If you’ve ever tried to make sushi at home, then you know how it can go.
Let’s just say that the homemade stuff can be…less polished…than the restaurant fare.
At best, it’s usually sad, lopsided rolls that would look out of place at a convenience store, and at worst, sushi guts are spilling out all over the place.
Well, while this Japanese delicacy might take a lifetime to master, anyone can enjoy these sushi recipes.
Plus, they’re so delicious that you won’t even care if they’re not Instagram-worthy.
You’ll find all kinds of interesting flavors and healthy ingredients here, too, such as veggies, avocado, salmon, and even eggs, and they range from a filling 600-plus-calorie meal to a light, low-calorie snack.
Enjoy!
If you go out for sushi regularly, you’ve probably had a dragon roll. It’s an American sushi invention like the Philadelphia roll, volcano roll, and softshell crab spider sushi.
There’s usually no raw fish, just crunchy shrimp tempura on the inside, making them appealing to sushi beginners. It’s often topped with spicy mayo and avocado. Advanced sushi eaters might want to add eel sauce, grilled unagi, and roe.
382
Calories10 g
Protein37 g
Carbs22 g
Fat1 Japanese cucumber
2 medium avocados
1/2 lemon (optional)
2 sheets nori, cut in half crosswise
2 cups prepared sushi rice
8 shrimp tempura, cooked
2 Tbsp. Tobiko (flying fish roe)
Get the RecipeDon’t want to worry about delicately assembling your sushi? Put it all into a bowl to make chirashi, aka scattered sushi. Start by seasoning rich with vinegar, sugar, and salt to taste.
From there, add a mix of seafood and vegetables as toppings. Chirashi often has shiitake mushrooms too, but it’s really anything goes as long as you build it around Japanese flavors like dashi, wasabi, and mirin.
683
Calories36 g
Protein86 g
Carbs24 g
Fat3/4 cup short-grain brown rice
1 1/2 cups cold water
2 Tbsp. rice wine vinegar
1 Tbsp. sugar
1/2 tsp. salt
8 oz. sushi-grade ahi tuna (or salmon)
1 Persian cucumber, sliced into 1/4” rounds
1/4 cup pickled ginger
1/2 cup daikon sprouts
1/2 lemon, thinly sliced
1/4 sweet onion, thinly sliced
1 small avocado, halved, pitted, and thinly sliced
Wasabi and soy sauce, for serving
Get the RecipeCraving sushi, but can’t afford sushi-grade tuna? Believe it or not, you can make homemade sushi with canned tuna. This is a quick sushi roll to assemble once you get the hang of the process.
The tough part is learning how tight to wrap the sheet or nori around the rice and other fillings. It needs to be firm enough to stick, yet not squeezed together to the point the seaweed can rip.
112
Calories8 g
Protein14 g
Carbs2 g
Fat1 can (5 oz.) tuna in water, drained
1 Tbsp. Sriracha
1/2 tsp. chili oil
1/2 tsp. rice vinegar
2 Tbsp. finely chopped scallions
1 1/2 Tbsp. light mayonnaise
6 sheets nori
1 1/2 cups cooked Japanese rice, room temp.
Get the RecipeTo make a kind of sushi sandwich, try onigirazu. This method involves wrapping a bunch of fillings – more like the amount you’d find in a sandwich – in rice and a whole sheet of nori to make a big sushi that’ll take two hands to eat.
This one is loaded up with vegetables like carrots and red cabbage, but the best part of onigirazu is getting creative with fillings. Make it with panko-crusted chicken katsu, leftover stir fry, or a combo of Spam and egg for a breakfast sushi sandwich.
368
Calories6 g
Protein51 g
Carbs15 g
FatIngredients
1 sheet nori
1/2 cup prepared sushi rice
1 Tbsp. Japanese mayonnaise
Dijon mustard to taste
2 small leaves romaine lettuce,
1/2 small carrot, peeled and julienned
Thinly sliced cucumber
Thinly sliced red onion
1/4 avocado, sliced
Handful of red cabbage
1 slice tomato
Salt and freshly ground black pepper to taste
Get the RecipeThe lazy way to enjoy sushi is by making a hand roll. And why not? You get all the same flavors with a lot less work, and this way, you can serve several people without needing to assemble a variety of options.
This blog has temaki sushi suggestions for everyone – including green beans, pickled radish, cilantro, and okra. And for protein, add sashimi-quality fresh fish, uni, sliced tofu, or boiled shrimp.
