

Raw fresh Salmon

Pickled radish & pickled ginger

Soy Sauce

Wasabi

Method

  • Cook & prepare sushi rice.

  • Slice pickled radish into thin strips

  • Slice salmon into thin strips, soak in soy sauce, then drain

  • Apply a small amount of wasabi into the rice grooves.

  • Place salmon & pickled radish on top

  • Follow your Sushezi instructions & slice to serve

  • Serve with the pickled ginger

SIMPLE TUNA SUSHI ROLLS

Ingredients

Nori sheets

Sushi Rice (or short grain rice)

Chilli flavoured Tuna (We love the John West canned range)

Hollick Mayonnaise

Finely chopped dill pickles

Cracked Pepper

Method

  • Cook & prepare sushi rice.

  • Drain & mash your chilli tuna with a fork.

  • Apply mayonnaise into the rice grooves.

  • Place chilli tuna & dill pickles on top.

  • Follow your Sushezi instructions & slice to serve.

TUNA & AVOCADO SUSHI ROLLS

Ingredients

Nori sheets

Sushi Rice (or short grain rice)

Tuna

Avocado

Wasabi

Method

  • Cook & prepare sushi rice.

  • Slice tuna & avocado

  • Apply a small amount of wasabi into the rice grooves.

  • Place tuna and avocado on top

  • Follow your Sushezi instructions & slice to serve

PRAWN & VEGETABLE SUSHI ROLLS

Ingredients

Nori sheets

Sushi Rice (or short grain rice)

Prawns (peeled)

Cucumber (seeds removed)

Spring Onions

Avocado

Wasabi

Method

  • Cook & prepare sushi rice.

  • Slice peeled prawns in half lengthways

  • Slice cucumber (seeds removed) into thin strips

  • Trim and slice spring onions.

  • Slice avocado into thin strips

  • Apply a small amount of wasabi into the rice grooves.

  • Place sliced ingredients on top

  • Follow your Sushezi instructions & slice to serve