Category: Maki Recipes

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!

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

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

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

1. Cook sushi rice.
2. Mix the tuna, hard boiled eggs, celery, relish, dill, mustard, and mayonnaise together. Season to taste with salt and pepper.
3. 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.
4. Enjoy!