Month: June 2008

Categories
Maki Recipes

Mango Tuna Tango

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Since I posted here last, two weeks ago, life has been crazy. I went to an amazing dinner for my brother’s cancer center where he got honored (I wish I had been able to document the food there! I think that might have been just a little tacky though, so I didn’t.), I graduated (yay!), I performed in and helped run a show with my old dance school (busy busy busy!) and I’ve moved almost everything into my new apartment. Not to mention making new friends, saying goodbye (but not forever) to old friends, and getting to know other friends better. Unfortunately, all of this does not make for very much time to make sushi, especially when my entire kitchen is in boxes.

Thus begins a new chapter in my life. With such a big change in my life, I’ve got to celebrate with some awesome sushi, right? This recipe truly is amazing. The other day we got a mango from Son’s mom, and out of the blue I exclaimed, “Mango and tuna sushi… with Sriracha… wouldn’t that tast so good?” Son looked at me like I was a maniac of course, but just try it. You’ll see that I was right, in the same way that Son did when he tried this sushi. So. Good.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade tuna
  • 1 mango
  • 1 tbsp Sriracha sauce
Cooking Directions
  1. Cook sushi rice.
  2. Peel mango.
  3. Slice mango into paper-thin slices.
  4. Using a sharp knife, slice the tuna into 1/8 – 1/4 inch thick slices against the grain of the fillet.
  5. Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
  6. Roll the sushi, using some mango, tuna, and a little Sriracha sauce as your fillings.

Serving Size: 1 roll Mango Tuna Tango

  • Calories: 181
  • Fat: 2g, 2% DV
  • Saturated Fat: 0g, 2% DV
  • Cholesterol: 11mg, 4% DV
  • Sodium: 574mg, 24% DV
  • Total Carbohydrates: 33g, 11% DV
  • Dietary Fiber: 1g, 6% DV
  • Sugars: 22g
  • Protein: 9g, 17% DV
  • Vitamin A: 23%
  • Vitamin C: 20%
  • Calcium: 0%
  • Iron: 4%
  • Magnesium: 4%
  • Potassium: 4%

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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Categories
Maki Recipes

Pepper Tuna Roll

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The most wonderful thing happened to me the other day. I took my very last final. Ever. Yes, that’s right, I’m finished with school. Graduation is this weekend, and then I never have to be back here, ever! (Unless I really want to. But then it’s by choice, not because I have to for my degree.)

Unfortunately, that means I will be extremely busy during the next week. This weekend there is graduation and Father’s Day and a big fancy black tie dinner where my brother is getting honored, and then Son and I are moving to be closer to his work. These are all sorts of good and happy things, but the downside of this is that I won’t have the time to make sushi. No time. Whatsoever.

So I will be taking a hiatus, but only for a little over a week, I promise. On the morning of June 22nd, I will be back with much more sushi, and perhaps even a restaurant review or two! (Son has promised to take me to get sushi, to celebrate. 🙂 ) I promise. I can’t bear to leave you, my wonderful readers, for too long.

As a parting gift, I leave you with the Pepper Tuna Roll. It is simple, true, but often simple can be the most enjoyable. I hope you all enjoy the sushi! I’ll be back in nine days!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade tuna
  • 3 oz tobiko
  • 1 tsp ground black pepper
Cooking Directions
  1. Cook sushi rice.
  2. Using a sharp knife, slice the tuna into 1/8 – 1/4 inch thick slices against the grain of the fillet.
  3. Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
  4. Roll the sushi, using tuna as your filling.
  5. Top each slice with a little mound of tobiko, and then sprinkle ground black pepper on top.

Serving Size: 1 roll Pepper Tuna Roll

  • Calories: 171
  • Fat: 2g, 3% DV
  • Saturated Fat: 0g, 2% DV
  • Cholesterol: 72mg, 24% DV
  • Sodium: 565mg, 24% DV
  • Total Carbohydrates: 27g, 9% DV
  • Dietary Fiber: 1g, 3% DV
  • Sugars: 16g
  • Protein: 10g, 21% DV
  • Vitamin A: 19%
  • Vitamin C: 7%
  • Calcium: 1%
  • Iron: 9%
  • Magnesium: 5%
  • 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.

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Categories
Maki Recipes

Guns and Roll

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Today, I cannot think of a single thing to write for you. I’m in the middle of finals, so I’m going to blame it on stress and studying. Don’t worry, I have a recipe for you, but in lieu of trying to write more about it, I’m going to do another meme that I’ve been putting off. Ellen Wilson splatted me with a meme tomato a month ago (don’t worry, this was before the salamonella scare 😉 ) so that’s what you’re getting today. 😀

Some random things about me:

  1. You can follow me on twitter! My username is sushiday.
  2. I adore quantum mechanics. I find it so interesting, that I just finished a quantum mechanics class that I took for fun. Am I a freak? Perhaps. But I’m enjoying it all the way. 😀
  3. I finally had the opportunity to play Halo 3 with Son, and I loved it. I may have had more fun playing than he did!
  4. I really want to audition for So You Think You Can Dance. Not so much for the whole TV thing, but… seriously? Any opportunity to work with that many world-class choreographers is worth whatever it takes!
  5. I am a super-duper night owl. Still up at 5am, and not really tired. Luckily I have the freedom to get up whenever I want, so the late nights up working are not a problem!

