Best 4 Tampa Sushi Rolls Recipes

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**Dive into Tampa's Exquisite Sushi Roll Experience: A Culinary Journey of Flavors and Freshness**

Get ready to embark on a tantalizing culinary adventure with Tampa's sushi rolls, a symphony of flavors that will delight your taste buds. From the classic California roll to the adventurous Firecracker roll, Tampa's sushi scene offers a diverse selection of rolls that cater to every palate. Each roll is meticulously crafted with the freshest ingredients, ensuring a burst of flavors in every bite. Discover the art of sushi making with our curated collection of recipes, ranging from beginner-friendly to culinary masterpieces. Unleash your inner chef and treat yourself to a delightful sushi-making experience in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CALIFORNIA SUSHI ROLL RECIPE



California Sushi Roll Recipe image

The most popular roll sushi borned in U.S.

Time 20m

Yield 1 Roll, cut

Number Of Ingredients 7

5 oz of lukewarm sushi rice (Sushi Rice Recipes)
Half sheet of nori seaweed
2 oz of cooked crab meat or imitation crab meat
1/4 of an avocado, sliced in the inch slices
5 thinly sliced cucumber (Kirby or pickling cucumbers, peel off skin)
Sesame seeds
Kewpie Mayonnaise

Steps:

  • Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
  • Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
  • Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
  • Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
  • When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.

EASY SUSHI ROLLS



Easy Sushi Rolls image

Learn how to make sushi rolls (maki rolls) with this easy homemade sushi recipe! Feel free to use whatever fillings you love best, and see notes above for extra tips and possible variations.

Provided by Ali

Time 1h

Number Of Ingredients 8

1 batch sushi rice, cooled to room temperature
5 sheets nori
1 English cucumber, sliced into thin strips
2 avocados, peeled, pitted and sliced into thin strips
10 ounces smoked salmon or sushi-grade raw fish, sliced into thin strips
toasted sesame seeds
spicy mayo (see recipe below)
soy sauce, pickled ginger and wasabi paste, for serving

Steps:

  • It's important to have all of your ingredients prepped and ready to go before you begin to assemble your rolls. (I especially recommend cooking the rice 1-2 hours ahead of time, so that it can cool to room temperature before assembling the rolls.)
  • Lay a sheet of nori on a sushi mat* smooth-side-down, with the longer side of the nori facing you. Place a bowl of water nearby. Dip your fingers into the water (this will help the rice not to stick) and sprinkle approximately 1 cup of sushi rice evenly over the nori, leaving a 1-inch border open at the top. Using your fingers, gently but firmly press the rice onto the nori in an even layer, dipping your fingers back into the water as often as needed so that they do not stick. You want the rice to cover the nori as evenly as possible, all the way to the bottom, left and right edges of the sheet. (See photos above.)
  • Place the fillings in long horizontal lines on top of the rice, layering the different fillings side by side instead of in one big pile. Sprinkle the toppings a pinch of sesame seeds, if desired.
  • Lift up the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll, yet still leaving the top 1-inch of the empty nori exposed. Use the sushi mat to squeeze the roll in as tightly as possible. (Although not too tight, as you don't want all of the fillings to squish out!) Dip your fingers in the water bowl once more and use them to wet the remaining 1-inch of nori. Then use the sushi mat to finish rolling up the roll until it is completely enclosed. Give it a few extra squeezes all around so that it is nice and firmly-packed. Then transfer the entire roll to a cutting board. Repeat with the remaining ingredients to form about 5 sushi rolls.
  • Using a very sharp knife, cut the each sushi roll into 8 equal(ish)-sized pieces. Transfer them to your serving plate.
  • Drizzle the sushi with the spicy mayo and/or sprinkle with extra toasted sesame seeds.
  • Serve immediately, along with pickled ginger, wasabi paste, and soy sauce for dipping. And enjoy!

BUTTER AND JELLY SUSHI ROLLS



Butter and Jelly Sushi Rolls image

I saw this at the doctor's office in a Family Fun magzine and thought it was so cute, I'm posting it here!

Provided by Sharon123

Categories     < 15 Mins

Time 15m

Yield 8 sushi rolls

Number Of Ingredients 3

2 tablespoons butter (or use 2 tbls. peanut butter or almond butter)
2 tablespoons strawberry jam (or use any jam or preserves you like)
2 slices bread (white looks more like sushi, you can use the white whole wheat bread, or any bread you like)

Steps:

  • Remove the crusts from the bread and with a rolling pin or large soup can, completely flatten the bread.
  • Spread 1 tbls. of the butter(or peanut butter or almond butter-you could use cashew butter too!)on each slice bread, all the way to the edges.
  • Then spread 1 tbls. of the jam or preserves over butter.
  • Roll each slice into a tight spiral.
  • Cut each spiral into 4 pieces.
  • Note:.
  • To make it easier to cut, you could make this the day before serving and put in the fridge overnight. They are easier to slice cold.
  • Makes 8 sushi rolls.

SUSHI ROLLS



Sushi Rolls image

Make and share this Sushi Rolls recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups japanese-style cooked rice
3/4 cup rice vinegar
1 teaspoon sugar
1 teaspoon salt
roasted nori

Steps:

  • Cook rice according to package instructions.
  • Mix vinegar, sugar and salt.
  • Cut vinegar mixture into cooked rice until well combined.
  • To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands.
  • Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
  • Place your filling in a center line on the nori sheet.
  • Begin rolling by carefully folding over the top edge and starting the roll.
  • Continue to roll, keeping the roll as tight as possible.
  • Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
  • Some Possible Sushi Filling Combos----------.
  • Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
  • Mix and match to suit your taste.
  • Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
  • Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
  • California Roll-- Imitation crab meat, mayonnaise and avocado.
  • Salmon& Asparagus (one of my personal creations)-- Leftover cooked salmon (grilled tastes best) with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
  • Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.

Nutrition Facts : Calories 185.4, Fat 0.3, SaturatedFat 0.1, Sodium 581.4, Carbohydrate 40.9, Fiber 0.4, Sugar 1.1, Protein 3.3

Tips:

  • Choose the freshest fish possible. The quality of your fish will make a big difference in the taste of your sushi rolls.
  • Cut the fish against the grain. This will help to prevent the fish from falling apart when you roll it.
  • Use sticky rice. Sticky rice will help to hold the sushi rolls together.
  • Wet your hands before handling the rice. This will help to prevent the rice from sticking to your hands.
  • Roll the sushi rolls tightly. This will help to prevent them from falling apart.
  • Serve the sushi rolls immediately. Sushi rolls are best when they are fresh.

Conclusion:

Tampa sushi rolls are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are a sushi lover or just looking for something new to try, Tampa sushi rolls are sure to please. With a variety of flavors and textures to choose from, there is something for everyone to enjoy.

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