Category: Sushi

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Maki Recipes

Happy Fourth Birthday, Sushi Day!



Happy birthday to you, happy birthday to you… happy birthday dear Sushi Day, happy birthday to you!

Don’t worry, I won’t actually subject you to my singing. Promise. That would be cruel and unusual punishment, and I’m fairly certain you haven’t done anything to deserve such a fate.

Anyways.

Today’s Sushi Day’s fourth birthday! Can you believe it’s been four years already? I’d tell you to go back and revisit some of the very first posts I ever wrote… but some of those are rather embarrassing. And silly. So we’ll just stay right here today, okay? 😉



Though it’s been four years… well, it’s no secret that I’ve been slacking for the last year or two. Major slacking. As in… I’ve posted one roll in the last year.

Yeah, that’s bad. You know, considering this is a sushi blog and all.

So… in a bout of craziness, I’ve committed to NaBloPoMo this month. Meaning one post every day, for a month. One recipe every day.

Here’s to trying to get back into the groove of posting regularly.



This ‘roll’ is like a gunkan maki, except without the nori. I used halibut – a sustainable option that tastes very much like yellowtail. If you can find the Pacific Halibut wherever you usually buy sashimi, I recommend it. Or, if you can’t find it or can’t ensure that it’s Pacific Halibut (and not another variety that’s unsustainable) then you can also order it from I Love Blue Sea. 😀

Ingredients
  • sumeshi
  • sashimi-grade halibut, cut into 1″ squares
  • 1 avocado
  • 2 tbsp mayonnaise
  • 2 tsp lemon juice
  • big pinch of salt
  • togarashi
  • black and white sesame seeds
Cooking Directions
  1. Cook sumeshi.
  2. Remove avocado from skin, discard skin and pit. Mash avocado until smooth. Mix in mayonnaise, lemon juice, and salt.
  3. Using a 1″-diameter round cookie cutter, pack in 1″ of rice (about 1/8 cup).
  4. Press the halibut on top of the rice, then remove the cylinder from the cookie cutter.
  5. Top with avocado mixture. Sprinkle with togarashi and sesame seeds.

Coming Soon!

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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Other Recipes

Mochi Cakes, for a fantastic gluten-free potluck picnic in SF


Dolores Park

I love cooking for other people.


Bringing food to a potluck

But in general, that’s limited to making sushi and spicy cheesey wontons for my family, or baking cookies to send off to friends.


Bringing food to a potluck

Or cooking for Son at home.


Walking to Dolores Park

Now, while I love doing all of those, there’s nothing like cooking for people who aren’t related to me and being able to feed them in person. Because honestly, the reaction is the best part. Really, who doesn’t love watching people enjoy the food they made?


Crossing the bridge to Dolores Park


Dolores Park

So when I heard about a post-BlogHer Food picnic being held by Shauna Ahern (aka Gluten Free Girl) and her family at Dolores park in San Francisco… well, I just had to make something for it.


Shauna, Danny, and Lucy


Shauna, Lucy, and Justin

Problem was, I was traveling from Los Angeles, and leaving several days beforehand. So something savory was pretty much entirely out of the question.


Look at all this food!

Okay, I like baking… but I didn’t have time to go search for all the special gluten-free flours or figure out how to convert a recipe to be gluten-free.


Not gluten-free s'mores from Charles Chocolates

(They said it was okay if you brought something with gluten in it, like these s’mores, but… still.)


Not gluten-free s'mores from Charles Chocolates


Not gluten-free s'mores from Charles Chocolates... but they were delicious anyways

Shoot.


Shauna Sever's daughter

I really, really, really wanted to make something. And really wanted it to be gluten-free, so everyone there could eat it.


Irvin's gorgeous gluten-free fig and raspberry tart

After all, there ended up being some gorgeous, and amazingly delicious gluten-free desserts there, like that fig and raspberry tart from Irvin (Son ate at least two slices of it) and some addictive cream puffs from Zest Bakery.


Gluten-free cream puff

What to do?


Shauna Sever's adorable daughter

Lucky for me, I’m part Japanese. And I love mochi. Which means I always, always have rice flour on hand.

