Month: April 2009

Categories
Maki Recipes

Lemon Drop Roll



Some people are just a ray of sunshine on a cloudy day. Even when they’re going through pain or hard times, they always seem so bright and happy – the kind of person who makes everyone’s day better. My friend Wendi Kelly is one such person. As with quite a few of my other good friends, I met her through the Escaping Reality RPG. And the great thing about this woman is that every time I interact with her, whether on ER, or through facebook, or other means of communication, she never fails to make me smile and brighten up even my worst days. 🙂



Because today is Wendi’s birthday, I just had to dedicate this roll to her. It’s so bright and sunny, just like she is. Happy birthday, Wendi!



Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup imitation crab
  • 1 small cucumber
  • 1 small avocado
  • 6 oz smoked salmon
  • the juice of 1 lemon
Cooking Directions
  1. Cook sushi rice.
  2. Slice the cucumber into long, thin sticks.
  3. Cut the avocado in half, discarding the pit.
  4. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  5. Slice the avocado into slices.
  6. Roll the sushi inside-out, using imitation crab, cucumber, and avocado as your fillings.
  7. Wrap with smoked salmon, squeeze the lemon juice over the roll.
  8. Enjoy!

Serving Size: 1 roll Lemon Drop Roll

  • Calories: 240
  • Fat: 7g, 11% DV
  • Saturated Fat: 1g, 5% DV
  • Cholesterol: 23mg, 8% DV
  • Sodium: 1035mg, 43% DV
  • Total Carbohydrates: 34g, 11% DV
  • Dietary Fiber: 1g, 5% DV
  • Sugars: 19g
  • Protein: 10g, 21% DV
  • Vitamin A: 7%
  • Vitamin C: 15%
  • Calcium: 1%
  • Iron: 4%
  • Magnesium: 6%
  • 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.

Categories
Maki Recipes

Sassy Shrimp Roll



I am a very shy girl. In social situations I’m awkward, quiet, and generally über polite to a fault. Because of this, I have very few people that I can consider really great, close friends. But every once in a blue moon, I meet someone with whom I just *click*. Whether it be online or off, once in a while I just know that I’m going to become very good friends with this person.

Nicole Brunet is one such person. We had probably “seen” each other in passing on certain blogs before then, but we really met almost a year ago when we both joined a new RPG. (Incidentally, I’ve made quite a few great friends from there. Harry and James have gotten together a damned good group of players there. 😀 ) Since then we’ve not only become two of the biggest addicts on ER (I mean… addicts? Nah. We don’t have a problem, really.) and fantastic friends. You could call us kindred spirits, even. (No pun intended. 😉 )

And… today’s her birthday! Happy birthday, Nicole! So, me being me, of course I had to make her sushi. I chose the Sassy Shrimp Roll for her, because Lizzy Nicole is a bit of a sassy one at times (and we all love her for it!) 😉 And because this roll was really freaking good. Only the best for my friends. 🙂



Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 6 oz sashimi-grade tuna
  • 1 small cucumber
  • 1/2 cup mayonnaise
  • 1 tbsp Sriracha sauce
Cooking Directions
  1. Cook sushi rice.
  2. Bake the tempura shrimp for 12 minutes at 350°F, or as instructed on the package.
  3. Remove the tails from the tempura shrimp.
  4. Slice the tuna into long strips, about 1 cm in diameter.
  5. Slice the cucumber into long, thin sticks.
  6. Mix the mayonnaise and Sriracha sauce.
  7. Roll the sushi inside-out, using 2 tempura shrimp, a strip of tuna, and a stick of cucumber as your fillings.
  8. Drizzle with spicy mayonnaise.
  9. Enjoy!

Serving Size: 1 roll Sassy Shimp Roll

  • Calories: 334
  • Fat: 11g, 17% DV
  • Saturated Fat: 1g, 5% DV
  • Cholesterol: 42mg, 14% DV
  • Sodium: 734mg, 31% DV
  • Total Carbohydrates: 42g, 14% DV
  • Dietary Fiber: 3g, 12% DV
  • Sugars: 17g
  • Protein: 15g, 29% DV
  • Vitamin A: 18%
  • Vitamin C: 5%
  • Calcium: 0%
  • Iron: 9%
  • Magnesium: 4%
  • Potassium: 3%

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.

Categories
Maki Recipes

Kyoto Roll

kyoto roll

Sometimes I think we, as humans, overcomplicate things. We pack our schedules to the gills, we insist on cutting-edge technology for the most mundane tasks, and we are constantly going, going, going. Rarely do we stop and smell the roses, and appreciate the simpler things in life.

It’s amazing how some of the best things are actually the simplest of all. For example, this sushi. Goodness knows I’ve made some ridiculously complicated (though very tasty) rolls in the past couple of years that I’ve been blogging. But recently, I was reminded that sometimes, simpler is better.

Who knew that the simple, almost boring combination of tuna and avocado could be so… non-boring? Exciting, even. Heck, you can get rid of the wasabi mayonnaise, and even the sesame seeds… but you must try the avocado. And. Tuna. So simple, and yet so darned addictive… never would I have dreamed that such a simple combination can be so amazing.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade tuna
  • 1 large avocado
  • 1/4 c mayonnaise
  • 1 tsp wasabi
  • 1/8 c black sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Slice the tuna into 1 cm square sticks.
  3. Cut the avocado in half, discarding the pit.
  4. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  5. Slice the avocado into slices.
  6. Mix the mayonnaise and wasabi.
  7. Roll the sushi inside-out, using some tuna and avocado as your fillings.
  8. Drizzle the sushi with wasabi mayonnaise, then sprinkle with black sesame seeds.
  9. Enjoy!