Author: Allison

Prosciutto and Arugula Cones

Post author By Allison
Post date August 20, 2007
14 Comments on Prosciutto and Arugula Cones

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A few weeks ago, Son went to dinner at I Cugini in Santa Monica with a bunch of his coworkers who were in Southern California for the week. One of them was unable to finish her Pizza di Prosciutto, and since she was staying in a hotel she gave it to Son. He brought it home for me to try. I loved it… and thought that it would be great in sushi! So here it is. 🙂 The prosciutto is really salty, but the bitterness of the arugula balances it out very nicely. This would make a great hors d’ouvre at a nice party, since it’s easy to handle, not to messy, and still a fancy sort of food.

Guess what!! This post has been written with a program I just wrote in Java that automates my sushi posts. So all I have to do is input the information I want in the post, and it will do all the formattting and create the nutrition facts for me. It’s pretty awesome, and I’m really proud of it because it’s my first real program that I have ever written. 😀 This is all practice for a project that Son and I will be starting probably around the end of the year… but I can’t tell you anything else about it yet. Don’t worry, when I can I will. 🙂

Recipe
Nutrition Info

Ingredients

6 sheets nori
3 cups sumeshi
12 slices prosciutto
48 leaves arugula

Cooking Directions

Cook sushi rice.
Wash the arugula.
Roll the temaki sushi, using one slice of prosciutto and for leaves of arugula as your fillings.
Enjoy!

Serving Size: 1 cone Prosciutto and Arugula Cones

Calories: 138
Fat: 2g, 2% DV
Saturated Fat: 1g, 3% DV
Cholesterol: 3g, 1% DV
Sodium: 784g, 33% DV
Total Carbohydrates: 26g, 9% DV
Dietary Fiber: 1g, 3% DV
Sugars: 16g
Protein: 5g, 10% DV
Vitamin A: 7%
Vitamin C: 2%
Calcium: 0%
Iron: 1%
Magnesium: 1%
Potassium: 0%

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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Other Recipes

Stuffed Somen Salad

Every year the weekend of Thanksgiving, my Japanese great aunts throw a huge Christmas party. The entire family is invited, so it’s a huge day of craziness, fun, and tons of really good Japanese food. I have fond memories of eating sushi and somen salad (somen is a type of Japanese noodle) and watching while all the adults played white elephant. Unfortunately, once I started performing Nutcracker every year the party conflicted with the performances, so I haven’t gone since I was pretty young.

I have been craving somen salad for a while now, but I didn’t know what it was called so I couldn’t ask my mom about it. So of course I was elated when I walked into the kitchen a week ago and smelled the dressing! She put the somen salad in inari packets… just when I thought somen salad couldn’t get any better! Believe me… this is heaven!!! I really could eat this the rest of my life… it’s pretty light but still makes a good meal, and it’s sooooo good! Just try it… I promise that you will love it too!

(Why is my somen salad funny colors? I happened to have some purple sweet potato somen in my pantry, so I used that for the somen salad! It definitely made the appearance more interesting, however I was a little disappointed that it didn’t affect the taste at all.)

Ingredients

1 package aburaáge
8 oz or 2 bundles of somen noodles
1/2 cup shredded nori
1 small Japanese cucumber, finely chopped (use regular cucumber if you can’t find Japanese cucumber)
6 oz imitation crab, finely chopped
3.5 tbsp sugar
3 tbsp rice vinegar
3 tbsp sesame oil
a dash of mirin

Cooking Directions

Break each bundle of somen noodles into thirds.
Boil a pot of water.
Add the somen and carefully stir.
Boil for 3 minutes.
Drain and rinse with cold water.
Mix the sugar, rice vinegar, sesame oil and mirin together in a small bowl.
Mix noodles with nori, cucumber, imitation crab and sauce together.
Prepare the aburaáge, but don’t prepare any sumeshi.
Stuff each piece of aburaáge with about 1/4 cup somen salad. Be careful… the somen salad is slippery so it can be a bit difficult to stuff the aburaáge.
Enjoy!

Maki Recipes

Southwestern Sushi

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The Southwestern Sushi is a great way to introduce those who refuse to eat sushi to the taste and idea of eating fillings with rice and nori. It tastes similar to a roast beef sandwich, but much much better!

