The Red Violin
This is another one of the tuna rolls that we made oh, about three months ago. Behind? Who, me? Okay, fine, you win. I am waaaaaay behind in my sushi posts, and I’m not done yet! We still have a bunch more tuna rolls left to post! I know what you’re thinking, “Maybe you should
Cheese Age
<p>I first introduced you to Cheese Age waaaay back when I first tried them at Honda-Ya for Son's birthday. Yeah, I'm a bit behind in my posts, can you tell? :D Anyways, I promised you I would try making them and then write a post about them... and I did! Make them anyways. I made them for my great-aunt's Christmas party the Saturday after Thanksgiving, and they were a
Maguro Karakuchi Spicy Tuna
<p>Amazing. Just... amazing. That's the only way I know how to describe this roll (okay, so not the <em>only</em> way, but definitely one of the best ways!) This has been added to my list of my favorite sushi rolls, so it's gotta be good, right? The Srirachia sauce adds a pleasant kick, but it's mellowed out by the mayonnaise so it's perfect for those of us who don't like super
Tuna Roll
<p>Finally, finally, FINALLY I have gotten around to using raw fish in my sushi! I know, I know, it's been over a year, but can you believe I used to not eat raw fish? Yeah I know blasphemy, right? (It's not my fault... I didn't grow up eating fish because my mom is allergic!) Well don't worry, I have seen the light! Hehe. I now <em>love</em> sushi that uses
Super California Roll
You would think that putting unagi on top of a California Roll really isn’t anything too special. I mean come on, it’s just your typical California Roll with some eel on top. You would think. You would be wrong. This roll is amazing! We first tried it at Honda-Ya when we went there for Son’s
Japanese Potato Salad
<p>A couple of months ago, I was offered a cookbook called <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FHarumis-Japanese-Home-Cooking-Contemporary%2Fdp%2F1557885206%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1196508470%26sr%3D8-1&tag=sush-20&linkCode=ur2&camp=1789&creative=9325">Harumi's Japanese Home Cooking, by Harumi Kurihara</a>, to review and try recipes from. Of course, I have been so swamped lately, I have barely had time to make sushi, let alone review a cookbook. Finally, I had some time to look through it and flag a few recipes I wanted to try. This coincided perfectly with Yvo's <a href="http://feistyfoodie.blogspot.com/2007/10/does-this-make-my-lunch-look-phat.html">Bento
Does This Make My Lunch Look Phat?
<p>About a month ago, <a href="http://feistyfoodie.blogspot.com/">Yvo from Feisty Foodie</a> announced <a href="http://feistyfoodie.blogspot.com/2007/10/does-this-make-my-lunch-look-phat.html">"Does This Make My Lunch Look Phat?</a>, a contest on her blog. She makes a bento for lunch every day, so her contest is to create a bento box and blog about it. I was super excited when I heard about this... I have loved looking at all her different daily bento boxes, and have wanted to make my own for
Rolls Royce Roll
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
Mobo calls it… “Guido” Maki
<p>This is, yet again, another roll from <a href="http://sushiday.com/archives/2007/10/04/mobo-sushi/">Mobo Sushi</a>. This is a vegetarian roll, although not vegan because of the cream cheese. On my own, I would have never thought to put nuts or raw garlic in a sushi roll... but turns out it works pretty well! Son liked this roll a lot. I think his parents use basil a lot in their cooking, and he has a lot