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Maki Recipes

This little piggy…

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Bacon. Anyone who knows me even the least bit knows that I adore bacon. Sometimes, a little too much. So why not put it in sushi? Seriously… bacon in sushi is amazing. My family knows that if there’s bacon in something, there’s a good chance I’ll eat it. (Gah! So bad for me, I know. Honestly, I’m working on the whole healthy thing. Slowly, very slowly, but I am.)

Obviously, if I find a sushi roll involving bacon, I’m going to try to replicate it. Such was the case with the “Hog Tied King” roll from Tex Wasabi’s. The cool cream cheese cut through the saltiness of the bacon and salmon, and the Sriracha gave it just the right kick. To top it off, the fried and green onions over the sweet chili sauce gave it an unexpected sort of Vietnamese twist – very delicious. Perhaps not the most traditional roll, (but really, it’s not like many of the ones I make are) but certainly a scrumptious combination.

*******

In other news, I’m excited. Excited, excited, excited. Have I mentioned I’m excited? Want to know why? Hop on over to my latest post on Fridgg, and you’ll see why! πŸ˜€

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces bacon
  • 6 oz sashimi-grade salmon
  • 4 oz cream cheese
  • 2 tbsp Sriracha sauce
  • 6 stalks green onion
  • 2 tbsp fried onions
  • 1 cup sweet chili sauce
Cooking Directions
  1. Cook sushi rice.
  2. Cook bacon until crispy.
  3. Wash the green onion, cut the long green stalks off of the white bulbs. Discard the white bulbs.
  4. Chop the green onions into thin circles.
  5. Using a sharp knife, slice the salmon into 1/8 – 1/4 inch thick slices against the grain of the fillet.
  6. Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
  7. Roll the sushi inside-out, using two pieces of bacon, salmon, cream cheese, and about a teaspoon of Sriracha sauce as your fillings.
  8. Drizzle a tablespoon of sweet chili sauce over the roll, then sprinkle with chopped green onions and fried onions.

Serving Size: 1 roll “Hog Tied King”

  • Calories: 362
  • Fat: 15g, 23% DV
  • Saturated Fat: 8g, 38% DV
  • Cholesterol: 58mg, 19% DV
  • Sodium: 1209mg, 50% DV
  • Total Carbohydrates: 37g, 12% DV
  • Dietary Fiber: 2g, 6% DV
  • Sugars: 25g
  • Protein: 15g, 30% DV
  • Vitamin A: 20%
  • Vitamin C: 15%
  • Calcium: 2%
  • Iron: 6%
  • Magnesium: 4%
  • 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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Maki Recipes

To My Bloggers…

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Not long ago I was, quite frankly, an internet noob. Sure, I’ve used the internet for email and instant messaging since the ’90s, but aside from researching for school papers, my internet use rarely went beyond that. Of course I was on MySpace and Facebook in high school and college – everyone was on such social networking sites, and that was often the best way to stay in touch with my friends after we graduated.

Little did I know, there was an entire world I was unaware of.

On November 1st, 2006, I entered the world of blogging. Up until then, I had never subscribed to or commented on a blog – I didn’t even know what an RSS feed was. The internet was a scary place – who knew what sort of people were behind the avitars and screennames… for all I knew, these were weirdos trying to decieve us all into thinking they were really the people they pretended to be online.

Little by little, I learned that this was rarely the case. Ralph Whitbeck and Yvo were two commenters who have been with Sushi Day from the beginning. They started as complete strangers, but slowly I have gotten to know the real people behind the blogs.

This was just the start to a wonderful community of real people I have gotten to know over the internet. There are some I’ve been lucky enough to meet in person, and so many more I hope to be lucky enough to meet someday.

However, the food blogging world was just the start. Although vast and full of amazing people, some of my closest online friends have come from blogs completely unrelated to the food blogging world. There are so many fantastic bloggers I want to tell you about, but for now I’ll limit myself to introducing you to Karen Swim. One of the strongest women I know, she writes inspirational posts that help you live your life to it’s fullest, and always make you think.

