Sumikko Gurashi Sushi Rice Balls 角落公仔壽司飯糰

Have you seen these cutie critters before?  They are called Sumikko Gurashi!  Aren’t they super adorable?  Today, I’m sharing a recipe with you that’s inspired by these super adorable characters from Japan: Sumikko Gurashi Sushi Rice Balls 角落公仔壽司飯糰.  If you’ve checked out my video tutorial above, you’ll also see the tools and ingredients that I used to make them.



It all started not long ago with a super soft and squishy plush toys that I got for my daughter from a Japanese store.  Ever since that day, we all fell in love with these cute little creatures!

Image from the web

Image from the web

What does Sumikko Gurashi means?  “Sumikko” means corner, and “Gurashi” means life.  Together, they can be translated to 'living in a corner,' as that’s what these little critters like to do.



From time to time when I see cute little Sumikko Gurashi products, I couldn’t resist but to take them home with me! 

Picture from web

In today’s recipe, I’m making these sushi rice balls stuffed with a creamy and smoked salmon filling.  The rice itself is seasoned with different ingredients for their natural colors and flavors.

First off, we have Neko Cat.  The rice is seasoned with cod powder for the umami flavor and gorgeous pink color.  It compliment the salmon fillings really well.



Next is Polar Bear.  I leave the rice plain on this one for the white color.  Its ears are decorated with pink Soy Wrappers that are so much fun and easy to use!  It’s mouth and legs are stamped out cheddar cheese and it’s eyes and hands are stamped out seaweeds.



Up next is Penguin!  The green color is from matcha green tea powder.  You can also substitute with spinach puree or other dark green vegetable puree if you have those on hand.  But the earthy green tea flavor truly balanced well with the smoky salmon inside these rice balls.



Last but not least, Tonkatsu!  Remember I shared my homemade Tonkatsu recipe with you not long ago?  It’s Japanese style pork cutlets!  See the resemblance?   For this one, I seasoned the rice with a little bit of light soy sauce for flavor and color.  They all turned out super yummy!

Image from web

How well did I I in in shaping and decorating these characters against the picture sample above?  Not bad, isn’t it?  I can’t wait to make “tail of fried shrimp”, “tapioca”, and “sparrow” next time!  They are all super duper cute!



I hope you enjoyed today’s video and recipe as much as we do.  My daughter and I had a fun time creating them together!  Thank you so much for reading and stay tuned for more fun and kawaii recipe next week!  Remember, Eat, Drink, and Be Happy! 




Products, ingredients, and tools used in this post:
Sumikko Gurashi Cat Plush Toy (Click here for more information)Sumikko Gurashi Rice Ball Mold  (Click here for more information)
Soy Wrappers  (Click here for more information)Matcha Green Tea Powder (Click here for more information)
Sumikko Gurashi Chopsticks (Click here for more information)
Sumikko Gurashi Cup (Click here for more information)
Roasted Seaweed (Click here for more information)
Honey Smoked Salmon (Click here for more information)
Organic Soy Sauce (Click here for more information)
Japanese Sushi Rice (Click here for more information)
Japanese Mayo (Click here for more information)
Food Decorating Tongs/Tweezers (Click here for more information)



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Spicy Salmon Poke Taco

Every morning, we listen to a local radio station on our way to school.  Last Tuesday, they mentioned Taco Tuesday and played a funny “Raining Tacos” song!  That funny song stuck in my head all morning long! 



Anyway, the Kids asked what’s a “Taco Tuesday”!!!  After explaining what it is, they came up with a brilliant idea that would help our weekly meal plan!  



The Kiddos suggested quite a few items that we’ll eat for each day of the week.  Some are practical but some aren’t quite helpful.  You know we’re having too much fun doing this when “Waffle Wednesday” almost made it to the list!



In the end, here are what we have so far: Mushroom Monday, Tofu Tuesday, Wonton Wednesday, Tomato Eggy Thursday, Fishy Friday, Soupy Saturday, and Spaghetti Sunday!  And we’ll alternate the menu every other week so we won’t get too bored with each item.    



But before we do Tofu Tuesday, allow me to have this Spicy Salmon Poke Taco for Tuesday!   It’s definitely more fun than tofu, in my opinion.  Not long ago, I shared a Poke Bowl recipe with you here.  Sounds familiar?  Yes, that’s the Spicy Salmon Poke recipe that I used in these tacos!  But besides the poke, I also added a layer of crab meat and diced avocado in these tacos.  Then, I topped them off with Japanese chili threads, micro greens, and a delicious spicy mayo sauce!  These tacos are so good!  You can taste the sweetness from the seafood and that balanced well with the spiciness from the sauce; The crunchy texture from the wonton wrapper contrast really well with the creamy avocado!  Each bite is heavenly!  



