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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Tonkatsu- Japanese Style Pork Cutlets (日式吉列豬扒):

Tonkatsu - Japanese Style Pork Cutlets (日式吉列豬扒) is one of my family’s favorite savory dish.  We used to order it a lot when we dine out.  The key word here is “used to”!  After trying my recipe at home, you can enjoy this dish at home whenever you feel like it! Why order out when you can make it tastier at home, right?



Tonkatsu is a pork cutlet that’s breaded with Japanese breadcrumbs (Panko) and deep-fried to golden brown perfection.  It’s quite irresistible because the flavor is wonderful.  The crust is super crispy and the pork chop inside is tender and juicy.  Instead of deep-frying the cutlets, I usually opt for a shallow fry as a healthier version.  If you haven’t watch my video tutorial, be sure to check it out because I’ll show you the tips and tricks on creating this amazingly crispy crust that stays put during the frying process.



To keep the pork chops juicy and tender, I used a half brining and half marinating method.  It’s important to let the pork chops to marinate overnight.  That way, they have a chance to absorb the moisture and flavors from the marinate.  You’ll be amazed by how juicy and tender your pork chops turn out!  Give this a try and you won’t be disappointed!  The list of ingredients for the marinate may seems quite long, but they are all pretty basic pantry ingredients for Asian cooking.  I’ll list the link of the products that I used at the end of the post for your reference.



I hope you enjoy today’s video and recipe.  Give it a try soon, I’m sure you and your family will love this dish as much as my family does!  Thank you for stopping by and have a wonderful week!




Ingredients and Tools used: 

Homemade Orange Marmalade:
https://goo.gl/lRjIraTonkatsu Sauce (Click here for more information)
Light Soy Sauce (Click here for more information)

ShaoXing Cooking Wine (Click here for more information)
Sesame Oil (Click here for more information)
Grapeseed Oil (Click here for more information)
Chicken bouillon powder  (Click here for more information)
White pepper powder (Click here for more information)
Corn starch (Click here for more information)
Zojirushi Rice Cooker (Click here for more information)

Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Chicken Broth (Click here for more information)
White Pepper Powder (Click here for more information)
Japanese Panko Bread Crumbs (Click here for more information)
Heavy Duty Copper Pan (Click here for more information)

 

Wish Upon A Star - Rilakkuma Bear Bento

If my memory serves me right, playing with food was one of the big “no no” when I was young!  Maybe because of culture?  Or maybe different generations?  I don’t know.  Probably because my parents don’t want us to ended up wasting food.  How about you?  Were you allowed to play with food when you were young?  Well, I’m just glad that I can play with my food everyday in the kitchen now!  Oh, and of course, my kids are encouraged to do so as well!  After all, I think that’s a great learning and bonding time for us as a family.  Plus, the kiddos are definitely enjoying the food more if they prepare it themselves.  If you haven’t watch the video above, go ahead and check it out.  My kids and I had a good laugh after they urged me to add on the sound effects!   



We enjoyed this Rilakkuma Bear dinner so much!  And the great news is that you can easily pack it into a bento box for lunch as well.  The Rilakkuma Bear was made with rice and a little soy sauce (for the brown color).  You can use brown rice instead and omit the soy sauce if you prefer.  You’ve got to watch the video to find out how to make the eggy blanky though.  It’s easier to make than you think.  Isn’t it super adorable with the flower and heart shape patterns?  I served the rice on a bed of lettuce, some grape tomatoes, and a Sweet and Savory Chicken Drumstick on the side.  Chick here for the Chicken Drumstick recipe.  These chicken drumsticks are one of my family’s favorites and I make them quite often.   
 

Tucking this little bear in reminded me of tucking my kiddos in every night!  They are equally adorable!  Don’t forget to make a wish upon the star and have a sweet dream!  May all your wishes come true!  Have a Funny and fascinated Friday!

Ingredients and Tools used:
Light Soy Sauce (Click here for product information)
Nori (seaweed) (Click here for product information)
Food Decorating Tongs/Tweezers (Click here for product information)
Zojirushi Rice Cooker (Click here for product information)
Japanese Short Grain Rice (Click here for product information)
Small Cookie Cutter Set (Click here for product information)
Bento Cutter and Tongs Set (Click here for product information)

Classic California Roll – 2 Ways 經典加州卷 (兩式)

My kids love Japanese food, I guess that runs in the family!  Unlike my Little Girl, my Son is not quite fond with raw fish or sashimi, just yet.  My Little Girl is definitely more adventurous in terms of trying new food.  But one item that they both enjoy is California Roll!  Well, honestly, I think California Roll is in the “American food” category, not Japanese.  Ha!  Of course, I’m not going to be technical with my kids.  After all, I always encourage them to try different/new food, and California Roll is definitely a good starting point when you are new to Japanese food.



