Author: Allison

This is the last of the rolls that we made from Mobo Sushi. (There may be more later, but this is the last of them for now. 😉 ) We thought this one was pretty good. A nice gari flavor, but don’t use too much or it will overwhelm the sushi! I know there are those of you out there who are huge gari lovers… this one is definitely for you.

We got the shirts ordered! The order was submitted on Monday, so in about three weeks the shirts should be here (although it might take a little longer because of Thanksgiving in the U.S.). I’m still trying to figure out what I’m going to do about selling them… I want to hear your thoughts on this. What do you think is a good method for payment? I’m not so hot about the idea of PayPal, since there are all sorts of fees and such… what do you think about sending a check or something of the sort? (I would probably get a P.O. Box somewhere, since I’m sure you understand that I wouldn’t want my home address out on the internet for the world to see!) What do you think? Would you guys be comfortable sending checks or something of the sort to me? (I won’t be insulted if you say no, I promise! 🙂 )

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 large avocado
• 1.5 cups imitation crab
• 15 slices gari
• 6 oz smoked salmon (we used Cajun flavored for this)

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. Shred the imitation crab.
6. Slice each piece of gari in half.
7. Cut the smoked salmon into 6 slices.
8. Roll the sushi, using avocado, imitation crab, 5 slices gari, and 1 oz smoked salmon as your fillings.

This is one of the rolls that I tried at Mobo Sushi. Even though I didn’t particularly like it when I ate the Flying Tiger at Mobo Sushi, it sounded like it should have been really good! So I decided to make it at home.

I was right… this is a really really good roll!!! As I said in the Mobo Sushi post, I think I may have gotten a bad roll when I went to the restaurant. Mmmm yummy yummy… this is definitely something I would make again! (And again, and again) Perhaps I made it differently (I just used lemon juice… maybe they actually used slices of lemon?) or maybe I did just get a bad roll, but I definitely love it the way I made it! It’s very similar to the Crunchy Shrimp Roll, with the addition of imitation crab and the miso-lemon-mayonnaise.

Once again, I’m so sorry for being away!! Almost 10 days since I last posted… gah. 20 units of classes doesn’t leave much time for sushi. 🙁 Plus I’m trying to make preparations for a birthday… whose birthday you ask? SushiDay’s!! We launched November 1st a year ago, so of course I have to do something to celebrate! 😛 (Yeah, we have posts before that, but they were filler posts because we couldn’t launch with an empty site now could we?!?) I wish I could hold a big sushi party and invite all of you, but 1. my apartment is way too small for that, and 2. I’m in school… so there’s no way I have time to get something like that together! Hehe. There will be a little something to celebrate though… it will be a surprise!

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 pieces tempura shrimp
• 1 small avocado
• 6 stalks green onion
• 1 cup imitation crab
• juice from 1/2 lemon
• 3 tbsp mayonnaise
• 1 tbsp miso

Cooking Directions

1. Cook sushi rice.
2. Bake tempura shrimp as directed on the package. I used this tempura shrimp, but I’m sure other types, or even homemade tempura shrimp will work just fine. You can also fry the tempura shrimp if you choose, but baking it is healthier, and you can prepare other things (such as the sumeshi) while it’s baking.
3. Cut tails off the tempura shrimp.
4. Slice tempura shrimp in half lengthwise, set aside.
5. Cut the avocado in half, discarding the pit.
6. Cut off the hard skin and discard.
7. Slice the avocado into thin sticks.
8. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
9. Shred the imitation crab.
10. Mix lemon juice, mayonnaise and miso well.
11. Roll the sushi, using 2 pieces tempura shrimp, avocado, one green onion stalk, imitation crab, and a line of the miso mayonnaise as your fillings.
12. Enjoy!

I just love how the red pepper in the mayonnaise gives a little kick to the taste of the sushi. There really isn’t anything to not like about this, if you like spicy tastes. If you don’t, then just adjust the amount of red pepper powder to however you like it.

Originally, our plan was to make Japanese mayonnaise from scratch, then use it in this and also write a separate post about it. Gah. I don’t know if we used a bad recipe, or if we just didn’t do it right, but man! It didn’t work at all. The whole emulsify thing doesn’t work when you are using an egg beater to try to whip it up. We don’t have an electric mixer at my apartment (which is where I was doing it), so I couldn’t try that. Poo. Anyways, I’ll try again sometime when I can use an electric mixer. Anyone have any tips for making mayonnaise? 😀

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 pieces tempura shrimp
• 1 large avocado
• 1 tbsp mayonnaise
• 1 tsp miso
• 1 tsp red pepper powder

Cooking Directions

1. Cook sushi rice.
2. Bake tempura shrimp as directed on the package.
3. Cut tails off the tempura shrimp.
4. Cut the avocado in half, discarding the pit.
5. Cut off the hard skin and discard.
6. Slice the avocado into thin sticks.
7. Mix the mayonnaise, miso and red pepper powder.
8. Roll the sushi, using 2 pieces of tempura shrimp, a few slices of avocado, and red pepper mayonnaise as your fillings.

