Sausage Nigiri, Shitake Mushroom Nigiri And Grilled Eel Nigiri Sushi

Step 1: Build The Rice Balls

Sushi magic is versatile. It will also mould perfect rice balls without the toppings. Some sushi toppings have odd shapes like crab legs or mushroom caps. For this, we need to make the rice ball by itself, so don't add any topping or wasibi.

Step 2: Sushi Options

Grilled eel is a very popular sushi choice; the eel sometimes comes packaged in a sauce which is a bit to messy too place in the mould.

Sauted Shitake mushrooms also make a wonderful veggie sushi alternative, and you can even have a bit of fun with some diagonally shaped spiced Italian sausage.

If you slice them thin you can combine them with rice in the negiri maker or make them this way.

Step 3: Shitake Mushrooms

There's more meat then veggie sushi recipes in the hand book at sushimagic.com. These fresh shitake mushroom caps sauted in canola oil with some chopped garlic.

Don't use wasabi, if you like them spicy sprinkle them with chili pepper. The white garnish is a piece of water chestnut. Serve with lemon wedges to squeeze on mushrooms, they are terrific.

Step 4: Sausage Sushi

Sausage sushi is for meat lovers. Grill the sausage until it is completely cooked. Let them cool to a warm temp and then slice diagonally. You can apply wasabi depending on spiciness of the sausage. Top with sliced bell pepper and pickled ginger. It's a surprisingly good combination.

Step 5: Eel Sushi

Fresh or saltwater eel is a big favorite. Grill the eel on tinfoil in your toaster oven. Traditionally this sushi has a band of nori wrapped around the middle but it's a lot easier to garnish with a couple of chive leaves just cut to size. Serve grilled eel warm and drizzle with eel sauce with that special sushi bar flavor. We have eel and eel sauce available for you at sushimagic.com