How to Make Sushi at Home: Inverted Salmon Roll and Spicy Tuna Roll


How to Roll Sushi at Home: Spicy Tuna Roll and Inverted Salmon Roll

"Do you like sushi?" I asked my Fish professor Corky Clark at the Culinary Institute of America.  "If by sushi you mean vinegar-flavored cooked rice, then no, I don't like it," said Chef Clark.  I remember his answer from over four years ago, as if he said it to me yesterday. 

Well, regardless of your definition of sushi, I love it.  I prefer creative sushi rolls, with large chunks of fresh, silky fish, tobiko, fatty avocado, and exotic sauces.  I am a big fan of the Rainbow roll - a California roll draped with tuna, salmon and yellow tail (I ask to leave the shrimp off).  But I discovered my all-time favorite roll while living in Dallas - the Volacano roll: a California roll topped with scallops that have been coated in spicy mayonnaise and broiled.  My friend Nicole, who tried the roll in my company during her first sushi experience ever, said, "It's like an orgasm in my mouth."  Need I say more?

Seattle clearly doesn't have a shortage of sushi restaurants.  There are plenty of places, some better than others, scattered all around the city.  This weekend, however, we decided to roll some sushi ourselves.  A quick trip to Uwajimaya to pick up fresh fish (salmon and tuna) and a stop at HMart for rice, seaweed, and a few other staples, and we were ready to roll.

Continue reading for the recipes and step-by-step photos


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