Sushi

Sushi or any seafood is my favorite food of all time. It's my comfort food and celebration food. However, they can be quite pricey so my mom and I decided to make them from home. The sushi rice is surprisingly easy to make and the possibilities are endless! Just make sure you chop your filling small so your rolls won't burst. ^^

Ingredients

  • Cooked rice (Sushi rice or any sticky variation of rice should be fine! Just don't do glutinous rice cause it'll be too sticky nor basmati as it'll be too dry.) from about 1 1/2 to 2 cups of raw rice

  • Rice vinegar (About a 1/4 to a 1/2 cup, be mindful here as it depends how seasoned you want your rice to be. Also, please do not use any other vinegar as they are much too acidic for sushi rice.)

  • Sugar (Preferably white sugar and I use about a tablespoon or two but this is to your taste.)

  • Salt (Regular salt works just fine and I use about a teaspoon and a pinch more but this is to your taste.)

  • Seaweed sheets (Do not use mini seaweed snacks, they don't provide enough space for wrapping.)

  • Any fillings you want to add :) I like salmon cooked medium rare, grated cucumber, and avocado but you decide your desired fillings.

Directions

  • Prepare fillings

  • When you are ready to make the sushi rice, wash the rice till the water runs clear

  • Add enough clean water back to the rice just to cover it slightly

  • Cook your rice and when it's almost cooked, go ahead and begin your rice vinegar mixture

  • In a small pot, add your rice vinegar, sugar, and salt

  • Turn on the heat to low and heat mixture till sugar and salt have melted

  • Set aside and pour cooked rice into a cooled tray

  • Spread out flat to allow as much surface area for the vinegar mixture as possible

  • Pour vinegar mixture and stir it into the rice, a little bit at a time

  • Taste as you go so you make sure it's seasoned to your liking

  • Allow rice to cool to room temperature to prepare for rolling

  • When you're ready, layer sushi rice on top of a seaweed sheet, being mindful to leave an inch or two of space. This will be paramount when you roll it up. You don't want to ooze rice everywhere.

  • Lay (Don't pile) your fillings starting from the middle and lay each filling next (Not on top) to each other. Be careful not to overstuff, this takes trial and error.

  • Gently roll, starting from the part with the rice to the edge

  • When you reach the end, take a bit of the sushi rice and use it as a glue to seal your roll

  • If it cracks, wrap another seaweed sheet around the roll

  • Slice using a fast, sharp knife and serve with soy sauce and wasabi! ^^

Creamy Tomato Yum

This is a multipurpose tomato base that can be served as a creamy tomato soup on the sweet side. I personally don't like overly acidic tomato soup but if you do, add more tomatoes or omit the carrots. There are lots of veggies in this soup but trust me, you'll only taste tomato! If you hate something listed/don't have it, don't sweat it. Make use of what you have! There are no exact measurements as this all depends on taste but I will write down roughly what I use when I make this soup so you can have a guideline. We will also blend everything so chop small but don't sweat to make it super fine! This is great also as a creamy tomato sauce for meatballs, served with grilled cheese, or even a base for a better soup.

Ingredients

  • 1 stalk of Celery, chopped

  • 1 whole Garlic, chopped

  • 1 and/or 1/2 whole Onion, chopped

  • 1 or 2 Carrots, chopped (This is the secret: Without adding sugar, we're adding carrots to bring sweetness!)

  • 5 Tomatoes, chopped

  • Seasonings: Salt, pepper, garlic powder, onion powder, basil, oregano, Italian seasoning, bay leaf (If you only have salt and pepper, it works fine!)

  • Stock (This may not be needed since tomatoes give a lot of juice but if needed: Meat stock or vegetable stock, water is fine too...you just need more seasoning)

  • Olive oil (If desired, butter too.)

  • Heavy cream/milk if you desire really creamy soup

Directions

  • Begin by cooking your onions until they become translucent or caramelized

  • Once caramelized, take out pan and set aside

  • Heat olive oil in a pan enough to coat the bottom of the pan

  • Add the garlic to the pan and cook till it becomes fragrant

  • Add butter to fragrant garlic and toast garlic till golden brown! This also becomes a delicious garlic butter to cook everything in

  • Add celery to the pan and cook till it becomes soft

  • Add carrots to the pan and return caramelized onions into the pan

  • Add your seasonings of choice

  • Stir in the seasonings and let the ingredients mingle for a few minutes

  • Remove from the pan and set aside

  • Oil your pan for the last time and add tomatoes, smashing them to release juice

  • If needed, add stock/water to thin out soup

  • Once tomatoes release enough broth and are soft, add back vegetable mixture

  • Adjust seasoning of desired

  • Cover and at low boil, cook till carrots get soft and flavors melded

  • Once soft, turn down the heat and taste

  • Adjust seasoning if desired

  • If desired a creamier soup, make sure the burner is on low (you don't want it to curdle) and pour in some heavy cream/milk

  • For a smooth tomato soup/sauce (your imagination is the limit), blend the soup in small batches and serve warm!

  • For a chunky texture, serve right away!

  • For a those who can't decide or something in the middle, blend half and pour back into the pot. Allow both mixtures to mingle for a few minutes and serve warm!

  • If desired as soup, serve with a drizzle of heavy cream and toasted bread.

  • Or boil spaghetti for the ultimate spaghetti and meatballs (a future recipe)!

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