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Sushi Bake

Somehow, throughout all my years as a sushi blogger… I’ve never tried a sushi bake?

THAT CHANGES TODAY.

TBH it never sounded super appetizing to me BUT I’m always down for giving things a chance and I had a feeling it was going to be tastier than it looked (to me)!

I was right.

It’s SUPER easy to make (way easier than sushi), totally appropriate for a weeknight meal (as long as you set that rice to be ready ahead of time), and very tasty!

This has all the creamy, sushi goodness of every hot American-style sushi roll you’ve ever had… it reminds me a lot of sushi dynamite or deep-fried california rolls.

I highly recommend it!

Sushi Bake

recipe very slightly adapted from I Am A Food Blog

Ingredients
  • 1 1/2 cups (2 Zojirushi cups) short grain rice, cooked
  • 1/4 cup rice vinegar
  • 1/2 tbsp sugar
  • 1 tsp salt
  • 8 oz imitation crab, shredded and chopped
  • 1/2 cup cream cheese, room temp
  • 1/2 cup kewpie mayo
  • 1/4 cup furikake nori or sesame seeds https://youtu.be/B6AORDkzEtU
  • 1/2 cucumber, sliced
  • 1 avocado, sliced
  • Korean seaweed snacks
Cooking Directions
  1. Heat the oven to 425°F. Combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Using a slicing motion, mix into the rice. Let the rice cool slightly.
  2. In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
  3. Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
  4. Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
  5. Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
  6. Enjoy warm with seaweed, sliced cucumbers, and sliced avocados.

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Other Sushi Randomness TikTok

Tamago

Since I have started doing sushi videos every single day, I figured I should do a quick video to show you how I make tamago, which is that Japanese egg omelette.

Start with a couple of eggs. I like to mix in some mirin and some shoyu (which is soy sauce).

Mix that all until it’s completely combined, and then take out your tamago pan, although you can use a normal pan if that’s all you got.

Coat your pan with just a very very thin layer of oil – you don’t want a lot of oil in here – and then pour in a very very thin layer of the egg that you whisked. Make sure you completely coat the bottom, and let it set. And then once it’s set, roll it up.

I’m using cooking chopsticks for this but you can use a spatula, that’ll work perfectly fine.

Once you’ve rolled it, carefully pour in more of that whisked egg. Coat the bottom again, tipping up the rolled bit so that it gets underneath that too.

Let it set, roll it up, keep doing that until you’ve used up all of the egg.

Once it’s all cooked and all rolled, you can remove it from the pan and slice it up, and you’ve got tamago!

Tamago

Ingredients
  • 2 large eggs
  • 1 tsp mirin
  • 1 tsp shoyu
  • neutral oil for coating
Cooking Directions
  1. Whisk the eggs, mirin, and shoyu together.
  2. Heat a tamago pan or small nonstick skillet over medium-low heat. Lightly coat bottom and sides with a neutral oil.
  3. Pour 1/3 of the whisked egg into the pan, tipping the pan so it covers the entire bottom.
  4. When egg has set, use chopsticks or a spatula to roll it up. Scoot it to the other side of the pan, then pour in another 1/3 of the egg mixture to coat the bottom, this time lifting the rolled egg up so some of the uncooked egg mixture gets underneath.
  5. Repeat until you have used up the egg mixture.
  6. Remove from pan, and slice if desired. Serve hot, room temperature, or chilled!

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Tamago Teardrop

We’ve graduated from cucumber and it is time for tamago!

I’m always a little self-conscious when people ask me for recipes for things like tamago or sushi rice, because honestly? Most of the time I don’t use measurements, I just kind of estimate.

Sushi rice is too sour? Add a little more sugar.

And bloop of mirin in the tamago is a perfectly valid measurement, right?

Someday, maybe, I will get my act together and actually figure out consistent measurements for these things. But… ah… we’re not quite there yet.

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Cucumber flower sushi

There are few things guaranteed in life. Death, taxes, and me chronically misestimating my sushi rolls.