Not to long ago, she was lucky enough to work with Harry and James from Men with Pens, who made her a beautiful new design for her website. You really should go check it out… it’s incredibly elegant, and suits her perfectly. In celebration, I promised her I’d make a new roll, just for her. (Because really, what’s more awesome than having your own roll, made just for you? πŸ˜€ ) I used all my favorite ingredients – green onion, scallops, tuna, avocado, tempura shrimp, and spicy mayonnaise – and combined it all to make one of the prettiest rolls I have ever made. The ingredients all meld together to create a delicious explosion of sashimi flavors in your mouth, accented perfectly by the avocado, green onion, and spicy mayonnaise. Truly amazing – enjoy!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 stalks green onion
  • 12 pieces tempura shrimp
  • 6 sashimi-grade scallops
  • 1 medium avocado
  • 6 oz sashimi-grade tuna
  • 1 cup mayonnaise
  • 1 tsbp Sriracha sauce
  • 1 oz toasted black sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Bake tempura shrimp for 12 minutes at 375 degrees Fahrenheit
  3. Cut the tails off the tempura shrimp.
  4. Cut the avocado in half, discarding the pit.
  5. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  6. Slice the avocado into slices.
  7. Wash the green onion, cut the long green stalks off of the white bulbs. Discard the white bulbs.
  8. Slice the scallops into several pieces, about a centemeter square.
  9. Mix with 2 tbsp mayonnaise.
  10. Slice the tuna into thin pieces, about the same width as the avocado slices.
  11. Mix the rest of the mayonnaise with the Sriracha sauce.
  12. Roll the sushi inside-out, using a stalk of green onion, 2 pieces of tempura shrimp, and one scallop worth of chopped scallop as your fillings, but don’t cut the roll quite yet.
  13. Lay alternating strips of avocado and tuna diagonally over the roll, overlapping slightly.
  14. Using the plastic wrap-covered rolling mat, press the tuna and avocado tightly into the roll.
  15. Cut one tip off of a ziplock bag.
  16. Fill the bag with the spicy mayonnaise.
  17. Squeeze the spicy mayonnaise over the roll.
  18. Sprinkle black sesame seeds on the top of the roll.
  19. Slice the roll into six or eight pieces.
  20. Enjoy!

Serving Size: 1 roll Karen Swim’s Roll

  • Calories: 485
  • Fat: 25g, 38% DV
  • Saturated Fat: 3g, 15% DV
  • Cholesterol: 51mg, 17% DV
  • Sodium: 790mg, 33% DV
  • Total Carbohydrates: 46g, 15% DV
  • Dietary Fiber: 4g, 16% DV
  • Sugars: 17g
  • Protein: 19g, 37% DV
  • Vitamin A: 29%
  • Vitamin C: 20%
  • Calcium: 7%
  • Iron: 14%
  • Magnesium: 13%
  • Potassium: 10%

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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Santa Barbara Roll

Many things can happen in a year. A year ago, I was in Santa Barbara for my cousin’s wedding – one of the most beautiful weddings I have ever been to (and I’ve been to quite a few!) That was one of the only times I had ever been to Santa Barbara.

A year ago, my brother relapsed. He has been undergoing treatment for the past year, and should be cancer-free a year from now.

A year ago, I was beginning my last year of college. To not have to worry about scheduling classes, buying books, going to lectures, and taking tests – it’s a wonderful feeling to have graduated.

A year ago, I had never tried sashimi. Now, a year later, I use sashimi in nearly every recipe I make. I’ve got to make up for all those years without sashimi, right?

A year ago, Son and I were designing the Sushi Day shirts, hoping and praying that people would actually buy them. A year later, we’ve sold many of the shirts, and we still have a few left, if you’d like to buy one!

Santa Barbara Roll

What has happened for you in the past year? What are you looking forward to in the next year?

If nothing else, your next year should definitely include these Santa Barbara Rolls. All the ingredients come together to make a delicious piece of sushi, and yet the hotate (scallop) still manages to shine through. I couldn’t stop eating them… even now, I’m craving more!

