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March 8, 2006
Sushi mania

[bento box tiers filled with nigiri sushi and maki sushi]

Three types: (1) mini spam musubi; (2) tamago nigiri; and (3) California roll.
Garnish: sliced cucumbers, grape tomatoes, a soy sauce fish (I was in a rush this morning and forgot the wasabi!)



Ok, so this was my first try at making sushi. Not too shabby, eh? I would probably make the rolls a little less thick next time and also turn them inside out before coating in sesame seeds or roe. The hubs requested that I leave the roll nori-side-out this time, so I just sprinkled the toasted sesame seeds inside. For the CA roll filling, I used sliced cucumbers, sliced avocado (rubbed in a little lime to prevent browning), and real crab mixed with a bit of mayo and Sriracha chile sauce. For the mini-Spam musubi, I marinated slices of Spam in store-bought teriyaki sauce, fried them up, and then cut to size. I used a nigiri mold to make the rice for the nigiri, but it would be easy to do by hand (just keep everything wet!). Oh, and the tamago slices should have covered more of the rice, but I accidentally burned the first layer of my omelet and had to throw it out. :(

Note to self: If I'm going to make sushi in the morning, I really need to have all the fillings pre-made. :P

TAMAGO (for sushi)
Ingredients*
4 eggs
4 tbsp. dashi (I used 4 tbsp. water mixed with a bit of instant dashi powder)
1 tbsp. sugar
1 tsp. mirin
1/2 tsp. tamari
generous pinch of salt
Steps
  1. Combine all ingredients in a small bowl and mix well.
  2. Strain mixture through a sieve to remove most of the egg membrane. It is helpful to strain into a container that has a pour spout.
  3. Lightly coat a tamago pan (or frying pan) with cooking spray and heat over medium-low to medium heat. Add about 1/4 of the egg mixture to the pan and tilt to coat. Once the egg begins to set, roll the omelet from one end of the pan to the other, creating an 'egg log' of sorts. As you will be making sushi, it helps to keep the egg log a bit on the flat side, but this is not necessary as you can shape the log later.
  4. Spray some more oil and pour in another 1/4 of the egg mixture, lifting the egg log to allow the raw egg underneath. Once the egg sets, roll the existing egg log to the other side of the pan. Repeat 2 more times.
  5. Take egg log out of pan and wrap in a paper towel. Press into the desired shape before cutting (the paper towel will absorb any excess moisture or oil). Then slice for sushi!
*Use gluten-free products.
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