The dance site that I have been hinting about is almost ready (or at least the blog for it is… the actual site won’t be up until the end of the year at the very earliest)… so I should be able to give you a link to it in a week or two! Right now we are just tweaking the design to get it just right and writing some posts so you don’t go to a boring, empty site. I will keep you posted about it!

Makes 6 rolls, or 36-48 slices.

Recipe
Nutrition Info

Ingredients

6 sheets nori
3 cups sumeshi
12 slices roast beef
6 slices pepperjack cheese
1 small red onion
cilantro
mayonnaise

Cooking Directions

Cook sushi rice.
Cut each slice of cheese into thirds.
Roll the sushi, using 2 slices of roast beef, one slice worth of cheese, 1 slice red onion, some cilantro and mayonnaise as your fillings.
Serve and enjoy!

Serving Size: 1 roll

Calories: 319
Fat: 17g, 26% DV
Saturated Fat: 6g, 29% DV
Cholesterol: 33mg, 11% DV
Sodium: 931mg 39% DV
Total Carbohydrates: 30g, 10% DV
Dietary Fiber: 1g, 6% DV
Sugars: 18g
Protein: 9g, 17% DV
Vitamin A: 10%
Vitamin C: 9%
Calcium: 16%
Iron: 4%
Magnesium: 2%
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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Maki Recipes

Mango Salsa Sushi

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A week ago we were visiting Son’s parents, and his mother sent a couple of mangoes back with us. Now I have had mango pudding and mango ice cream before, but I don’t think I have ever had an actual raw mango! Yum! They were some really good mangoes, so we decided to make some sushi with it. Recently I keep hearing about mango salsa, and it sounds really good… so I figure why not make a sushi version? Eating this was like having a party in your mouth! It starts out smooth and sweet because of the mangoes and avocado on the outside, then a contrasting salty crunchy taste of the shrimp and red onion kicks in. Plus the cilantro adds an interesting small and gives a kick to the sushi.

Our regular readers might have noticed a bit of a change in the site. We now have nutrition facts for our sushi! These are by no means exact… they have been calculated based on the individual ingredients so some of the rolls (especially the fried ones) may not be exactly right since I haven’t been able to completely compensate for the cooking methods. Some of the recipes don’t have the nutrition facts calculated yet since I haven’t been able to find the nutrition facts for all the ingredients. One of these days I’m going to have to walk around the grocery store with a camera, taking pictures of all the ingredients that I have used in my sushi! Eventually they will all be up though, so if your favorite sushi doesn’t have the nutrition facts up yet, don’t worry! They will be up soon!

Makes 6 rolls, or 36-48 slices.

Recipe
Nutrition Info

Ingredients

6 sheets of nori
3 cups sumeshi
1 medium avocado
1 medium mango
1 small red onion
precooked shrimp
cilantro

Cooking Directions

Cook sushi rice.
Cut the avocados in half, discarding the pit.
Cut off the hard skin and discard.
Slice the avocados into very thin (but still thick enough so they don’t tear when you put them on your sushi) slices.
Remove the skin from the mangos.
Slice the mangos into very thin slices, similar to how you sliced the avocado.
Cut the red onion into slices.
Using shrimp, red onion and cilantro as your fillings, roll the sushi inside-out.
Place alternating thin strips of avocado and mango across the top of the roll, and squeeze them into the roll with the rolling mat so they stick.
Serve with wasabi, shoyu, and ginger (if desired). Enjoy!

Serving Size: 1 roll

Calories: 229
Fat: 5g, 8% DV
Saturated Fat: 1g, 4% DV
Cholesterol: 43mg, 14% DV
Sodium: 586mg 24% DV
Total Carbohydrates: 38g, 13% DV
Dietary Fiber: 2g, 9% DV
Sugars: 23g
Protein: 8g, 15% DV
Vitamin A: 14%
Vitamin C: 32%
Calcium: 3%
Iron: 7%
Magnesium: 7%
Potassium: 9%

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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Maki Recipes

Shrimp n’ Apple Roll

Several people have told us that we should try making sushi using apples and shrimp, so finally we have! I know everyone always says to use Fuji apples for their sweetness… but I didn’t have any so I just made do with what I had! These apples were sweet too though, so I figure it’s fine! 🙂 The cheese definitely helped, as it was sweet but a little bland without the saltiness and spice of the cheese.