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 tempura shrimp
  • 1/2 small avocado
  • 6 stalks asparagus
  • 6 sashimi-grade scallops
  • 1 cup mayonnaise
  • 1 tbsp Sriracha sauce
Cooking Directions
  1. Cook sushi rice.
  2. Bake the tempura shrimp according to the directions on the package, or make your own. (I usually bake them for 10 min at 350 degrees.)
  3. Remove the tails of the 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. Steam asparagus for a couple of minutes until they are easy to bite into.
  8. Remove the tough section of the scallops and discard, or freeze to use in a seafood stock later.
  9. Slice the scallops into about 4-6 slices, depending on the size of the scallops.
  10. Mix the mayonnaise and Sriracha sauce.
  11. Roll the sushi inside-out, using two pieces of tempura shrimp, some avocado, a stalk of asparagus, and the equivalent of one scallop as your fillings.
  12. Spoon the spicy mayonnaise into a plastic ziplock bag and cut a tiny bit of one of the bottom corners of the bag off.
  13. Squeeze the spicy mayonnaise through the hole to drizzle over your sushi.

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Other Recipes

Hotate Special, and More Randomness

I’ve gotten tagged with another “random things” meme, this time by Nicole from For the Love of Food. Of course, if you don’t want to know more randomness about me, you can always skip to the yummy Hotate Special recipes and pictures at the end of this post. πŸ˜€

  1. Up until nine months ago, I had never tried sashimi. My mother is allergic to fish, so it was rare that we ate fish at our house. Of course, now that I’ve tried sashimi, it’s pretty obvious I’m in love (as can be seen in all the sushi I make with sashimi these days!)
  2. I performed in the Nutcracker ballet for eight consecutive years. I’ve danced nearly every role… from a little boy in the party scene (we had a huge shortage of boys, so the smaller girls always played the boy parts before getting to be a girl in the party scene), to a Spanish (chocolate) dancer, to the Arabian (coffee) pas de deux, to Dew Drop Fairy. Fourteen roles in all. My favorite of all was easily the Arabian pas de deux… it’s a sensual dance with several amazing lifts, and lifts were always my favorite part of a pas de deux.
  3. In eighth grade, I came in first place for the Reach for the Stars (astronomy) event at our regional Science Olympiad. At the time I was really passionate about astronomy… my dad had has a pretty nice telescope, and at the time I knew just about every constellation in the sky.
  4. I’m half Japanese, a quarter Swedish, and one eighth Irish. The other eighth is comprised of German, English, and other European randomness. Unfortunately, I speak very little Japanese, and even less Swedish or Irish. (I’ve got English down though! πŸ˜› ) I figure I’ll start with Japanese, then try to learn Vietnamese (since it would be *really* nice to be able to understand Son’s family all the time) and then move on to the other languages.

*******

And now, for the sushi.

The Hotate (scallop) Special is a type of sushi I first had about a month or so ago, when I went up to Sunnyvale with Son on a business trip. We went to a sushi restaurant called Seto Japanese cuisine, where Son and I decided we wanted to try something new. As I wrote in my review of the restaurant, I loved the Hotate Special so much, that I just had to try to replicate it at home.

Have I mentioned scallops are my new favorite sashimi? They’re so soft and delicious, it’s hard not to like them. One thing though… when you get the scallops, there’s a little piece on the side of them, as if you had rolled a ball of dough and then stuck another piece of dough to the side of it. Personally, I prefer to discard this piece. I find that it is tough and chewy, not at all like the rest of the scallop. Luckily, it’s only a very small piece, so I don’t feel as if I’m wasting too much of it.

Ingredients
  • 1 sheet nori
  • 1 cup sumeshi
  • 4 sashimi-grade scallops
  • 1 tbsp mayonnaise
  • 1 tsp tobiko
Cooking Directions
  1. Cook sushi rice.
  2. Chop the scallops into 1/2 inch pieces.
  3. Mix the chopped scallops, mayonnaise, and tobiko.
  4. Prepare the sushi gunkan-style, except replace the ikura with 1/4 of the scallop mixture.
  5. Repeat to make four pieces.

Categories
Maki Recipes

Carburetor

Obviously, this roll is called “Carburetor” because it looks like one. What, you can’t see it? No, wait… look at it this way… turn your head just like this… see it now? No? Darn. Oh well, I can’t quite see it either. But I’d assume that’s why it’s named Carburetor.

