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Maki Recipes

Snoball Maki

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This is another roll from Mobo Sushi. We weren’t able to try this while we were there, but we grabbed a take-out copy of the menu and decided to make this at home. This was an interesting roll. Use just a little bit of coconut, or it will overwhelm the roll. Also, Son says it needed to be a little saltier (but of course, he pours salt on everything, so it was probably just right) so he says eating it with shoyu is good.

I really hope none of you are having to be displaced or anything because of the stupid fires here. It’s rediculous how much of Southern California has been burning the past few days. Yuck. I’m several miles from the closest fire to me, so I don’t have to evacuate or anything, and my family is far from any of the fires, so we aren’t directly effected by the fires. But seriously… the weather sucks right now. It’s been super hot and dry and windy (99 degrees yesterday! And I’m close-ish to the beach!)… perfect fire weather. Plus with the ashes… I don’t mean to complain and all, but having to walk to school in the ashes coming down like snow, and with asthma of all things! Yuck. At least my tennis classes have been cancelled – there’s no way in heck I could possibly play in this weather!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup imitation crab
  • 3 tangerines
  • 1/2 cup cashews
  • 1/2 cup shredded coconut
Cooking Directions
  1. Cook sushi rice.
  2. Shred imitation crab.
  3. Peel tangerines, separate slices.
  4. Roll the sushi, using imitation crab, half of a tangerine, cashews, and some shredded coconut as your fillings.

Serving Size: 1 roll Snoball Maki

  • Calories: 248
  • Fat: 7g, 11% DV
  • Saturated Fat: 1g, 7% DV
  • Cholesterol: 7g, 2% DV
  • Sodium: 903g, 38% DV
  • Total Carbohydrates: 41g, 14% DV
  • Dietary Fiber: 2g, 8% DV
  • Sugars: 23g
  • Protein: 7g, 14% DV
  • Vitamin A: 11%
  • Vitamin C: 21%
  • Calcium: 2%
  • Iron: 8%
  • Magnesium: 14%
  • Potassium: 6%

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

Flying Tiger

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!

Categories
Maki Recipes

Spicy Tempura Roll

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.

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Maki Recipes

Bacon Crunchy Shrimp Roll

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!
Categories
Maki Recipes

Jack-Fruity-Tooty Sushi

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.

Categories
Maki Recipes

Kristen Maki

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!

Categories
Maki Recipes

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. 🙂

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 slices prosciutto
  • 48 leaves arugula
Cooking Directions
  1. Cook sushi rice.
  2. Wash the arugula.
  3. Roll the temaki sushi, using one slice of prosciutto and for leaves of arugula as your fillings.
  4. 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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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.)

stuffed somen salad

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
  1. Break each bundle of somen noodles into thirds.
  2. Boil a pot of water.
  3. Add the somen and carefully stir.
  4. Boil for 3 minutes.
  5. Drain and rinse with cold water.
  6. Mix the sugar, rice vinegar, sesame oil and mirin together in a small bowl.
  7. Mix noodles with nori, cucumber, imitation crab and sauce together.
  8. Prepare the aburaáge, but don’t prepare any sumeshi.
  9. 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.
  10. Enjoy!

Categories
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.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 slices roast beef
  • 6 slices pepperjack cheese
  • 1 small red onion
  • cilantro
  • mayonnaise
Cooking Directions
  1. Cook sushi rice.
  2. Cut each slice of cheese into thirds.
  3. 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.
  4. 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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