Month: May 2007

Categories
Maki Recipes

Sweet Curry Sushi

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I tried making a quick and easy curry that didn’t use very many ingredients. I intended to make something that tasted like good curry, without all the work. Unfortunately… things don’t always go as planned. The curry I made ended up tasting way too sweet, and not *curry* enough. 🙁 I’m posting the recipe anyways (in case any of you like ridiculously sweet curry 😀 ), but I am wondering if any of you have some really good curry recipes that you are willing to share? I promise to get a better tasting curry sushi up here sometime, and if I use your recipe I will of course credit you! 🙂

Hope everyone had a good Memorial Day weekend! (Or at least my American readers…) Son and I went to a street fair near where I grew up that I go to every Memorial Day and Labor Day weekend. We had a lot of fun, and ate a bunch of good food, then went back to my parent’s house and had a BBQ! Yum!

By the way, if you haven’t voted in our poll, please go and vote! I really appreciate all your input!

Makes 6 rolls, or 36-48 pieces.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 18 cut up chicken pieces
  • 1/4 cup prepared mustard
  • 1 cup honey
  • 4 tbsp curry powder
  • 2 large potatoes
Cooking Directions
  1. Cook sushi rice.
  2. Preheat the oven to 300 degrees F.
  3. Wash and cut the chicken and potatoes into 1 inch square pieces.
  4. Mix the mustard, honey, and curry powder in a bowl, microwave on high for 1 minute.
  5. Place the chicken and potato pieces in a 9″x11″ pan, pour the curry sauce over it.
  6. Bake for 35-45 minutes, or until chicken is cooked.
  7. Roll the sushi, using the chicken and potato pieces as your fillings.
  8. Drizzle the curry sauce over the sushi. Enjoy!

Serving Size: 1 roll

  • Calories: 365
  • Fat: 4g, 5% DV
  • Saturated Fat: 1g, 4% DV
  • Cholesterol: 21mg, 7% DV
  • Sodium: 774mg 32% DV
  • Total Carbohydrates: 74g, 25% DV
  • Dietary Fiber: 3g, 13% DV
  • Sugars: 51g
  • Protein: 10g, 20% DV
  • Vitamin A: 7%
  • Vitamin C: 13%
  • Calcium: 3%
  • Iron: 14%
  • Magnesium: 8%
  • Potassium: 11%

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

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Categories
Maki Recipes

Banh Mi Sushi

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Banh Mi Sushi is a new favorite of mine. Son and I went to a BBQ yesterday for one of his friends’ birthday, and brought this meat and it was a hit! We thought it might taste good in sushi, so we stole one and brought it home… and we were right! With the carrots and marinated daikon radish, it tastes very similar to one of the Vietnamese Banh Mi sandwiches on French bread… so good! We used to get those all the time since there is a Lee’s Sandwiches within walking distance of our apartment. When you make these, prepare ahead of time… the meat needs to be marinated overnight, so this isn’t really something you can do spur of the moment. (But believe me, it’s worth the time!)

Makes 6 rolls, or 36-48 pieces.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • top sirloin (get as much as you want. Although you probably only need about half a pound for the sushi, you probably will want to eat some straight off the BBQ since it’s so good! :))
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup shoyu
  • 2 cloves garlic, crushed and chopped
  • 1/8 tsp grated ginger
  • 1 cup grated carrot
  • 1 cup grated daikon radish
  • 1 cup rice vinegar
  • mayonnaise
Cooking Directions
  1. Mix the sugar, water, shoyu, garlic, and ginger in a large bowl.
  2. Remove as much fat as you can from the meat, and slice the meat across the grain into thin strips that are about 1.5 inches wide and 1/8 inch thick. Try to make these strips long, if possible.
  3. Place the meat in the marinade, and refrigerate overnight, mixing every now and then so the all the meat gets marinated on all sides.
  4. Weave the meat onto skewers, and spread it so it is flat. If the strip of meat is short, put two or three strips of meat on the skewer (this is why we wanted the strips to be long 🙂 ). Discard the marinade.
  5. Barbecue the meat until it is well cooked.
  6. Cook sushi rice.
  7. Place the shredded daikon radish and the rice vinegar in a bowl, and let sit until you make the sushi.
  8. Remove the skewers from the meat.
  9. Roll the sushi, using the beef teriyaki, shredded carrots and shredded, marinated daikon as your fillings.
  10. Dip the sushi in mayonnaise. Enjoy!