Meh, who knows. What do I know about cars and engines and such? (The correct answer is, nothing.) It is, however, a delicious roll and very pretty to look at! I got the idea for this roll from the Tex Wasabi’s menu.

Carburetor

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 3 oz tobiko
  • 2 cup imitation crab
  • 2 tbsp mayonnaise
Cooking Directions

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  1. Cook sushi rice.
  2. Bake the tempura shrimp according to the directions on the package, or make your own.
  3. Remove the tails of the shrimp.
  4. Mix the imitation crab and mayonnaise
  5. Roll the sushi inside-out, using two pieces of tempura shrimp as your fillings.
  6. Roll the sushi roll in tobiko, coating well.
  7. Slice the sushi, and pile a small amount of the imitation crab mix on each slice.

Categories
Maki Recipes

Emily’s Roll

Who is Emily? In kindergarten, I had a friend named Emily who had the most beautiful long hair. She was astonished that I walked to and from school every day instead of driving. After kindergarten, she moved away. This is not that Emily.

In elementary school, my mother used to baby sit my classmate Cathy’s family before and after school. She had a very young sister named Emily, who was just a baby at the time. It’s amazing to look at pictures now and see how much she’s grown up since then – sometimes people just don’t age in my mind if I don’t see them often. This is not that Emily.

In middle school, there was a girl named Emily who was in G.A.T.E. with me. She was a year older than me, and was always so nice. She started dating a guy who I used to have a little crush on who was also a year older than me. Ten years later, they are still an adorable couple. This is not that Emily.

When I went to Camp Summersault, a camp for young cancer patients and their siblings, my first counselor was Emily. I adored her. She was so much fun to be around, and she even came to see me perform in the Nutcracker and other ballets several times. This is not that Emily.

In fact, this roll is not named for any Emily I know. Rather, it is my take on a roll of the same name that is from the menu of Tex Wasabi’s, a Californian BBQ and sushi restaurant co-owned by Food Network star Guy Fieri.

Not only is the roll beautiful in presentation (it’s so colorful!), it is also delicious. It starts out rich and salty from the smoked salmon on the outside, and the tobiko that the sushi was rolled in pop in your mouth. Once you get to the center, it is smooth, creamy, and a little crunchy from the tempura. In other words, delicious, delicious, and more delicious.

Emily's Roll

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 pieces tempura shrimp
  • 1/2 small avocado
  • 1 cup imitation crab, shredded
  • 1 tbsp mayonnaise
  • 1/2 cup tobiko
  • 6 oz smoked salmon
Cooking Directions
  1. Cook sushi rice.
  2. Bake tempura shrimp as directed on the package. I used this tempura shrimp, but IÒ€ℒm 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 itÒ€ℒs baking.
  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. Mix the mayonnaise and imitation crab.
  7. When you lay the sumeshi on the nori, press tobiko into the rice before flipping it over.
  8. Roll the sushi inside-out, using two pieces of tempura shrimp, a few sticks of avocado, and some imitation crab mix as your fillings.
  9. Cover the roll with smoked salmon, and use the rolling mat to press it onto the roll.

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Other Recipes

Spicy Shrimp Inari

Although I have forever loved inari sushi in it’s simplest form, I always look for delicious ideas to spruce up my old favorite.

Several weeks ago, I was at Whole Foods and I needed something quick for lunch, so I stopped by the sushi section. (Yes, I eat store bought sushi. It’s not all bad.) I bought a tray of inari sushi which had shrimp and spicy mayonnaise on top. Of course I was a little skeptical, but my skepticism was unfounded. The sushi was amazing.

Then and there, I vowed to replicate the sushi for Sushi Day. This combination is far too delicious to keep to myself. It is a simple, easy recipe that almost anyone will love. (yesterday I made a double batch in less than an hour, including the cooking time for the rice.) The spiciness of the sauce can be adjusted to suit your tastes, and the shrimp can be omitted for vegetarians. This inari sushi is guaranteed to be a crowd pleaser.

