Month: October 2007

Categories
Maki Recipes

Mobo calls it… “Guido” Maki

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This is, yet again, another roll from Mobo Sushi. This is a vegetarian roll, although not vegan because of the cream cheese. On my own, I would have never thought to put nuts or raw garlic in a sushi roll… but turns out it works pretty well! Son liked this roll a lot. I think his parents use basil a lot in their cooking, and he has a lot of food memories using basil when he was a child in Vietnam, so it brings back a sense of nostalgia.

If you saw my orange cupcakes I posted a little while ago, you might have thought, “Wow, that Taste and Create looks like fun!” Well, we’re doing it again (and I’m already signed up! You should definitely sign up… there are already 6 people plus Nicole (the host) signed up for it, so sign up soon! The deadline for signing up is October 31st, so get on over to For the Love of Food and sign up! 😀

Edit: I’m sorry if I insulted anyone… I had NO IDEA the meaning of the name… I just took the name straight from the menu! Oops…

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 avocado
  • 4 oz cream cheese
  • 3 cloves garlic
  • 30 basil leaves
  • 3 oz macadamia nuts
Cooking Directions
  1. Cook sushi rice.
  2. Cut the avocado in half, discarding the pit.
  3. Cut off the hard skin and discard.
  4. Slice the avocado into thin sticks.
  5. Peel the cloves of garlic, slice each clove thinly.
  6. Wash the basil.
  7. Roll the sushi, using avocado, cream cheese, half of a clove of garlic, 5 basil leaves, and half an ounce of macadamia nuts as your fillings.

Serving Size: 1 roll Guido Maki

  • Calories: 341
  • Fat: 22g, 33% DV
  • Saturated Fat: 6g, 32% DV
  • Cholesterol: 27g, 9% DV
  • Sodium: 605g, 25% DV
  • Total Carbohydrates: 32g, 11% DV
  • Dietary Fiber: 2g, 9% DV
  • Sugars: 17g
  • Protein: 5g, 10% DV
  • Vitamin A: 14%
  • Vitamin C: 12%
  • Calcium: 3%
  • Iron: 6%
  • Magnesium: 9%
  • Potassium: 6%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

More Pictures

Guido MakiGuido Maki

Categories
Maki Recipes

Snoball Maki

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This is another roll from Mobo Sushi. We weren’t able to try this while we were there, but we grabbed a take-out copy of the menu and decided to make this at home. This was an interesting roll. Use just a little bit of coconut, or it will overwhelm the roll. Also, Son says it needed to be a little saltier (but of course, he pours salt on everything, so it was probably just right) so he says eating it with shoyu is good.

I really hope none of you are having to be displaced or anything because of the stupid fires here. It’s rediculous how much of Southern California has been burning the past few days. Yuck. I’m several miles from the closest fire to me, so I don’t have to evacuate or anything, and my family is far from any of the fires, so we aren’t directly effected by the fires. But seriously… the weather sucks right now. It’s been super hot and dry and windy (99 degrees yesterday! And I’m close-ish to the beach!)… perfect fire weather. Plus with the ashes… I don’t mean to complain and all, but having to walk to school in the ashes coming down like snow, and with asthma of all things! Yuck. At least my tennis classes have been cancelled – there’s no way in heck I could possibly play in this weather!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup imitation crab
  • 3 tangerines
  • 1/2 cup cashews
  • 1/2 cup shredded coconut
Cooking Directions
  1. Cook sushi rice.
  2. Shred imitation crab.
  3. Peel tangerines, separate slices.
  4. Roll the sushi, using imitation crab, half of a tangerine, cashews, and some shredded coconut as your fillings.

Serving Size: 1 roll Snoball Maki

  • Calories: 248
  • Fat: 7g, 11% DV
  • Saturated Fat: 1g, 7% DV
  • Cholesterol: 7g, 2% DV
  • Sodium: 903g, 38% DV
  • Total Carbohydrates: 41g, 14% DV
  • Dietary Fiber: 2g, 8% DV
  • Sugars: 23g
  • Protein: 7g, 14% DV
  • Vitamin A: 11%
  • Vitamin C: 21%
  • Calcium: 2%
  • Iron: 8%
  • Magnesium: 14%
  • Potassium: 6%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

More Pictures

Snoball MakiSnoball MakiSnoball Maki

Categories
Maki Recipes

Flying Tiger

flying tiger roll

This is one of the rolls that I tried at Mobo Sushi. Even though I didn’t particularly like it when I ate the Flying Tiger at Mobo Sushi, it sounded like it should have been really good! So I decided to make it at home.

I was right… this is a really really good roll!!! As I said in the Mobo Sushi post, I think I may have gotten a bad roll when I went to the restaurant. Mmmm yummy yummy… this is definitely something I would make again! (And again, and again) Perhaps I made it differently (I just used lemon juice… maybe they actually used slices of lemon?) or maybe I did just get a bad roll, but I definitely love it the way I made it! It’s very similar to the Crunchy Shrimp Roll, with the addition of imitation crab and the miso-lemon-mayonnaise.

Once again, I’m so sorry for being away!! Almost 10 days since I last posted… gah. 20 units of classes doesn’t leave much time for sushi. 🙁 Plus I’m trying to make preparations for a birthday… whose birthday you ask? SushiDay’s!! We launched November 1st a year ago, so of course I have to do something to celebrate! 😛 (Yeah, we have posts before that, but they were filler posts because we couldn’t launch with an empty site now could we?!?) I wish I could hold a big sushi party and invite all of you, but 1. my apartment is way too small for that, and 2. I’m in school… so there’s no way I have time to get something like that together! Hehe. There will be a little something to celebrate though… it will be a surprise!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 1 small avocado
  • 6 stalks green onion
  • 1 cup imitation crab
  • juice from 1/2 lemon
  • 3 tbsp mayonnaise
  • 1 tbsp miso
Cooking Directions
  1. Cook sushi rice.
  2. Bake tempura shrimp as directed on the package. I used this tempura shrimp, but I’m sure other types, or even homemade tempura shrimp will work just fine. You can also fry the tempura shrimp if you choose, but baking it is healthier, and you can prepare other things (such as the sumeshi) while it’s baking.
  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. Shred the imitation crab.
  10. Mix lemon juice, mayonnaise and miso well.
  11. Roll the sushi, using 2 pieces tempura shrimp, avocado, one green onion stalk, imitation crab, and a line of the miso mayonnaise as your fillings.
  12. Enjoy!