326
Calories33 g
Protein40 g
Carbs2 g
Fat1 cup prepared sushi rice
Get the Recipe"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!
Click Here to Learn HowThink outside the bento box, and try this new take on sushi. These burgers – which replace the bun with a rice patty – recently appeared on a NYC restaurant menu with raw ahi tuna and two kinds of aioli.
This recipe takes it to the next level by lightly frying the sushi rice patties, and for real burger flavor, adding tender teriyaki steak.
1168
Calories53 g
Protein176 g
Carbs28 g
FatTeriyaki Steak:
12 oz. flank steak (or skirt steak), thinly sliced against the grain
1 cup soy sauce
1/2 cup brown sugar
1 cup mirin (sweet rice wine)
1 clove garlic, minced
1 tsp. grated fresh ginger
2 tsp. ground cayenne
Sushi Rice:
1 1/2 cups short-grain rice
1 1/2 cups cold water
1/4 cup black sesame seeds (optional)
1/4 cup mirin
1/4 cup rice wine vinegar
1/4 cup white sugar
1 Tbsp. salt
Toppings:
1/4 cup mayonnaise
1 tsp. wasabi paste
Lettuce
1 sheet nori
3 large eggs, fried
Get the RecipeNot all sushi has to be rolled in rice. Inari is a kind of stuffed sushi made from aburaage fried tofu pockets that are filled with mushrooms and vegetables.
This inari mixture can be frozen, so make extras to speed up the inari sushi-making process next time. And if you don’t want to make your own dashi from kombu and bonito flakes, look for the powdered version, which is similar to bouillon stock.
364
Calories15 g
Protein99 g
Carbs7 g
FatRice:
1 1/2 cups short-grain rice
1/2 Tbsp. sake
Vinegar:
3 Tbsp. rice vinegar
1 Tbsp. granulated sugar
1 tsp. salt
Aburaage:
6 pieces aburaage tofu
1/2 cup water
4 Tbsp. granulated sugar
2 Tbsp. sake
3 Tbsp. shoyu (Japanese soy sauce)
Filling:
4 dried shiitake mushrooms
1 small carrot
1/2 oz. kanpyo (dried gourd)
1/2 cup dashi (Japanese sea stock)
4 Tbsp. granulated sugar
1 Tbsp. mirin (sweet rice wine)
3 Tbsp. shoyu
Get the RecipeFor a new way to serve sushi, turn a tuna roll into an awesome pizza with this recipe from Iron Chef Morimoto. Start with a small flour tortilla. Then top with a mix of classic sushi ingredients like eel sauce, plus pizza toppings like cherry tomatoes and olives.
The finishing touch is an anchovy aioli. This recipe makes a lot of the creamy sauce, so use half of it or less – as calculated in the macros – to keep the fat content down.
554
Calories20 g
Protein39 g
Carbs35 g
FatTuna Pizza:
4 flour tortillas (about 7” each)
2 Tbsp. extra-virgin olive oil
1/2 cup barbecued eel sauce (nitsume)
10 oz. sushi-grade yellowfin tuna, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup cherry tomatoes, halved
1/3 cup pitted Kalamata olives
Fresh cilantro or sprouts, for garnish
Anchovy Aioli:
2 egg yolks
1 Tbsp. white wine vinegar
1 Tbsp. freshly squeezed lemon juice
2 tsp. anchovy paste
1/4 tsp. soy sauce
1/4 cup extra-virgin olive oil
1/2 cup vegetable oil
Salt and freshly ground black pepper to taste
Get the RecipeGetting sushi in a plastic container is a gamble for several reasons – including the macros. You don’t always know exactly what’s in the filling. Sometimes it’s nutritious, but then it could be smothered in spicy mayo without any fresh veggies.
Make it yourself, and you can also choose to use crabmeat instead of imitation. The fake stuff is made from white fish, so it still has protein, just not anywhere near as much as the real deal.
348
Calories12 g
Protein51 g
Carbs12 g
Fat3 1/2 cups prepared sushi rice
1 avocado, sliced into strips
9 oz. crabmeat
1 hot house cucumber, seeds removed, julienned
8 sheets unseasoned nori
1 Tbsp. toasted sesame seeds
Get the RecipeNobu restaurant is one of the top names in gourmet Japanese cuisine, whether you want something as simple as miso-marinated black cod or as exquisite as this sashimi salad.
