Bite-Size Tomato Cup Sushi - Video Recipe

Juicy tomato and rich tuna melt in your mouth good.

This is my award winning sushi recipe which I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo.




http://www.youtube.com/watch?v=xpUjBomzYjs

iCommons Summit put out a call for sushi recipes and designs from around the world, so that they can promote Japan's "sushi culture" to a new level, not just as part of Japanese culture but as a "world culture".
My prize-winning recipe is "Tomato Cup Sushi". I stuffed sushi rice and tuna salad in tomatoes. Those are juicy and easy to eat. The sweet and sour flavor of sushi vinegar matches perfectly to the tuna salad! You gotta try ;)

Regarding the sushi project, I was interviewed by Hana TV. It was broadcast only in Hokkaido, though.

Print Out the recipe on your Post Card

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Bite-Size Tomato Cup Sushi

Difficulty: Easy
Time: 20min (w/o rice cooking time)
Number of servings: 8 (or more)

Ingredients:
8 (or more) tomatoes about 4cm (1.5inch) in diameter
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
A
* 2 tbsp. (30g=1oz.) drained canned tuna
* 1 tbsp. finely-chopped sweet pickle
* 1 tbsp. finely-chopped onion
* 1 tbsp. drained canned whole corn kernels
* 1&1/2 tbsp. mayonnaise
* salt and pepper
parsley flakes

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
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 A.
4. Stuff moderate amount of sushi rice into tomatoes, place the tuna mixture (3.) on top, and sprinkle with parsley flakes.

Preferably refrigerate before you serve!

Ingredients to make sushi vinegar from scratch.
* 1&1/2 tbsp. rice vinegar
* 1/2 tbsp. sugar
* 1/2 tsp. salt

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post.html
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Marinated Mulukhiyah (Jew's Mallow / Corchorus) and Natto - Video Recipe

Perfect dish to support your health and beauty. Natto is a vegan source of high-quality protein. Mulukhiyah contains 8 times as much calcium as spinach, and of course rich in vitamins.


http://www.youtube.com/watch?v=oM6OYi4cEfE

I am sorry if you don't like this gooey texture, but believe me! It is nutritious and rich in protein!!!



This recipe is very easy, so I will give you some nice tips, so don't miss them!

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Marinated Mulukhiyah and Natto

Difficulty: Very Easy
Time: 5min
Number of servings: 2
Calories per serving: 160Kcal (110Kcal without sesame seeds)

Ingredients:
100g (3.5oz.) Mulukhiyah (Jew's Mallow / Corchorus) *you can use spinach instead
salt & sesame oil
2 packages Natto
2 packets seasoning sauce (attached)
1 tsp. soy sauce
2 tbsp. ground white sesame seeds

Directions:
1. Remove the Mulukhiyah leaves from the stems. Wash the Mulukhiyah leaves in cold water and drain well.
2. Bring a pot of water to a boil. Add a bit of salt (the salt helps the Mulukhiyah to retain its bright green color) and sesame oil (the oil helps the absorption of carotene). Boil the Mulukhiyah for a few seconds. Drain well with paper towels (do NOT wash because you don't want to wash out the Vitamin C).
3. Put Mulukhiyah, Natto, seasoning sauce, soy sauce, and ground white sesame seeds in a bowl. Mix well until gooey.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2009/07/blog-post_31.html
---------------------------------

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Sparerib Curry (Summer BBQ Idea) - Video Recipe

Perfect dish to enjoy with your family during summer break or on holidays. Best if you have a BBQ set to grill the spareribs!


http://www.youtube.com/watch?v=w9AmpAfuR_Y

The recipe is very easy and filling, so I'm sure you can take turns cooking dinner for your family. I hope you will give it a try :)



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Sparerib Curry

Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 567Kcal

Ingredients:
((Sparerib Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
12 (900g=2lbs.) spareribs
1&1/2 medium (300g=10.5oz.) onions
1/2 medium (100g=3.5oz.) carrot
1 (150g=5.3oz.) yellow bell pepper
1 (200g=7oz.) zucchini
1 tbsp. cooking oil
800ml water
((Garlic Rice)) *of course, the curry can be served over plain, unflavored steamed rice.
1 package Curry Partner Garlic Paste
6 servings (1020g=2.3lbs.) cooked rice

Directions:
((Sparerib Curry))
1. Prick the spareribs around the bones with a fork. Thinly slice the onion. Cut the carrot and yellow bell pepper into bite-size pieces. Cut zucchini into 1/2 inch slices.
2. Heat cooking oil in a large stew pot (use a wide pot if available). Add the spareribs and saute on medium heat until both sides are golden brown. Then set aside. *drain the excess oil out
3. Add onions, carrots, and yellow bell peppers and saute over medium heat until softened.
4. Add 800ml water, spareribs and zucchini, then bring to a boil. Remove the foam, turn the heat down to low, and cook for about 15 minutes.
5. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
6. Then put it on the heat and simmer for about 10 minutes until it thickens.
((Garlic Rice))
1. Place cooked rice in a bowl. Add Curry Partner Garlic Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Serve Sparerib Curry on a hot bed of garlic rice, then sprinkle with some parsley flakes if desired.

*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post_24.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
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♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