So this is random… but I am completely and totally addicted to So You Think You Can Dance. I get so emotionally attached to the dancers… I’m always mad when a dancer I really liked gets voted off! (Like when Jessi was voted off by the judges because she had been sick the day before, or when Hok got voted off last week!) Yes yes, I am a dork, I know. 😛 I suppose part of the reason is because I was a dancer for most of my life, and only recently stopped dancing so I still fantasize about being on that show, working with all of those amazing choreographers! Wouldn’t that be a dream come true! Haha not a chance of that, but I can dream, right? Oh, and I’ll give you a hint about one of the new projects that Son and I are working on… it has to do with dance! The blog related to the project will be up soon, so I’ll have a link to it if anyone is interested in reading it.

Also, I was recently looking at Karianne’s web site (if you haven’t seen it, you should check it out!), and saw a post about a Sushi Competition! Hehe it sounds like a lot of fun… if any of you are in London or are lucky enough to be able to go, please please PLEASE let me know how it goes! (I have school 😛 and I can’t exactly get to London anyways!) I would love to hear about all the awesome sushi creations that they have there!

Ingredients

6 sheets nori
3 cups sumeshi
2 red apples
6 slices pepperjack cheese
1.5 cups mini shrimp, peeled, deveined and cooked

Cooking Directions

Cook sushi rice.
Core the apples, cut each apple into 9 slices.
Cut each slice of cheese into thirds.
Roll the sushi, using 3 slices of apple, one slice worth of cheese, and 1/4 cup mini shrimp as your fillings.
Serve and enjoy!

Maki Recipes

“Beef” and Broccoli Maki

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Recently, a good friend of ours decided to be a vegetarian. We go out to eat with him a lot, so it’s been a little difficult to find restaurants with good vegetarian options that don’t taste like cardboard to the rest of us. Son and I love our meat, so we were amazed to find a vegetarian restaurant that we all loved! (If you are ever in Irvine and want some good vegetarian food, you have to go to Thai Vegetarian Cuisine on Culver between the 5 and Walnut. It is soooo good!) This place had the best pad see you ever!! They used some sort of tofu in place of the beef… and it actually tasted like beef! Oh it was sooo good. If I could eat like that every day, I would have no problem going vegetarian!! (and believe me, I love my meat!)

This is my interpretation of the “beef” that is used in the vegetarian pad see ew (I love pad see ew! 😀 ). Ours doesn’t taste exactly like beef, but it’s still really good! We overcooked the broccoli just a tad bit (which is why it is all black and looks dead) but it still tasted fantastic! This is a great way to make sushi for your vegetarian friends or to get your kids to eat a vegetarian dish! Yum!

Sorry I have pretty much been absent lately. Son and I have been really busy working on a couple of websites that we are trying to get out, so we haven’t had any time to make sushi. I can’t tell you anything about them yet, but I will definitely let everyone know when I can, in case any of you are interested in using them! 🙂

Makes 6 rolls, or 36-48 slices.

Recipe
Nutrition Info

Ingredients

6 sheets nori
3 cups sumeshi
2 large heads of broccoli
6-8 pieces oagesan agè (unseasoned aburaáge)
1/2 cup sugar
1/4 cup water
1/4 cup shoyu
pepper
sesame or peanut oil

Cooking Directions

Cook sushi rice.
Combine sugar, shoyu and water in a medium bowl.
Rinse oagesan agè in hot water to remove the oil.
Slice aburaáge into 1″ wide slices.
Marinate oagesan agè in the shoyu mix.
Meanwhile, cut broccoli into bite-sized pieces. Place in a bowl with 3-4 tbsp water.
Microwave broccoli on HIGH for 2 minutes, or until it begins to soften. (If you would like, you could steam the broccoli instead)
Put peanut or sesame oil in a wok, heat on high heat until oil begins to smoke.
Place marinated oagesan agè in wok, season with pepper.
If you would like, you can add a little of the marinade into the wok, but this will make it sweeter so it’s up to you.
Cook until the sesame oil has been reduced by half.
Add broccoli, cook until the sauce becomes gooey.
Roll the sushi, using the oagesan agè and broccoli as your fillings.
Serve and enjoy!

Coming Soon!

