Year: 2008

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.

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Guns and RollGuns and Roll

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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.

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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.

Categories
Other Recipes

Orange-Flavored Mochi

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Lately, I’ve really been wanting to participate in more food blogging events, but I’ve refrained because the don’t fit into the theme of Sushi Day, and I don’t want too much non-sushi randomness on here. I would love to cook and bake more but, well, I’ll save that for when I have a more general food blog. (Which is hopefully coming soon!) However, when I saw the theme for this month’s Sugar High Friday, hosted by Tartelette, I realized that this was something that I could relate to Sushi Day! Although my recipe isn’t sushi (sorry guys) it is a Japanese dessert!

I have been wanting to make mochi (sweet rice cakes) ever since I began cooking. I have had a life-long love affair with the dessert. Since I was young, my mother would take us to each get a piece of mochi whenever we went to the Japanese part of town. So you would think that now that I have discovered a love for cooking, that would be the first thing I make! Unfortunately, I was always so intimidated by it, so I never actually made it until now. What a mistake that was! This is the quickest, easiest recipe ever… and it turns out with the same taste and consistency as the mochi I bought as a child!

You can replace the orange extract with any flavor you would like, for different flavor mochi. Same goes for the food coloring… the mochi can be any color you want, or even multiple colors! 😛 Considering I’ve only made this once, I might edit the recipe in the future if I find anything that makes it easier or better.

Ingredients
  • 1 cup mochiko
  • 1 cup water
  • 1/3 cup sugar
  • 2 drops red food coloring
  • 4 drops yellow food coloring
  • 1/2 tsp orange extract
  • corn starch or potato starch
Cooking Directions
  1. Mix all the ingredients.
  2. Pour into a microwave-safe container.
  3. Cover with plastic wrap.
  4. Microwave on HIGH for 4 minutes.
  5. Let cool for 1-2 minutes.
  6. Form into your desired shapes. (BEWARE: It will be hot and sticky! Don’t burn yourself. If you wish to cut it, use a plastic knife and dip it in corn starch in between cuts- it sticks less that way.)
  7. Dust with corn starch.
  8. Eat!

Nutrition data coming soon!

More Pictures

Orange Flavored MochiOrange Flavored MochiOrange Flavored Mochi

Categories
Maki Recipes

Queen of the Tom Tom Roll

queen of the tom tom roll

I haven’t the slightest idea how this roll got it’s name. I did a search for “Queen of the Tom Tom”, and the only results I got were my pictures of the roll on flickr, and the restaurant menu where the roll originated. To me, it sounds like the name of either a ship or a rock n’ roll band, but neither of those came up in my search so for all I know, it’s a made-up name! Not that I’m complaining. The roll is delicious!

We all know I love tempura shrimp, seeing how many tempura shrimp sushi recipes I have! And I have recently developed a slight (okay, more than slight) addiction to spicy mayonnaise (where have you been all my life?!?!) So put them together, add some cream cheese, avocado, cucumber, and tobiko, and oh baby you have got an awesome roll! Whoever thought this one up is a genius. 😀

Queen of the Tom Tom 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
  • 12 tempura shrimp
  • 3 oz cream cheese
  • 1 avocado
  • 1 small cucumber
  • 1 oz tobiko
  • 1/2 cup mayonnaise
  • 2 tbsp Sriracha sauce
Cooking Directions
  1. Cook sushi rice.
  2. Bake or fry tempura shrimp, according to instructions on the package.
  3. Cut the avocado in half, discarding the pit.
  4. Cut off the hard skin and discard.
  5. Slice the avocado into thin sticks.
  6. Mix the mayonnaise and Sriracha sauce.
  7. Cut cucumber into sticks.
  8. Roll the sushi, using a couple of tempura shrimp, cream cheese, avocado, cucumber, and the spicy mayo as your fillings.
  9. Sprinkle some tobiko on top of each slice.
  10. Enjoy!

Categories
Maki Recipes

Baja California Roll

baja california roll

I’ve lived in Southern California all my life. So you would think that I might have driven a few hours south to go party it up at Tiajuana or something. Nope. Never ever in my entire life have I crossed an international border! Kind of sad, if you think about it… all the different regional foods I’m missing out on. I rarely even go out of California! 🙁 Time for a road trip!

I have always wanted to travel, but even more so now that I have fallen in love with food! Vietnam, France, Japan, Italy, Mexico… those are just a few of the places I would love to visit! Of course, now that I have found out there is one of these in Baja California, all the more reason to visit! It might be a while before that happens, so meanwhile I’ll just live vicariously through my food. 😀

The California Roll is arguably one of the most popular types of sushi known to man. Both fish-lovers and people who are more than a little “ick” at the thought of eating raw fish love the California Roll. But if that’s the only type of roll you like, eating it all the time can get an itty bit boring. Taking the flavor a little bit south and adding Sriracha sauce to the roll really livens it up, and may just be my new favorite way to eat California Rolls! Or, if you want a different twist to your California Roll, you can try one of the four other types of California Rolls I have on Sushi Day: the New Zealand Roll, the American Roll, the Crazy California Roll and the Super California Roll.

Baja California Roll

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup imitation crab
  • 1 avocado
  • 1 cucumber
  • 1/2 cup mayonnaise
  • 2 tsp Sriracha sauce
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. Mix the imitation crab, mayonnaise and Sriracha sauce.
  6. Cut cucumber into sticks.
  7. Roll the sushi, using the imitation crab mix, avocado and cucumber as your fillings.
  8. Enjoy!

Categories
Maki Recipes

Hummus Maki

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Back when I was still living at my parents’ house, my sister decided she liked hummus. So, of course, she had my parents go to Trader Joe’s and buy her some. At the time I tried some, and I hated it. I thought that was it for me and hummus.

