Sushi & Seagrapes Recipes

1. Salmon Nigiri with Seagrapes

Ingredients:

• 6 pieces of sushi-grade salmon, thinly sliced
• 1 pouch of Umibudo Seagrapes
• 1 cup sushi rice, cooked and seasoned with rice vinegar
• Soy sauce for serving

Instructions:

1. Prepare sushi rice according to instructions and shape it into small oblong mounds (about the size of two fingers).
2. Place a slice of salmon over each rice mound.
3. Top each piece with a small cluster of seagrapes for a unique garnish.
4. Serve immediately with soy sauce and wasabi on the side.

Flavor Notes: The buttery texture of the salmon pairs perfectly with the seagrapes crisp and slightly briny pop, adding a refreshing contrast to each bite.

2. Seagrape Sushi Roll

Ingredients:

• 1 sheet of nori (seaweed)
• 1 cup sushi rice, cooked and seasoned
• 1/4 cucumber, julienned
• 1/4 avocado, sliced
• 1 pouch of Umibudo Seagrapes
• Soy sauce for dipping

Instructions:

1. Lay the nori sheet shiny side down on a sushi mat.
2. Spread an even layer of sushi rice over the nori, leaving a small strip (about 1 inch) uncovered at the top.
3. Arrange cucumber and avocado in a horizontal line near the center of the rice.
4. Roll tightly, using the mat to shape the roll. Seal the edge with a bit of water.
5. Slice into bite-sized pieces and top each slice with a small cluster of seagrapes.
6. Serve with soy sauce, wasabi, and pickled ginger.

Flavor Notes: The creamy avocado and crisp cucumber create a balanced foundation, while the seagrapes elevate the roll with their briny crunch.

3. Caterpillar Roll

(A Classic Sushi Roll with a Fun Twist)

Ingredients:

• 1 sheet of nori (seaweed)
• 1 cup sushi rice, cooked and seasoned
• 1/4 cucumber, julienned
• 1/4 avocado, sliced (for topping)
• 1/4 cup unagi (eel) or crab, cooked
• 1 tbsp eel sauce (unagi sauce)
• 1 pouch of Umibudo Seagrapes

Instructions:

1. Lay the nori sheet shiny side down on a sushi mat.
2. Spread sushi rice evenly over the nori, covering the entire surface.
3. Place cucumber and cooked eel or crab horizontally in the center.
4. Roll tightly and seal the edge with water.
5. Thinly slice avocado and arrange the slices on top of the roll to mimic a caterpillar’s “body.” Use the sushi mat to press the avocado gently into place.
6. Slice into pieces and drizzle with eel sauce.
7. Top with a small cluster of seagrapes on each slice for a unique twist.

Flavor Notes: The sweetness of the eel sauce and creaminess of avocado are perfectly balanced by the refreshing, crisp bite of the seagrapes.