Friday, February 17, 2012

Marx Foods Challenge—Hijiki & Star Fruit Salad; Mochi Rice & Adzuki Beans Sushi Balls

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I love Marx Foods Challenge.  Why? It’s because I can guaranteed the results are always scrumptious, fun, and exotic.  Don’t we all love a little excitements in life?  The theme of the Marx Food Challenge this month was “East Meets Delicious”. 



What is it all about?  Marx Foods sent me (and a few other bloggers) some samples of (see descriptions and picture below):

1) Organic Millet—was first domesticated in China over 7000 year ago.  This ancient cereal is very nutritious and gluten free.
2) Dried Star Fruit—a.k.a. carambola or blimbi.  Fresh star fruit is tart, tangy and refreshing.  The dried version concentrate the sugar content and it’s a wonderful snack and/or trail mix ingredient.
3) Mochi Rice— also known as glutinous rice or mochigome.  It doesn’t contain any actual gluten and is perfectly safe for people on gluten-free diets.  Instead, it is extremely high in the starch amylopectin, which makes it exceptionally sticky when cooked.
4) Hijiki—a.k.a. Hiziki.  It’s a brown sea vegetable high in calcium. It has a crisp, mild and nutty flavor.
5) Dried Maitake Mushrooms—a.k.a. Hen of the Woods or Kumotake.  They have a rich, woodsy flavor and the firm base helps these mushrooms hold together during the cooking process.
6) Adzuki Beans—a.k.a. red oriental beans.  They are small reddish-brown beans with a single distinctive white stripe.

My task was to create an appetizer and an entrée using at least four of the ingredients mentioned above.  There will be two winners chosen for this contest, one through the public vote and the other through an internal poll of the Marx Foods staff and the participating bloggers.  The stakes are high for this challenge because each winner will receive their choice of either 4 Kobe Tomahawk Steaks or 5lbs of sushi grade Yellowfin Tuna.  (drooling…)  Click here for official rules.

Ingredient Samples

With these wonderful ingredients, I created the Hijiki and Star Fruit Salad as appetizer and Mochi Rice and Adzuki Beans Sushi Balls as entrée.  Boy, both were so simple to prepare and fun to eat.  I’m going to get down to the details with you in just a minute. 
     
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Before we go into the recipe, here is a list of the additional main ingredients used in these two dishes besides those from Marx Foods’ (as shown in pictures below).

1) Powdered Sushi Flavoring—Simply mix it with steamed rice and you get sushi rice
2) Rice wine vinegar—I used it to flavor my salad.  Also, if you can’t find the powdered sushi flavoring, simply mix the rice vinegar, sugar and salt and you’ll get sushi rice as well.  Winking smile
3) Sake—I used it to rehydrate the dried star fruit in my salad.  Of course, I can’t help it but to pour myself a shot to enjoy along with my creations.
4) Rehydrated Hijiki—Simply beautiful!
5) Sesame Oil—It adds so much flavor to the salad
6) Dried Seaweed—Another ingredient I added into the salad
7) Nori—Seaweed in sheets form that I cut it into stripes to decorate the rice balls
8) A closer look on the dried seaweed used in the salad
9) Rehydrated Seaweed—crispy, mild in taste and perfectly matched with the Hijiki
10) Shiso leaves—a.k.a. Perilla.   I love the slightly minty flavor and aroma from this herb.  Goes perfectly with my sashimi squid balls.

Ingredients



First off, the Hijiki and Star Fruit Salad.  I finely diced the dried star fruit and rehydrated them in some sake.  The dried star fruit absorbed so much flavor from the sake.  Then, I rehydrated the Hijiki and seaweed in water, drained, toss them together with some rice wine vinegar, sugar, salt, red chili pepper and sesame oil along with the sake-rehydrated star fruit.  The natural sweetness from the star fruit was wonderful and balanced well with the tartness from the rice vinegar and spiciness from the chili.  The texture of the Hijiki was tender crisp and contrast well with the slightly chewy star fruit.  This Hijiki and Star Fruit Salad will definitely boost your appetite as it’s so light and refreshing.  Below is a close up of the salad.

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Isn’t it a beautiful salad?  I love the color and flavor combination.  You’ve got to give this salad a try.  It’s light, yet flavorful.  Packed with tons nutrients as well.   

Next, the Mochi Rice & Adzuki Bean Sushi Balls.  Traditionally, sushi are made with sushi rice or short grain rice.  But the slightly chewiness and stickiness from the Mochi Rice gives these sushi rice balls it’s wonderful texture.  The adzuki beans adds a hint of sweetness to the rice.