A few months ago, Son and I went to Costco. Now, everyone knows that the best part about Costco (aside from the great prices and $1.50 hot dog and drink combo) are the samples! One of the samples they were offering that day was hummus. On a whim, I tried some, and it was really good! We ended up not buying any that day, which was disappointing.

Later that week, I went to my local farmer’s market. It’s a five-minute walk from my apartment, so it’s super easy for me to get there, as long as I can get up before noon on a Saturday morning! (Which, for me, is quite a feat indeed!) As I explored the different offerings, lo and behold, they had not one, but two hummus stands there! I tried a sample from one of the stands, and I was sold. Almost every week since then, I have been buying their garlic and chives hummus, along with some garlic and herb pita chips to go along with them. (Can you tell we like garlic? 😀 )

And then, a couple of weeks ago, I had a stroke of genius. Okay fine, so it wasn’t my stroke of genius, but I’ve looked everywhere and can’t for the life of me remember who told me about this. Anyways, the stroke of genius was… hummus in sushi! More specifically, red and orange bell peppers and hummus in sushi. Which is amazing. Er, amazingly delicious! If you like hummus, and bell peppers, I definitely recommend making this! It’s especially great for vegetarians (and I believe it’s also vegan, but that might depend on the type of hummus you use? I’m not entirely sure.) plus it’s not one of those bland, I’m-trying-to-make-something-for-vegetarians-but-failing-miserably dishes.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup hummus
  • 2 bell peppers, any color
Cooking Directions
  1. Cook sushi rice.
  2. Wash bell peppers.
  3. Remove stem, ribs, and seeds from the bell peppers.
  4. Slice the bell peppers into strips.
  5. Roll the sushi, using about a tablespoon of hummus and a few strips of bell pepper as your fillings.

Serving Size: 1 roll Hummus Maki

  • Calories: 153
  • Fat: 2g, 2% DV
  • Saturated Fat: 0g, 1% DV
  • Cholesterol: 0mg, 0% DV
  • Sodium: 587mg, 24% DV
  • Total Carbohydrates: 31g, 10% DV
  • Dietary Fiber: 3g, 11% DV
  • Sugars: 18g
  • Protein: 4g, 7% DV
  • Vitamin A: 40%
  • Vitamin C: 120%
  • Calcium: 1%
  • Iron: 6%
  • 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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Hummus MakiHummus Maki

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Other Recipes

Spicy Hamachi Gunkan Maki

spicy hamachi gunkan maki

I love yellowtail. We all know that. You might also know that I love the mayonnaise mix that I used in the Maguro Karakuchi Spicy Tuna Roll. (I put it in tuna salad, and I’m seriously considering hard-boiling some eggs and putting it in egg salad!) So of course, I had to see what happened when I put both together! However, since I like to mix things up a little, I couldn’t do exactly the same roll, just with yellowtail instead of tuna! (Well, I could, but how interesting would that really be?) Lucky for me, I’ve got awesome-as-can-be readers. One of my awesome readers, Kevin, commented saying that he had made something similar to my Maguro Karakuchi Spicy Tuna, except he made it gunkan-style with the sauce on the top, instead of as a roll. Genius! Pure genius! Thus the natural thing for me to do is to steal… er… borrow his idea and make it with yellowtail!

It was delicious. I will be making it again. Kevin, you win the Awesome Sushi Day Reader Award! 😀

spicy hamachi gunkan maki

Ingredients
  • 4 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade yellowtail
  • 1 cup mayonnaise
  • 2 tbsp Sriracha sauce
  • 1 oz tobiko
  • 6 stalks green onion
Cooking Directions
  1. Cook sushi rice.
  2. Form a small ball of rice with your hands or use a round cookie cutter to make a small circular rice shape about 1″ tall and 2 inches in diameter.
  3. Cut the nori into 2″ strips. Wrap a strip of nori around the circumference of each rice ball.
  4. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  5. Chop the green onion.
  6. Mix the mayonnaise, Sriracha sauce, tobiko and green onion.
  7. Slice yellowtail into 1 cm diameter slices.
  8. Curl each strip of yellowtail into a circle, fit on top of the rice into the nori.
  9. Top the yellowtail with some of the mayonnaise mix.

Categories
Maki Recipes

Cinco de Mayo Roll

cinco de mayo roll

Okay, so technically this isn’t a very *Mexican* roll. But work with me here – it does use red pepper powder, and technically yellowtail is mostly found in Baja California (at least in North America), which is part of Mexico! Plus it’s all pretty and colorful, and today is May 5th! So there. 😀

Of course, neither of us really celebrates Cinco de Mayo. Neither Son nor myself are the least bit Hispanic, plus we don’t really party or drink at all. Not to mention I have school and he has to work, so Cinco de Mayo isn’t much of a special day for us.

Since I’ve never really celebrated Cinco de Mayo, I’m curious… what do you do for Cinco de Mayo? Go out and party? Stay home and ponder the historical significance of the day? 😀 I would love to hear your stories!

Cinco de Mayo Roll

Note: This roll was originally called the Spicy Jamie Roll, but I didn’t find it at all spicy, and I don’t know who Jamie is, so I decided to change the name to something a little more relevant. 🙂

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade yellowtail
  • 1 avocado
  • 3 stalks green onion
  • 1 oz tobiko
  • 1/2 cup mayonnaise
  • 1 tsp red pepper powder
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. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  6. Chop the green onion.
  7. Slice yellowtail into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  8. Mix the mayonnaise and red pepper powder.
  9. Roll the sushi inside-out, using avocado, yellowtail, and the mayonnaise mix as your fillings.
  10. Sprinkle the chopped green onion, tobiko, and additional red pepper powder on top of the roll.
  11. Enjoy!