I’m supposed to tag more people, but me and thinking this week are just not going together, unless it’s academics related. However, I am going to tag Yvo of Feisty Foodie, because usually she’s the one always tagging me for these! Everyone else, consider yourself tagged. 😀

Like I promised, here’s your sushi recipe! Enjoy!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 small cucumber
  • 1 avocado
  • 6 stalks green onion
  • 2 tbsp Siracha hot sauce
  • 6 oz tuna sashimi
  • 3 oz tobiko
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. Slice the cucumber into long, thin sticks.
  6. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  7. Using a sharp knife, slice the tuna into 1/8 – 1/4 inch thick slices against the grain of the fillet.
  8. Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
  9. Roll the sushi, using avocado, cucumber, a stalk of green onion, tuna, a tsp of Siracha, and a little tobiko as your fillings.

Serving Size: 1 roll Guns and Roll

  • Calories: 228
  • Fat: 7g, 10% DV
  • Saturated Fat: 1g, 6% DV
  • Cholesterol: 31mg, 10% DV
  • Sodium: 614mg, 26% DV
  • Total Carbohydrates: 32g, 11% DV
  • Dietary Fiber: 2g, 7% DV
  • Sugars: 18g
  • Protein: 10g, 20% DV
  • Vitamin A: 30%
  • Vitamin C: 22%
  • Calcium: 2%
  • Iron: 8%
  • Magnesium: 9%
  • Potassium: 10%

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

Guns and RollGuns and Roll

Categories
Other Recipes

Tuna Cucumber Watermelon

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These are cute little tuna appetizers made to look like watermelons. Great for parties, they make perfect finger-food, and are much less work than making a whole bunch of sushi for a party! Not to mention, they are delicious!

This recipe has a lot of contrasting flavors. The cool of the cucumber versus the heat of the Siracha sauce. The soft, yielding texture of the tuna, as opposed to the snappy crunch of the cucumber slice. The creamy flavor of the mayonnaise versus the clean, fresh flavor of the cucumber and tuna. So it’s not really sushi – no sushi rice in the recipe – but sushi lovers will love this dish!

I got this idea from Sushi American Style by Tracy Griffith.

Ingredients
  • 1 cucumber
  • 4 tbsp mayonnaise
  • 4 tsp Sriracha sauce
  • 1 oz black sesame seeds
  • 6 oz sashimi-grade tuna
Cooking Directions
  1. Mince tuna.
  2. Mix with mayonnaise and Sriracha sauce.
  3. Slice cucumber into rounds.
  4. Top each cucumber slice with a small scoop of the tuna mix.
  5. Sprinkle a few sesame seeds on top, so it looks like a watermelon with black seeds.
  6. Enjoy!

Serving Size: 1 piece Tuna Cucumber Watermelon

  • Calories: 80
  • Fat: 6g, 10% DV
  • Saturated Fat: 1g, 5% DV
  • Cholesterol: 7g, 2% DV
  • Sodium: 56g, 2% DV
  • Total Carbohydrates: 2g, 1% DV
  • Dietary Fiber: 1g, 3% DV
  • Sugars: 0g
  • Protein: 4g, 8% DV
  • Vitamin A: 6%
  • Vitamin C: 1%
  • Calcium: 5%
  • Iron: 5%
  • Magnesium: 6%
  • Potassium: 2%

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

Tuna WatermelonTuna Watermelon

Categories
Maki Recipes

Jumpin’ Jackfish Roll

jumpin jackfish roll

You might think the name of this roll is a little weird. Why name it the “Jumpin’ Jackfish Roll”? Well, let me explain. The inclusion of jalapeños and togarashi make the roll more than a little spicy, so it’s definitely “jumpin'”! And as I mentioned in my Yellowtail Nigiri post, yellowtail is actually a type of jackfish, so this being called a “Jackfish Roll” actually makes a lot of sense.

jumpin' jackfish roll

This roll is originally from Tex Wasabi’s, a sushi and BBQ restaurant found in Northern California.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade yellowtail
  • 3 oz cream cheese
  • 6 jalapeños or a jar of sliced jalapeños
  • 6 stalks green onion
  • togarashi
Cooking Directions
  1. Cook sushi rice.
  2. Slice yellowtail into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  3. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  4. Slice the jalapeños.
  5. Roll the sushi, using yellowtail, cream cheese, jalapeños, a stalk of green onion, and a sprinkle of togarashi as your fillings.