1) SPAM CALIFORNIA ROLL
Back into spam!
Bazooka Gourmet is going to kill for that one!LOL
Making the most of simple ingredients to create that ever popular Clifornai Roll!
-Sapm: 1 can
-Avocado: 1 (ripe)
-Nori/dry seaweed (as much as needed)
-Sesame seeds (as much as needed)
-Mayonnaise (as much as needed)
-Rice: 2 large bowls (freshly made. See sushi rice recipe HERE)
-Salt, pepper: to taste
-Cut spam into strips and fry.
-Prepare the eggs as tamagoyaki/Japanese omelette and cut as shown in above picture. Check HERE for basic Tamagoyaki recipe!
-Cut avocado as in above picture and let them for a while in some water added with lemon juice. This will prevent the avocado turning brown.
-First spread a sheet of cellophane paper over a sushi roll mat. Then spread sushi rice over it evenly and not too thickly!.
-Spread dry seaweed sheets over the rice.
-Place the sapm, tamgoyaki and avocado as shown in above picture at some distance from the extremity. Line with some mayonnaise.
Point: mix some grated wasabi with the mayonnaise first!
-Roll your Californai roll.
Unwrap and sprinkle it sesame seeds as shown in above picture.
-Cut and serve!
-The rice can be simple slightly salted steamed rice instead of the sushi rice.
-Tamagoyaki can be made in thin wide omelette you will roll first before lining the California roll with it.
-Let your imgination go free if you want to replace the sesame seeds with something else!
Easy, isn’t it?
2) SPICY SCALLOPS SUSHI ROLL (WITH VEGAN OPTION)
Following the kind comments of the creators of such beautiful blogs as Gourmet Fury, Bread + Butter, Dhaleb, Reg And Mitzi, and many other friends, I thought the time was ripe to post a couple of simple but colorful sushi recipes than can be easily expanded for home parties and impress your guests!
My vegan and vegetarian friends should not worry as I have explined possible adaptations according to their priorities at the end of such postings!
Here is the first one:
Spicy Scallops Sushi Roll!
INGREDIENTS (& ADVICE):
No need to be too precise about exact quantities here as personal tastes can (and ought to) be different!
-Sushi rice: as much as you will need (freshly made. See sushi rice recipe HERE)
-Nori/dry seaweed: use large sheets (maximum size)
-Scallops: Only fresh, please.
-Tobikko (Flying Fish roe): as fresh as possible.
-Tempura kasu: these are the pieces of batter found in the oil after frying tenpura. The Japanese do not throw them away! Scoop them out as early as possible and lay them on a piece of paper kitchen to take off excess oil. Let them cool completely. If you do use them immediately, store them by dee-freezing them inside an airtight vinyl pouch!
-Coarsely cruched peanuts. These with the tenpura kasu will add a welcome crunchiness.
Now, if you don’t like it, make a thick dressing. The trick is to make a simple vinaigrette with a lot of soft Dijon mustrd which will give it consistency.
Mayonnaise sold over the counter can cloying sweet. I would make my own, which is not difficult at all: one egg yolk + salt + pepper + vinegar.
Whisk them all until smooth. Add and whisk in olive oil little by little until you have enough. Point: all ingredients must be at room temperature!
I add some wasabi to it for extra taste!
-Chili pepper powder.
-Cucumber: finely chopped. Cut the cucumber in 5 cm, 2-inch long pieces. Cut each piece into thin slices. Cut the slices again into very fine strips.
-In a bowl drop the scallops cut into small pieces. Add the tobikko/Flyiing Fish roe, tempura kasu, crushed peanuts, mayonnaise and chili pepper. Mix well. Taste and rectify the seasoning if needed.
-Spread a large sushi roll mat out and cover it with a sheet of nori/dry seaweed.
-Spread a layer of sushi rice over the whole nori/dry seaweed as equally as possible. Careful with the quantity. Too much and you won’t be able to roll it!
-Leave a small strip space at one extremity. Line with the cucumber in a half centimetre/less than half an inch wide strip.
-Leave a space between the cucumber and scallops mixture to obtain the same pattern as shown in above picture. Spread the scallops evenly. Leave a space at the other extremity to allow for a tight closing of the roll.
-Carefully roll the sushi from the cucmber end. Once completely rolled, pressed gently and evenly so as to allow the nori/seaweed to seal the roll.
-Unroll the mat. Cut the roll and serve at once.