I have been making sushi for FOURTEEN GOSH FREAKING YEARS and they still end up lopsided EVERY SINGLE TIME.

Like, seriously, go look at the archives on my blog, so many of the sushi pictures are quite obviously lopsided.

My husband gets so mad at me because he’s just like, why. Why are you completely unable to fix this lopsidedness issue.

But I say it’s a feature, not a bug, because consistency is a virtue. Right? Right.

Someday I’ll get my shit together… maybe… but today? Is not that day.

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Happy tenth birthday, Sushi Day!


Sushi 'Cake'

Ten years ago, I was only twenty years old.

Ten years ago, I was known as “the ballerina” to everyone who knew me, even though I never quite danced professionally.

Ten years ago, I was in the midst of college, trying to figure out what to do with my life – should I become a physicist? or an accountant?

Ten years ago, I had the most handsome boyfriend, who had just graduated with his master’s degree.

Ten years ago, that boyfriend of mine suggested I start a food blog – because “it’s a really good way to make money” (hah!) – so I decided to start a sushi blog, since there weren’t any other sushi blogs out there at the time.

~~~~~~~~~~

Now, I just turned thirty. (Yes, old.)

Now, I’m more referred to as “sushi girl” by all my friends.

Now, I spend all my free time writing code, because I realized I like programming way better than reading research papers or crunching numbers in an office.

Now, that boyfriend has (finally) become my fiance, and very soon will be my husband. (!!!)

Now, that sushi blog is turning ten years old! (And no, I never actually made much money off of it.)

~~~~~~~~~~

Happy birthday, Sushi Day!

I can’t believe it’s been ten years since I posted those first few (horribly photographed) sushi recipes. It’s been a fun decade – I’ve met so many awesome people through the blog, both online and in person. Son and I have grown so much – his photography has improved vastly, and my writing and recipes are hopefully much better than they were ten years ago.

I had this cool idea of making an awesome sushi cake to celebrate Sushi Day’s tenth birthday… and then it ended up looking more like a five year-old’s mud pie. So instead, it became more of a sushi parfait. (Story of my blogging life – well that didn’t work… guess we’ll try something else!)

Thank you to everyone who’s stuck around for the last decade (even though I’m mostly an absentee blogger these days). I can’t promise I’ll be around more often (time for sushi-making and blog post writing tends to be in short supply these days), but I do have a few things that I’ve made that may show up here and there when I have some time to write. Sushi Day these days is like an old dog – still just as happy to have you around, but a good bit slower and calmer than she used to be. (I wonder if blog years are measured like dog years?)

Happy sushi days to all, and as always… enjoy!

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Other Sushi Randomness

New Year’s Sushi Craziness!

Note: I wrote this post shortly after New Year’s. And then couldn’t decide when to post it, or if I should post it, and… now it’s two months late and I’m posting it anyways. Yeah… I’m an awesome blogger like that. Enjoy!

Happy New Year!

I hope 2014 started out with a little less excitement for you than it did for me!

Ever since starting Sushi Day back in 2006, I’ve gotten the responsibility for making sushi for my family’s New Year’s celebration every year.

On top of that, for the last three years since we mentioned it in my Miso Hungry Podcast, I’ve also started making the kuromame every year (we used to just have canned kuromame).

Making all that has never been a problem. Until now. (DUN DUN DUN!)

I started the kuromame on time – started soaking it two nights before New Year’s Day, then simmered it all day on New Year’s Eve. Buuuut… it seems I had the heat turned too low, because the beans were crunchy (crunchy!!!) after eight hours of simmering. GAH.

“Okay,” I thought, “I’ll just leave it on low overnight, and if it’s still not ready, I’ll cook it on high all morning while I’m making the sushi.” It was a totally solid plan.

… that is, until I noticed the power light on my laptop charger dimming, then brightening, then dimming again around 2:30am.

“Uh… am I using too much power?” Not that that makes any sense at all, but it was 2:30am. I wasn’t exactly thinking straight.

