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I love sushi but locked in the blizzards of the Midwest I don’t get much Sushi.  Here is a tasty recipe.

Sushi Rice

• 2 cups Mahatma Sushi rice
• 3 Cups water
• ¼ cup rice wine vinegar
• 1 TBSP sesame oil.

In a rice cooker add the rice and add water.  Rinse the rice about 5 times to get all the cloudy rice water until the water becomes clear.  Drain the water, add the rice and 3 cups water and turn the cooker on.  When the button goes off add the rice vinegar and the sesame oil.  Stir until the water evaporates.  Please the rice in a 9X12 pan and layer it and let it cool.

Salmon

• 300 Gr of salmon (2 pieces)
• Olive oil

Place the salmon on a tray lined with aluminum foil.  Add olive oil to the tray and oil on top of the salmon.  Preheat the oven to 400 degrees.  Cook 10 minutes.  Let cool.  With 2 forks shred the salmon and place in a large mixing bowl.

Crab

Open 1 6 oz. can of crab meat and drain through a strainer.  Place on top of the salmon. 

Cream Cheese

Open 1 – 6 Oz. package cream cheese and with a hand blender blend it until it becomes soft and fluffy. Place on top of the salmon and crab.

Shushi Bake

On top of the salmon add ¼ cup regular mayo and 2 TBSP of Sriracha sauce.  Hand mix all well.  Spread on top of the rice. Add lines of Sriracha sauce on top and lines of Kewpie Japanese Mayo.  Then bake 15 minutes.  (Hint:  I found the Kewpie in the mayo section, not the Asian section.)

Toppings

Remove from oven, add thinly sliced ½ cucumber and thinly sliced 1 Avocado. 

As of 2/14/21

This recipe makes two eight inch rolls. 

Scaling (Weight these ingredients using a scale)

155 ML of warm water between 105° and 110°.
Add to mixing bowl
1-1/8 tsp rapid rise yeast
¼ tsp sugar (too much sugar will kill rise)
Let yeast activate for 10 minutes
Add 255 gr. Bread flour
Add 1/8 tsp salt (too much salt will kill rise)
Run mixing hook 10 minutes on speed 2
Cover with microwave plate cover for 30 minutes

Kneed again with mixing hook 10 minutes on speed 2 (KitchenAid)
Cover with microwave plate cover and leave in a warm draft free environment 60 minutes
Should rise to 2 or 3 x’s
Press out big bubbles
Weigh it and divide it into two balls, cover with microwave plate cover

Roll out balls into 8 inch baguette shapes
Place onto baguette pan seam side down on parchment paper
Cover both with microwave plate cover and a towel over that. (A towel or plastic will stick to the baguette if placed directly on the dough)
Boil 2 cups of water and pour in a pan
Place baguette pan on the top rack
Place the water pan underneath and proof the baguettes for 45 minutes
Remove to a counter.

Preheat oven 475 degrees F.
Uncover bread, spray with fine mist of water
With a sharp knife cut a slash length-ways on the top of each roll
Add 100 ml of boiling water to a metal pan
Spray baguettes one more time with water
Place the baguette pan on the top rack
Place water on the rack underneath
Spray water into the oven one last time
Bake 18-20 minutes until golden brown
Remove and cool

As of 7/12/25

• 1 acorn squash
• 2 TBSP olive oil
• 10 oz. Chicken apple sausage
• ½  yellow onion chopped
• ½ apple cored and chopped
• 1 garlic clove cut into coins
• 1 cup Brussel Sprouts
• 2 tsp. dried sage
• 1 cup chicken broth
• 1 cup dry white wine
• S&P
• 1 TBSP olive oil

Cut squash in half and remove the seeds and inner parts.  Pour 1 TBSP olive oil in each half and paint the squash with the oil.  Bake in oven on 400º / 40 min.  Remove, cool, peel off skin off and chop into bite size pieces.

Cut the sausage into bite size pieces.  Sauté the sausage, apples, onions and Brussel sprouts in olive oil.  Add the wine, broth and everything else and bring to a boil.  Cover and cook on Lo for 30 minutes.

As of 12/5/20

¼ onion
2 TBSP mayo
1 TBSP red wine vinegar
Salt
Pepper
1 carrot cut to the opening of processor
¼ Cabbage
(Optional 1 TBSP+ Golden Raisins)

With the cutting blade in the food processor add the onion and chop, then add the mayo, vinegar and S&P. Chop/blend.
Remove the cutting blade and install the shredding disk, shred the carrots
Change to the slicing disk and slice the cabbage
Transfer all to a mixing bowl and mix
At this point other stuff can be added. I like to add golden raisins
Refrigerate several hours before serving

As of 8/29/20

Jamaican Jerk Seasoning
• 1 tablespoon garlic powder
• 2 to 3 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

BBQ Pork Shake
• 2 TBSP paprika
• 1 TBSP onion powder
• 1 TBSP garlic powder
• 1 TBSP dried basil
• 1 TBSP McCormick Montreal Chicken or Steak seasoning

Leg of Lamb Paste
• 2 TBSP Herbs de le Ron
• (or 1 TBSP fresh rosemary & 2 TBSP fresh thyme)
• 5 cloves garlic
• S&P
• 1 TBSP Olive Oil

Cajun Spice for Seafood
• ¾ tsp paprika
• ¼ tsp thyme
• ¼ tsp oregano
• ¼ tsp cayenne pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp white pepper
• ¼ tsp black pepper
• ¼ tsp Old Bay

Curry Blend
• 1 TBSP Coriander Powder
• 1 TBSP Curry Powder
• 1 TBSP Garam Masala
• ½ tsp. Cardamon

Italian Seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1 tsp dried savory

Cumberland Style Seasoning for Bangers
3 tsp. sea salt
2 tsp. white pepper
3 tsp. dried sage
1 tsp. mace
1/2 tsp. nutmeg

As of 6/4/23