Layered Spicy Shrimp Sushi

Layered Spicy Shrimp Sushi

I’m pretty sure Sushi, all types, are here to stay.  It’s not a fad food, we’ve all pretty much incorporated sushi into our dining repertoire.  Most of us no longer hear the word “Sushi” and think yuck raw fish!

sushi

California rolls seem to be the most popular type of sushi along with Nigiri tpes, that’s the one with a slice of raw fish or boiled shrimp pressed into sushi rice.  And many of us still consider sushi a splurge at a sushi restaurant which admittedly can cost a pretty penny.  (We’ve spent about $100 just to take the kids and grandkids out to Genki Sushi.  That’s what happens when you all get carried away grabbing $3 dishes off the conveyor belt!)  But really Sushi is very easy to make at home and doesn’t have to cost you your first born child!

After all what is sushi?  It’s seasoned white rice, some type of seafood and or veggie that can be rolled into a sheet of dried seaweed.  Easy right?  Ok rolled sushi comes out better when rolled with a bamboo mat that one can buy at any asian market for less than $5.  But what about making sushi without a mat or sheets of dried seaweed?  That would be super easy sushi!

sushiWell recently I came across sushi molds while wandering around Daiso, the Japanese version of a dollar store that recently opened not far from my house.  I grabbed all the molds they had, they were just $1.50 (it’s not really a dollar store, it’s more like the $1.50+ store.)  Anyway I got the molds (I gave some to my kids) and proceeded to make these Layered Spicy Shrimp Sushi.  They’re actually “deconstructed” sushi as my grandson tells me.  Best of all they are super easy to make!

Hey don’t worry if you can’t find the molds, you can use an empty can, old school but it works.  Your sushi will be round instead of square, but it will work just fine.  Just clean an empty can and remove both ends so that you end up with a tube.  Place it on a plate and layer your sushi filling into the tube, when done just slip the can off.  Be careful as the can edges will be sharp.

Anyway here’s my recipe.  I make the rice in my rice cooker, which actually has a setting for sushi rice.  But if you don’t have a rice cooker just cook the rice on the stove or however you usually make rice.  My recipe makes a lot of Layered Sushi so if you don’t need as much just cut the recipe in half or in thirds.

Ingredients:

3 Cups uncooked short grain rice, rinsed well

6 Cups Water (if cooking on the stove) if using a rice cooker follow the cooker’s directions

6 Tbs. Rice Vinegar

3 Tbs. Sugar

3 Tsp. Salt

3 Cups mashed avocado

3 Cups Cucumber diced in small cubes

3 Tbs. Lime Juice

1 1/2 Lbs.  Cooked shrimp diced in small cubes

1/3 Cup Mayonnaise

3 Tbs. Sriracha Sauce

Furikaka for garnish

Wasabi Paste for garnish

Sriracha Sauce for garnish

Directions:

Sushi Rice:

Make rice in rice cooker and let cool

If making rice on stove top:

Bring rice and water to boil in large pot.  Reduce heat and cover.  Simmer about 20 minutes or until water has been absorbed and rice is tender.  Let cool.

Mix Rice Vinegar, Sugar, and salt in a small bowl.

Place cooled cooked rice in a large bowl and gently fluff, you don’t want clumps of rice.

Gently fold vinegar mixture into rice.  Set aside.

Green Layer:

Mix together mashed avocado, cucumber, lime juice, and salt to taste.  Set aside.

Shrimp Layer:

Mix together shrimp, mayo, and sriracha sauce.  Set aside.

Assembly:

Scoop about 2 Tbl. of Green Layer into mold.  Smooth top making sure it’s distributed evenly.

Scoop about 2 Tbs. of Shrimp Layer on top of Green Layer.  Smooth top making sure shrimp mixture is evenly distributed.

Scoop about 4 Tbs. Sushi Rice on top of Shrimp Layer.  Smooth top making sure rice is evenly distributed.  Press rice layer down firmly into the other layers so that the layers will hold together.

Gently unmold and slide into serving dish.  If using a can you will have to gently flip your sushi so that the Green layer is on top.

Sprinkle top with Furikake and drizzle with sriracha sauce.  Squirt wasabi paste on plate and serve with soy sauce.

If you have extra sushi rice and shrimp no worries make my version of Nigiri Shrimp sushi by forming rice into rectangular cubes.