Rice flour is gluten-free! Yay!


Banana chocolate-chip mochi cake

So in looking through the many recipes I have bookmarked, I found a recipe for mochi cake from Lemonpi that I’ve really been wanting to try.


Lucy going for the mochi cakes

I made two mochi cakes – a banana-chocolate chip one, and a chocolate-peanut butter one. They very nearly didn’t make it out of the apartment… I tried a piece of each, and had to force myself to save some for the picnic!

(And I like to think Shauna‘s daughter, Lucy, approves… she kept grabbing at the container of mochi cake. 😀 )


A jumble of chocolate-peanut butter mochi cake

Everyone else seemed to enjoy them as well.


Banana chocolate-chip mochi cake

And the picnic was awesome.

We got to see the Blue Angels putting on their show…


Blue Angel


Blue Angel loop-de-loop

(Although holy cow, some of those fly-overs were loud!)


Blue Angels

… we got to hang out and eat fantastic food with tons of great people one more time after the conference…


Me with Shauna Sever and her daughter

… and heck, we even got to watch people practice tightrope walking right next to us.


Tightrope walker


San Francisco hill


San Francisco Stairs

Mochi Cakes, adapted from Lemonpi.

Ingredients
  • 225g mochiko
  • 85g unsalted butter, melted
  • 175g sugar
  • 187g evaporated milk (1/2 can)
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
    and either
  • 2 bananas
  • 1 cup semi-sweet chocolate chips
    or
  • 1 bar semi-sweet baking chocolate, melted
  • 1 cup peanut butter
Cooking Directions
  1. Preheat the oven to 350°F or 175°C.
  2. Grease a 9×13″ baking pan with butter.
  3. Sift the mochiko and baking powder together.
  4. In an electric mixer, whisk the eggs and sugar until light and fluffy.
  5. Fold in the melted butter, then the evaporated milk and vanilla.
  6. Fold in the dry ingredients, and either the bananas and chocolate chips or the melted chocolate and peanut butter.
  7. Pour the cake batter into the prepared baking pan.
  8. Bake for 20 – 25 minutes or until a toothpick inserted into the middle comes out clean.
  9. Cool, then remove from pan and cut into desired shapes.

Coming Soon!

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.

Categories
Maki Recipes

A Taste of Yellow – Curried Sushi Hearts

curry sushi heart

This heart is for my little brother.

This heart is for my dad.

This heart is for all of my friends and family who are or have ever had to suffer through cancer.

I wish I could take all the hurt away.

(These hearts are also for Barbara Harris’ event, LiveSTRONG with a Taste of Yellow 2010 – Heart Series.)

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1/2 small onion, sliced into half-rings
  • 1 small yellow squash, sliced into long sticks
  • cooking oil
  • 1 cup flour
  • 1 batch tempura batter
  • 12 scallops
  • 1 tbsp cooking oil
  • 1/2 cup mayonnaise
  • 1 tsp curry powder (or more, to taste)
Cooking Directions
  1. Cook sushi rice.
  2. Coat onion and squash in flour, then dip in tempura batter, making sure to cover it completely.
  3. Fry the tempura onion and squash in cooking oil until golden brown.
  4. Drain on paper towels, salt.
  5. Sear scallops in 1 tbsp cooking oil.
  6. Thinly slice scallops.
  7. Mix mayonnaise and curry powder.
  8. Roll the sushi, using the tempura onion, tempura squash, and seared scallops as fillings.
  9. Drizzle with curry mayonnaise.

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Other Recipes

Happy Birthday, Sushi Day – Hajime’s Hotate, and a Contest

Hajime's Hotate

Three years. 200 posts. 2000+ comments. 500,000 visitors. 1.5 million pageviews. It’s been quite a ride, here on Sushi Day. There have been some great posts and some complete and total flops (that still get angry comments!), we’ve all learned a lot and there have been some amazing opportunities that have come from this blog. Such as that dinner at Mashiko, where this creation comes from. Technically it’s not sushi, as there’s no sumeshi involved… but it’s easily one of my favorite sashimi creations I’ve ever had. Obviously, I had to share it with you.