Coming Soon!

More Pictures

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Categories
Other Sushi Randomness

Happy Mother’s Day!

Happy Mother’s Day everyone! Spoil your moms today, and if you are a mother then take the day to relax!

We’re off to celebrate with my mom’s side of the family at my grandmother’s house. We always go eat at my grandmother’s favorite restaurant (I have no idea what the name of the restaurant is… it’s a little hole-in-the-wall place). Afterwards, we will get our annual strawberries at one of the roadside fruit stands near my grandmother’s house… the best strawberries ever!

We went out to dinner yesterday with Son’s mom, since we are spending the day with my family today. We went to this Teppan grill called Wabi Sabi… I swear to goodness the chefs must have been trained at the same place as the chefs from Benihanas! The grill show was almost exactly the same, and all the food tasted the same… am I missing something??? I don’t think Wabi Sabi is owned by Benihanas…

This is one of the flower pictures that Son took in the gardens at the Getty

Categories
Maki Recipes

Sushi… Beyond the Sea!

unagi beyond sea

…Sushi, waiting for me! Hehe I love that song! (Beyond the Sea, from Finding Nemo 🙂 ) If you like seafood, you will love this sushi! Smoked salmon, imitation crab and unagi all come together in this roll, with the fantastic taste of green onion to ensure that the fish taste isn’t too overwhelming. 🙂

unagi beyond the sea

Makes 6 rolls, or 36-48 pieces.

Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Cook the unagi according to the directions on the package.
  3. Slice the unagi into thin strips, about 1/2 inch wide.
  4. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs (or pickle them and consume later 🙂 ).
  5. Roll the sushi, using unagi, imitation crab, smoked salmon, and a stalk of green onion as your fillings.
  6. Serve with shoyu, wasabi, and ginger if desired. Enjoy!
Categories
Other Sushi Randomness

Monday Sushi?

Last night, I was sitting at home watching TV (hehe no, I don’t really get out much on Friday nights!), and there was a 20/20 special discussing 10 common myths. One of these such myths is that you shouldn’t eat at restaurants on Mondays, because they might be using food that had been bought the past Friday to use up leftovers, rather than using food freshly bought that day. Although the food shouldn’t kill you, you probably aren’t getting your dollar’s worth. The special also discussed sushi restaurants. Although the special says you shouldn’t be too “concerned about the quality of Monday fish in restaurants in such coastal cities as San Francisco, Portland, Seattle, New York — that have “fish-centric” menus.” (such as sushi restaurants), it warns you against half-priced sushi, because it probably isn’t of the greatest quality. Of course hearing about sushi always makes my ears perk up, and I thought it might be something interesting to discuss with all of my wonderful SushiDay readers.

So what do you think about this? Do you go out to eat on Mondays? Have you ever gone to a restaurant with a half-price sushi special? If so, have you noticed any lack of quality or even gotten sick from it? What about restaurant size… would you be more willing to trust a large, popular restaurant or a smaller, family owned sushi bar? I really do want to hear from all of you, so leave your thoughts in the comments, or if you are to shy to comment you can contact me and we can communicate by e-mail instead. 🙂

Categories
Maki Recipes

Bee Maki

bee maki

Who would expect to taste sweetness in sushi? Surprisingly, it’s possible without making one of those *candy sushi* things with rice crispy treats and fruit roll-ups. (Never tried them, and I’m not sure I want to… have you? If so, are they any good?) The combination of unagi and honey in the roll adds a sweet note to the roll, while the imitation crab and shoyu create a bit of saltiness in the roll. Believe me, it’s good!

Son took me to the Getty Museum last weekend. If you are ever in the Los Angeles area, it’s a place you should definitely visit. The architecture is amazing, the gardens are gorgeous, and they have this neat little tram thing that takes you from the parking structure at the bottom of the hill up to the top where the museum is. It’s awesome to be on the tram and be looking way down at the freeway (the horrible horrible 405) that you just drove up on. Son took a lot of pictures, so if he ever uploads them, I’ll definitely post a link. 🙂

Bee Maki

Makes 6 rolls, or 36-48 pieces.

Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Cook the unagi according to the directions on the package.
  3. Slice the unagi into thin strips, about 1/2 inch wide.
  4. Roll the sushi, using unagi and imitation crab as your fillings.
  5. Mix equal parts of shoyu and honey, and drizzle over sushi. Enjoy!