Category: Sushi

Categories
Other Recipes

Spam Musubi

[HDR-IMG]

Spam musubi isn’t exactly sushi, although it is very similar. It is a popular Hawaiian snack using spam, regular rice (not sumeshi), and nori. I find it to be really yummy and not too hard to make. The marinated/fried spam tastes almost like unagi, in an odd roundabout way, but trust me, it’s good! (Hehe that’s to all of you who turn your noses up at the idea of spam (the food) – it’s actually pretty good! Try it scrambled in eggs too 🙂 )

If I haven’t seemed quite here this past week, it’s because I’m in the middle of finals. Yeah, I know, my university finishes the year quite a bit later than most others, but that’s okay, because we get to start a lot later too! We don’t start until the end of September! 😛 Wish me luck – one more final this quarter, and then only a year left in school! I can’t wait to be out of here!

Makes 10 pieces.

Ingredients
Cooking Directions
  1. Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don’t have a rice cooker.
  2. Mix the shoyu, oyster sauce, and sugar in a bowl until the sugar is completely dissolved.
  3. Cut the spam into about 10 pieces, horizontally (like you are slicing the top off each time). Keep the can!
  4. Place the span in the shoyu mix, marinate for about 5 minutes.
  5. Put the oil in a frying pan, heat over medium heat.
  6. Fry the marinated spam until brown, about 2 minutes on each side.
  7. Cut the nori into strips about 2.5 inches wide.
  8. Wash the can that the spam was in very well.
  9. Fill the can loosely with rice, then pack the rice into the can very tightly. It should end up about an inch or so thick. Update: To get the rice out of the can, I slammed the can upside down on the cutting board until the rice came out. You might also try to line the can with plastic wrap before you pack the rice, so it’s easy to pull it out.
  10. Place the rice on one end of the nori, so that they are perpendicular.
  11. Place a slice of spam on the rice.
  12. Wrap the nori around the spam/rice stack. Hold closed for a few seconds, it should stick. If it doesn’t stay closed, use a drop of water to close it.

Serving Size: 1 piece

  • Calories: 186
  • Fat: 8g, 12% DV
  • Saturated Fat: 3g, 14% DV
  • Cholesterol: 20mg, 7% DV
  • Sodium: 1444mg 60% DV
  • Total Carbohydrates: 24g, 8% DV
  • Dietary Fiber: 0g, 1% DV
  • Sugars: 18g
  • Protein: 5g, 11% DV
  • Vitamin A: 1%
  • Vitamin C: 1%
  • Calcium: 1%
  • Iron: 3%
  • Magnesium: 2%
  • Potassium: 3%

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.

More Pictures

Spam MusubiSpam MusubiSpam MusubiSpam MusubiSpam Musubi

Categories
Maki Recipes

Tropical Maki

tropical maki

A few weeks ago, Son got some pineapple from his mom. We like to use random ingredients like that when we get them, (since we don’t get pineapple very often), so we decided to use it in some sushi. Yum yum yum! If you have some pineapple, definitely try this one. Sweet, salty and refreshing, it’s a little bite of paradise.

Today was the last day of classes for me (I only had class on Tuesdays and Thursdays this quarter), and in one of my classes we had a little party. I made sushi, and it was a hit! I made the California Roll, the Crunchy Shrimp Roll, and the Tuna Salad Sushi, and there wasn’t any sushi left at the end of the class! I was so happy. 🙂

Makes 6 rolls, or 36-48 slices.

Ingredients
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. Slice the pineapple into 1″ x 1″ x 6″ pieces.
  6. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard (or pickle) the white bulbs.
  7. Roll the sushi, using one green onion stalk, a piece of pineapple, and 2 ½ slices of tempura shrimp as your fillings.
  8. Serve with shoyu, wasabi, and ginger if desired. Enjoy!

Categories
Maki Recipes

Spicy Tuna Salad Roll

Spicy Tuna Salad Roll

A while back in the comments for the Tuna Salad Sushi, Tanit suggested using Siracha hot sauce in the Tuna Salad sushi. We finally got around to trying it, and although I’m not so fond of it (I’m not a big fan of spicy things, although I am beginning to be able to tolerate wasabi 😉 ), Son loved it! If you like spicy like Son likes spicy, definitely try it!

Today Son and I went and played tennis. 🙂 Now this might not seem like a big deal, but I haven’t really played since I took lessons when I was 8 or 9, while Son was on the tennis team both at his high school and at his undergraduate college!!! So of course, we were very unbalanced, with really bad me on one side, and really good him on the other. Thankfully he was really nice about it today (unlike other times, when he has accidentally kicked soccer balls into my stomach or hit me with a power serve in tennis!) and was helping me improve my technique so that I could hit the ball straight and make it in the court (rather than hitting it on an angle such that it goes flying high). He even taught me to do a proper (overhead) serve!! I have never been able to do those, and I was able to hit the ball today, although it never actually made it over the net when I did an overhead serve. Yes, I was really bad, and really weak. 😛 My arms hurt.

