Author: Allison

This spicy shrimp inari sushi is something I’ve posted before on the blog, over a decade ago. But it’s also something I make regularly in my everyday life – for New Year’s, for potlucks, even occasionally for dinner (because I almost always have inari age in my fridge!)

It’s delicious, and it’s easy to make – you really cannot go wrong with this one (unless you’re allergic to shrimp, but then you can make the spicy mushroom inari instead!)

Today’s Question of the Day: Have you ever tried inari sushi?

Spicy Shrimp Inari

Makes 12 pieces

Ingredients

• 1 package inari age (inari pouches)
• 3 cups sumeshi
• 12 medium cooked shrimp
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 3 stalks green onion, chopped
• 1 tbsp sesame seeds

Cooking Directions

1. Cook sushi rice.
2. Prepare the inari according to the directions on the package. (Some require no preparation, while some say you should boil the pouch of inari for a few minutes before using them.)
3. Mix the mayonnaise and Sriracha sauce until well blended.
4. Stuff each pouch of inari with about 1/4 cup of rice.
5. Push a shrimp into the middle of each stuffed inari.
6. Scoop a little spicy mayonnaise over the shrimp.
7. Sprinkle chopped green onion and sesame seeds over the sauce.
8. Enjoy!

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BACON. There’s just something about that sizzle, so we brought you twelve whole minutes of it!

I found this oddly relaxing – hopefully you all enjoy it too!

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What happens when you roll a fried egg in sushi? I’ve never tried it before, so I had to find out!

When I think of dishes that include a fried egg, avocado toast was the first to mind. Thus, avocado toast sushi was born.

Avocado slices, fried egg, and panko – creamy, saucy, crunchy deliciousness. It’s messy as can be, but a tasty roll!

Today’s Question of the Day: Would you put avocado toast in sushi, or do you prefer avocado toast as toast?

Avocado toast sushi

Makes 1 roll

Ingredients

• 1 sheet nori
• 1/2 cup sumeshi
• 1/2 avocado, sliced
• 2 eggs, fried
• panko
• soy sauce, for serving

Cooking Directions

1. Cook sushi rice.
2. Fry the eggs sunny-side-up, to your liking.
3. With a bamboo rolling mat, roll the sushi inside-out, sprinkling the rice with panko before flipping, and using the avocado and fried egg as your fillings.
4. Slice the sushi, dip in soy sauce, and enjoy!

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Today we’re throwing it waaaaay back, and making my favorite sushi roll ever – the bacon crunchy shrimp roll, which debuted on SushiDay almost exactly 12 years ago, all the way back in 2007!

This is my favorite roll, my entire extended family’s favorite roll, and a must at our New Year’s sushi feast every year.

Of course we had to make it for my YouTube channel – complete with puppets, my terrible amazing voice acting, and adorable ratings via sushi plushies!

Today’s Question of the Day: What is your favorite sushi roll?

Makes 1 roll

Ingredients

• 1 sheet nori
• 1/2 cup sumeshi
• 2 tempura shrimp, cooked according to directions on the package
• 1-2 slices of bacon, cooked and crumbled
• 1/4 avocado, sliced
• 1 green onion stalk
• kewpie mayonnaise
• sriracha, to taste

Cooking Directions

1. Cook sushi rice.
2. Cook bacon and tempura shrimp, slice avocado
3. Mix sriracha into kewpie mayo, to taste. A little goes a long way, so start with just a few drops.
4. With a bamboo rolling mat, roll the sushi, using the tempura shrimp, bacon, avocado, green onion, and spicy mayonnaise as your fillings.
5. Slice the sushi, and enjoy!

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Even though we don’t play much anymore, Son and I have been WoW fans for years. He started playing in the beta 15 years ago, and I’ve played on and off with him in the years since. (I’d happily play more, but… responsibilities, bills, adulting… ?)

I’ve cooked from the World of Warcraft Cookbook before – the steaming goat noodles aren’t bad, the Dalaran brownies are tasty, and the cherry grog is delicious. But we wanted to make sure we were making something from WoW Classic this time, since the release was this week, and it had to be something that could go in sushi! So beer-basted boar ribs it is.

And OHMYGOD these are so good. Neither the beer nor the red curry paste are overwhelming flavors, and it all comes together into a fantastic barbecue sauce. Even if you don’t want to be a weirdo like me and make them into sushi… MAKE THESE RIBS! They’re SO good, not too difficult to make, and your kitchen will smell amazing.

