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Sushi with Fish and Vegetables

sushi roll

We like to serve sushi on Shabbos as an elegant first course. Our guests are always amazed when we bring out a giant platter on Friday night. The cost is minimal and the pleasure is fit for a Shabbos feast.

  • 8-16 ServingsServings


  • 8 nor sheets (dried seaweed)
  • 1/4 pound sushi-grade fish (salmon, lox, sea bass, tuna, or yellow tail), cut against the grain into 2 x 1/4 inch pieces, or 1/4 pound tofu, cut into 1/4-inch strips
  • 1 tablespoon canola oil if using tofu


  • 2 carrots, julieened
  • 1 cucumber, cut into thin 2-inch strips
  • 3 green onions, cut into thin 2-inch strips
  • 1 avocado, cut into thin 2-inch strips, optional
  • 6 cup cooked sushi rice, cooled


Fry tofu in oil until lightly brown.  Pat 3/4 cup sushi rice onto 1 sheet nori, covering bottom of 2/3 of nori.  Leave top 1/3 plain.  Lay a row of fish or tofu, and vegetables of your choice across the bottom of nori, on top of rice.  (Keep a bowl of water next to you while rolling the sushi to moisten your hands, since this will make the preparation easier.)  Roll tightly from bottom.  Wait a moment to let nori moisten and form a seal.  Continue with remaining ingredients.

Slice each sushi roll into 8 pieces.  Arrange on a serving platter.

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