If you haven’t check out my video tutorial at the beginning of this post, be sure to do so after reading the post.  These Spicy Salmon Poke Tacos would definitely be a wonderful appetizer to serve at your next party or gathering.  You can prepare the wonton shells along with other items for the fillings and have the guests assemble their own tacos, similar to a taco bar set up!  I’ll list some of the ingredients that I used in this recipe at the bottom of this post for your reference.  Stay tuned for more fun and delicious recipe next week!  Have a Fun-Filled Friday!




Ingredients used:

Light Soy Sauce (Click here for more information)
Rice Vinegar (Click here for more information)
Hawaiian Salt (Click here for more information)
Sesame Oil (Click here for more information)
Black Sesame Seeds (Click here for more information)
White Sesame Seeds (Click here for more information)
Sriracha (Click here for more information)
Chili Threads (Click here for more information)
Japanese Mayo (Click here for more information)
WonTon Wrapper (Click here for more information)
Hawaiian Salt (Click here for more information)
Grapeseed Oil (Click here for more information)
 

Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Hawaiian Poke Bowl

Every once in a while, my family loves to dine out and try new restaurants.  We can’t help but noticed one of the latest restaurant trend is Poke Bowl!  It sure seems like there’s a new Poke Bowl restaurant open up every month in the nearby cities!  Poke (pronounced as poʊˈkeɪ) is a raw fish salad served as an appetizer in Hawaiian cuisine.  Poke is the Hawaiian verb for "section" or "to slice or cut".  Traditionally, the fish/seafood used for poke are ahi tuna, octopus, or salmon.  You can definitely explore and make it with different type of shellfish or seafood that you prefer.  Today, I chose salmon and made the poke with a hint of spiciness.  You can definitely adjust the level of spiciness by adding more or less chili sauce to your liking.



If you follow me on Instragram, you might recall that I shared a picture of my Homemade Salmon Poke a few months ago.  Since some of you asked me about the recipe, I decided that it would be best to share it here on my blog along with a video tutorial.  Thank you for your patience in waiting so long.  Well, what can I say.  This recipe is totally worth the wait!  Also, this Hawaiian Poke Bowl is super easy to prepare and only needs a few ingredients.  It’ll be one of the best poke bowl that you’ll ever eaten, no exaggeration!



The key to a successful Poke Bowl?  Make sure you use the best quality of seafood.  I used the sashimi-grand salmon here and the marinate ingredients for the poke are just a few Asian pantry staples.  I’ll list all these ingredients at the end of this post for your reference.  This recipe is so easy that you can put dinner on the table in less than 15 minutes!  Check out the video at the beginning of this post for the complete tutorial.  You’ll also find out how to make this gorgeous avocado flower as well.  It’s super easy and the creaminess texture of the avocado is the perfect compliment to the slightly tangy and spicy salmon poke as well. 



I hope you enjoy today’s video and recipe.  Please stay tuned for more fun and easy recipe next week.

Ingredients and Tools used:
Light Soy Sauce (Click here for more information)

Rice Vinegar (Click here for more information)
Hawaiian Salt (Click here for more information)

Zojirushi Rice Cooker (Click here for more information)

Japanese Short Grain Rice (Click here for more information)

Sesame Oil (Click here for more information)

Black Sesame Seeds (Click here for more information)

White Sesame Seeds (Click here for more information)
Sriracha (Click here for more information)
 
Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Smoked Salmon Blossom Appetizer with Cucumber and Herbed Cream Cheese

I have been really into the Spring time spirit lately.  It's a wonderful time of the year; the weather is perfect, spring break is on the way, and I really look forward to spend some time with the kiddos for the time off.  It's always a great time to get together with friends and have a little party or gatherings as well.  And this Smoked Salmon  Blossom Appetizer is just want you needed to put on the menu.  It's easy to prepare, elegant, and super scrumptious!



For this Smoked Salmon Blossom Appetizer with Cucumber and Herbed Cream Cheese, I used crispy brioche toasts as the base.  (Click here to see the one I used.)  Then, topped with a spread of creamy and tangy herbed cream cheese, cover with a layer of refreshing and crunchy cucumber slices, and finally, the star of the show, a slice of flavorful and fatty smoked salmon rolled into a blossom.  The combined flavor is simply amazing and I love that it's like a beautiful garden on a plate.




It's really simple to prepare and here's the step-by-step pictorial and a few tips for your reference.

1) In a small bowl, stir the lemon juice, sour cream, and chopped dill with the cream cheese until well combined.  The key is to use room temperature or softened cream cheese.  That would make it a lot easier to mix all ingredients together.

2) Spread a thin layer of the herbed cream cheese on the each toast.  You can also use your favorite cracker as well.  Just make sure that you assemble these right before serving so the crackers won't get soggy.