That’s why today I am sharing with you on how to make the Classic California Rolls in 2 different ways 經典加州卷 (兩式).  These are quite easy to prepare as you can see from the video tutorial above.  I prepare rice and Chinese dishes almost everyday.  Therefore, I prepare my sushi rice in my trusted rice cooker.  If you don’t have one, you can prepare the rice in a pot on stove top, or get a box of to-go rice. 



There are a few basic tools and ingredients in preparing sushi rolls, such as the rolling mat, nori (seaweed), sushi seasoning package, etc.  I’ll list them all at the end of this post for your reference.  After you’ve obtained these basic tools and ingredients, you can make different type of sushi rolls.  The sky is the limit and you can be creative with the fillings you like as well.



In the video tutorial, I shared two different ways of making California rolls.  The first way is the more classic way, with the nori on the outside and the rice and fillings wrapped inside (see picture above).  I also used the classic ingredients, such as avocado, Japanese cucumber, and imitation crab meat.



The second way of rolling the California Roll is with the rice on the outside, wrapping the fillings inside the nori.  Then, I roll the entire sushi roll on some toasted sesame seeds for more flavor and textures.  Last but not least, some masago eggs on top for a crunch.  They are comparable to tiny caviar with a little salty and briny pop. 



I hope you enjoy today’s recipe and video tutorial.  These are so easy to make and they’ll make wonderful summer party food as well.  Thank you for stopping by today and stay tuned for more fun and easy recipe and videos.


Tools and Ingredients Used:
Zojirushi Rice Cooker: (Click here for more information)
Nori (seaweed): (Click here for more information)
Japanese Short Grain Rice: (Click here for more information)
Japanese Powdered Sushi Rice Seasoning (Clickhere for more information)
Toasted Sesame Seeds (Clickhere for more information)
Imitation Crab Meat Sticks (Clickhere for more information)
Sushi Bamboo Rolling Mat (Clickhere for more information)

Cream Corn with Chicken Over Rice (忌廉粟米雞粒飯)

Are you all enjoying the lovely Fall weather?  I certainly hope so.  Somehow, Fall makes me craves for comfort food.  Maybe it’s the chilly and rainy weather?  Or, maybe it’s the fragrant in the air that makes me long for something familiar.  And my definition of comfort food are something that’s easy to prepare, something that I feel satisfied after eating, and something that brings back childhood memories.  And this, Cream Corn with Chicken Over Rice (忌廉粟米雞粒飯) falls into all these criteria!



This Cream Corn with Chicken Over Rice dish is a popular dish that I grew up eating, quite a lot!  Ask anyone who grew up in Hong Kong, they would know about this dish and probably have many different memories associating with it.  Not only it’s a popular dish to serve at home, it’s almost always on the menu of the Hong Kong Style cafes.  But since it’s super easy to make at home, why bother eating out, right?



If you haven’t try this dish, I highly recommend that you give this a try.  It’ll probably be your new favorite dish to make.  It’s perfect for weeknight dinner, especially when you only have 20 minutes to put dinner on the table! ha!  So, I always marinate the chicken the day before so that I’ll have it ready to go.  Also, I always double the recipe as it’s even better the next day…or just in case, the kiddos ask for seconds! 





 
 

Ahi Ahi Sushi Bar & Grill Restaurant Review

My Hubby and I love to try out different restaurants, usually when he gets a day off.  Ahi Ahi Sushi Bar & Grill was on our to-try list for a while but we haven’t done so until recently.  The only reason we hesitated was the location.  Check out the address and the map and you’ll see why.   This restaurant is kind of tucked inside a plaza, and not too close to the freeway.  But if you live or work nearby, I highly recommend that you to give this place a try.



First up, we order this Fire Fly Squid from the Chef’s Special menu.  It was a refreshing and fun appetizer to start a meal.




Who doesn't love Popcorn Lobster Tempura?  This is tempura done right.  The crust is crispy and light along with juicy and tender lobster inside.



This Chillean Seabass Misoyaki was my favorite from the whole meal.  The outside is slightly charred and packed with the wonderful miso aroma.  The inside is super moist and juicy!  A must-try for sure. 