The recipe by Chef Nobu Matsuhisa stars yellowfin tuna – or any high-quality fresh fish like bluefin toro or salmon. And since it contains no rice and uses an oil-free dressing, this protein-rich sushi can be enjoyed anytime without wrecking your meal plan.
133
Calories16 g
Protein15 g
Carbs1 g
FatSashimi:
2 fillets skinless yellowfin tuna (4 oz. each, 1 1/2” thick)
Coarse salt and freshly ground black pepper
2 small carrots
1 small, narrow zucchini
2 beets, scrubbed, trimmed, and peeled
1 small head Boston lettuce, trimmed, leaves separated and torn
2 scallions, trimmed and julienned
Dressing:
3/4 cup finely chopped onion
2 Tbsp. + 2 tsp. soy sauce
2 Tbsp. + 1 tsp. rice vinegar
2 tsp. water
1/2 tsp. granulated sugar
Pinch of sea salt
1/4 tsp. ground mustard
Freshly ground black pepper to taste
Get the RecipeThis might look like regular sushi at first glance, but it’s a similar seaweed roll that’s popular in nearby Korea.
The rice can be seasoned with either rice vinegar, as in Japan, or with sesame oil. And either way, you’ll want to mix in some sesame seeds. There’s also a variation in the filling, which can include beef, kimchi, a piece of pork cutlet, or even American cheese.
Kimbap can even be made in a triangle form, called samgak, which is designed to stay fresh longer so you don’t have to eat it right away.
287
Calories9 g
Protein54 g
Carbs2 g
Fat3 cups short-grain sushi rice
3 1/2 cups water
1 large piece kombu
1/3 cup rice vinegar
4 Tbsp. granulated sugar
1 tsp. salt
1 Tbsp. sesame seeds (optional)
1 carrot, sliced into 3/8” strips
3 large eggs, beaten with salt
1 pickled radish, sliced into 3/8” strips
1 bunch spinach, blanched
1 sheet flat fish cake, cut into 3/8” strips (optional)
4 long imitation crab strips, cut in thirds
1 Tbsp. soy sauce
1 tsp. granulated sugar
Salt to taste
10 sheets dry roasted seaweed
Sesame oil, for rubbing
Get the RecipeIf you’re worried you’ll make a mess while attempting maki rolls, try oshizushi instead. This style isn’t wrapped in nori seaweed, so you don’t have to carefully roll it with a bamboo mat or saran wrap.
It’s simply pressed into a mold and then sliced. To make this without special oshizushi equipment, assemble the crab sushi in a pastry mold or small springform pan for effortless removal.
556
Calories19 g
Protein100 g
Carbs5 g
FatRice:
2 1/4 cups short-grain rice
2 1/2 cups water
1 piece kombu
1/3 cup + 1 1/2 Tbsp. rice vinegar
3 1/2 Tbsp. sugar
2 tsp. salt
1 Tbsp. mirin
Crab Sushi:
7 oz. crab meat
Rice vinegar to taste
3 large eggs
1 Tbsp. sugar (or more to taste)
Pinch of salt
2 bunches Japanese parsley (mitsuba)
Sweet pickled ginger
Get the RecipeYou can’t make sushi without really great rice. Technically it’s not even sushi without the right kind of rice since the word means “seasoned rice.”
So make room for the carbs in your macros, and grab the key seasoning: rice vinegar. The most important part? Be sure to use a short-grain rice, or else it won’t be sticky enough to use for sushi.
369
Calories7 g
Protein80 g
Carbs1 g
Fat3 cups short-grain sushi rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp. white sugar
1 tsp. salt
Get the RecipeThere’s more to vegan sushi than the cucumber roll – in fact, you can pick up a whole book of creative veggie variations.
Popular Japanese food blogger Izumi Shoji put together a collection of vegetarian maki rolls, sushi bowls, temarizushi balls, and stuffed inari. Get The Vegetable Sushi Cookbook for recipes like Balsamic-Simmered Celery Nigiri and even grapefruit sushi rice.
102
Calories3 g
Protein21 g
Carbs0 g
Fat1/2 small tomato
1 1/2 tsp. soy sauce
1/2 cup prepared sushi rice
1/2 sheet nori, cut into 4 strips
Get the RecipeIf you’re going to leave out the rice from sushi, another option is to make a kind of Japanese omelette called tamago. It can be made on the stove, preferably in a pan with straight sides, like in this recipe.