-There is no real need for extra soy sauce or whatever dessing, but this a personal taste.
-Skip the Tobikko/Flying Fish roe. Replace with very finely chopped sweet red pimento.
-Instead of using scallops, use mushrooms. White coloured and soft varieties such as button mushrooms, shimeji or even eringi are best.
Cut the mushrooms and sprinkle with lemon juice to prevent them from darkening.
Fry them in olive oil until they are soft.
Let them cool completely and drain them thoroughly.
Do not throw the juices away as they can be used in delicious sauces or soups.
-As for the mayonnaise, use a vegan subsititute or make a dressing like I suggested above.
Do not be afraid of varying that recipe. It is very simple!
3) Sushi Cupcakes: For an easy Party!
Cupcakes don’t need to be introduced, neither sushi!
But have you ever thought of combining the two for an easy party meal/snack for adults or children?
Here is a simple suggestion you can easily adapt to impress your friends!
INGREDIENTS: for 15~20 cups
-Sushi Tarou Sushi Mix: 1 pack
The above can be found easily in Japan or at Asian supermarkets abroad to make your work very easy! They are also called “Go Moku Chirashi”.
The above is available on Amazon.com in Japan!
-Steamed rice (warm): 500 g
Ａ）Boiled prawn: 2
A）Avocado and lemon juice: as appropriate
B）Kamaboko/Fish paste (red): as appropriate
B）Mitsuba/Trefoil: as appropriate
C）Mini Tomato: as appropriate
C）Sliced cheese: as appropriate
C）Kaiware/Daikon Sprouts (or other): as appropriate
D）Sweet Rice vinegar renkon/lotus root: as appropriate
D）Cucumber: as appropriate
D）Kanikama/Surimi: as appropriate
D）Ginnan/gingko nuts (boiled): as appropriate
Ｅ）Smoked salmon: as appropriate
Ｅ）Shiso or Oba/Perilla leaves: as appropriate
E）Yuzu/lime zests (grated) as appropriate
-Pour the warm rice and the sushi mixture into a large bowl and mix quickly.
-Fill aluminum foil cupcakes or cups with the sushi rice. Make groups of two or three cups. Srim\nkle them all with finley cut dry seaweed (skip seaweeed if you don’t like it!), or with some roasted sesame seeds. If you have some tube wasabi handy, put a little in the middle.
-Top first series with A) you will have beforehand seasoned with mayonnaise of your liking.
-Top second series with B). Season with a little yuzu koshio if you have some. If not, a little lemon juice is fine.
-Top third series with C).
-Top fourth series with D) Notice the way the cucumber are cut!
-Top fifth series with E)
Have good fun!
4) Marinated Tuna Sushi/Magurozuke Sushi
Whenever tuna is available one ought to taste it raw as sashimi or sushi.
Now, avaibility does not always mean quality.
On the other hand, the Japanese have a simple and delicious way to accomodate tuna of any quality: magurozuke, which basically means marinated tuna, a concept easy to understand anywhere in our world!
Here is a basic recipe you can easily improve and adapt. I can guarantee you that your friends will look at you with a different eye!
-Tuna: raw for sashimi, enough for a plate of sushi
-Sushi rice: as appropriate. Check Sushi Rice Recipe here!
-Soy sauce: 2 tablespoons
-Japanese sake: 2 tablespoons
-Mirin/Japanese sweet sake: 1 tablespoon
-Chopped thin leeks: as appropriate
-Wasabi paste: as appropriate
-Prepare the marinade: In a bowl drop the soy sauce, Japanese sake, mirin and chopped leeks. Mix quickly.
Slice the tuna for sushi. Take care of slicing it in equal size (especially thickness) slices!
Drop all the slices inside the marinade. Stir gently so as all fish is marinated. Cover with cellophane paper and leave inside the fridge for at least 30 minutes.
-Prepare the rice balls/shari in a slightly elongated size. Remember that the rice balls/shari should be slightly narrower and shoter than the tuna slices.
Smear a little wasabi paste on top of each rice ball. Skip if you don’t like wasabi. On the other hand you could top the nigiri (taht is on top ofthe fish, not the rice ball) with a little grated ginger!
Take tuna slice out one by one, shake them over the marinade bowl to let run excess marinade (do not sponge it off!), place a slice on each rice ball firmly enough (no need to overpress it between your hands, or you will have marinade everywhere!).
Place on a service dish and eat as soon as possible.
Easy and so impressive!