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With the weather being in the high 80s-90s F (30sC), I just want something cool and easy to eat. My solution to this was makeshift sushi. This takes us back to the “good old days” about a year ago when I tried the similar shrimp and garlic roll, but with less ingredients and no sushi mat.

Of course, this doesn’t mean I’m a sushi chef. Far from it. But it’s definitely a fun party food. You can make it with very inexpensive and cheap ingredients. I used shrimp, egg, and cucumber here. You can use canned tuna, imitation crab, anything you want. It’s fun to make when people choose their own ingredients, and, if you have enough mats,  they can even roll it themselves.

Ingredients:

1 cup of sushi rice
3 sheets of nori/seaweed sheets
0.25 cucumber
1 egg
6 cooked de-veined shrimp shrimp.
(any other fillings you might like)
sesame seeds or roe for garnish

1. Cook the sushi rice and season with rice vinegar. If you don’t have rice vinegar, mix together ~1/8 cup of vinegar with half a teaspoon of sugar and mix until the sugar dissolves. Mix with cooked rice to flavor. Wait for rice to cool to room temperature.

2. Scoop some rice and spread flat on nori, which should be on top of your bamboo mat. Leave about a centimeter on top and bottom ends of the nori.

3. Place one of each filling ingredient on the inside and roll up the nori one time. Make sure to roll it up and squeeze tightly before continuing to roll. After each roll, squeeze the sushi mat tightly to make sure the fillings stay in place.

4. Take a sharp knife and cut into bite-sized pieces (or just eat it as the whole roll? haha)

Like I mentioned before, ingredients can be substituted for what you like. I tried experimenting and came out with different rolls that were just perfect and cool enough for some really hot weather.

To have the rice on the outside and the nori on the inside, simply place the rice directly on the sushi mat and then put the nori on top. If you want to try this, I’d suggest wrapping your mat in plastic wrap so you don’t have a nightmare cleaning the mat after.

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I think a lot of times, people seem to have this idea that natto is one of those strange exotic Asian foods that nobody in their right mind would eat.

Well, one, it isn’t that exotic. Natto is just fermented soybeans. And two, honestly, I’ve had more smelly things (like certain cheeses and tofu), so natto is just another ordinary side dish for rice. For more information, here’s a Wiki article.

I came to the conclusion after trying buying it for the first time the other day.

Natto is seriously healthy fast food (as ironic and contradictory as that sounds). Read the rest of this entry »

It feels like it’s been ages since I made a post! Life has been busy and I was up slaving away on papers about pro wrestlers and Olympic advertisements.

But let’s return to the favorite subject of the every day, shall we? Food!

I was craving something like sushi again, but cheaper and perhaps a bit more within my budget that I could make in my historic landmark/very old and seemingly lacking kitchen.

My solution? Chirashizushi.

This is really the easiest of the easy even though I was missing a key ingredient. It’s fun since you can put pretty much anything you want with what you have, and it feels (falsely) advanced since the end product looks so nice. I’m also a person who likes to cut, and this dish really offers a lot of opportunities to use my trusty meat cleaver. Thus, if you like eating (or why else would you be here?), Japanese food, rice, and/or cutting, this is probably a perfect dish for you.

Read the rest of this entry »

So maybe I’m a liar, and I don’t really nibble, but you can nibble these snacks! I’m usually too impatient, so I shove the entire thing in my mouth and bite. I used to be so proud of this until my dentist praised me (ironically) and told me, “You have a big mouth! We like that around here!”

My mom got a kick out of that.

But I digress.

Back to what I originally planned to say. I’ve been having terrible cravings all week, and I finally decided to whip this one up. It’s super duper easy (like everything else), and passable for a quick craving (although I went and dug something else up again anyways). It’s also simple and delicious, if a bit plain for those master chefs out there.

More photos and the super duper easy recipe behind the jump.

Read the rest of this entry »

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