Makes 6 rolls, or 36-48 slices.

Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Open the tuna cans carefully, and drain.
  3. Mix the tuna with mayonnaise and Siracha sauce.
  4. Wash the lettuce.
  5. Roll the sushi. For your fillings, place a couple of lettuce leaves on the sumeshi-covered nori and place about half a can of tuna salad on the lettuce, then roll the sushi as you normally would.
  6. Serve and enjoy!

Categories
Maki Recipes

Sweet Curry Sushi

[HDR-IMG]

I tried making a quick and easy curry that didn’t use very many ingredients. I intended to make something that tasted like good curry, without all the work. Unfortunately… things don’t always go as planned. The curry I made ended up tasting way too sweet, and not *curry* enough. 🙁 I’m posting the recipe anyways (in case any of you like ridiculously sweet curry 😀 ), but I am wondering if any of you have some really good curry recipes that you are willing to share? I promise to get a better tasting curry sushi up here sometime, and if I use your recipe I will of course credit you! 🙂

Hope everyone had a good Memorial Day weekend! (Or at least my American readers…) Son and I went to a street fair near where I grew up that I go to every Memorial Day and Labor Day weekend. We had a lot of fun, and ate a bunch of good food, then went back to my parent’s house and had a BBQ! Yum!

By the way, if you haven’t voted in our poll, please go and vote! I really appreciate all your input!

Makes 6 rolls, or 36-48 pieces.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 18 cut up chicken pieces
  • 1/4 cup prepared mustard
  • 1 cup honey
  • 4 tbsp curry powder
  • 2 large potatoes
Cooking Directions
  1. Cook sushi rice.
  2. Preheat the oven to 300 degrees F.
  3. Wash and cut the chicken and potatoes into 1 inch square pieces.
  4. Mix the mustard, honey, and curry powder in a bowl, microwave on high for 1 minute.
  5. Place the chicken and potato pieces in a 9″x11″ pan, pour the curry sauce over it.
  6. Bake for 35-45 minutes, or until chicken is cooked.
  7. Roll the sushi, using the chicken and potato pieces as your fillings.
  8. Drizzle the curry sauce over the sushi. Enjoy!

Serving Size: 1 roll

  • Calories: 365
  • Fat: 4g, 5% DV
  • Saturated Fat: 1g, 4% DV
  • Cholesterol: 21mg, 7% DV
  • Sodium: 774mg 32% DV
  • Total Carbohydrates: 74g, 25% DV
  • Dietary Fiber: 3g, 13% DV
  • Sugars: 51g
  • Protein: 10g, 20% DV
  • Vitamin A: 7%
  • Vitamin C: 13%
  • Calcium: 3%
  • Iron: 14%
  • Magnesium: 8%
  • Potassium: 11%

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.

More Pictures

Sweet Curry SushiSweet Curry SushiSweet Curry Sushi

Categories
Maki Recipes

Banh Mi Sushi

[HDR-IMG]

Banh Mi Sushi is a new favorite of mine. Son and I went to a BBQ yesterday for one of his friends’ birthday, and brought this meat and it was a hit! We thought it might taste good in sushi, so we stole one and brought it home… and we were right! With the carrots and marinated daikon radish, it tastes very similar to one of the Vietnamese Banh Mi sandwiches on French bread… so good! We used to get those all the time since there is a Lee’s Sandwiches within walking distance of our apartment. When you make these, prepare ahead of time… the meat needs to be marinated overnight, so this isn’t really something you can do spur of the moment. (But believe me, it’s worth the time!)

Makes 6 rolls, or 36-48 pieces.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • top sirloin (get as much as you want. Although you probably only need about half a pound for the sushi, you probably will want to eat some straight off the BBQ since it’s so good! :))
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup shoyu
  • 2 cloves garlic, crushed and chopped
  • 1/8 tsp grated ginger
  • 1 cup grated carrot
  • 1 cup grated daikon radish
  • 1 cup rice vinegar
  • mayonnaise
Cooking Directions
  1. Mix the sugar, water, shoyu, garlic, and ginger in a large bowl.
  2. Remove as much fat as you can from the meat, and slice the meat across the grain into thin strips that are about 1.5 inches wide and 1/8 inch thick. Try to make these strips long, if possible.
  3. Place the meat in the marinade, and refrigerate overnight, mixing every now and then so the all the meat gets marinated on all sides.
  4. Weave the meat onto skewers, and spread it so it is flat. If the strip of meat is short, put two or three strips of meat on the skewer (this is why we wanted the strips to be long 🙂 ). Discard the marinade.
  5. Barbecue the meat until it is well cooked.
  6. Cook sushi rice.
  7. Place the shredded daikon radish and the rice vinegar in a bowl, and let sit until you make the sushi.
  8. Remove the skewers from the meat.
  9. Roll the sushi, using the beef teriyaki, shredded carrots and shredded, marinated daikon as your fillings.
  10. Dip the sushi in mayonnaise. Enjoy!

