- 4 ½ cup water
- 3 cup Japanese rice, (Nishiki)
- 1 cup sugar
- ¼ cup salt, to taste
- 1 cup to 2 cups Japanese rice wine vinegar
- 10 sushi nori sheets
- wasabi, to taste, plus more for serving
- soy, sauce, to taste, plus more for serving
- pickled ginger for garnish
- cucumber, peeled, cut into small pieces
- avocado, cut into small pieces
- imitation crab meat
- carrot, peeled, julienne cut
- shiitake mushroom, cut into small pieces
- smoked salmon
- fresh tuna, sushi-grade, cut into small pieces
- green onion, julienne cut
- tuna salad
- cooked shrimp, cut into small pieces
- chili sauce
- sesame seeds
- Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
- Bring to a boil.
- Reduce heat and simmer rice for about 20 minutes or until done.
- Transfer the rice to a large bowl, preferably with a flat bottom.
- Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
- Pour 1 cup of the vinegar over the rice.
- Stir and fluff rice, incorporating the vinegar as evenly as possible.
- Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
- Add more vinegar as necessary to coat the rice.
- Cool to room temperature.
- Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
- Spread a dab of wasabi over the rice.
- Sprinkle with some soy sauce.
- Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
- Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
- Continue rolling away from you until a roll has formed.
- Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
- Serve it with soy sauce, wasabi, and pickled ginger.
Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.
This is so easy and fast to make. From the time you start to the time it is on the table is about 15 minutes. The guys love it.
- 1 Tbsp. oil
- 1 lb. beef stir-fry strips
- 2 cups frozen broccoli florets
- 1/4 cup hoisin sauce
- 1/4 cup Catalina Dressing
- 1 Tbsp. grated fresh gingerroot
- 2-2/3 cups hot cooked instant white rice
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until browned, stirring frequently.
- Add broccoli, hoisin sauce, dressing and ginger; stir. Cover. Cook 5 min. or until heated through.
- Serve over rice.
The cold winter gives you the perfect excuse to barricade inside, cozy up on the couch, and watch some Netflix. It’s also the best time of the year to pull out the slow cooker for amazing recipes like this Chicken Tikka Masala and make it at home rather than order it in.
- 2 lbs chicken breasts, cut into 1½-inch chunks
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1 (29 oz.) can of tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon Garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 cup / 250 ml heavy cream
- 2 tablespoons arrowroot powder (arrowroot powder acts like cornstarch)
- Juice of ½ lemon
- Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
- Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
- Pour the mixture into the slow cooker and place the two bay leaves on top.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
- Finally add lemon juice and gently stir to incorporate.
- Serve warm.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
This vegetable ramen noodles recipe is one of the meals that is easy to make for dinner and warms up a cold winter evening.
- 6 packs of ramen (seasoning removed)
- 1 cup snow peas
- 1/2 julienne carrots
- 2 red bell peppers; sliced into strips
- 1 cup shiitake mushrooms
- 1 bundle of spring onions; chopped
- 1 cup bean sprouts
- 1 teaspoon grated ginger
- 2 cloves of garlic; grated
- 2 tablespoons olive oil
- 1/2 cup brown sugar
- 3 tablespoons hoisin sauce
- 1/3 cup soy sauce
- 1 teaspoon chili garlic sauce
- Fill a pot with water and set to boil on medium heat.
- In a stir fry pan or wok, add in olive oil and bring to a medium heat. Add in snow peas, carrots, bell pepper, shiitake mushrooms, spring onions (chives saved to the side), and mung bean sprouts. Saute for 3 to 5 minutes. Remove to a bowl and cover with foil.
- Add noodles to boiling water. Cook for no more than 3 minutes. Drain.
- In a small bowl, add in grated ginger and garlic. Add in hoisin sauce, soy sauce, brown sugar, and chili garlic sauce. Whisk well. Lower heat on stir fry pan or wok to low. Add in one tablespoon olive oil and add sauce to pan. Cook for about two minutes. Add in noodles and toss until well coated.
- Remove noodles to large bowl and toss with vegetables. Top with fresh chives and serve.
Autumn is here and so is pumpkin season. So many ways to use pumpkin, here is a very simple dessert that should please the pumpkin lovers in your family!
- 1 cup evaporated milk
- 1 package (4 serving size) instant vanilla pudding
- 1 1/2 cups pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- Beat milk with dry pudding mix until thickened.
- Whisk in pumpkin puree and spices.
- Spoon into bowls and refrigerate for 15 minutes.
- Serve with whipped topping and a dash of cinnamon or sprinkle toasted and chopped pecans over the whipped topping and drizzle with maple syrup. Both are delicious.
4 generous half cup servings