But when it all comes down to it, it’s really you guys who make Sushi Day what it is. I could post every day, but if nobody read, nobody commented… I’d be nowhere. So today, on Sushi Day’s third birthday, I want to give back to you guys, with a contest.

I’m giving away 3 sushi kits – each includes a rolling mat, a package of nori, a bottle of sushi vinegar, a bottle of shoyu, and a tube of wasabi. (Actual items may be slightly different from those pictured.) Everything you need to make sushi at home… all you need to provide is the rice, the fillings, and a few sushi lovers. And heck, I’ll even throw in a Sushi Day shirt – any size you want – for the winners.

All you have to do to enter the contest is leave a comment on this post by 11:59pm PST on November 7th, 2009. That’s a week from now. And if you want a second entry, just tweet about this contest with a link to this post, then come back here and leave a link to your tweet in a second comment. Then I’ll randomly pick the winners, and announce them a week from today.

And if you don’t win? I’ll put the sushi kits in our store a week from today, so you can purchase one for yourself.

Ingredients
  • 6 sashimi-grade scallops
  • 1 cup crab
  • 1 tbsp mayonnaise
  • 1 tsp Sriracha sauce
  • 6 slices prosciutto
  • 1/2 avocado
  • tobiko
Cooking Directions
  1. Slice each scallop in half, like you’re cutting open a sandwich roll.
  2. Mix the crab, mayonnaise, and Sriracha sauce.
  3. Cut the avocado in half, discarding the pit.
  4. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  5. Slice the avocado into slices, and then in half width-wise.
  6. Place one half of each scallop on a plate.
  7. Pile a small scoop of the crab mix on the scallop half.
  8. Top with the second half of the scallop.
  9. Wrap a slice of prosciutto around the circumference of the scallop/crab sandwich.
  10. Top with two half-slices of avocado and a dollop of tobiko.
  11. Enjoy!

Categories
Maki Recipes

Bling-Bling Roll






Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cup imitation crab
  • 1/4 cup mayonnaise
  • 6 oz sashimi-grade tuna
  • 1 tbsp Sriracha sauce
  • 1 small avocado
  • 1 batch eel sauce
Cooking Directions
  1. Cook sushi rice.
  2. Cut the avocado in half, discarding the pit.
  3. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  4. Slice the avocado into slices.
  5. Slice the tuna into 1/2-inch pieces.
  6. Mix the tuna, mayonnaise, and Sriracha sauce.
  7. Roll the sushi inside-out, using some imitation crab, spicy tuna, and avocado as your fillings.
  8. Drizzle with eel sauce.
  9. Enjoy!

Serving Size: 1 roll Bling-Bling Roll

  • Calories: 261
  • Fat: 10g, 15% DV
  • Saturated Fat: 2g, 8% DV
  • Cholesterol: 16mg, 5% DV
  • Sodium: 812mg, 34% DV
  • Total Carbohydrates: 33g, 11% DV
  • Dietary Fiber: 1g, 4% DV
  • Sugars: 18g
  • Protein: 10g, 21% DV
  • Vitamin A: 19%
  • Vitamin C: 10%
  • Calcium: 1%
  • Iron: 6%
  • Magnesium: 8%
  • Potassium: 7%

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.



Categories
Maki Recipes

TNT Roll






Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade tuna
  • 1 tomato
  • Tobasco sauce
Cooking Directions
  1. Cook sushi rice.
  2. Slice the tuna into thin strips.
  3. Slice the tomato into thin wedges.
  4. Roll the sushi inside-out, using some tuna and tomato as your fillings.
  5. Drizzle with Tobasco sauce.
  6. Enjoy!

Serving Size: 1 roll TNT Roll

  • Calories: 161
  • Fat: 2g, 2% DV
  • Saturated Fat: 0g, 2% DV
  • Cholesterol: 11mg, 4% DV
  • Sodium: 545mg, 23% DV
  • Total Carbohydrates: 27g, 9% DV
  • Dietary Fiber: 1g, 4% DV
  • Sugars: 16g
  • Protein: 9g, 17% DV
  • Vitamin A: 20%
  • Vitamin C: 7%
  • Calcium: 0%
  • Iron: 5%
  • Magnesium: 5%
  • 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.