We also tried the Taco Yaki (Octopus Balls).  This is one of my favorite street food from Japan.  These were great, and very traditional, just how I like them.

 

 

We also ordered the Pacific Surf Clam Sushi from the Chef’s Special menu.  Unfortunately, there’s nothing special about them at all!  They are fresh, and that’s about it.

There were many rolls to choose from at Ahi Ahi Sushi.  We've tried this Foothill Ranch Roll.  Which is spicy tuna, mango and masago (fish eggs) on fish tempura roll, mustard and House Special Sauce.  It’s wonderful and I love the sweet flavor from the mango that balanced really well with the spicy tuna.




If you like sushi, this one is quite special and not something that you’d see everyday.  It’s the Shrimp Boat!   Which contains sushi Ebi (cooked shrimp), crab meat, masago, and (raw) quail egg yolk on top.  It’s decadent and I love anything with an raw egg yolk on top!



Last but not least, we've tried the Sexy Salmon Roll.  Ingredients are salmon sashimi on spicy tuna roll, pickle wasabi, green Tobiko and Ponzu Sauce.  The pickle wasabi was amazing.  It was just a tiny dot on top but it brought out the flavors of the whole roll and took it to the next level.  I highly recommended you to try this one.

I hope you enjoy today’s post and review.  Please stay tuned for more yummy reviews and recipes.

Ahi Ahi Sushi Bar & Grill:

45 Auto Center Drive, Suite 120
Foothill Ranch, CA 92610
Phone number (949) 600-9833



Restaurant Review Disclaimer: uTry.it restaurant reviews are solely based on our experience at each restaurant we visit.   They were just our opinions.  uTry.it and its owner were not compensated in any way to dine at these restaurants nor to write reviews.

Mapo Tofu (麻婆豆腐)—A Quick and Easy Recipe

Mapo Tofu (麻婆豆腐) is one of the Chinese dishes that I make all the time.  It’s a quick and easy weeknight dish that’s packed with wonderful flavors and nutrients.  It’s totally my kind of comfort food.  Many of my friends and readers had been asking me to post more easy, Asian, savory recipes so they can prepare for their families.  So here we go, my friends.    Best of all, this is one satisfying dish to prepare that won’t break the bank!  Forget about the take-outs.  You’ll have this on your family table before you finish placing an order over the phone! 



There are a few tips about Chinese stir-fry.  It’s quick, easy, and everything cook in a rather fast pace over high-heat.  So, the key is to have all the ingredients pre-prepped.  That way, the ingredients are ready whenever you need to add them to the wok/frying pan.  Don’t worry, you don’t necessarily need a wok to make Chinese stir-fry.  In this particular recipe, I prefer a non-stick pan over the wok. 
One of the main ingredient for Mapo Tofu is the chili sauce.  Different recipes might call for different type of chili sauce.  I personally prefer this (see below) Chili Bean Sauce (ToBan Djan 辣豆瓣醬).  It’s made with chili and fermented soy beans.  The fermented soy beans add a wonderful depth of flavor that you can’t get from the regular chili sauce.  



Of course another main ingredient in Mapo Tofo is the Tofu.  There are many choices and brands out there.  I grew up with the Vitasoy brand when I was in Hong Kong, so it’s my choice of Tofu whenever they are available.  When cooking Mapo Tofu, I personally prefer to use Silken Tofu.  Silken Tofu, as it’s name suggested, is silky, smooth, velvety and melt in your mouth kind of tofu.  It’s also very fragile.  As suggested on the package, it’s better to use in cold dishes, such as salad, soup, or steaming.  These types of recipes/cooking methods require less stirring.

On the other hand, my hubby always prefers the Soft Tofu, it said “soft” on the package, but actually it’s pretty firm.  If you get it with any other brand, it’s the “firm” one that you want to use.  As suggested on the package, this type of Tofu is good with cooking methods of pan fry or stir fry because the firmer texture in this tofu can withstand the mixing and stirring in the pan without falling apart.  Firm tofu also has a stronger tofu taste because it contains less water.  So, the choice is yours, there’s no right or wrong Tofu.    I almost always use firm tofu for Mapo Tofu now, since that’s what 'the Boss' prefers. 



As you can see from the pictures below, the tofu holds its shape pretty well even after all the stirring.  So, I guess 'the Boss' is right in his choice of tofu.   



