Recipe Spotlight: Make Restaurant-Quality Sushi at Home with Hy-Vee’s Responsible Choice Seafood

Sushi’s meteoric rise into the mainstream over the past several years hasn’t occurred without some environmental risks, as some of the most desirable species for sushi are overfished or caught using methods that threaten other sea life.

The recipe below uses Hy-Vee Responsible Choice ahi tuna, offered to customers as part of our commitment to source 100 percent of our fresh and Hy-Vee brand frozen seafood and fish from responsible fisheries and farms.

If you’re new to making sushi in your own kitchen, here are a few tips to keep in mind:

  • The No. 1 thing to do to make restaurant-style sushi at home is to choose the freshest fish possible.
  • Keep the area clean while working to avoid cross contamination.
  • Use a sharp knife to cut the fish, then wipe the blade with a damp cloth between cuts. This keeps the fish from sticking to the knife.
  • Dip your fingers in water as you roll the sushi to keep the rice from sticking to your hands.

One common misconception about sushi is that the word refers to raw fish. It’s true that many, but certainly not all, sushi recipes call for raw fish, but the word “sushi” itself refers to the vinegared rice.

If you’re shy about raw fish, try tempura sushi, made by dipping the entire roll in a light batter and briefly frying it. But one way to take the fear out of eating raw fish is choose sushi-grade fish that is FDA-certified as being frozen at 4 degrees below zero, such as Responsible Choice ahi or yellowfin tuna. Keep it as cold as possible.

Sushi offers a great opportunity to be adventuresome and blend different tastes to create an entirely new taste. I call it fusion sushi. Responsible Choice Copper River wild Alaskan salmon available in select Hy-Vee stores now is a great choice for fusion sushi.

You can top the sushi with anything you want – for example, add the sweetness of mango salsa to the spicy tuna – and put your own spin on a classic. It’s fun to adapt recipes to regional locales and give it a name that reflects that area’s traditions.


Spicy Tuna Roll

Makes 4 rolls

All you need:

  • 6 cups prepared sushi rice, cooled
  • 1/2 pound Responsible Choice ahi tuna
  • Sriracha hot sauce, as needed
  • 1/2 bunch scallions, sliced thinly
  • 4 sheets nori, seaweed sheets available in the Hy-Vee HealthMarket
  • 1 tbsp white sesame seeds, divided, optional

All you do:

  1. Prepare rice ahead of time.
  2. Chop tuna and mix with hot sauce and green onions. Set aside.
  3. Lay a nori sheet down on a bamboo mat and spread one-fourth of the sushi rice on top of the nori sheet. Sprinkle one-fourth of sesame seeds on top of the rice.
  4. Place one-fourth of the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.
  5. Repeat the process to make 3 more rolls.
  6. Tips: When rolling the sushi, dip your fingertips in a bowl of water, to help the rice from sticking to your hand. Before slicing, carefully wipe knife with a wet towel. Cut roll in half, then each half into 2 to 3 pieces.