Categories
Maki Recipes

Bam Roll



Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 1 tomato
  • 6 stalks green onion
  • 1 tsp hot chile oil
  • 6 oz sashimi-grade tuna
  • 1 tbsp Sriracha sauce
  • 1/2 cup mayonnaise
  • 1 batch eel sauce
  • 1 tbsp sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Cook the tempura shrimp as instructed (I usually do 10 min at 400°F).
  3. Remove the tails from the shrimp.
  4. Slice the tomato into thin wedges.
  5. Mix the tuna, Sriracha sauce, and mayonnaise.
  6. Roll the sushi inside-out, using two pieces of tempura shrimp, a few wedges of tomato, a stalk of green onion, and a few drops of hot chile oil as your fillings.
  7. Top with the spicy tuna, drizzle with eel sauce, and sprinkle with sesame seeds.
  8. Enjoy!

Serving Size: 1 roll Bam Roll

  • Calories: 366
  • Fat: 13g, 20% DV
  • Saturated Fat: 1g, 6% DV
  • Cholesterol: 42mg, 14% DV
  • Sodium: 831mg, 35% DV
  • Total Carbohydrates: 44g, 15% DV
  • Dietary Fiber: 4g, 16% DV
  • Sugars: 18g
  • Protein: 15g, 31% DV
  • Vitamin A: 28%
  • Vitamin C: 13%
  • Calcium: 6%
  • Iron: 13%
  • Magnesium: 9%
  • 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.



Categories
Maki Recipes

Unicorn Roll






Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 1/2 small cucumber
  • 1 cup imitation crab
  • 6 oz sashimi-grade tuna
  • 1 tbsp Sriracha sauce
  • 1/2 cup mayonnaise
  • 6 stalks green onions, chopped
  • 1 tbsp black sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Cook the tempura shrimp as instructed (I usually do 10 min at 400°F).
  3. Slice the cucumber in half lengthwise.
  4. Use a spoon to scoop out the seeds of the cucumber.
  5. Slice the cucumber into long, thin sticks.
  6. Chop the tuna into 1/2-inch pieces.
  7. Mix the tuna, mayonnaise, and Sriracha sauce.
  8. Roll the sushi inside-out, using two pieces of tempura shrimp, a stick of cucumber, and some imitation crab as your fillings.
  9. Top with the spicy tuna mix, and sprinkle with green onion and sesame seeds.
  10. Enjoy!

Serving Size: 1 roll Unicorn Roll

  • Calories: 379
  • Fat: 13g, 20% DV
  • Saturated Fat: 1g, 6% DV
  • Cholesterol: 46mg, 15% DV
  • Sodium: 875mg, 36% DV
  • Total Carbohydrates: 46g, 15% DV
  • Dietary Fiber: 4g, 17% DV
  • Sugars: 19g
  • Protein: 17g, 34% DV
  • Vitamin A: 28%
  • Vitamin C: 14%
  • Calcium: 6%
  • Iron: 14%
  • Magnesium: 11%
  • Potassium: 5%

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.



Categories
Maki Recipes

Too Crazy Roll



Ingredients
Cooking Directions
  1. Cook sushi rice.
  2. Make the pesto.
  3. Slice the tuna into long strips.
  4. Roll the sushi inside-out, using a strip of tune as your filling.
  5. Top each slice with a dollop of pesto.
  6. Enjoy!

Serving Size: 1 roll Too Crazy Roll

  • Calories: 254
  • Fat: 10g, 15% DV
  • Saturated Fat: 2g, 12% DV
  • Cholesterol: 15mg, 5% DV
  • Sodium: 656mg, 27% DV
  • Total Carbohydrates: 28g, 9% DV
  • Dietary Fiber: 2g, 9% DV
  • Sugars: 16g
  • Protein: 13g, 26% DV
  • Vitamin A: 49%
  • Vitamin C: 15%
  • Calcium: 9%
  • Iron: 5%
  • Magnesium: 17%
  • 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.