3) Top the cream cheese with a few thinly slices of cucumber on top, let the cucumber slices to over-lay each other a little.  I used Persian Cucumbers for this recipe.  The skin of the cucumber is tender and edible; it's pretty much seedless and perfect for this recipe.  You can use a mandolin to thinly slice the cucumber, but I found that a sharp knife did a way better job.

4) Last but not least, roll the smoked salmon into the shape of a rose.  Simply pick up one end of the salmon and roll it tightly, starting from the center.  it'll form into a blossom easily.  Of course, you can garnish with a small spring of dill on the side as well.



I hope you'll give this beautiful appetizer a try.  I'm sure you and your guests will love it.  As they are so easy to prepare and so much fun to eat.  Until next time.  Please take care and enjoy the nice weather of Spring!

Tarragon Lemon Mustard Glazed Salmon with Wild Rice Pilaf—A Healthy, High Fiber and Gluten-Free Recipe Featuring Saucy Mama Mustard

I have another scrumptious and easy recipe to share with you today.  Plus, it’s super healthy that I know you’re going to love it.  It’s high in fiber, omega-3 fatty acids and gluten-free as well.  It’s so succulent that you wouldn’t think you’re eating healthy at all, but you are!  After all, I think healthy food should taste just as good as anything else, don’t you agree?



I was recently selected as one of the 50 food bloggers by Barhyte Special Foods to participate in their Saucy Mama's "Skinny Mama- Cooking with Mustard" Recipe Contest.  They sent me some of their high quality mustards for the purpose of this contest (as shown in the picture above).  I’ve tasted each of the mustard straight from the bottle and they were all very flavorful.  For instant, I can really taste the champagne and honey in the Champagne Honey Mustard.  The garlic was very pungent in the Smoky Garlic Mustard with a lovely smoky aroma.  That’s because Barhyte’s products are made with the finest ingredients with no fillers nor names you can’t pronounce. 



I’ve been cooking and testing different recipes using different Saucy Mama’s Mustards in combination of different ingredients. They were all delicious but this one recipe really stands out—The Tarragon Lemon Mustard Glazed Boiled Salmon Serve with Sugar Snap Peas and Red Bell Pepper Wild Rice.  So, I think we have a “winner” (no pun intended).    



The tarragon in the Tarragon Lemon Mustard adds a nice subtle licorice flavor and the Meyer Lemon flavor is slightly tart, which brightens up the fish. The Tarragon Lemon Mustard glaze on the salmon helps keep the fish super moist, enhances the flavor of the fish without overpowering it. I also use the Tarragon Lemon Mustard in the dressing for the Sugar Snap Peas and Red Bell Pepper Wild Rice. The slightly tartness from the dressing balanced well with the sweetness from the sugar snap peas and red bell pepper.



The moist and succulent salmon fillet is to die for. The wild rice has a nice bite to it and the sugar snap peas and red bell pepper add a nice crunch to the rice. You can serve both of these recipes together or on its own as a lighter option.



Here’s a close up on the salmon fillet (see picture above) and wild rice (see picture below).  Both of them are so tasty and easy to prepare that I know I’ll be making them again and again.  Besides, I know I’m serving healthy and nutritious food to my family.  What’s not to love? 



There will be a giveaway coming up on my blog in a few days.  I’ll share the details with you on the next post, so stay tuned.

Update:  The Saucy Mama’s Skinny Mama—Cooking with Mustard Recipe Contest is now open to public to vote.  Please take a minute and click here to give me a quick vote.  You can vote once a day, until March 7, 2012.  I really appreciate your help and supports, as I always do.

 
Disclaimer: I was provided with Saucy Mama’s Mustard Products as shown in the picture of this post for the purpose of the contest.  Here is the link to the contest’s rules that got me these products.  All opinions are 100% mine.

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

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.



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. 
     


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. 
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.





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.



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.





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.




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.



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.



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.

Ohshima—Restaurant Review

[Warning: If you're not comfortable seeing live or whole seafood ingredients: including heads and tails, you might want to click away now.  Otherwise, keep on reading for some good eats.]




I used to live just 15 minutes away from a Japanese community in Los Angeles and pretty much surrounded by authentic Japanese restaurants.  After moving to the Orange county, I haven’t really had Japanese food until my visit to Ohshima.  Ohshima offers a wide variety of Japanese cuisine, both cooked and raw, a full menu from appetizers to desserts.  But if you plan to dine at this place, “Omakase” at the sushi bar is highly recommended.




Omakase (お任せ) is a Japanese phrase that means "I'll leave it to you". The expression is used at sushi restaurants to leave the selection to the chef.  The chef will generally present a series of plates, beginning with the lightest fare and proceeding to heaviest, richest dishes.

