Today we’re throwing it waaaaay back, and making my favorite sushi roll ever – the bacon crunchy shrimp roll, which debuted on SushiDay almost exactly 12 years ago, all the way back in 2007!
This is my favorite roll, my entire extended family’s favorite roll, and a must at our New Year’s sushi feast every year.
Of course we had to make it for my YouTube channel – complete with puppets, my terribleamazing voice acting, and adorable ratings via sushi plushies!
Today’s Question of the Day: What is your favorite sushi roll?
Even though we don’t play much anymore, Son and I have been WoW fans for years. He started playing in the beta 15 years ago, and I’ve played on and off with him in the years since. (I’d happily play more, but… responsibilities, bills, adulting… ?)
I’ve cooked from the World of Warcraft Cookbook before – the steaming goat noodles aren’t bad, the Dalaran brownies are tasty, and the cherry grog is delicious. But we wanted to make sure we were making something from WoW Classic this time, since the release was this week, and it had to be something that could go in sushi! So beer-basted boar ribs it is.
And OHMYGOD these are so good. Neither the beer nor the red curry paste are overwhelming flavors, and it all comes together into a fantastic barbecue sauce. Even if you don’t want to be a weirdo like me and make them into sushi… MAKE THESE RIBS! They’re SO good, not too difficult to make, and your kitchen will smell amazing.
Today’s Question of the Day: Are you for the Alliance, or are you for the Horde?
Preheat the oven to 275F. Line a rimmed baking sheet with aluminum foil and set a rack over top. Place the ribs on this rack, meaty side up, and sprinkle liberally with salt and pepper. Place in the oven to start cooking.
Place a saucepot over medium heat and add the oil, shallots, and garlic. Cook until the shallots are soft and the garlic is fragrant, 3 to 5 minutes. Stir in the curry paste to coat the shallots and garlic, then add the remaining ingredients. Cook for 20 to 30 minutes, stirring occasionally, until the mixture has reduced to a semithick sauce. For a smoother sauce, blend the mixture with a submersible blender until no pieces of shallot or garlic remain.
The ribs will slow cook for about 3 hours. Baste with the sauce every 20 to 30 minutes or so (cover the underside a few times, too) until you’ve got a nice thick layer of tangy delicious sauce. Allow to cool slightly, and remove meat from the bones.
It’s county fair season! The LA County Fair starts this weekend, and I’m all about the fair food and summer street food right now.
So what better way to get in the mood for a county fair than bacon-wrapped hot dogs? In sushi. As we do.
It sounds weird, but this was a surprisingly tasty roll. As always, bacon is a win in sushi. And just like bacon or spam, hot dogs also work great in sushi. Pickles and onions cut the heaviness of all that meat, and as weird as it sounds, mustard and ketchup finished the roll off wonderfully. This is our favorite roll we’ve made on the YouTube channel so far!
Today’s Question of the Day: What is your favorite street food, and do you think I should make it into sushi?
Potato salad sushi! I had originally intended to make this for Potato Day (August 19th), but then we pushed back the start date for our channel and… I didn’t rearrange my video schedule properly. Oops.
Oh well! This was a surprisingly good roll. I was expecting the two bland carbs (rice + potatoes) to just end up meh, but everything actually came together pretty well. The potatoes were super creamy in the sushi, and then add the bright crunch of celery and salty fatty goodness of bacon, and it ended up to be a very well-rounded roll.
Today’s Question of the Day: What are your favorite picnic sides?
Weird sushi is nothing new here – if you look back in the archives, we’ve got everything from burrito sushi (not to be mistaken with a sushi burrito) to Thanksgiving sushi. But oddly enough, I’ve never tried caprese salad in sushi – until now!
I was expecting this one to be a bit odd, but it turned out surprisingly well – the mozzarella didn’t clash, and the basil worked excellently – kind of like shiso leaves in kimbap. All in all, I’d recommend this one!
Today’s Question of the Day: What locations are on your travel bucket list?
We’ve started a YouTube channel! We’re going back to our SushiDay roots – every Monday and Wednesday, we’ll post a sushi video, going back to the random, crazy rolls that this blog started with.
We’re starting the channel with the very same roll we started this blog with – kappa maki… but it’s only going to get crazier from here!
Your support helps us immensely, so please go sub to my YouTube channel, and like and comment over on our first video!!!
