Allison Day


Fridgg.com



I’ve been thinking a lot lately, about love, and dreams, and what it all means. Why do some people work their lives away in a job they hate, just to pay the rent, while others get to have the life of their dreams? Why do some marriages fail after only a few years, others go for decades then fall apart, and yet others can still be going strong after 70 years?

A week ago, Son and I went with my family to my great aunt and uncle’s 70th wedding anniversary and renewal of vows. You read that right – 70 years. And they’re still happy. The way they look at each other… it’s plain as day that they still love each other deeply. How can, after 70 years, two people still be so madly in love with each other? (To put that into perspective, that’s over three times my lifetime, or eighteen times as long as Son and I have been together.)

I may not know today what goes into a love story such as theirs, but it gives me a lot to think on and strive for in my own life.



This sushi? Bright, beautiful, and happy, just like my great aunt and uncle. Also, very delicious. Crunchy, smooth, cool, warm, salty, spicy, yum.



Ingredients
  • 6 circular rice paper sheets
  • 1.5 cups sumeshi
  • 6 sticks imitation crab
  • 3 oz cream cheese
  • 1 small avocado
  • 1/2 small cucumber
  • 6 slices bacon
  • 1/3 cup mayonnaise
  • 1 tsp Sriracha sauce
  • fried onions
Cooking Directions
  1. Cook sushi rice.
  2. Cook the bacon.
  3. Slice the cucumber into long, thin sticks.
  4. Cut the avocado in half, discarding the pit.
  5. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  6. Slice the avocado into slices.
  7. Mix the mayonnaise and Sriracha sauce.
  8. Wet the spring roll wrapper with warm water, making sure to cover every last spot on both sides of the wrapper.
  9. Lay the wrapper flat on your workspace.
  10. Lay a slice of bacon, a stick of cucumber, some cream cheese, avocado, and a stick of imitation crab in the middle of the wrapper, leaving about 2 inches uncovered on either end.
  11. Scoop about 1/3 cup sumeshi onto the fillings, patting it into an oblong shape with either end pointing towards the sides of the wrapper.
  12. Fold both sides of the wrapper in, over the fillings.
  13. Fold the bottom of the wrapper tightly up over the fillings.
  14. Roll the sushi away from you, until you reach the top of the wrapper, and seal it shut. (The wrapper should be sticky enough to stick to itself. If not, dampen the end with a little water.)
  15. Using a sharp knife, slice into 4 pieces.
  16. Drizzle with the spicy mayonnaise mixture.
  17. Sprinkle with fried onions.
  18. Enjoy!

Serving Size: 1 roll Happy Crab

  • Calories: 275
  • Fat: 13g, 20% DV
  • Saturated Fat: 3g, 14% DV
  • Cholesterol: 13mg, 4% DV
  • Sodium: 709mg, 30% DV
  • Total Carbohydrates: 28g, 9% DV
  • Dietary Fiber: 2g, 7% DV
  • Sugars: 10g
  • Protein: 6g, 12% DV
  • Vitamin A: 1%
  • Vitamin C: 7%
  • Calcium: 2%
  • Iron: 3%
  • Magnesium: 5%
  • 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.

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Comments

  1. Janice Cartier says:

    That roll description looks and sounds just like everything a good partnership could be. Hm….this may have to be my starter sushi recipe, it LOOKS fantastic. Yep. I have to try that. Wish me luck.

    Janice Cartier’s last blog post… Fascinating Rhythms

  2. Allison says:

    This would be perfect for your starter sushi! It’s delicious, and just about all the ingredients are very common. :)

    Definitely let me know how it turns out for you, and whether you like it or not!

  3. Cler says:

    Looks delicious. Thanks for the recipe:)

  4. kyo says:

    wow so delicious

  5. micael says:

    looks verrrrrryyyyyyyy good

  6. micael says:

    woow looks delicous

  7. Marisa says:

    Isn’t it surprising that bacon isn’t incorporated more in sushi? It such a great element both flavor and texture-wise. This looks awesome. I bet those that don’t care for nori would enjoy this roll.

    Marisa’s last blog post… Sashimi Tacos

  8. Cler says:

    What brand of rice paper do you use? I like yours better, the one I have is kind of thick and heavy doesn’t look as clear and thin as the one in the above pictures. Thank you!!

  9. Goofy says:

    this is the begining of the beautiful friendship..:)

  10. jenny says:

    look very tastety yum.

  11. linda says:

    Your blog is awesome. I was searching for a sushi blog to get addicted to and this one did it for me. Amazing work. I saw this and was like, omg I have to make my own sushi! lol Is it more expensive to make? or Would you say go to a great all you can eat place?

  12. Raymond says:

    Allison…i think im in love….the way you put life into sushi. You give me inspiration to go all the way with sushi. Wonder if we can swap emails or somethin’ so we can ponder up some thoughts. I read that you’re a shy girl but maybe im one of those you click with =)

  13. Renee says:

    Are we allowed to use pinterest here? When I went to pin this recipe to find it later, it said no pinnable pictures were found? Is it because I got here through fridgg and it’s framing the site? I’m confused, I guess…

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