I ran out to the kitchen, and turned off our electric stove. Everything seemed fine (although for some reason our apartment seemed a tad bit dimmer than usual), so I tiptoed back to bed, trying not to wake Son.

A few minutes later, the power cut out entirely.

This time I did wake up Son, and made him go check outside. All the neighborhood lights were out. Great.

As we were falling back asleep, the sound of sirens cut through the air. “I wonder what that could be…?”

7am. The alarm on my phone is blaring. Sushi time!

Except… not. We have power, but only just barely. Not enough for the rice cooker to work, and no rice means no sushi! (And remember the part where we have an electric stove? Yeah, no way to cook rice the old-fashioned way, either.)

Crap. Crappity crap crap.

I stepped outside to run to Starbucks (which… um… was closed due to power outage. *facepalm*) and ran into one of my neighbors. “Do you have power?” “Just a little.” “Any idea what happened?”

Turns out a drunk driver was playing chicken with a power pole at 2:30am, and they both lost. -_-

Okay. Don’t freak out.

At a loss for what to do, I called my dad to see if I could try to bring everything over and make all the sushi at his house. (Which, by the way, is very difficult to do when the local cell towers are ALSO without power. Oy vey.) And then I realized that the car was in the garage… and I can’t get into the garage…

Called my mom. She suggested having Grandma cook some rice, and heading out there a few hours earlier than we had all planned to go. Okay. That should work. I woke Son, to tell him the plan and get him ready to go…

AND THEN THE POWER CAME BACK ON.

*happy dance*

Once I was sure the power was going to stay on, I started the rice, over-caffinated myself, and got the kuromame cooking again.

Two hours and 27 rolls of sushi, a successfully-cooked pot of kuromame, and a bowl of New Year’s ozoni later, we were ready to go. Right on time!

Moral of the story? Don’t drink and drive! (And maybe buy a backup generator for important cooking days… 😉 )



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Other Sushi Randomness

The Ramen Burger in LA!


Ramen Burger

Have you heard of the Ramen Burger™?

They say it’s the next Cronut.


Ramen burger on TV

Started in New York just two months ago by Chef Keizo Shimamoto, the Ramen Burger™ has taken the ramen world by storm.

If his name sounds familiar to you, there’s a good reason for it – Keizo and I have been friends for several years now, and I’ve mentioned him when we went to the Shin Yokohama Ramen Museum and his ramen shop Bassanova the first time Son and I went to Japan, and then again when we went back to Bassanova and then got monjayaki and ramen with him in the middle of a typhoon during our second trip to Japan with Rachael and her family.


Prep

A few weeks ago, Keizo sent out a message to a bunch of his LA friends. The ramen burger was coming to LA!

Even better (at least, as far as I was concerned), he was bringing the ramen burger to the Torrance Mitsuwa!

Since it was so convenient for us (we go to the Torrance Mitsuwa all the time), and we REALLY wanted to try a ramen burger, Son and I volunteered to help.


Allison with the Ramen Burger shirt

When we got there at 9:30am, they said there were already more than 300 people in line. (They weren’t going to start serving Ramen Burgers™ until 11am.) Some of the people near the front of the line had been there since 6am!


Ramen burger line

At one point, there were over 1000 people in line. The line wrapped around the entire Mitsuwa building, until the tail met the front of the line… and Mitsuwa’s a pretty large building.


Ramen burger line

Never have I been so glad to be able to volunteer for something – especially since it was a pretty hot day in Torrance.


Ramen burger line

Since there were so many of Keizo’s friends volunteering, I just hung out for the first couple of hours (and explained to all the random people passing by what a ramen burger is) while Son and Cam and Tracy (the other photographers) took photos of the prep and the enormous line.


Chef Keizo flipping buns


Chef Keizo showing volunteers how to cook the buns

Keizo was busy prepping, and showing all of the volunteers how to prepare the Ramen Burgers™.