Are you ready to get into the kitchen with me?  It’s going to be quick, I promise.  So, here’s what I did:

1) In a medium bowl, mix all ingredients of the Mapo Tofu sauce together until sugar dissolved and there’s no lump from the corn starch, set aside.
2)  The fresh tofu usually packed with a bit of water, drain it well.
3) Cut them into 1/2-inch cubes.  This will be a good time to chop the green onions, if using.
4) Heat a teaspoon of oil in a non-stick skillet over high heat.



5) Sauté pork until golden brown and cooked through; with a wooden spoon/spatula, break ground pork into small pieces when browning.
6) When the ground pork is cooked through, pour the Mapo Tofu sauce into the meat, stir well and cook until the sauce is thicken, about 2 minutes. The sauce will be thick, do NOT attempt to add any water.  After the tofu is in, it’ll create enough sauce, trust me on this one. 
7) Fold in tofu and be careful not to break them up too much.
8) When tofu is heated through, remove from heat and stir in green onions.



See, quick and easy right?  This sauce is simple and divine!  So, stop spending/wasting $3+ for a small package of Mapo Tofu sauce when you can easily make your own at home.  I used to spend that money for the longest time, until I realized how easy it is to create the sauce from scratch.  The good thing about building the sauce from scratch is that you'd know exactly the ingredients that were used.



I make this for my kids all the time, minus the chili sauce.  So, I always double the ingredients and make one that’s non-spicy for the kids.  It’s just as wonderful.



If there are any particular Asian dishes that you would love me to post on the blog, feel free to leave a comment or email me directly. 

Japanese Masago Rice—With Step-by-Step Pictorial

Many years ago, when I was still in college, I frequently visit this casual Japanese restaurant in Little Tokyo in Los Angeles called 花の島 (literally translated to Island of Flower).  They mainly serve set lunch and dinner on their menu.  They have tasty noodles and many varieties of rice bowl dishes.  Very tasty, homey and affordable, perfect for college students on a budget.  One of the items on the menu was Japanese Masago Rice and it’s always been my favorite ever since my first order.  And please do not ask me how many years ago that was, I’ve lost count!



After moving away further from that part of town, I seldom visited this restaurant anymore.  I still crave this Japanese Masago Rice from time to time.  So, I’ve been making this at home for the longest time.  This is one of my favorite recipes from the “restaurant dish recreated at home” category, especially in the hot summer because it’s served at room temperature.  Think about it, who needs a bowl of hot rice when the temperature hits triple digits, right!?  Definitely not me. 



Imagine flavorful, slightly tangy and sweet sushi rice packed with slightly salty and sweet Masago eggs (Smelt Eggs); mixed all in with tender egg stripes, sweet and umami crab (imitation crab meat it is, remember we’re on a budget here); top with crispy, earthy seaweed and crunchy and spicy radish sprouts.  Each bite is heavenly.  If you wonder what the imitation crab meat is made from, it’s fish.  Different brand might use different type of fish.  I’ll show you my favorite brand to use in the pictorial below.



Ready to come into the kitchen with me to learn how to make this?  Come on over.

1) Place the cooked sushi rice into a large bowl and season with rice vinegar, sugar and salt.
2) Fold the rice to evenly distribute the seasoning and cool off the rice a bit.  Loosely cover the rice with a plastic wrap so it won’t dry out while you prepare the rest of the ingredients.
3) Fry the eggs on a skillet until fully cooked.  Remove from heat and let it cool on a plate.
4) This is my favorite brand of imitation crab meat.  They are so good that I can eat them straight out of the bag!  And I did…and please don’t ask me how many either.  You probably know by now that I’m not too good with counting numbers.



5) The imitation crab meats are individually wrapped, so make sure you remove the plastic wraps.
6) With your hands, pull them apart into thin strips. 
7) Cut the cooked and cooled eggs into thin strips.
8) This is the package of radish sprouts, as instructed on the package, use a pair of scissors to cut whatever amount you needed.



9) This is the seaweed that I used.  Toast it in the toaster oven for 30 seconds at the lowest setting to crisp it up if you like.
10) With a pair of kitchen scissors, cut the seaweed into thin strips, 1 1/2-inch length.
11) Fold in the masago eggs into the cooled sushi rice.
12) Gently fold in the imitation crab meat, eggs and top with the seaweed, radish sprouts and serve.



Here’s a close up of the finished dish.  Don’t you just love the colors?



Hope you enjoy today’s recipe and pictorial.  Until next time, take care and let’s enjoy more summer dishes before it ends!