BLT sushi
By now, you probably know all about my LOVE for all things BACON. And when it’s tomato season, my bacon love craves all the BLTs. So why not BLT sushi? I first made this roll back in 2007 (12 years ago!!!), so it’s a SushiDay classic. This time I added kewpie mayo, which is a
Caprese salad roll
Weird sushi is nothing new here – if you look back in the archives, we’ve got everything from burrito sushi (not to be mistaken with a sushi burrito) to Thanksgiving sushi. But oddly enough, I’ve never tried caprese salad in sushi – until now! I was expecting this one to be a bit odd, but
We’re now on YouTube!
We’ve started a YouTube channel! We’re going back to our SushiDay roots – every Monday and Wednesday, we’ll post a sushi video, going back to the random, crazy rolls that this blog started with. We’re starting the channel with the very same roll we started this blog with – kappa maki… but it’s only going
Armenian food: baklava and lahmajoon
Missed the stream? Watch it on Twitch! It’s another viewer redemption! This time, one of our long-time viewers chose Armenian food. Ordinarily, I’d do a ton of research trying to learn about the country’s cuisine, and decide which recipe I wanted to make. However, this particular viewer is also a fellow cooking streamer – and
February Cookbook Club: sizzling sisig and tortang talong from I Am A Filipino
Missed the stream? Watch it on Twitch! For the last few months, we’ve had a cookbook club going, where my viewers on the Twitch stream help choose the cookbook for each month, and then anyone who wants to participate can cook along. I also cook a few recipes from the month’s cookbook on stream, and
Zambian food!
Missed the stream? Watch it on Twitch! It seems like all we do on stream these days are Cookbook Club recipes (we’re doing I Am a Filipino: And This Is How We Cook tomorrow!) and fishcoin redemptions – where users who have earned enough of the loyalty points that they automatically get for watching (“fishcoins”)
Citrus and dill gravalax
On Saturday’s stream, we started curing some citrus and dill gravalax – coated it with a salt, sugar, citrus zest, and dill mixture, wrapped it up, weighed it down, and stuck it in the fridge. Originally, the gravalax was supposed to be for our Christmas celebration – I had intended to serve it as a
Chili crisp, and an eggnog gingerbread french toast bake for Christmas!
Missed the stream? Watch it on Twitch! I first tried chili crisp a few weeks ago, when a friend brought a jar to our Asian Dumplings Cookbook Club potluck at the beginning of December. Son was instantly hooked, and has been asking me to make a batch ever since. It takes a while to make
Caldo verde, and citrus dill gravalax
Missed the stream? Watch it on Twitch! Even though it’s seemed like a warmer than usual fall/winter so far in LA, I’ve been unusually into soup this year. Most of my soup-cooking has happened off-stream – I’ve made creamy italian quinoa soup, roasted garlic chili white bean soup, and ham bones, greens, and beans soup