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January 24, 2010 in 24x24, appetizers, desserts, vegan, vegetarian5 comments

We love seaweed, yes we do

This was maybe 1/3 of the sushi we made

We love seaweed, how about you?

People were confused when I told them my aunt Linda and I would be making sushi for January’s 24, 24, 24 event. “Isn’t that raw fish?” they asked, knowing I’m not a huge fan of animal foods. Technically, sushi is rice that’s been specially prepared with vinegar and a little sugar, and topped with or rolled with…something.

nigiri sushi of brown rice with carrot on top, and pickled beet

It could be a shaped piece of rice with a slice of lightly steamed bias-cut carrot on top, tied with a scallion. This is nigiri sushi.

futo maki (big roll) of brown rice sushi with crab, scallion, tamago, and cucumber

It could be a fat roll of rice bound in nori (seaweed) and filled with imitation crab strips, tamago (japanese omelet), scallion, and cucumber. This is futo maki.

inside-out brown rice sushi with avocado, imitation crab, and pickled beets

It could be an inside out roll, with the rice outside the seaweed, all enveloping imitation crab, avocado, and pickled beets. This is uramaki. But everyone calls it inside out roll. ;-)

sweet nigiri sushi with kiwi and candied ginger

It could even be dessert.

Other forms of sushi include battleship roll (gunkan), which we didn’t make, temaki, which we didn’t make, and hosomaki, or thin rolls, which we did make, but I didn’t get any closeups of. Thin rolls use half a sheet of nori and are filled with only one or two ingredients besides the sushi rice.

what’s in this post, and what isn’t

Read more on We love seaweed, yes we do…

July 28, 2009 in main course, salad2 comments

spring tuna wraps

spring tuna wraps

ohnoes, shrinkage!Shrinkage. It’s not just for George Costanza anymore. Thanks to rising costs and a disinclination towards outwardly raising prices, food manufacturers are selling less for the same price. Everything comes in a smaller package these days, and not all of it is due to chilly swimming pools.

And in the process, mucking up loads and loads of recipes. Jerks.

But I’ve got a present for you. Spring tuna wraps uses 5 ounce cans of tuna, yay! Well, that’s because I sort of just wrote down the precise measurements today, but you didn’t read that, did you?

But it’s not spring anymore, I hear you complaining. Too bad. Up here in Michigan, it’s been a cruel cool cool summer, and peas, lettuce, radishes, and green onions are still going strong in the garden. Confession: my peas are sugar snaps, so I use frozen in this recipe, shh. Don’t tell anyone!

gah, someone get this cat off my countertop

Oh, wait. Hold up. My dad’s cat, who likes to come in my house at night, keeps jumping up on the counter to lick the measuring cup that had mayonnaise in it.

So annoying. I hate getting hints that it’s time to wash the damn dishes.

Okay, tossed the cat outside, now back to the wraps. I’ve always liked canned tuna, and missed it when I eschewed fish in the strict vegetarian phase. Even as a kid, a tuna sandwich was always a special treat and change from the normal peanut butter and jelly sack lunch. I would have had it in every lunch if I could. As a grownup, I finally found out how tuna is supposed to taste, via tuna steaks in good restaurants, but canned tuna still holds a special place. I don’t know why, because it bears about as much resemblance to tuna the fish as canned salmon does to salmon the fish, and I hate canned salmon.

gresh parsley and chopped green onion

Now, updated for grownups: brighten up tuna salad with tangy lemon, sweet peas, and crunchy bits of radish. Toss in some toasted almonds, splash on a bit of Thai chili sauce, tuck it all into whole wheat tortillas with leafy lettuce. Yes, there’s still mayo in here, and celery, and some green onions and…you get the point. A melange of springy vegetables ready for sandwich noshing.

Oh wow. Even at six servings, each tuna wrap is 242 calories apiece! Sounds pretty good to me. Read more on spring tuna wraps…