Tag Archives: scottsdale sushi

DIY Sushi

Summer Date Night: DIY Sushi

Warm temperatures have you and your date hot and bothered? With temperatures on the rise, it can make going out for date night difficult; but, going on a date doesn’t have to mean dining out. Do-it-yourself (DIY) dinners can be a fun and exciting way for couples to beat the heat this summer. Bring the restaurant home with you on your next date with fresh ingredients and easy, DIY sushi dinner recipes.

Sushi makes for a refreshing, dinner option when trying to beat the heat and is easy to make. Want to tempt your palate with something spicy? Try making a California roll. The simplistic ingredients make it a great option for first-time sushi makers. Looking for something more challenging to make with your date? Try making a specialty roll like the Cougar Roll from Sapporo in Scottsdale, made with crab mix, avocado, cucumber, jalepeño, and topped with seared yellowtail, garlic butter sauce and siriracha.

Whether a first timer or an expert, DIY sushi dinner dates are a great way for couples to get creative and stay cool this summer.

For your next dinner date, dine in and try this DIY sushi recipe for this favorite, the Sapporo spicy tuna roll:

Sapporo Spicy Tuna Roll

6 ounce tuna fillet, without skin
1 cucumber
4 cups sushi rice, cooked
1 tablespoon white sesame seeds, toasted (optional)
2 sheets nori seaweed
1 teaspoon rice vinegar
3 tablespoons water
2 teaspoons spicy chili oil or siriracha

Sushi mat
Cutting board
Large wooden bowl


1. Dice the tuna into small cubes using a sharp knife and cutting board until in fine pieces.
2. Combine the chili oil or siriracha with the chopped tuna. Use a spoon or pair of chopsticks to ensure that the ingredients are mixed evenly.
3. Lay a half sheet of the nori, shiny side down, on a bamboo rolling mat. Mix the rice vinegar and water in a mixing bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work.
4. Spread about a ¾ cup of rice evenly across the nori, avoiding about a ½ inch from outside of the mat.
5. Add the spicy tuna to the nori and rice.
6. To roll, gently use fingertips to push up and roll bamboo mat so that the edge of the nori is lifted up and meets the far edge of the sheet. Continue to roll, correcting the shape by gently, but firmly, pressing the bamboo mat around the roll for about 30 seconds.
7. Wet a sharp knife and cut in ½ inch rounds. Serve with ginger and horseradish, and enjoy!

Don’t let the summer heat melt away your dinner plans. Choose your favorite sushi restaurant roll or another Sapporo favorite and follow the recipe to make your date night memorable with summer sushi fare.

For more information, menus (including more possible DIY sushi recipes), hours and the many locations of Sapporo, visit SapporoScottsdale.com or call (480) 607-1114.

Stingray Sushi - AZ Business Magazine September/October 2011

Stingray Sushi: The Way of the ‘Ray

Stingray Sushi Dining Review

Stingray Sushi - AZ Business Magazine September/October 2011

Surprisingly the weather was turbulent that day, but I was still willing to walk the plank and dive into one of Scottsdale’s unique sushi eateries — Stingray Sushi. But only the most clever of patrons will learn the way of the Ray; first, you have to figure out how to get in — literally.

Once I scoured, hunted and navigated my way into the restaurant — after a moment of confusion upon realizing the door has been camouflaged with the wall — I sank into my seat, eagerly awaiting the arrival of my dinner mates so we could give our first command.

Stingray Sushi’s unique décor kept my eyes wandering. The restaurant’s interior conjured images of an urban, contemporary vessel, with what looked like wooden planks floating high above the tables. But this ship was sailing on funky seas with its brightly-colored, orange seats; the swelling techno music; and fish eggs that not only served as a good source of carbs sprinkled over my wild salmon roll, but as inspiration for the light fixture located at the entrance of the restaurant.

As any sushi aficionado would start the evening, my dinner mates and I snacked on edamame; gyoza, pan-seared pork dumplings; and lobster tempura, lightly battered, deep-fried, bite-size bits of lobster, with a golden, crispy exterior, a hint of citrus in flavor and a creamy texture.

As we eagerly awaited the arrival of our first entree, we realized only at Stingray Sushi do wooden boats fare well on land, too — on your table that is, and at a fraction of the size, of course. The medium-sized sushi boat presented — in a fun, unique way — an assortment of fresh fish chosen by the chef, including salmon and tuna; a spicy tuna roll, which had fresh, light vegetables, followed by a hot kick; and sides of miso soup and a bowl of white rice, per patron.

Shortly after, our caterpillar roll, stingray roll and wild salmon roll surfaced. The caterpillar roll was topped with avocado slices, drizzled with eel sauce and stuffed with unagi, or freshwater eel, and cucumber. Not a fan of eel, I was surprised this became my favorite dish of the night. A majority of my dinner mates agreed.Stingray Sushi - AZ Business Magazine September/October 2011

It was now time to jump ship and try the wild salmon roll, comprised of crunchy salmon with a spicy bite, cucumbers and topped with orange-colored tobiko, which is Japanese for flying fish roe. I surprised myself many times that night, as I swore I would never eat tobiko, but once I took that unthinkable leap, my reservations for it vanished.

The Stringray Roll was a must to order. It combined an interesting mix of elements, including spicy crab and cucumber, with spicy rurkake, cilantro and a jalapeno mix, with a sweet, chili sauce on the side. It was safe to say this was the hottest roll on the table, but the addition of jalapenos worked quite well to create an unforgettable taste.

Hold the table steady; the Godzilla Roll has finally made its presence known, and what a beast that was — both in size and in the utter amount of food, including shrimp tempura, spicy tuna, cucumber, soft shell crab and a crab mix, and eel. The Godzilla was hard to miss, presented in an eye-catching display; it was rolled and wrapped with avocado-green soy paper and swimming in eel sauce.

To round out our feast, we split the chocolate cake and mochi ice cream, a Japanese confection of strawberry, vanilla and orange-flavored ice cream, each wrapped in mochi, a chewy, pounded sticky rice, and sprinkled with a white powdery coating.

Steer your way to Stingray Sushi and indulge yourself with a feast of fine Japanese cuisine in a casual, cool environment.

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If You Go to Stingray Sushi:

Stingray Sushi
15279 N. Scottsdale Rd.
Scottsdale, AZ 85254
(480) 270-8123