Chef Keizo showing how to prepare a ramen burger


Chef Keizo with the first ramen burgers


Chef Keizo eating the first ramen burger


The first round of prep volunteers


Starting to cook ramen burgers for the media

It wasn’t long before the news stations and other journalists started crowding in.


News stations filming ramen burger prep


Getting ready to start


Keizo with his ramen burger

So… what is a ramen burger?


Allison holding a wrapped ramen burger

It comes wrapped in this neat wrapper that acts like a bowl, to catch the sauce and loose noodles.


Allison with a wrapped ramen buger

And when you open it up, you find two ramen “buns”, surrounding an angus beef patty, arugula, their special shoyu-based “secret sauce”, and green onions.


Ramen Burger

(Yeah, I’m a food blogger, of course I had to Instagram a photo of it!)


Allison taking a picture of her ramen burger


Ramen burger

So how does it taste?


Allison eating a ramen buger

Pretty gosh darned good, in my opinion.


Ramen burger with a bite taken out of it

I love ramen, I love burgers, and what Keizo has made is the perfect combination of the two.


Allison eating ramen burger with Lana in the background


The crowd

Everyone who had waited in line for hours seemed to think it was worth it, too!


The first people to get their ramen burgers


Keizo being filmed by CBS 2


Allison with her ramen burger shirt

Sweetest moment of the day? Keizo serving his mom the very first ramen burger of the day – and she loved it!


Keizo with his mom and brother


Lana being filmed by CBS 2

Hey, who’s that food blogger? Lana showed up! ^_^

Lucky woman didn’t even have to wait in line – one of the members of the media didn’t want to finish his, so he gave the rest of his ramen burger to her.


Allison and Keizo


The line inside Mitsuwa


People purchasing ramen burgers


Ramen burger prep line


Allison wrapping burgers

A few hours after we started, a couple of the volunteers had to leave, so I got to step in and wrap the ramen burgers for the next three hours.


Allison wrapping burgers


Allison handing off a burger

By 3pm, the last of the ramen burgers were gone. We had cooked, wrapped, and sold more than 500 of them. The day was a total success!

If you didn’t get to try a ramen burger this time around, you can try them every weekend at Smorgasburg in NY, or on weekdays for the next two weeks at Dassara in Brooklyn.

If you want to know when the ramen burger will be back in LA, follow me on twitter or facebook – I’ll announce it next time Keizo brings his Ramen Burger™ back to LA!

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Other Sushi Randomness

Mitsuwa Kyushu and Okinawa Fair


Ramen shop

It’s time for another Mitsuwa fair, and all of the delicious things that comes with it!

This past weekend they had their Kyushu and Okinawa Fair at the Torrance, Costa Mesa, and San Diego stores. (If you’re near San Jose, Chicago, or New Jersey, check out their event page – the fair is in those cities this upcoming Thursday through Sunday!)


Condiments for ramen

As usual, they had a guest ramen shop visiting from Japan. This time, it was “Tanaka Shoten” with their “Hakata Nagahama Ramen”.


Ramen

We loved the light flavor of the broth, and the chashu was flavorful and just fell apart in your mouth.

They also offered a rice bowl topped with spicy cod roe, which Son loved.


Spicy cod roe rice bowl

We loved everything so much, we came back two days later for two more bowls of ramen and another rice bowl!


Allison eating the ramen

One very cool part about these Mitsuwa fairs is getting to see all of the interesting products they import from Japan just for the fair.


Allison shopping

Since this was an Okinawa fair, there were quite a few sweet potato products, including purple sweet potato somen (you can expect to see a recipe using that one of these days!) and sweet potato sticks.


Strawberry pudding cream puff stand

They also had “Pie Fresh AMAO strawberry Pudding on Choux” from “Kikuya” from the Oita Prefecture.


Strawberry cream puffs

They were interesting – custard and a flan-like strawberry pudding inside a cream puff.


Allison shopping

The caramel sauce was a little too bitter for my tastes, but aside from that they were delicious.


Sushi stand

They also had various types of sushi rolls, including mackerel sushi (which we didn’t try), and the Genkai Roll Sushi.


