Tag Archives: japanese

Easy to Make Tuna Sushi Rolls

I don’t know what it’s like where you come from, but here in Victoria, British Columbia we have seen some strange health trends over the past few years (Vancouverites, I know you’ll agree): a cult-like obsession with yoga and form-fitting Lululemon pants, a substantial market of people who are willing to pay over $6 for a small loaf of organic bread containing enough seeds to keep the local bird population thriving through the winter…and then there is Sushimania, where the health-conscious pay through the nose for rice, seaweed and fish that the chef was too lazy to cook. Although I do enjoy things Japanese – the food, the tea ceremonies, the culture – and have voraciously read the novel Shogun, I have a difficult time paying such a hefty bill for something so inexpensive to make at home. I do that with coffee already and feel guilty enough.

A Japanese friend of mine showed me how to make very basic tuna sushi rolls which take under 30 minutes to prepare and only cost about $5 for enough rolls to plump up a roomful of hungry Victorians. There are many different ways to prepare Sushi, but this is one of the simplest rolls I’ve found, so it’s a good entry-level dish before attempting the preparation of eel, puffer fish or fish roe that pop in your mouth and set off the gag reflex.

Although sushi is relatively cheap to make, you’ll have to invest in a few inexpensive tools and ingredients that should last you a while: Continue reading


Japanese-Style Steak Sauce (for rice)

If you’re like me, you have to order a serving of rice with sesame steak sauce every time you visit your local Japanese restaurant – there is something highly addictive about it. A friend of mine passed along this recipe, which I think tastes pretty close to the real thing.

 

Ingredients:

1/3 cup raw sesame seeds

1 tsp dijon mustard mixed with 1 tsp dry mustard; mix with a little water to make a paste

2/3 cup light soy sauce

2/3 cup light oil

1/2 cup chopped onion

1 small clove garlic, minced

1/3 cup mayonnaise

Directions:

1. Toast raw sesame seeds in a dry heavy saucepan on medium heat. Raise the saucepan in quick intervals off and on the heat, shifting and moving the seeds until they are a uniform light brown. Stay vigilant with this…the seeds can burn easily if left in one position too long.

2. Put seeds and remaining ingredients – except mayonnaise – in blender and blend until smooth, about three minutes.

3. Add mayonnaise and blend additional minute