As noted on the menu, the nigiri sushi of the Omakase already came seasoned.  You don’t need to dip them in the soy sauce, really!  You can truly taste the natural sweetness of the fish/seafood and all of them were awesome and super fresh.  My husband and I both ordered the 12 pieces Omakase…and we ended up having more than 12!   

We’ve been to Ohshima in two separate occasions.  On our first visit, we enjoyed the Omakase at the sushi bar.   The second time we sat at the table and ordered from their regular a la carte menu and both were excellent.  First, I’ll post the pictures of the Omakase.

Please excuse the quality of these photos.  As they were taken from a cell phone, not my regular camera.

First, we started with a small plate of complimentary pickled veggies. 



A glass of cold sake for each of us.



The chefs working behind the sushi bar, busy preparing our food!  They were very friendly and attentive.



We started off with Diver’s Scallop.  Super fresh and sweet.  The tangy Yuzu is a perfect match for it.



Up next was Sea Bass. Refreshing and sweet.



Spanish Mackerel.  You can really taste the ocean from this Mackerel.



Toro (fatty tuna) charred with blow torch.  Any food involved a blow torch is just delicious.   Charring really added a nice smoky flavor to the fish.  I love the contrast of texture from the charred and raw flash.



Baby Yellowtail. Another "melt in your mouth" goodness.



Cherry Salmon.  Not your usual Salmon.  It's flown in from Japan.



Amberjack.  Sweet, fresh and great texture.  The flash is a bit firmer from the rest.



Sweet Shrimp Inari.  Yes, it was still swimming a minute before it was served.  The flash was still “moving” when it was on our plate.  The Chef was behind the counter holding the tail of the shrimp so we could take a picture.



Sweet Shrimp Inari.  It's about the freshest as it can get.



Deep Fried Sweet Shrimp heads. So crispy and light.  I love it because it’s not greasy at all and you can eat the whole thing including the tentacle.



Bonito Nigiri.  Great flavor.



Albacore with Secret Garlic Sauce and Chips.  So pungent, rich and flavorful.  The crispy garlic chips on top made a nice contrast in the texture and add another level of garlic-ey deliciousness.



Black Cod charred by a blow torch.



Uni (Sea Urchin) was super fresh and melt in your mouth.



Blue Crab Handroll, a nice way to conclude the savory part of our dinner.



Chocolate Cake with Vanilla Smoothie.  The chocolate cake was moist and delicious.  Perfect pairing with these Vanilla Smoothie.



All the seafood were made with quality ingredients and super fresh.  However, it’s a bit on the pricey side.  But you really paid for what you get.  Our bill for two including sake and dessert came a bit under $160 total, including tax. 

Up next, our second visit with a la carte items.

We started off with Home Made Marinated Uni.  Fresh, sweet, rich and delicious.  The seaweed salad on the bottom made a nice contrast on the texture.  The fresh wasabi on top compliment the Uni nicely.




Seaweed Salad.  A very refreshing salad.  I love the crunchy and bouncy texture from different type of seaweeds in this salad.  The amount of dressing was just perfect.



Baked Scallop Crabmeat Wrapped in Salmon.  It’s wonderful and unique.  The Crabmeat and scallop “stuffing” is chopped and wrapped with a piece of salmon fillet and baked to perfection. You can really taste the crabmeat and scallops inside.



Miso Duck and Forbidden Rice.  The duck was beautifully done.  The blackberry sauce was divine and compliment the duck nicely.  The duck was succulent and juicy. The Forbidden Black Rice has a great texture similar to brown rice and a mild nutty flavor, the perfect bed for the duck.



Last but not least, the Amberjack Collar.  I had yellowtail collar many times before so I opted to try the Amberjack Collar this time.  This fatty fish collar was perfectly done.  The collar was boiled to perfection with a minimal of seasoning.  It’s served with grated daikon, along with some light soy sauce and a wedge of lemon.  The portion was generous.  Basically, it was half of the fish head along with the collar instead of just the collar.



We also ordered Udon noodle soup and a Toro cut roll (nothing special on these two).   The total bill was low $70s after tax.  We didn’t order sake nor desserts this time because the kids were rushing us to go home after they were done.

Conclusion: Ohshima is an authentic Japanese restaurant that serves fresh and quality seafood and many unique a la carte dishes.  The dining area is rather small though.  There are only about 12 sushi bar seats and less than 10 tables all together.  You might want to make a reservation before you go or be there early to avoid the line.  Also, there’s no high chair nor booster seat available at the restaurant.  Despite these drawbacks, My husband and I DO plan to go back there again in the future. There were quite a few more other items on the menu we would love to try on our next visit.    

Ohshima

1956 N Tustin St
Orange, CA 92865

(714) 998-0098

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