Homemade Sushi Lunch!

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It was my work day and Love’s day off, either way we still had to eat lunch. I had made a lighter breakfast with the promise of a fancy lunch, and per Love I delivered on my promise. 

To me, something like this homemade Sushi Lunch is fun and a challenge due to the complexity of preserving the flavors as they are. It turned out amazing! While finding high quality ingredients for this played a big part in its final outcome, I have several Asian markets around me to shop. The day before Love had seen the Tuna in the fridge and I had to protect it from In the end I served up Tuna Wraps, Salmon Stack, and Daikon Rolls. 

Homemade Sushi Lunch


Tuna Wraps

  • Sesame Leaves, not to be confused with Shiso Leaves! 
  • Sushi Grade Tuna
  • Avocado strips
  • Carrot strips
  • Daikon Radish strips
  • Miso paste
  • Fresh grated Ginger

Step 1) If desired peel your carrots and daikon radish and then slice into thin strips. I did this with my peeler and then just sliced the daikon strips into smaller slices with the knife. Slice your avocado into thin slices; the goal is about as wide as the carrot and daikon. Lay a few of each of these in the middle of your sesame leaf. 

Step 2) Slice your tuna block into strips about a 1/4″x1/4x, but it’s really up to you and how much you like tuna. Place these on top of the veggies in the middle of your sesame leaf. 

Step 3) Mix miso paste, fresh ginger, and just enough water to make a thicker sauce. Once you have achieved your desired thickness, drizzle on top of tuna, then roll the leaves up around your vegies and tuna and make them look like little wraps. 

Salmon Stack

  • Sushi grade salmon
  • Avocado
  • Shiso Leaves, julienned
  • Lemon Juice, or Yuzu if it’s in season! 
  • Quail Egg
  • Carrot
  • Tokyo Green onion
  • Daikon Radish

Step 1) Dice up your avocado, salmon, carrots, Tokyo green onion, and daikon radish. While your at the knife work, also julienne the shiso leaves. 

Step 2) If you are being a little perfectionist, pull out the 3″ Biscuit cutter and use it as your mold. Into the ring, place the avocado as your bottom layer. You want this to fill out the ring, but how much you put into in terms of depth, is up to you. I was using up the small avocados I had that were on their last day, so mine is little thick. On top of the Avocado add the carrots, daikon radish, and Tokyo green onion. Now you get to add the salmon and again, make sure this fills out your ring but is a deep as you want in. 

Step 3) Make a slight impression in the center of the salmon. To this add your raw quail egg. These can be a pain to crack, and it’s really more like peeling than cracking after 20+ years of working with chicken eggs.. lol.. The best way I have found, is the edge of a plate to get a good narrow crack started. My counters are bull nosed, but if you have square nosed counters that could work just as well. But a narrow deep crack works the best. Once you have the quail egg on the salmon, top with shiso leaves and squirt or two of lemon juice. 

Daikon Rolls, Tuna Wraps, and Salmon stack

Daikon Rolls

I found this recipe at Raw Food Recipes, when I first started playing with Shiso leaves, and have fallen in love with it’s simplicity and how well it plays with other ingredients. 

  • Daikon Radish
  • Shiso Leaves, do not confuse with Sesame Leaves! 
  • Carrots
  • Avocados
  • Tokyo Green Onion
  • Lemon Juice, or Yuzu if it’s in season! 

Step 1) Create strips with your Daikon radish. I just use my peeler to do this, but you could do with a knife if you are talented enough. Also create slices of carrots, avocados, and Tokyo Green Onions. 

Step 3) On a strip of radish, place a shiso leaf. These I usually cut in half so they are about as wide as the radish. At one end of the radish strip tack your carrot, avocado, and Tokyo green onion. Roll up the strip up around the veggies to create a small but thicker wrap. Once you have completed all the strips, add a little lemon juice on top. 

Add a few of the Tuna wraps and Daikon Rolls to your Salmon Stack plate. Serve with sliced bread or crackers and enjoy your homemade Sushi Lunch! 

I had leftover Tuna and Salmon that will show up in a later meal! Enjoy! 

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