Hello! It is raining and cold (high 77F) today. The weather is so humid that our laundry won't dry in the room :(Today, I will translate my award winning sushi recipe which I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo.
Juicy tomato and rich tuna melt in your mouth good.
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Bite-Size Tomato Cup Sushi
Difficulty: Easy
Time: 60min (includes rice cooking time)
Number of servings: 8
Necessary Equipment:
suihanki (Japanese rice cooker)
Ingredients:
8 tomatoes about 4cm (1.5inch) in diameter
1 cup uncooked Japanese rice (short-grain rice)
A
* 1.5 tbsp. rice vinegar
* 0.5 tbsp. sugar
* 0.5 tsp. salt
B
* 30g (1oz.) drained canned tuna
* 1 tbsp. finely-chopped pickle
* 1 tbsp. finely-chopped onion
* 1 tbsp. drained canned whole corn kernels
* 1.5 tbsp. mayonnaise
* salt and pepper
parsley flakes
Directions:
1. Cook rice and place in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains. Will use moderate amount.
2. Slice tops off the tomatoes, and scoop out the pulp and seeds. Discard seeds, chop the pulp, and keep aside.
3. Mix the chopped pulp (2.) and B.
4. Stuff moderate amount of sushi rice into tomatoes, place the tuna mixture (3.) on top, and sprinkle parsley flakes.
Preferably refrigerate before you serve!
My original recipe in Japanese is here.
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Last time I said I was interviewed by Hana TV, and the copy of the broadcast (on August 6th) has arrived few weeks ago! I forgot to mention it in my blog. My speech wasn't that good but it is a good memento!!!The gym is closed today (it is closed every 10th and 26th), so I went to see my dentist for cleaning/check-up!
Am I keeping myself busy?!
See you again!
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