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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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Belated indeed! I’ve been taking care of so many things ranging from school to kendo that I barely had any time to sleep, let alone post.

I meant to post this weeks ago because, if anybody remembered…食べ物 eXploZion was born at this time of year in 2009! I’m kind of surprised because I’ve been fairly consistent -cough- with updating this blog, and considering how much extra work this takes me…frankly, I’m very amazed.

For its birthday, 食べ物 eXploZion got a green tea chiffon cake. This is my first real cake. Ever. I was considering begging a friend to come and do a guest blog since pastries and desserts are his specialty, but he was busy being a good student that I didn’t want to corrupt him… Read the rest of this entry »

My apologies for the long long absence! Once again, school was frying up my life as I scrambled to get everything under control and find some time to sleep as well. It also didn’t help that my computer was broken for about a week over New Year’s (when I actually had time to post…) But everything’s slowed down (just a teeny bit) and fixed so I can post about my experiment today!

There is a small chain of restaurants here on my campus called “No Thai!” I normally go there when I’m craving some nice “Asian” noodles. Asian in the sense that it’s Asian American, kind of like how “chow mein” is Asian (aka, not really Asian).

About two weeks ago, I went to No Thai and ordered Pad Thai since I had gotten the “Drunken Noodles” last time. I wasn’t particularly impressed, but then again, what could I expect from a chain semi-fast food store?

So, today, I thought I’d give my own (inauthentic, probably) version of Pad Thai a try. I was craving for something that reminded me that sunny snow-less places still exist somewhere out there.

I used this recipe from Thai Table and modified it for myself.

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Hello everyone!

It was like I abandoned 食べ物 eXploZion eh? It’s been almost a month since my last post! But fear not! I will continue to spam you all with my posts!

My absence was mostly due to exams. I was up for hours playing solitaire hitting the books and studying. It was a hectic month for all students, but we’re finally done! -cheers-

I’m finally done with school, though, and I flew back home to “sunny” California! Ironically, it seems like I brought the rain in Michigan back with me, because we have rain for the next few days… But to celebrate the end of the dreaded finals period, I made biscotti!

It’s my first time ever, but they turned out fairly well (if a bit singed) I used the recipe from And then I do the dishes with some adjustments.

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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.

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I love tarts and that sort of thing at any time. Even when I hated sweets as a child, I still absolutely loved the Chinese custard tarts that they had a dim sum restaurants. I’ve also tried to make other custards and tarts over the years, but none of them really ever turned out well until I tried and adjusted this South African Milk Tart recipe from Food and Family. It can be eaten hot or cold, but I prefer it hot since it feels like it’s just melting in your mouth. I also liked it especially since it used the entire egg and not just the egg yolk (since I don’t have a strainer).  More photos and recipe behind the jump~!

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