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Sushi with Fish and Vegetables

Sushi with Fish and Vegetables


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Sushi with Fish and Vegetables

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.


  • Ready Time : 0 min




  • 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 cups 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.

About Shifrah Devorah and Zipporah Malka


We are a mother-daughter team who LOVE food. So when we started keeping kosher about seventeen years ago, we had to learn how to convert our love of food and eating to our new kosher lifestyle. Now we share what we learned with you. Read more about our first book The Complete Asian Kosher Cookbook and our newest book, Mexican Kosher Cooking




One Response to Sushi with Fish and Vegetables

  1. These are amazing! I love these I have never had the patience to make these myself. Can I come over and sample each different type? (Or help you make them) LOL


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