Sushi Party: Care for some “Tofu” Sushi?!


It wasn’t until Joseph and I went to an “all-you-can-eat sushi” restaurant called Robson Sushi that I realized “inari” (tofu sushi) and tomagoyaki” (egg sushi) existed.

Inarizushi. Definitely a favorite (=

Inarizushi. Definitely a favorite (=

After a few clicks here and there, I found out that Inarizushi is also known as “stuffed sushi.” It uses tofu instead of vinegar rice on the outside and usually contains the vinegar rice on the inside. The tofu “pouch” is deep fried to create “aburaage,” or fried tofu bags.

At first, I improvised using “tofu puffs”. I found out that you could make more sushi using these kind than to get the real tofu packets from the store. (Tofu puffs are less expensive and they form a solid base after you cut it in half.

These semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu puffs were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package.

  • 1 1/2 cups uncooked sushi rice
  • 1/4 cup rice vinegar
  • 3/4 teaspoons salt
  • 3 tablespoons sugar
  • 1 package tofu puffs (cut in half)
  • 1 1/2 tablespoons white sesame seeds
  • scallions (finely chopped)

Tofu Puff Seasoning: 6Tbsp sugar, 6t mirin, 1T soysauce

Directions:

1. It is crucial to wash the tofu puffs with hot water so as to remove the excess oil in it.

2. Toss the Tofu puff seasoning and let the tofu soak for a bit and until it boils. (2-3 min.)

3. Drain the excess seasoning and lay the pockets on a plate.

4. Take a spoonful of cooked vinegar rice and place it into the pockets, making sure it is snug.

5. Garnish with  scallions and sesame seeds.

6. Okay… now it is time for some Sushi party ^^,

The Plan

The Plan

Looks like...
Looks like…

it was...
it was…

"approved" (=

“approved” (=

 

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Hello Nigirizushi!


Nigiri, also known as “hand-formed sushi” consists of an oblong mound of sushi rice that’s pressed into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping draped over it.Toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori.

1st Attempt at Nigirizushi

1st Attempt at Nigirizushi

I am definitely in awe at how much attention and care the Japanese put into their food. It doesn’t only hold true in their sushi-making, their craftmanship and lifestyle also scream both class and elegance.

Ingredients:

lox (smoked salmon) cut into rectangular strips

Sushi rice (Adapted from Noobcookleihut, and smokywok)

– 1 cup of Japanese short-grain rice

– water to cook the rice (usually in the ratio of 1 cup rice: 1 1/4 cups of water)

For sushi dressing:

1/4 cup rice vinegar
2 tbsps. sugar
1/2 tbsp salt
1/4 inch worth of nori strips

Sides/Sauces:

pickled ginger, soy sauce, wasabi

Method:

1 Prep nori (seaweed) strips by cutting them into thin pieces, about a quarter inch thick. IMG_4775

2. Shape each of these sushi, or rather, nigiri using a rectangular mold.IMG_4782

IMG_4774

The rice is pushed into the mold to take its signature Nigiri shape.

3.The smoked salmon strips are then topped onto the molded sushi.IMG_4778

Tuck the extra strips at the bottom for a stronger hold

Tuck the extra nori strips at the bottom for a stronger hold.

4. And finally a belt of nori is used to secure the  the fish & rice together.

IMG_4780

5. Enjoy! (=IMG_3456

Who am I?


Hello everyone and welcome to Homemade Magnolia!

My name is Magnolia. What’s yours?

Since identity asks and answers the question, “Who am I?”…

I would like to ask a question that is very near and dear to each one of us: our names.

What is your name? Do you know the background behind your name? Is there a story or history behind it?

For me, my name is Magnolia.

Many of you would think that I was named after the flower called Magnolia.

But that’s actually NOT the case. My name is actually derived from an ice cream company in the Philippines named Magnolia Ice Cream.

My dad used to work here plus, we love their flavours… particularly “Double Dutch”! YUM! ^^,

It is still very vivid to my memory how my classmates were making fun of me because it is like naming your child “Häagen-Dazs” or something…

Thankfully, I realized when I moved to the United States that Magnolia is more known to be a flower here than an ice cream brand. That made me feel much better!

I also believe in the saying, “A picture paints a thousand words” and so… please allow me to show you my bulletin board (=

Inside Magnolia Lim's Mind (=

Inside Magnolia Lim’s Mind (=

I guess you just have to look closely… and you will kind of understand where I am coming from (=

It is like a “Portfolio” of all my current culinary ventures and creative endeavours at the best place to be… at home.

It is my hope that this small space in the blog realm would inspire you to craft, cook, over-expose your husband (wink!) and to meditate on what matters most in this life. (=

Now tell me…

What is your name?

And then, we’ll go from there…

Have fun reading!