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To make these mochi rice and adzuki bean rice balls.  I soak the adzuki beans over night, cook them on the stove for about 45 minutes until they are tender, then drain.  I cook my Mochi Rice in the rice cooker with the sushi rice setting (assuming that you have such an option from your rice cooker).  Otherwise, cook them in regular white rice/short grain rice setting.  When they are done, remove them from the rice cooker to a large plate and mix with seasonings.  Let them cool to room temperature.  Then, gently fold in the adzuki beans.


How to Make Sushi Rice Balls

To form the sushi balls, refer to picture above: 1) Line a kitchen scale with a small piece to plastic wrap. Place 2 tablespoons of seasoned rice on top. Mine measured at 30 gram (1.1 ounce) each. 2) Wrap it tight and form a ball. 3) Place a piece of squid on the plastic wrap, top with half of a shiso leave and the rice ball and wrap again. 4) Or, place a piece of fish on the plastic wrap and a rice ball on top.  Wrap them up to form the shape. The fish is very delicate. So, I like to form the rice ball ahead of time before wrapping them together. That way, I don’t have to handle the fish as much.

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Your choice of sushi topping is endless and only up to your imagination. I love Uni (sea urchin), salmon, tuna, salmon roe and squid and that’s what I used. You can make them vegetarian by topping them with a thin slice of cucumber, avocado, or blanched carrot slices, etc.

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I love the vibrant colors from different seafood that make these rice balls so pretty.   They are perfect compliment to the white and red rice balls.  Simply serve these sushi rice ball with a little bit of wasabi and soy sauce and you’re all set.  Hope you like these recipes and will try them out in your own kitchen as well.






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Hijiki & Star Fruit Salad: (Printable Recipe)

1/2 cup dried Hijiki
1/2 cup dried seaweed
1/2 cup dried star fruit, finely diced
1/2 cup sake
2 tablespoons rice wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoon sesame oil
2 red chilies, seeded and finely diced

In a medium mixing bowl, cover Hijiki with water and let it soak for 10 minutes or until soften.  Drain and set aside.

In a separate medium bowl, cover dried seaweed with water and let it soak for 10 minutes or until soften.  Drain and set aside.

In a separate bowl, mix diced star fruit with sake, let it soak for 15 to 20 minutes or until soften.  Drain and set aside.

In a large mixing bowl, add rehydrated Hijiki, rehydrated seaweed and rehydrated star fruit, rice vinegar, sugar, salt, sesame oil and chilies.  Gentle toss until ingredients are evenly coated with seasonings.  Refrigerate for at least 30 minutes to let the flavor develop.  Serve cold or at room temperature.


Mochi Rice and Adzuki Bean Sushi Balls:

2 cups raw mochi rice (will yield 4 cups when cooked)
1/2 cup cooked adzuki beans (preparation followed*)
4 tablespoons rice wine vinegar
4 tablespoon of sugar
2 teaspoon salt

Cook mochi rice in rice cooker according to manufacturer’s instructions.  When rice is cooked, transfer to a large plate and fold in vinegar, sugar, and salt (if you’re using Powdered Sushi Flavoring, follow instruction on package).  When rice is cooled, gently gold in cooked adzuki beans.

Line a kitchen scale with a small piece to plastic wrap. Place 2 tablespoons of seasoned rice on top. Mine measured at 30 gram (1.1 ounce) each. Then, wrap it tight and form a ball.

(Please refer to pictures from the post above)
1) Line a kitchen scale with a small piece to plastic wrap. Place 2 tablespoons of seasoned rice on top. Mine measured at 30 gram (1.1 ounce) each.
2) Wrap it tight and form a ball.
3) Place a piece of squid on the plastic wrap, top with half of a shiso leave and the rice ball and wrap again.
4) Or, place a piece of fish on the plastic wrap and a rice ball and wrap them up to form the shape. The fish is very delicate. So, I like to form the rice ball ahead of time before wrapping them together. That way, I don’t have to handle the fish as much.


Seafood/topping options for sushi balls:
Sashimi grade salmon, thinly sliced
Sashimi grade tuna, thinly sliced
Sashimi grade squid, thinly sliced
Uni (sea urchin)
Salmon roe
Avocado
Cucumber, thinly sliced
Carrot, thinly sliced and blanched


*Basic Adzuki Beans Cooking Technique:


Soak adzuki beans in water overnight.  Rinse and cover with fresh water.  In a medium saucepan, boil beans for three minutes, then cover & reduce to a simmer for about 40 to 45 minutes, or until tender.  Drain off any excess water.

Note: One cup dried azuki beans yields approximately 3 cooked cups.