Butterfly the cooked shrimp and gently press on top of rice cube.

Sprinkle with Furikake.

Drizzle with sriracha and dot with wasabi and voila!  You’ve got yummy Nigiri Sushi!

 

Layered Spicy Shrimp Sushi
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Sesame Beef Stir Fry

Sesame Beef Stir Fry

this easy sesame beef stir fry is incredibly flavorful and easy! serve with authentic ramen noodles, over rice, or in a lettuce cup for a lower carb version!
Chinese takeout is something we all love right? Sesame Beef Stir Fry is a guilty pleasure and takes so little time to arrive to your door! however what if I told you that you simply may build one thing as as tasty, in precisely concerning constant quantity of time… and YOU get to manage the ingredients? Sounds superb right?

In many ways, yes! The tender crisp vegetables really retain additional nutrients by preparation quickly during a pan or pan than they might if they were stewed. This specific fry uses 2 totally different children of oils, however in comparatively tiny amounts, that is far healthier than preparation during a great amount of oil (like most takeout Chinese restaurants do – a minimum of in my area).


Click Sesame Beef Stir Fry for recipes! enjoy!!!!!

Ingredients:

BEEF MARINADE
2 tsp minced garlic
1 Tbsp grated fresh ginger
2 Tbsp reduced sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp sesame seeds
1/2 tsp Chinese 5 spice
1/4 tsp black pepper

STIR FRY

1 lb flank steak, thinly sliced
1 cup snow peas, sliced in half across
1/2 cup sliced carrots
8 green onions, sliced
1/4 cup beef broth
2 Tbsp reduced sodium soy sauce
1-2 Tbsp honey or light brown sugar
1 Tbsp rice vinegar
1/2 Tbsp minced garlic
2 tsp sesame oil
1 tsp grated fresh ginger
1 tsp cornstarch
1/2 tsp red pepper flakes
2 Tbsp vegetable oil (for cooking)

Instructions:

1. Combine marinade ingredients in bowl and add flank steak. Set aside 15 minutes.

2. Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.

3. Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook stirring often, 2-3 minutes.

4. Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes. Add steak and sauce to skillet, stirring to combine. Sauce will thicken.

5. Stir in cooked ramen noodles if using, and serve!

Sesame Beef Stir Fry
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BEEF MARINADE
STIR FRY
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Teriyaki Chicken

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. This tastes just like your favorite Chinese take-out but you can have this ready faster than the time it would take to go pick up take-out!

I’ve made other teriyaki chicken recipes but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating.

It’s a (mostly) healthy recipe that comes in at 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.

Click here for my Baked Barbecue Chicken recipe!

Ingredients

  • 1 1/4 boneless skinless chicken breasts, diced into 1-inch cubes
  • 1Tbsp olive oil
  • 1/4cup low-sodium soy sauce
  • 1/4cup water
  • 2Tbsp honey
  • 1 1/2Tbsp packed light brown sugar
  • 1Tbsp rice vinegar
  • 1/4tsp sesame oil (optional)
  • 2tsp peeled and minced fresh ginger
  • 2tsp peeled and minced fresh garlic (2 cloves)
  • 2tsp cornstarch

Instructions

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
  3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
  4. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer.
  5. Serve warm garnished with green onions and sesame seeds if desired.
  6. Recipe source: inspired by my Grilled Teriyaki Chicken Bowls

 

Teriyaki Chicken
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Fried Tofu with Asian Sauce

Fried Tofu with Asian Sauce

TofuHave you ever tried Tofu? Tofu, also know is bean curd, is usually made by coagulating soy milk and pressing the curds into soft white blocks.

It was first made during the Chinese Han Dynasty about 2000 years ago!  Tofu is prevalent in Asian and West African cuisines,  comes in soft, medium, firm, and extra firm blocks, and has a subtle flavor.  It is used in both sweet and savory dishes.  It is often seasoned or marinated to suit the dish.

Tofu is low in calories and pretty high on protein and Iron.  It can also be high in calcium and magnesium depending on what is used to make it.

As I mentioned earlier Tofu is usually made with soy milk, but recently they’ve started making Almond, Egg, Sesame, and Peanut Tofus.  I haven’t tried the other varieties, I stick with regular Soy Tofu because it’s the easiest to find and probably the least expensive.

