Tag Archives: 手まり寿司

Today’s Lunch Box/Bento (’10/53): Maze Sushi Bento

July 20, 2010 dragonlife 10 Comments

There was no bento to write about yesterday as it was a National Holiday!
Instead we spent most of the day lazying about at home as it was simply too hot outside and visited a new (for the Missus!) sushi resstaurant in the evening!
The scales were ceratinly a pleasure to look at this morning!
Therefore back to healthy food and habits!

The Missus prepare “Maze Sushi/混ぜ鮨, or “mixed sushi” in English.
-“What did you put in it?” I asked most politely.
-“At least 10 ingredients! Why don’t you try and discover them?”
Alright, alright…
Avocado, ham, cheese, black olive, tomato, sansho/Japanese pepper (pickled), …. that does make 10! I’m in for a beating tonight.

The “salad” was certainly colouful once again (and tasty, an healthy!)!
Cut Renaissance tomatoes grown in Kakegawa City (I buy them regularly at Kakegawa Station on my way back from university), cornichons, lettuce, carrot tagliatelle saled with walnuts, and semi-boiled egg topped with black olive. East meets West!

Alright, I loved it!

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Today’s Lunch Box/Bento (’10/52): Te-mari Sushi Bento

July 13, 2010 dragonlife 10 Comments

Tuesday’s Bentoes have become a regular feature as Sushi Bento!
Today’s bento consists of Te-mari Sushi/手まり寿司 or Hand-shaped ball sushi (not easy to translate, so read the explanation!).

The Missus could not decide which picture to choose, so it is my pleasure to show another angle!
Te-mari sushi are naturallly made with sushi rice.
The process is quite simple:
1) Make small rice balls (they can be as small/big as you wish!) either between the palms of your hands or by wrapping some rice inside cellophane paper and twisting the cellophane paper tightly around the rice to form a ball. Unwrap the balls and put them aside.
2) For each te-mari choose the”neta/topping”.
Lay a large enough piece of cellophane paper in your palm. Place the topping upside down (important as all is inverted), place the rice ball on top, close the cellophane paper around the te-mari and twist it closed tightly enough for easy unwrapping and placing inside the bento box.

The Missus prepared three types of Te-mari:
1) Smoked salmon te-mari topped with lemon and capers.
2) Raw ham topped with cress.
3) Cucumber (she sliced it thinly and took the excess humidity first with kitchen paper) topped umenoshi/Japanese pickled plum flesh and black sesame seeds.
She added home-made pickled aubergines/egg-plants and edamame.

As for the salad-dessert “dish”, the Missus included three-coloured potato salad (yellow, pink and violet) topped with black olive, sliced tomato over a bed of cress, cherries and bluberries for dessert.

Certianly made for a big and tasty bento!

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Sushi & Sashimi: The Basics 4/5: Sushi Presentations-Te-Maki Zushi/Cone Sushi

March 3, 2010 dragonlife 6 Comments

Te-Maki Zushi/手巻き寿司, Hand-rolled sushi or more appropriately said “Cone Sushi). like Te-mari sushi that I introduced yeaterady, are the perfect way of making your own sushi at great informal sushi parties!

I know that Jenn , Debbie, and Melody are going to get some great ideas from that notion!LOL

Now, if you decide to organize a Te-Maki Sushi Party, make sure that you have plenty of “neta”/fillings ready for your guests to easily choose from.
Bear in ind the priorities of your guests. Vegan and vegatarian sushi are very easy to provide for. If need be prepare different plates of ingredients.

Next you need nori/海苔/ dried sheets of seaweed. Cut to the size most appropriate to your te-maki. keep in mind the appetite of ypur guests. Some might want them small, others large. Do experiment!

Prepare enough sushi rice for all to fill their te-maki with.
I would suggets you make at least 3 large bowls of them:
One seasoned with sesame seeds like the Missus does all the time, one plain, and another one seasoned with an ingredient of your choice: finely chopped pickle, chopped cooked shiitake, and so on.

TECHNIQUES:

The above te-maki includes three ingredients: avocado, katsuo/bonito and fresh salmon sashimi.

Spread a triangle of sushi rice on the left half of the nori/dry seaweed.
The seaweed sheets ought to be cut in half along their length first.

Place the ingredients over the rice as shown in picture.

Start rolling from the left.

Keep turning until you have completed the cone!

FILLINGS SUGGESTIONS:

Hera is a group of four different te-maki as a combination suggestion with ingredients that should please both Japanese and non-Japanese.
Do experiment!

Kimchi, tuna flakes, mayonnaise and sesame seeds!

Crab meat and mayonnaise. You could add some green leaf vegetables, too!

Asparaguses (boiled), tuna flakes and mayonnaise. You could include some curry powder in the mayonnaise!

Salmon roe. Season the roe with a little soy sauce first! Some wasabi would be welcome, too!

SAMPLES:

Here are more samples to help your imagination:

Chili sauce shrimps and kawaire daikon sprouts.

Tuna, shiso and ikura/salmon roe.

Roast beef, omelette and vegetables!

Lettuce, surimi, omelette and cucumber.

Fried pork, shiso and kawaire daikon sprouts.

Nato and hijiki seaweed for vegans!

All vegetables again!

I’m going to Sushi Ko with the Missus tomorrow. I will ask Mr. Oda to think of something!LOL

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Sushi & Sashimi: The Basics 4/4: Sushi Presentations-Te-Mari Zushi

March 2, 2010 dragonlife 10 Comments

Te-Mari Sushi made by the Missus for my bento!

A comment by my friend Jennifer Razon just reminded me I hadn’t explained the technique behind a very enjoyable form of sushi, namely Te-Mari Sushi/手まり寿司!

Te-Mari Sushi was apparently made poular in Kyoto first where gastronomy is more “feminine” than in any other part of Japan. It is very easy to make, present and carry.
It is more welcome when you realize people in Kyoto have more socializing to do than anywhere else, including eating and drinking. Making portions smaller and more artistic are a necessity there!
Actually Te-Mari Sushi can be made in any size and include any ingredients, be it for omnivores, adults, ladies, children, vegetarian or vegans!

TECHNIQUE:

The technique is simple enough: having prepared the sushi rice, take a piece of cellophane paper and first put the tane/topping outer surface down, then place some rice over it. Close the cellphane paper by twisting it and press the sushi into a ball (mari) in your hand (te)! Unwrap it, place it on a plate, tray or in a box and add some more topping if neceassary!

Look at the demonstration pics below for better understanding!
In that case the rice ball is made first inside a piece of cellophane and wrapped again with the toppings!