Sushi packaging

Japanese packaging is always so pretty!


Sushi

The Genkai Roll was delicious. The fillings in the roll included anago, shrimp, crab, cucumber, tamago, and mushrooms.


Sushi


Crepe stand

And, of course, we can never resist Japanese crepes!


Allison with the crepe

Since they had a “purple yam special” crepe, we obviously had to try it.


Purple sweet potato crepe

A little too potato-ey for our tastes (we would have expected them to sweeten the purple sweet potato puree just a bit), but it sure does look nice, doesn’t it?


Purple sweet potato crepe

Want to know when the next Mitsuwa fair is? Check out their event page (the next fair is in just a few weeks!), or follow me on Twitter or Instagram – I always post photos when I go!

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Other Sushi Randomness

Mitsuwa Japanese Gourmet Fair

If you live near Torrance, CA or New Jersey, and if you like Japanese food (which, if you don’t, I hate to tell you this might not be the right food blog for you… 😉 ), then you MUST go to the Mitsuwa Japanese Gourmet Fair this weekend (next weekend if you’re in New Jersey). (Also, if you live near Costa Mesa, San Jose, San Diego, or Chicago, they all have smaller versions of the fair, so those stores may have some, but not all, of the things I mention here.)


Ramen shop sign

Mitsuwa has these food fairs every year and I always try to make a point to go, because there is always SO much good food to try that they don’t normally carry!

I visited Friday, and let’s just say that my tummy is in a very happy place right now. 😀

First things first, let’s talk about the food that they sell to be eaten there. Because oh my goodness, I think this food fair was my favorite of all the ones we’ve been to.

If you haven’t ever been to a Mitsuwa, then you should know that every one has a large food court with about five or so different Japanese restaurants there, as well as assorted other shops, and a large grocery section. For the food fairs, Mitsuwa takes over one of the restaurants and brings in a restaurant from Japan.

This time, they brought in Kamome Diner, owned by a man named Mr. Chiba, from Kesennuma, Japan. His shop served “Kesennuma Ramen Ushio Aji (Salt)” – a shio (salt broth) ramen – and a salmon bowl with sesame shoyu (soy sauce).


Kesennuma Ramen Ushio Aji (Salt)

We LOVED the ramen. A lot of time ramen can be pretty heavy, but since this had a chicken-based broth instead of a pork base, this was really light. The chashu was incredibly flavorful. We could have happily eaten another bowl. ($11 with the egg, less if you go without.)

(Pardon the instagram photos – someone forgot to bring his camera.)


Salmon bowl with sesame shoyu

I wasn’t expecting much from this, but it was insanely good. The sauce was a little bit sweet, and perfect for the fresh salmon. Seriously, so good we went back for a second bowl (and at only $4, totally worth it!) Even as we were eating it, Son was telling me that we will have to replicate this at home – so hey, maybe you guys will get a recipe sometime soon!

That was it for the food court (although all the other restaurants are still open, so you could totally have takoyaki, okonomiyaki, ramen, or all sorts of other delicious things, at least if you’re at the Torrance store!), but there was plenty of packaged food available to purchase.

We didn’t buy/try everything (some of the stuff is CRAZY expensive, like seafood salads that cost $40/lb!!!), but here’s what we did get:


Seafood bento

This seafood bento (which I’d call a chirashi, because there was definitely sumeshi underneath all that seafood, but what do I know? 😉 ) was so beautiful, we couldn’t pass it by. Son really wanted to try it.


Seafood bento

It’s a little pricy at about $16, but SO WORTH IT. It consists of sushi rice topped with a mixture of uni, tamago, mushrooms, two types of tobiko, ikura, crab, and… I’m not entirely sure what that translucent white thing is, but it was delicious.


Seafood bento

I have never tasted such a satisfying bento/chirashi before! Everything was fresh, perfectly seasoned, and all the ingredients were wonderfully complementary, not to mention the presentation is gorgeous. Son really wants to go back tomorrow and get another one. 😀


Croquettes

When we bought these, Son was all, “Meh, I don’t really like croquettes, just get whatever you want.”

