Month: September 2007

I just love how the red pepper in the mayonnaise gives a little kick to the taste of the sushi. There really isn’t anything to not like about this, if you like spicy tastes. If you don’t, then just adjust the amount of red pepper powder to however you like it.

Originally, our plan was to make Japanese mayonnaise from scratch, then use it in this and also write a separate post about it. Gah. I don’t know if we used a bad recipe, or if we just didn’t do it right, but man! It didn’t work at all. The whole emulsify thing doesn’t work when you are using an egg beater to try to whip it up. We don’t have an electric mixer at my apartment (which is where I was doing it), so I couldn’t try that. Poo. Anyways, I’ll try again sometime when I can use an electric mixer. Anyone have any tips for making mayonnaise? 😀

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 pieces tempura shrimp
• 1 large avocado
• 1 tbsp mayonnaise
• 1 tsp miso
• 1 tsp red pepper powder

Cooking Directions

1. Cook sushi rice.
2. Bake tempura shrimp as directed on the package.
3. Cut tails off the tempura shrimp.
4. Cut the avocado in half, discarding the pit.
5. Cut off the hard skin and discard.
6. Slice the avocado into thin sticks.
7. Mix the mayonnaise, miso and red pepper powder.
8. Roll the sushi, using 2 pieces of tempura shrimp, a few slices of avocado, and red pepper mayonnaise as your fillings.

This is very similar to the original Crunchy Shrimp Roll… but with bacon! Because bacon makes everything better. 😛 If you liked the original Crunchy Shrimp Roll and you like bacon, then you are gonna love this one!

Sorry I’ve been gone for the past week… there’s been a bit of family drama what with my little brother being in the hospital and all, so I haven’t had time to post about sushi. No worries though… he came home tonight and there will be more sushi soon! I made some sushi last week so my family could have a real meal instead of fast food and sandwiches all the time, which was much appreciated, especailly by my brother. Hospital food != yummy. (I made Crunchy Shrimp Roll, Inari-Zushi, and Kristen Maki in case anyone was wondering. So yes, Kristen finally did get her Kristen Maki. 😛 )

Also… I can finally reveal the dance blog I have been hinting about!!! It is called NextDance, and has all sorts of tips and advice for dancers, in addition to reviews of any dance shows I get to go see. So go check it out… and let me know what you think of it! I’m open to suggestions and outright criticism! 😀 Let me know if there is anything I can do to make the site more accessible to non-dancers. 🙂

Bacon Crunchy Shrimp Roll

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 pieces tempura shrimp
• 1 small avocado
• 6 sticks green onion
• 6 slices bacon

Cooking Directions

1. Cook sushi rice.
2. Bake tempura shrimp as directed on the package.
3. Cut tails off the tempura shrimp.
4. Slice tempura shrimp in half lengthwise, set aside.
5. Cut the avocado in half, discarding the pit.
6. Cut off the hard skin and discard.
7. Slice the avocado into thin sticks.
8. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
9. Fry (or microwave) the bacon until it is of desired crispyness.
10. Roll the sushi, using 2 pieces of tempura shrimp, avocado, a green onion stalk, and a slice of bacon as your fillings.
11. Enjoy!