Tuna Salad Sushi Rolls

sue — Thu, 16 Nov 2006 04:21:17 +0000

No, it is not a traditional Korean food, but it is quite a simple meal to cook. I’ve been suffering from time consuming dishes lately, so I needed a break. I wonder if this sushi is available in Japan. Kat if you are reading this post, please tell me!
I think, it can be a good picnic meal or dinner party appetizer.

Ingredients for 12 sushi rolls (Big meal for 1 person, light snack for 2 people)

Freshly steamed white rice for 1 person
Tuna 250 g (drained of its oil)
1/4 an onion
3 crab sticks
1 cucumber
Dashi (mix these together) – Vinegar 1 tbsp, Sugar 2 tsp, Salt 1 tsp, Refined rice wine 1 tsp
Salad sauce – Mayonnaise 3 tbsp, Pepper 4 sprinkles, Salt 4 sprinkles

Preparation

1. Cool down the rice for about 10 minutes.

2. Finely chop the onion, tuna, and crab sticks.

3. Put them into a bowl.

4. Add the salad sauce and mix it well.

5. Peel the cucumber skin off then thin slice the flesh with a peeler carefully. (Thickness about 0.2 cm)

6. Boil the dashi on the pan for 15 to 20 seconds.

7. Pour half of the dashi on the rice and mix it well. (You can add it more as needed.)

Making

1. Wet your hands in cold water then work rice (12 dough ball of rice).

2. Wrap the rice with cucumber.

3. Put the tuna salad on the rice.
4. Serve the sushi rolls on the plate.

Tips

When rice seem to stick on your hand, use cold water. (have a bowl of cold water next to you.)
The height of rice’s dough ball should be shallower than the sliced cucumber’s height. (to hold the tuna salad topping)

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Curry Marinated Chicken Breast with Steamed Veggies and Salad

sue — Sat, 09 Sep 2006 08:19:33 +0000

Chicken is the one of my favourite meats. When I buy chicken meat at Homeplus, it always has 5 pieces of breast fillet and I found that this amount of meat can serve about for 4 people. (We are not big eaters.)

As you know, once you defrost meat it is not good to re-freeze it. So I marinate all the meat once, then use a 2 person portion of meat for me and my husband, then keep the rest of the meat in the fridge and use it the next day.

-Ingredients for marinating chicken are (for 4 people)

5 pieces of chicken breast fillet. (I found it is easier to slice it when it is partly frozen.)

-Seasoning for Marinating Chicken

Yellow curry – 2tbsp
Salt – 2tsp
Pepper – 2tsp
Refined rice wine 30ml / left over Soju is OK too, or white wine.
Ginger powder – 2tsp

-Marinating-

Rinse the chicken.
Thin slice the chicken.
Put it into a container.
Add the seasonings and mix it well.

I usually marinate for about 2-4 hours. But I found that 24 hours tastes better. However if you are in a rush, 30 minutes might be O.K too.

Side dishes
-Ingredients for side dishes are (for 2 people).
You can do in a different way by your choice.

For steamed and pan fried Vegetables

1 medium head of broccoli
1 carrot
6 button mushrooms
2 King oyster mushrooms
A thin layer of olive oil in a frying pan (for the mushrooms and the chicken)

For salad

5 medium leaves of lettuce
1/5 of each of a small green and small red capsicum
1 medium tomato

-Preparation and Cooking-

Start with long slicing some carrots.
Cut some broccoli.
Then steam some carrots and broccolis for about 10 minutes each. Keep them in the pot until you’re ready to eat.
(I recommend to steam them separately, however if I’m in a rush I steam them together.)
While it’s steaming, cut some mushrooms into quarters.
Still while steaming the veggies, cut some lettuce into small strips, tomato into quarters,and thinly slice some capsicum.
Put no.5 into a bowl. The salad is then ready.
Pan fry the mushrooms in a little oil until they turn brownish. (That’s the veggies now done).

Main dish – Chicken

Pan fry some chicken (in a little oil). Turn the chicken pieces as needed until they turn brownish.
Serve all the above on the plates.

My Korean Kitchensalad | My Korean Kitchen

Tuna Salad Sushi Rolls

Curry Marinated Chicken Breast with Steamed Veggies and Salad