And then he actually tried them after taking the photos, and was more like, “OMG THESE ARE THE BEST THINGS EVER! WHY AREN’T ALL CROQUETTES THIS DELICIOUS?!?!”

(Okay, maybe not so much yelling, but you could tell that’s what he meant. 😉 )


Croquettes

We got potato and butter, salmon cream, and uni cream croquettes. The potato was alright, not too exciting. Tasted like mashed potatoes. However the salmon and uni croquettes were MIND BLOWING. Imagine taking the best things about salmon and uni, then make them creamier, mix them with potato, roll them in panko, and fry them up. It tastes even more amazing than it sounds.

They’re $1.50 each, but fairly large, so not too pricy.


Fish cakes

The thing Son loves most about every Mitsuwa food fair is the stalls that sell a huge variety of fish cakes. He always buys a bunch, then brings them home to put in his instant ramen or eat them over rice. They’re pretty much his favorite thing ever.

This time, they were all on sticks. There were six types (not like I have any idea what they all were – sorry!) and we got one of each.


Fish cakes

Delicious x 6. (Obviously we had to try a little of each, so we could report back to you!)

$2 each.


Sesame makidora

I’m a total sucker for anything black sesame (Rachael is 100% to blame for that one) so I just had to get one of these black sesame makidora (rolled dorayaki – like little Japanese pancakes filled with some sort of filling).


Sesame makidora

Mmmm, yum. I always love Japanese sweets, especially if black sesame is involved. 😀

$2 each – they also had red bean, custard, and matcha fillings.


Caramel and custard imagawayaki

I’ve had something like these Sweet Pumpkin Obanyaki before and wasn’t super enthused about them, but this time, everything was different. We skipped the red bean one, and went for the caramel and custard ones.

HOLY COW THAT CARAMEL.

So here’s what you do.

Buy a caramel one. (I bet the custard is good too, but I haven’t actually tried that one yet.)

Heat it up just a bit, until the pastry is warm and the caramel is soft.

Take a bite. Make sure you get some of the caramel.

Do a happy dance around the kitchen because it is SO FREAKING GOOD.

Eat the rest, and then wish you had bought a few more at the fair.

Realize that hey, there are still two more days of the fair!

Rejoice.


Caramel and custard imagawayaki

These were quite a bit sweeter than I’d usually expect from Japanese sweets (that caramel is LEGIT caramel!), but I did not mind one bit, they were so good.

$2 each – there was also a red bean-filled one, but I seriously recommend the caramel.


Green tea cheesecake

Lastly, green tea cheesecake.

We almost didn’t try this one. Son wanted to buy something for his dad, so he decided on the cheesecake. Then while we were in the checkout line, he piped up, “I kind of want to get another one, because I really want to try it…” So he ran back to grab another one for us. 😉

This is true Japanese cheeesecake. Now, forget everything that comes to mind when you think of cheesecake. This is nothing like the rich, heavy, sweet American cheesecakes you’re probably familiar with. No, this is super light, not too sweet (especially with the green tea flavor), with only the slightest hint of cheese.

In other words, absolutely delicious.

About $20 each.


Green tea cheesecake

We also got a lemon chiffon cake which we haven’t opened yet because we’re saving it for dessert on Father’s Day (hi Dad!)

So if that hasn’t convinced you that you should go check out the Mitsuwa Japanese Gourmet Fair, you should go read Mary the Food Librarian’s post… and if you’re STILL not convinced, then there’s no hope for you at all. 😉

Personally, Son and I plan to stop by at least once more this weekend, because, um, we kind of want to get more of everything. 😀

For more information, you can visit Mitsuwa’s website.

Oh, and in case you were wondering, no, I was not paid to write this review. Mitsuwa probably has absolutely no idea who I am. I just adore Japanese food (obviously) and want you all to be able to share in the deliciousness as well!