Spam Sushi

Finally, after a month...first of the diverse Sushi Rice additions...

But before I start, I just wanted to add that sushi rice should be consumed immediately, do not let it stand too long, not more than a day. Good thing it never happened at home because the kids love it despite the smell of vinegar. :-D

To learn forming the mound of sushi rice takes time, it is said that without the aid of a sushi master it won't be perfect, but since we are only cooking sushi at home no one will complain about how it looks. However, you will get used to the molding of rice in your palm and the presentation will get better...it is good to learn it and present your sushi as attractive and colorful as those in a sushi-ya, after all making sushi is also a form of art. (Tip: make your hands moist with water when forming rice).

Now back to the Spam Sushi. I wanted to actually make a musubi (rice treated with salt only), but the meat goes well also with sushi rice so here it is.

Ingredients:

Sushi Rice (see here)
Nori (dried seaweed)
Spam
cooking oil

How to:

1. Prepare sushi rice as is. Heat oil in a pan. Slice spam thinly and let it cook for about 2 minutes for both sides. Dry up the oil.

2. Form the rice into a mold, this would be bigger than a normal sushi as you need to follow the size of a sliced spam. Place a piece of meat on top and wrap with a piece of nori.

3. As an option, you could also wrap rice and meat in nori like a maki- sushi (sushi roll).

This is how it looks with open sides =) I close it just like how I wrap a gift lol...Well, the rice is sticky enough but it is better to close it whole so they surely won't fall off. Just be patient folding the rice in, the nori gets softer so its easier to fold.

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Sushi Rice

Sushi Rice is like fried rice to us that I cook it as often as once a week. I prepare lots of stuff with it, be it sushi, maki rolls, or just plain sushi rice in a bowl topped with fish; raw or cooked and other finger foods.

Ingredients:

3 1/4 cups water
3 cups Japanese rice
1/3 cup rice wine
3 tbsp sugar
1 tsp salt

Japanese rice tends to be sticky compared to other rice grains that's why its ideal to use it so they don't fall apart.

1. Pour rice into rice cooker. Wash it as you would wash normal rice. Pour 3 1/4 cups water and cook.




2. In a pan, combine rice wine, sugar and salt. Put pan on low heat and stir until sugar dissolves. Cool the mixture.




3. When rice is cooked, put it on a large plate and pour the vinegar mixture over and mix evenly and carefully with a wooden spoon.
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Serve rice with your favorite cold cuts, fish or as sushi, maki roll or musubi...which will be our next food trip!

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Salmon Teriyaki with Zucchini

Pardon this photo, the soy sauce blend in well with the zucchini so there are hints of black clearly seen on top. =D

Ingredients:

1/2 cup soy sauce
1 cup rice wine
2 tbsp grated ginger
4 cloves chopped garlic
1 tablespoon brown sugar
1 onion, diced (optional)

Zucchini, cut into strips
Salmon Fillets (I used 4 slices, 3x2 inches )

1. In a small covered container, combine first five or six ingredients, marinate the salmon for 1 hour. Cover and refrigerate., flip over each side once in a while.

2. When ready to cook, place the fillets in a baking dish, add zucchini strips.

3. Preheat oven to 180degs C (350 F).

4. Place the dish in the middle rack and let the salmon cook for about 25 minutes...do not overcook. Your salmon is ready when you can flake it with a fork. ;-)

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The Foodie Blogroll and Tiramisu

I can eat this treat with all its sweetness and calories, too bad I only know how to eat 'em =D.

So I am just posting this for all tiramisu lovers to see...it doesn't need to always be on a rectangular baking dish right?

Anyway, I again joined another foodblog community, the Foodie Blogroll. It is managed by Jenn, the leftover queen...(no she's not into eating leftovers always...that's just the name of her blog but yes it does state there that she makes masterpieces out of leftovers, which means good food she found in the fridge). What awesome food photos and recipes!

Back to the Foodie Blogroll, there is a forum for, of course, us foodlovers. A Forum where the foodies come together to meet, greet and share ideas. :-) I've registered a few minutes back and the ambiance is really friendly...surely I'd also enjoy this group!

So join now to see more of the Foodie blogroll!

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