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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.
It’s that (second) time of the year again, folks! Ann Arbor’s Restaurant Week just passed by, and when Restaurant Week opens, students (or jobless alumni like me) go flocking!
This time around, I visited Real Seafood Company for lunch and The Earle for dinner. Unfortunately, my (mediocre) photos only came out for RSC since it was too dark in the Earle for me to photograph, especially since I make it a policy to not use my camera’s flash.
This post is about the day I spent out with my friend, Man Lee. She basically put up with me for about 6 hours (which ended up with me buying onions) so she could show me downtown/uptown/midtown/everywhere-town Manhattan.
Man Lee, being the observant friend she is, realized that I like food quite a bit. So she arranged for us to stop by Gyu-kaku, a Japanese barbecue grill.
My friend and I went out for sushi the other day and, well, it was pretty darn good!
I’ve never done a restaurant review before, but since I haven’t been cooking lately (after another shredded nail), I figured this was a better way to update my blog. : ]
Joy Sushi’s located at the edges of San Mateo’s downtown and is a bit “out there” in terms of restaurants. Less people walk this area compared to the other restaurants, which is a bit of a shame since Joy Sushi has a very unique menu that pays tribute to San Mateo’s features. Despite this though, it seems as if the restaurant has managed to get its name out there to customers since the ground floor was rather occupied and the top floor was about half occupied.
Joy Sushi, obviously, specializes in Japanese food. They have the standard temaki (handrolls), sushi, and bento, but, if you go to this restaurant, it probably should be for their specialty sushi rolls. As I mentioned before, a lot of San Mateo’s local specialties are featured. It was pretty amusing to see a “Caltrain roll” or a “2nd Ave roll” on the menu, and my friend and I had a lot of trouble trying to figure out which was the best to try from the sheer variety offered by the menu. In the end, we managed to settle on three type of sushi.
This was actually made sometime last week, but I was so caught up with everything else that I’m only posting it now.
But besides that, who doesn’t love donburi? Katsudonburi, chicken donburi, beef donburi, donburi galore! It’s also a really good meal since it’s easy and quick and has the basic carbs, vegetables, and proteins (I think?).
As usual, recipe and another picture behind the jump.
Who doesn’t love this typical dim sum restaurant dish? At dim sum restaurants, it’s almost always a must for my family. The problem is that there’s a big difference in the taste if it’s cold or fresh and hot, so we always look to see if there’s steam rising from the dish before we take it.
But besides that, there aren’t any decent dim sum restaurants around here in Michigan, so the only option I had was to attempt to recreate the salt and pepper calamari on my own in my less-than-satisfactory kitchen.
It turned out fairly well considering how I was cooking this from memory and how I didn’t measure my ingredients again, so I might just do it again sometime. : )
While I was hungry and wanted something easy…
I’ll admit that this isn’t the most visually appealing, but I can almost guarantee that it’s the most taste-bud and stomach-ly appealing. I half-invented it yesterday when I was hungry but needed to work on a paper about peddlers, and on the first attempt, it fell apart in my hands and then into my stomach. Today’s attempt stayed together in my hands and fell into my stomach anyways.
It’s also great if you feel sushi/onigiri oriented but don’t actually have the skill (like me), and it’s definitely fast and easy.
食べ物 eXploZion 