Now having said all that doesn’t it sound like the next best wonder food?  I’m not sure about that, but it is a great alternative when you’re on a diet or are watching your fat intake.

I see Tofu as a blank canvas.  It’s mostly bland so you can use it in many things to add more protein and calcium.  I add it to stir-fries and lumpia (Filipino egg rolls) where it sort of acts as a healthy filler.  But every now and then I make it as my main meatless dish or as a side dish.  It’s a great addition to grilled meats!

Here is one of my favorite recipes, I call it Fried Tofu with Asian Sauce.  You can serve it as a vegan main course with steamed rice or as a side dish.  It goes well with Spicy Korean Kalbi  Skewers and Salt & Pepper Shrimp!  Best of all it’s easy and quick to make!

You can serve it hot or cold!  If you want to serve it cold you can make it a few hours ahead of time and chill in the refrigerator.  As a side dish I love it cold!

Fried Tofu with Asian Sauce

Ingredients:

1 Block Firm Tofu

3 Tbs. Sesame Oil (2 Tbs. for frying, the remaining for the sauce)

1/4 Cup Rice Vinegar (you can find this in Asian Markets, if you can’t you may substitute with Apple Cider Vinegar)

1/4 Cup Soy Sauce

White Sesame Seeds for garnish

Fried Tofu directions:

Cut the block of Tofu into 1″ Cubes

Heat 2 Tbs. Sesame Oil

Fry Cubes in hot oil until all sides are slightly brown.  Watch closely as it fries and turn gently stir cubes so that all sides brown.

Place in serving dish.

Sauce:

Stir together vinegar, soy sauce, and remaining sesame oil.

Drizzle over fried tofu cubes.

Sprinkle with sesame seeds if desired.

Serve hot or cold.

corfu

Fried Tofu with Asian Sauce
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Fried Tofu with Asian Sauce
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Instructions
Fried Tofu
  1. Cut the block of Tofu into 1" Cubes
  2. Heat 2 Tbs. Sesame Oil 
  3. Fry Cubes in hot oil until all sides are slightly brown.  Watch closely as it fries and turn gently stir cubes so that all sides brown.
  4. Place in serving dish.
Sauce
  1. Stir together vinegar, soy sauce, and remaining sesame oil.
  2. Drizzle over fried tofu cubes.
  3. Sprinkle with sesame seeds if desired.
  4. Serve hot or cold.
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Pork Tocino (Sweet Cured Pork) Homemade Recipe!

Tocino is a cured process meat product famous and native in Philippines. We got this dish from the Spanish who dominated Philippines for long time ago. Tocino is a Spanish word which is used to describe cured meats. It is made from beef, chicken or “Pork Tocino”. The preparation is quite similar to bacon and ham. It is often reddish in color and has a sweet and savory taste.

Today, I will give you my version of Pork Tocino (Sweet Cured Pork) Homemade Recipe! Enjoy!

Ingredients:

1 kilo pork belly (ham, butt or shoulder) cut into ¼ inch thin

¼ cup fruit juice (pineapple, apple) – optional

¼ tsp. natural red food coloring –optional

¾ cup brown sugar

2 tbsp. rice vinegar

3 cloves garlic, finely minced

1 tbsp. soy sauce

11/2 tbsp. salt

½ tbsp. finely ground black pepper

 

Directions:

Combine all ingredients except for the pork slices in a big bowl and mix until well blended.

Add the pork and mix together using hand gloves to avoid stains then mix for several minutes to an hour.

Transfer to a container with cover and let it sit overnight.

Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to
3 days.

And it’s ready to cook. You can cook and stir it with or without cooking oil. It’s up to you.

Serve while it’s hot for breakfast or anytime of the day.

Share and Enjoy!

Pork Tocino (Sweet Cured Pork) Homemade Recipe!
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Pork Tocino (Sweet Cured Pork) Homemade Recipe!
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Instructions
  1. Combine all ingredients except for the pork slices in a big bowl and mix until well blended.
  2. Add the pork and mix together using hand gloves to avoid stains then mix for several minutes to an hour.
  3. Transfer to a container with cover and let it sit overnight.
  4. Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to 3 days.
  5. And it’s ready to cook. You can cook and stir it with or without cooking oil. It’s up to you.
  6. Serve while it’s hot for breakfast or anytime of the day.
  7. Share and Enjoy!
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