Ingredients
  • 1 package abura age (inari pouches)
  • 3 cups sumeshi
  • 12 medium cooked shrimp
  • 1/4 cup mayonnaise
  • 1 tbsp Sriracha sauce
  • 3 stalks green onion, chopped
  • 1 tbsp sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Prepare the inari according to the directions on the package. (Some require no preparation, while some say you should boil the pouch of inari for a few minutes before using them.)
  3. Mix the mayonnaise and Sriracha sauce until well blended.
  4. Stuff each pouch of inari with about 1/4 cup of rice.
  5. Push a shrimp into the middle of each stuffed inari.
  6. Scoop a little spicy mayonnaise over the shrimp.
  7. Sprinkle chopped green onion and sesame seeds over the sauce.
  8. Enjoy!
Categories
Maki Recipes

Breakfast Roll

I can’t start my day without breakfast. I get cranky, and lightheaded, and, well, it’s not a pretty picture. For me, breakfast is undoubtedly the most important meal of the day (unlike some other people, who refuse to eat breakfast!) So, since certain people refuse to believe my diet consists of anything other than sushi, it makes sense for me to come up with a breakfast sushi.

Because… um… this is what I eat for breakfast every morning. Riiiiight. (Heck, if I had the time and energy in the morning to make this, I would eat this for breakfast every morning!)

Breakfast Roll

Bacon, tamago, and green onion. All perfect in sushi. But it needed something else, something to make it truly a breakfast roll. Shoyu just didn’t do it for me, and maple syrup… way too sweet. Maybe, just maybe… yep, I know what you’re thinking, and yes. I did. A mixture of shoyu and maple syrup did this roll justice, and finished it off perfectly.

If you ever wanted sushi for breakfast? This is your roll.

Breakfast Roll

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 strips bacon
  • 2 batches tamago
  • 6 stalks green onion
  • 1 tbsp shoyu
  • 1 tbsp maple syrup
Cooking Directions
  1. Cook sushi rice.
  2. Fry the bacon to the crispiness you prefer.
  3. Make the tamago.
  4. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
  5. Mix the shoyu and maple syrup well.
  6. Roll the sushi, using two strips of bacon, some tamago, and a stalk of green onion as your fillings.
  7. Drizzle with the shoyu/syrup mix.

Categories
Maki Recipes

Bulgogi Roll

Son and I love Korean food. He is sure to get the hot tofu soup (extra spicy!), and I never fail to get the bulgogi (BBQ beef). When the waiter comes out with a burning hot plate, the beef is smoking and onions are still sizzling. You can see the sugars in the onions caramelizing, and smell the smoky-sweetness of the beef. The silky sweet onions are the perfect contrast to the flavorful, chewy beef.

Since I love bulgogi so much, the natural choice (for me at least) would be to put it in a sushi roll. The rice cuts through the richness of the bulgogi and the onions, and balances it wonderfully. Sure, it takes a bit of time to make, but even without rolling it in sushi, the bulgogi is well worth the time spent.

This bulgogi recipe is from My Korean Kitchen.

Bulgogi Roll

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 6 tbsp shoyu
  • 3 tbsp brown sugar
  • 2 tbsp mirin
  • 1/2 onion, grated
  • 3 cloves garlic, minced
  • 1 medium red apple, grated
  • 1 tsp ginger, minced
  • 1/8 tsp ground black pepper
  • 2 lbs sirloin, thinly sliced
  • 1 onion, sliced
  • 2 stalks green onion, thinly sliced
  • 1/2 carrot, julienned
  • 1 tbsp sesame oil
  • 1 tbsp cooking oil
  • 1 tbsp sesame seeds
Cooking Directions
  1. Mix the shoyu, brown sugar, mirin, grated onion, garlic, apple, ginger, and black pepper in a large bowl. Mix in the sliced meat, then the sesame oil. Cover with plastic wrap, and marinate in the fridge for at least 4 hours.
  2. Cook sushi rice.
  3. Preheat a wok or large skillet over medium high heat. Add the cooking oil.
  4. Add the meat and vegetables. Cook, stirring occassionally, for 3 to 5 mins or until the meat starts to brown.
  5. When the meat is nearly cooked, mix in the sesame seeds.
  6. Roll the sushi, using several pieces of bulgogi and onion as your fillings.