Or, bake it in the oven at a low temperature until the eggs are set, about 15 minutes. Using a silicone pan makes it easy to get the tamagoyaki out and will keep the eggs from browning in the oven.
288
Calories20 g
Protein20 g
Carbs15 g
FatThis is super convenient sushi that doesn’t come in a plastic container, and it’s even easier if you have a rice cooker.
While your seasoned rice cooks – including kombu seaweed to add dashi stock flavor – dice an avocado, cucumber, and salmon. And if you have time, make a tamagoyaki Japanese omelet to cut up for this simple sushi cup.
317
Calories13 g
Protein84 g
Carbs8 g
Fat2 cups cooked rice
2 Tbsp. rice vinegar
1 Tbsp. Natvia (or 2 Tbsp. sugar)
1 tsp. salt
1 egg, cooked and diced
1/4 cup avocado, diced small
1/4 cup Japanese cucumber, diced small
1/2 slice smoked salmon, diced small
Get the RecipeVegetarian sushi becomes a simple salad with this recipe from Hiroko’s American Kitchen: Cooking with Japanese Flavors. Known as the Martha Stewart of Japan, Hiroko Shimbo has written several cookbooks, including The Sushi Experience, which bring together Japanese cuisine and Western techniques to make fusion food more accessible.
376
Calories9 g
Protein65 g
Carbs9 g
Fat3 cups short-grain brown rice, rinsed
1 cup short-grain dark red rice, rinsed
1/2 cup dark red quinoa, rinsed
6 Tbsp. rice vinegar
2 Tbsp. granulated sugar
1 1/2 tsp. sea salt (more to taste)
1/8 lb. dried shiitake mushrooms, minced
5 oz. (about 1/2 cup) sweet pickled ginger, minced
1 small zucchini, 1/4” dice
2 bell peppers, 1/4” dice
1/2 Japanese eggplant, 1/4” dice
1 cup green peas
2 tsp. extra-virgin olive oil (more as needed)
1 cup mixed nuts, chopped
2 oz. currants
1/3 cup minced fresh parsley
Get the RecipeHiroko's American Kitchen: Cooking with Japanese Flavors
By Hiroko Shimbo
If you can find hanpen, it’ll upgrade your egg sushi roll. It’s made from dried and ground white fish. That might sound odd, but it’s the same base as imitation crab meat, only it’s mixed with grated yam.
Hanpen can also be homemade, but you can more easily replace it in this recipe with white fish, scallops, or shrimp.
50
Calories3 g
Protein5 g
Carbs2 g
Fat3.5 oz. hanpen (white fish cake with yam)
4 large eggs
2 Tbsp. granulated sugar
1 Tbsp. mirin (sweet rice wine)
1/4 tsp. salt
Get the RecipeDessert sushi can be made with sticky rice and sliced fruit, but it’s more fun if you use homemade mochi. Luckily, it’s not hard to make as long as you can get ahold of the sweet rice flour.
Mix with water until you have a sort of pliable dough, and then shape in any way you like to hold your fresh fruit dessert.
30
Calories1 g
Protein7 g
Carbs0 g
Fat3/4 cup mochiko sweet rice flour
3/4 cup water
2 Tbsp. sugar (or more to taste)
1/2 mango, sliced
Handful of mixed berries
Get the RecipeThis easy sushi recipe uses smoked salmon. However, temari sushi can be made with a variety of thinly sliced ingredients, basically anything that can be used as a wrap, including vegetables and sashimi.
The rice balls can also be topped with popular sushi garnishes like furikake seasoning, roe, and chives. And you won’t need a bamboo rolling mat for this one, only plastic wrap to help form the temari sushi balls.
286
Calories19 g
Protein37 g
Carbs6 g
Fat4 cups prepared sushi rice (or pink sushi rice)
12 thin slices smoked salmon (about 1 oz. each)
2 Tbsp. cream cheese
Finely chopped fresh parsley, for garnish
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Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
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That means you can say “yes” now and decide later. You really have nothing to lose.
Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you’re outside the USA, your order ships free when it’s over $199.
Why the restriction on international orders? Unfortunately, shipping abroad is very expensive, and if we didn’t require a minimum order size, we’d lose a lot of money. But! We're also hustling to improve our international logistics and will be passing our savings along to our international customers.
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