32 comments:

  1. Amy, I'm impressed with your beautiful temari sushi! I had never thought of using Sekihan to replace the sushi ball. Very cute idea! I love hijiki and I often cook at home (very good for health). I was happy to see it because it's not very common in Japanese restaurants and I occasionally see it inside the Japanese lunch box/take out. Your photos are gorgeous and thanks for the mention and linking back to me. :-) Have a great weekend!

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    1. Thank you so much for your kind words. I love the hijiki a lot, especially knowing they taste so good and packed with nutrient. Thank you again for the inspiration and sharing my post with your Facebook fans. Have a wonderful weekend.

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  2. Simply beautiful, Amy...! Your presentation is to die for :), I need to make more types of temari sushi too one day, so far I've only made ones with shrimps.

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    1. Thank you. I am glad you like my creations. These sushi are so good that I will definite make them more often as well. I look forward to seeing some beautiful sushi on your blog. Have a wonderful weekend.

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  4. Very impressive! Sushi is my favorite food and yours looks great!

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    1. Thank you, Bobbie. Glad you like them. Sushi is one of my favorites too, besides cakes! LOL.....thank you for visiting and have a wonderful weekend.

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  5. Looks absolutely beautiful and delicious. Just found your blog on FF and I love it! Looking forward to reading more great posts.

    PS Your food photography/styling is gorgeous. I'm still learning:)

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    1. Thank you for your sweet comment, Steph. I'm still learning food photography and styling as well. :) You have a lovely blog yourself and your recipes and photos are just as gorgeous. I'm going to browse around more on your blog. Have a wonderful weekend.

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  6. Great job on the challenge, Amy! Both the salad and the sushi balls look stunning!
    Btw, I noticed that you wrote voting will take place between 1/20 through 1/23. Did you mean 2/20 - 2/23?

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    1. Thank you for your sweet comment and catching my typo, Tina! LOL...yes, voting should be 2/20 - 2/23! I would need a "time machine" if voting take place between 1/20 - 1/23! Thank you so much for letting me know. I really appreciate that. :) Have a wonderful weekend.

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  7. Amy this meal looks so pretty and vibrant almost too pretty to eat. The flavors sound wonderful too. Your photos are so gorgeous they make me want to take a bite. I will voting for you, great job on your challenge. BTW thanks for the sweet comment on my blog.

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    1. Thank you for your sweet comment and supports. I'll update this post with the voting link once it's available. I'm glad you like my photos and flavor combinations in these recipes. Hope you'll give them a try. They were amazing. Have a wonderful day.

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  8. I love sushi and your creations along with the presentation are simply stunning! Great job!

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    1. Thank you, Katerina. It's always lovely to hear from you. Thank you for your kind words. Hope to see you stop by again soon.

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  9. Hi Amy, I was also wondering who were the other participants but I should've known your participation because I first learned about Marx Foods Recipe Contests from one of your very posts!

    Your two dishes are amazing - well thought out ingredients and incredible compositions. The sushi you made are just too perfect to be eaten!
    Wish you good luck with the contest!

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    1. Great to know that you know about Marx Foods contest from my Blog! :) It's so much fun and I'm glad you've joined in this time.

      Thank you for your sweet comment. Actually, when I was taking pictures of these two dishes, I couldn't wait for the photo shoot to be over so I can enjoy my lunch! They were so good! :P I'm such a pig, nothing is too pretty to eat in my opinion! hahahah.... Wish you a wonderful day.

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  11. Love your photos & your blog post. The dishes look amazing.

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    1. Thank you so much. I'm glad you love my post. Have a beautiful day. :)

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  12. Wow, that sushi is GORGEOUS! Really really nice! Good luck!

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    1. Thank you, Donna! Best of luck to your entry as well. :)

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  13. My dear, you ought to give food styling lessons as a business. You plate things so beautifully that we're constantly all in awe. ;)

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    1. Thank you for your kind words, Carolyn. It would be wonderful to turn my passion and interest/hobby into a career. That would be a dream come true. I've never thought of that until you said so...cos I still have a lot to learn myself. :)

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  14. Beautiful job!!! I am in love with both of your dishes...and the sushi balls are beyond gorgeous.

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    1. Thank you, Winnie. :) I'm glad you like my recipes.

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  15. Fabulous recipes and I especially like the sushi balls, they look so beautiful. Good luck with the competition.

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    1. Thank you so much, Debs. I'm glad you like my recipes. They were wonderful and I'm going to make them again soon (per family request). Thanks for stopping by and I wish you'll visit again soon. Have a wonderful weekend.

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  16. Rich colors of the sushi balls radiate warmth through the pictures. Great dish and photography!

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