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Ingrediens:

  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)

Directions:

Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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Ingrediens

For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

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Home » Dessert, Kitchen » Corn Gunkan-maki
 
December/16/2011

Ingredients:

  • 4 sheets nori (dried seaweed), cut into 1 1/2 inch wide strips.
  • *For sushi rice:
  • 1 1/2 cup Japanese rice
  • 1 2/3 cup water
  • 3 Tbsp vinegar
  • 1 1/2 Tbsp sugar
  • 1/2 tsp salt
  • *For topping:
  • 1/2 can, or 6oz. whole kernel corn, drained
  • 3 Tbsp Mayonnaise
  • 1 tsp soy sauce

Preparation:

Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add measured water. Let the rice soak in the water at least 30 minutes. Start the cooker. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate or a large bowl. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly.

Mix corn, mayonnaise, and soy sauce in a bowl. Wet your hands and take about two tablespoons of sushi rice in your hand and lightly shape it into an oval. Repeat the process to make mounds of sushi rice. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice. The nori should be higher than the rice. Press nori gently to rice and form a base. Place corn topping on the rice.


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