This is very similar to the original Crunchy Shrimp Roll… but with bacon! Because bacon makes everything better. 😛 If you liked the original Crunchy Shrimp Roll and you like bacon, then you are gonna love this one!

Sorry I’ve been gone for the past week… there’s been a bit of family drama what with my little brother being in the hospital and all, so I haven’t had time to post about sushi. No worries though… he came home tonight and there will be more sushi soon! I made some sushi last week so my family could have a real meal instead of fast food and sandwiches all the time, which was much appreciated, especailly by my brother. Hospital food != yummy. (I made Crunchy Shrimp Roll, Inari-Zushi, and Kristen Maki in case anyone was wondering. So yes, Kristen finally did get her Kristen Maki. 😛 )

Also… I can finally reveal the dance blog I have been hinting about!!! It is called NextDance, and has all sorts of tips and advice for dancers, in addition to reviews of any dance shows I get to go see. So go check it out… and let me know what you think of it! I’m open to suggestions and outright criticism! 😀 Let me know if there is anything I can do to make the site more accessible to non-dancers. 🙂

Bacon Crunchy Shrimp Roll

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 12 pieces tempura shrimp
• 1 small avocado
• 6 sticks green onion
• 6 slices bacon

Cooking Directions

1. Cook sushi rice.
2. Bake tempura shrimp as directed on the package.
3. Cut tails off the tempura shrimp.
4. Slice tempura shrimp in half lengthwise, set aside.
5. Cut the avocado in half, discarding the pit.
6. Cut off the hard skin and discard.
7. Slice the avocado into thin sticks.
8. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
9. Fry (or microwave) the bacon until it is of desired crispyness.
10. Roll the sushi, using 2 pieces of tempura shrimp, avocado, a green onion stalk, and a slice of bacon as your fillings.
11. Enjoy!

Whenever Son visits his parents, his mom sends a bunch of food and fruit back with him. Recently, she sent a bag of jackfruit. I had never tried jackfruit before, so Son made me try some. It’s pretty good! It tastes similar to mango (I think), but not quite as sweet. Anyways, I had recently seen a recipe using jackfruit and banana (although in a cupcake) while perusing through a delicious looking cupcake blog (makes me want to bake more often!). So I figured jackfruit and banana make a pretty good combination, and I added imitation crab in because I wanted to add some meat into the sushi too. 🙂 Try it… it’s a pretty good combination.

We were on the front page search results for “sushi” today! For about an hour. Hehe oh well… it was pretty cool while it lasted and we are still pretty close! My goal is #1. Haha yeah, not gonna happen anytime soon, but I can dream right?

Also, we are working on the shirts! I promise! Neither Son nor I are graphic artists, so it is taking us a while to get a design… and we can’t afford to pay a professional for it. I asked my brother to do it (he’s 14, so you know he wants the money), but my daredevil brother promptly broke his collarbone and separated his shoulder… so a design isn’t coming from him. 😛 But don’t despair! The shirts are coming… eventually!

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 1 can jackfruit
• 3 bananas
• 1 cup imitation crab

Cooking Directions

1. Cook sushi rice.
2. Drain the can of jackfruit.
3. Slice the bananas in half, lengthwise.
4. Shred the imitation crab.
5. Roll the sushi, using jackfruit, half a banana, and imitation crab as your fillings.

A couple of months ago, my little sister, Kristen, left a comment on Crunchy Shrimp Roll requesting a roll with bacon, green onion, avocado and mozzarella cheese. So a week or two ago, I had all the ingredients so I decided to try it. It is really good! (Of course, any roll with bacon is good 😉 ) I’m sure she’s going to be mad at me because I didn’t go home and make it for her (don’t worry, I will eventually… if you are lucky it might even be before you leave!) 😀 Anyways, this roll is really good… definitely one you could use to introduce non-sushi eaters to the concept of different ingredients rolled up in sumeshi and nori!

Ingredients

• 6 sheets nori
• 3 cups sumeshi
• 6 strips bacon
• 6 stalks green onion
• 1 small avocado
• 2 mozzarella string cheeses

Cooking Directions

1. Cook sushi rice.
2. Fry bacon to the crispiness you prefer.
3. Remove white bulbs fron green onion stalks. Wash green onion.
4. Cut avocado in half, discard pit and skin. Slice into thin sticks.
5. Roll the sushi, using a slice of bacon, a stalk of green onion, several slices of avocado and half of a string cheese as your fillings.
6. Serve with wasabi and shoyu. Enjoy!