Coming Soon!

More Pictures

Sushiday.comSushiday.comSushiday.comSushiday.com

Categories
Maki Recipes

Sushi… Beyond the Sea!

unagi beyond sea

…Sushi, waiting for me! Hehe I love that song! (Beyond the Sea, from Finding Nemo 🙂 ) If you like seafood, you will love this sushi! Smoked salmon, imitation crab and unagi all come together in this roll, with the fantastic taste of green onion to ensure that the fish taste isn’t too overwhelming. 🙂

unagi beyond the sea

Makes 6 rolls, or 36-48 pieces.

Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Cook the unagi according to the directions on the package.
  3. Slice the unagi into thin strips, about 1/2 inch wide.
  4. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs (or pickle them and consume later 🙂 ).
  5. Roll the sushi, using unagi, imitation crab, smoked salmon, and a stalk of green onion as your fillings.
  6. Serve with shoyu, wasabi, and ginger if desired. Enjoy!
Categories
Maki Recipes

Bee Maki

bee maki

Who would expect to taste sweetness in sushi? Surprisingly, it’s possible without making one of those *candy sushi* things with rice crispy treats and fruit roll-ups. (Never tried them, and I’m not sure I want to… have you? If so, are they any good?) The combination of unagi and honey in the roll adds a sweet note to the roll, while the imitation crab and shoyu create a bit of saltiness in the roll. Believe me, it’s good!

Son took me to the Getty Museum last weekend. If you are ever in the Los Angeles area, it’s a place you should definitely visit. The architecture is amazing, the gardens are gorgeous, and they have this neat little tram thing that takes you from the parking structure at the bottom of the hill up to the top where the museum is. It’s awesome to be on the tram and be looking way down at the freeway (the horrible horrible 405) that you just drove up on. Son took a lot of pictures, so if he ever uploads them, I’ll definitely post a link. 🙂

Bee Maki

Makes 6 rolls, or 36-48 pieces.

Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Cook the unagi according to the directions on the package.
  3. Slice the unagi into thin strips, about 1/2 inch wide.
  4. Roll the sushi, using unagi and imitation crab as your fillings.
  5. Mix equal parts of shoyu and honey, and drizzle over sushi. Enjoy!
Categories
Maki Recipes

Apex Roll

apex roll

This roll was originally called something else, but since I wanted to keep SushiDay family friendly, I changed the name to something different, but technically meaning the same thing. Im sure you can guess what the original name was… but I’m not telling you if you can’t. 😛 Keeping things PG-rated here 😀

Anyways, this is a really good roll… the saltiness of the smoked salmon really balances out with the coolness of the cucumber and creaminess of the mayo/imitation crab mix. Delicious!

Makes 6 rolls, or 24 pieces.

Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Mix imitation crab and mayonnaise, separating crab pieces and mashing into smaller pieces.
  3. Cut the avocado in half, discarding the pit.
  4. Cut off the hard skin and discard.
  5. Slice the avocado into thin sticks.
  6. Slice the cucumber into long, thin sticks.
  7. Using avocado sticks, cucumber, and the imitation crab mix as your fillings, roll the sushi inside-out.
  8. Place thin strips of smoked salmon across the top of the roll, and squeeze them into the roll with the rolling mat so they stick.
  9. Serve with wasabi, shoyu, and ginger (if desired). Enjoy!

Categories
Maki Recipes

Unagi-Philly-Cali Roll

unagi philly cali

The best of both rolls: unagi and cream cheese from the Unagi Philly Roll, and avocado and imitation crab from the California Roll. This is a very rich roll, with the unagi, avocado, crab and cream cheese, and it’s oh so good! This roll will probably feed more people than the average roll of sushi since it is so rich and filling. You might have noticed we have been doing a lot of unagi rolls lately… it’s all Son’s fault! He loves unagi, so we tend to buy it a lot and then make a bunch of sushi with it. 😉 Of course if you have any suggestions of rolls that you would like to see up here, I’m all ears! 😀

Life is so crazy right now! I’ve got midterms starting this week, a research proposal due Monday, loads of homework and, of course, SushiDay! Not that I’m complaining, of course. 🙂 But if I seem to disappear every now and then, you’ll know why!

unagi philly cali roll

Makes 36-48 pieces.

Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Cook the unagi according to the directions on the package.
  3. Slice the unagi into thin strips, about 1/2 inch wide.
  4. Cut cream cheese into thin sticks, about 1 cm wide.
  5. Cut the avocado in half, discard the pit, slice into thin slices while still in the tough skin, then discard the skin.
  6. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  7. Roll the sushi, using unagi, imitation crab, avocado, and cream cheese as your fillings.
  8. Serve with shoyu, wasabi, green onion, and ginger if desired. Enjoy!