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Sanrio Yummies

In my previous post.  I did mention that I loooove Jap food, plus the fact that I’m making sushi for my large family.  Sushi is quite personal, since this is all in your preference on your taste.  Like what you want for a filling.  So I’m making a new twist to it, thus the Kimchi Sushi.  I also made California roll, Futo Maki and Unagi Inari for our New Year dinner.  Sorry if there’s no exact measurement with the ingredients.  I always do the taste test until to my liking.

Here are the things that you will be needing for the Kimchi Sushi.

Bamboo mat (you can buy this in any Japanese or Asian store)

Japanese Rice

Japanese Sushi vinegar (this is an instant version ask your local Japanese Market attendant)

Nori

Kimchi

Vegetarian sausage or any sausage  or meat you like to use (Cut it to strips)

Left to right: Pink powder, light Japanese Mayo, Bonito Flakes, Sushi Vinegar Mix, Japanese Mayo and Crab Sticks.

Mix the sushi vinegar straight to the Japanese rice.  Pour a little at a time and mix well until to your preferred taste. Let the rice cool a bit before you start making your roll.

Strips of vegetarian sausage.

Spread the rice evenly on the nori.  Try not to put too much rice. Also wet your hands so that it wont stick to your fingers.

Put in one or two strips of sausage.

Put in one leaf of Kimchi.  Make sure its not too soggy so try to take off the excess liquid.

Start rolling.  Make it a little tight and packed so that it won’t loosen up when you slice it.  Not too tight or the filling will get squished.   Also put a little water on the end of the nori so that it will stick and seal the roll.  This takes some patience and some practice to get it just right.

Slice the roll up evenly, try to wipe the knife with a wet cloth so that it won’t make ragged slices.  My garnish are the Tamago I made a day earlier.  tThe spiral one is Tamago with nori inbetween. Check out my previous post if your interested with the recipe.

Other sushi variations: *(You’ll still need the basic rice, nori and vinegar mix. And the bamboo mat.)

*For California Rolls:

Mango or avocado (depends what’s available), sesame seeds, crab stick, cucumber and Japanese Mayo.

I put a saran wrap on the mat and do the sushi inside-out style.

I used an inside-out roll style for the California roll.  And sprinkled sesame seeds on the outside.  You can still do the regular roll for this one too.  As I said it all comes to your preference.

*For Futo Maki: (This is a very colorful sushi because of the different shades of the ingredients.  Usually it’s a bit bigger than the regular sushi)

Cucumber, Tamago, Japanese Mayo, Kanpyo, Crabstick, Bonito Flakes, Korean Ham, Pickled Daikon,and some pink powder (it’s on the sweet side, sorry can’t remember the name)

Same rolling principle as the others.

On the left is the Unagi Inari sushi and on the right is the Futomaki.

For the Unagi Inari Sushi:

You’ll need the Japanese rice, sushi vinegar mix, inari (sweetened beancurd pockets) and unagi.

Mix well the rice,vinegar and the chopped up unagi.

Then scoop in carefully some rice in the inari pockets.  Don’t put too much or you might break the pocket.

^^Itadakimasu!