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Maki Recipes

Tuna Temaki

A few weeks ago, Yvo posted a recipe for tuna salad on her blog, The Feisty Foodie. Since I am almost as faithful a reader of her blog as she is of mine (her reviews of New York restaurants always make me want to pack my bags and catch a flight out to New York), I read her post and by the end really wanted some tuna salad. I finally got around to making some (I didn’t have any eggs in the fridge, so I couldn’t make any for a while), and it is definitely kick er… butt! Yummmm… this recipe is definitely a keeper! When you are making the tuna temaki, don’t put too much wasabi in it (omit the wasabi if you don’t like spicy foods). I accidentally put too much wasabi on one, which resulted in Son looking like he was crying (Okay, so his eyes were just watering 😛 ). Hehe too much even for him! 😛

So how are your summers going? I hear that some of you have pretty bad weather where you are… I hope you are managing alright! Here in SoCal, it’s not too bad. A little hot sometimes, but nothing a fan and a little AC can’t solve. Hope things are going great for you all!

Makes 12 cones.

Ingredients

6 sheets nori
3 cups sumeshi
2 cans of tuna, drained
2 hard boiled eggs, chopped
2 ribs of celery, chopped
1 tbsp pickle relish
1/4 tsp dried dill
1 tbsp dijon mustard
2 tbsp mayonnaise
6 green onions, green portion
wasabi

Cooking Directions

Cook sushi rice.
Mix the tuna, hard boiled eggs, celery, relish, dill, mustard, and mayonnaise together. Season to taste with salt and pepper.
When you are rolling the temaki, put a line of wasabi on the rice before you put the ingredients down. Then roll the temaki sushi, using about 1/4 cup of tuna salad and one green onion, broken in half, as your fillings.
Enjoy!

Maki Recipes

“I Scream” Cone

The last post showed you how to make temaki sushi. This post gives you the recipe for the temaki sushi shown in the how-to post! This one is soooooo good. I didn’t think bacon, green onion and cheese would be anything really special. Quite frankly I had forgotten to get ingredients for this post and just used what was in my fridge at the time! Surprisingly, this one is amazingly good! Bacon goes with just about everything, of course, and the green onion brightened it up a bit. Add a bit of creamy cheddar cheese, and BAM! you have got an amazing temaki sushi! Believe me, you will *scream* “Yum!” when you try this one!

Makes 12 cones.

Ingredients

6 sheets nori
3 cups sumeshi
12 slices of bacon
12 sticks green onion
6 1 inch by 2 inch slices of cheddar cheese

Cooking Directions

Cook sushi rice.
Cook bacon in frying pan or microwave bacon, until it is as crispy as you like it. Break each slice in half.
Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard (or pickle) the white bulbs. Break each stalk in half.
Quarter each slice of cheese.
Roll the temaki sushi, using two green onion halves, two bacon halves, and four cheese sticks as your fillings.
Enjoy!

Maki Recipes

How to Make Temaki Sushi

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Temaki is a super easy type of sushi to make. It is similar to maki sushi and tastes pretty much the same, but is so much easier to make! This would probably be great for sushi parties – you don’t need a bamboo rolling mat to make it, and if you have all your ingredients and the nori cut up before you start, you don’t even need a knife! (Which makes this great to make with kids!) This can be made with most of the same ingredients you make maki sushi with, so go crazy and let me know what you come up with!

Rolling the Temaki

Cut each piece of nori in half, horizontally.
Lay a half-piece of nori on your preparation surface (I used a cutting board), shiny side down.
Place about 1/4-1/3 cup of sumeshi on the nori.
Wet your hands with water so the rice won’t stick to your hands. I find it’s useful to have a small bowl of water sitting next to my work area so I don’t have to keep running between the sink and my work area to keep my hands wet.
Spread the rice over the right half the nori with your hands, leaving the left half of the nori uncovered.
Place your desired fillings diagonally on the sumeshi-covered part of the nori, so that they are pointing towards the top right corner of the nori.
Roll the nori into a cone, with the center of the bottom of the nori as your point. Start by rolling the bottom right corner over the fillings, then continue rolling it into a cone by wrapping the left side of the nori all the way around. Use some water or a piece of rice to close the last corner of the cone.
Repeat with the remaining nori and fillings. Enjoy!