Today’s Question of the Day: Are you for the Alliance, or are you for the Horde?

Beer-basted boar rib sushi

Rib recipe from World of Warcraft: The Official Cookbook, by Chelsea Monroe-Cassel

Makes 1 roll

Ingredients

• one 3-lb rack of pork spareribs, or boar ribs, if available
• salt and pepper, to taste
• 1 tbsp olive oil
• 2 shallots, diced
• 1 clove garlic, minced
• 2 tsp red curry paste
• 1 cup ketchup
• 1 bottle beer (Rhapsody Malt is best, but substitute in a pinch. The less hoppy, the better.)
• 2 tbsp Worcestershire sauce
• 2 tbsp molasses
• 1 tbsp apple cider vinegar
• 1 sheet nori
• 1/2 cup sumeshi
• 5 slices of pickles

Cooking Directions

1. Preheat the oven to 275F. Line a rimmed baking sheet with aluminum foil and set a rack over top. Place the ribs on this rack, meaty side up, and sprinkle liberally with salt and pepper. Place in the oven to start cooking.
2. Place a saucepot over medium heat and add the oil, shallots, and garlic. Cook until the shallots are soft and the garlic is fragrant, 3 to 5 minutes. Stir in the curry paste to coat the shallots and garlic, then add the remaining ingredients. Cook for 20 to 30 minutes, stirring occasionally, until the mixture has reduced to a semithick sauce. For a smoother sauce, blend the mixture with a submersible blender until no pieces of shallot or garlic remain.
3. The ribs will slow cook for about 3 hours. Baste with the sauce every 20 to 30 minutes or so (cover the underside a few times, too) until you’ve got a nice thick layer of tangy delicious sauce. Allow to cool slightly, and remove meat from the bones.
4. Cook sushi rice.
5. With a bamboo rolling mat, roll the sushi, using the rib meat and pickles as your fillings.
6. Slice the sushi, and enjoy!

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It’s county fair season! The LA County Fair starts this weekend, and I’m all about the fair food and summer street food right now.

So what better way to get in the mood for a county fair than bacon-wrapped hot dogs? In sushi. As we do.

It sounds weird, but this was a surprisingly tasty roll. As always, bacon is a win in sushi. And just like bacon or spam, hot dogs also work great in sushi. Pickles and onions cut the heaviness of all that meat, and as weird as it sounds, mustard and ketchup finished the roll off wonderfully. This is our favorite roll we’ve made on the YouTube channel so far!

Today’s Question of the Day: What is your favorite street food, and do you think I should make it into sushi?

Makes 1 roll

Ingredients

• 1 sheet nori
• 1/2 cup sumeshi
• 2 hot dogs
• 2 slices uncooked bacon
• 1 thin slice red onion
• 3 cornichons, split lengthwise, or 3 slices of pickles, cut in half
• mustard
• ketchup

Cooking Directions

1. Cook sushi rice.
2. Wrap the hot dogs in bacon. Pan-fry until the bacon is crispy, turning it so all sides are cooked evenly.
3. With a bamboo rolling mat, roll the sushi inside-out, using the bacon-wrapped hot dogs, red onions, and pickles as your fillings.
4. Slice the sushi, and drizzle with mustard and ketchup
5. Enjoy!

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Potato salad sushi! I had originally intended to make this for Potato Day (August 19th), but then we pushed back the start date for our channel and… I didn’t rearrange my video schedule properly. Oops.

Oh well! This was a surprisingly good roll. I was expecting the two bland carbs (rice + potatoes) to just end up meh, but everything actually came together pretty well. The potatoes were super creamy in the sushi, and then add the bright crunch of celery and salty fatty goodness of bacon, and it ended up to be a very well-rounded roll.

Today’s Question of the Day: What are your favorite picnic sides?

Potato Salad Sushi

Makes 1 roll

Ingredients

• 1 sheet nori
• 1/2 cup sumeshi
• 1 russet potato, peeled and cut into 1″ thick sticks
• water, for boiling
• salt
• 1 stalk celery, sliced lengthwise
• 2 slices bacon, cooked until crispy
• kewpie mayo

Cooking Directions

1. Cook sushi rice.
2. Bring a pot of salted water to a boil, and boil the potatoes until fork-tender.
3. Slice the celery, cook the bacon.
4. With a bamboo rolling mat, roll the sushi, using the potato, celery, bacon, and kewpie mayo as your fillings.
5. Slice the sushi, and enjoy!

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