Sushi is Japanese rice topped or filled with ingredients of your choice, can be crab sticks, shrimp, cucumber, ripe mango, avocado (alligator pear), raw fish. Last new year I made some California Maki, using sushi rice of course and Sushi rice in sesame seeds.
Ingredients:
Sushi rice (click HERE for the procedure)
sesame seeds (toasted)
Nori sheets
ingredient of your choice (I used crab sticks)
ingredient of your choice (I used crab sticks)
Procedure:
Heat each nori sheet for few seconds on a non-stick pan then cut into 1 inch strips, set aside. On a wax paper, place about 1 1/2 tablespoon of Sushi rice then roll to form 1 1/2 inch log. Roll the rice on toasted sesame seeds. Top with ingredient of your choice then wrap with a strip of nori sheet. Perfect if dipped in soy sauce with wasabi and drops of lime juice.
What is the typical Filipino breakfast? Fried garlic rice, dried fish, egg (sunny side up), tomatoes and coffee. If you do not eat dried fish, then you are just a half-blooded Filipino. lol! I am just kidding. If you do not like dried fish then you can have tapa (marinated beef), tocino (sweet cured pork) or longanisa (Filipinos' native sausage). Below is an example of a typical Filipino breakfast. It is not only delicious, it is also easy peasy to prepare and cook. You will enjoy this meal more if you will not use spoon and fork. Just use for hand...hmmm....
For most Filipinos, having a heavy breakfast before leaving for work is important to be energized and prepared for a long day's work. As they say, eat like a king on breakfast. Kain na po tayo!
Every time I go to the supermarket, I see more people buying natural or organic foods. It seems like people now are more conscious about their health and are more aware of the harm caused by pesticides, artificial food additives and preservatives. Naturally produced foods may cost more than the traditionally produced but it contains absolutely no pesticides, no chemicals, and no preservatives. But do you know that there are also natural health boosters and supplements? It uses only 100% natural vitamins that have withstood the vigor of scientific testing and have proven to benefit human health, not just experimental conditions.
Now that we are living in a stressful and polluted Metro we do not want to add more toxins in our body, do we? What we need are not just natural foods but natural multivitamins and supplements as well that will boost our immune system, correct our deficiencies and imbalances and that will energize our mind and body. Your brain, your eyes, your skin…your immune system, your muscular-skeletal system …your heart and cardiovascular system — all need a balance of special nutrients to work together in harmony. You do not need to be a health buff to understand the importance of the natural vitamins.
Does your current multivitamins improves your quality of life?” The answer most probably is no. Then it is about time to shift to 100% natural multivitamins.
It’s been a month since I last joined Food Trip Friday. Now that it’s New Year, I do not want to be like mushroom, popping in and out of the blogosphere, anymore. I will make a list of all the weekly memes and try my very best to join every week.
For this week’s Food Trip Friday, I want to share with you a recipe of California Maki. It is my first to make Japanese dish and we all loved it.
Ingredients for Sushi Rice:
2c Japanese rice
½ c rice vinegar/ vinegar
2 t salt
¼ c sugar
Ingredients for Maki:
2 pcs ripe mangoes, sliced (about 1/4x1/4 inch thick)
luncheon meat (sliced about 1/4x1/4 inch thick)
6 pcs crabsticks
6 nori sheets
mayonnaise (optional)
Bamboo mat
Procedure for Sushi Rice:
Wash the Japanese then cook in 2 ¼ cups of water. Bring to a boil then lower the heat. Let it cook until the water evaporates.
While the rice is cooking, place the vinegar, salt and sugar in a saucepan. Let it boil while stirring constantlyuntil the salt and sugar dissolve. Set aside to cool. Pour in the vinegar mixture then toss and stir the rice.
Procedure for Maki:
Heat each nori sheet for few seconds on a non-stick pan then lay it on the bamboo mat. Spread the rice on the nori sheet about 1“ thick (make sure to leave 1” on the top side of nori). Lay the crabstick, mango, luncheon meat then squeeze some mayonnaise. Roll the mat until it forms a log. Make sure that you do not squeeze the rice roll too much because it may cause the ingredients to slide out of the roll. Remove the Maki from the bamboo mat and sliced it thinly about 1 inch thick using a sharp knife. Serve with soy sauce, wasabi and lime juice.
