Ka's sushi

Had a minor buying spree at DAISO (IMM) the other day.. this may not look nice, but I do enjoy making it as it is very simple and you don't really need to plan ahead. This was prepared within one hour after a sudden craving for sushi set in.... Plus I did not use a sushi-mat so the shape is kinda out... (^_^)

Ka's Sushi

Ingredients:
1 big bowl Sushi rice (NTUC sells cheap and good calrose rice)
Seaweed ($2 for 5 giant squares - DAISO)
2 tbsp Sushi flavouring ($2 for a bottle - DAISO)
Filling of your choice
(I had canned tuna, taiwan sausage and chicken nuggets)

Method:
[1] Spread the sushi rice out in a bowl and fan it or leave to cool. Stir in the sushi flavouring and continue fanning. The rice should look shiny after that. The rice should be slightly sourish.
[2] Place a piece of seaweed on a dry surface. Spread a thin layer of rice over the seaweed. Leave the beginning 1 inch or so empty so you can place your filling.
[3] Place your filling on the beginning part of the seaweed.
[4] Roll up the sushi. Remember to tuck and press as you roll. Give it a final press after rolling, and cut it to pieces. Water your knife so the rice does not get stuck to the knife.

*Tip to get fluffy sushi rice. Was the rice grains, and leave them to soak for 10-15min before cooking.

The kids enjoyed doing their own handrolls too. Kinda versatile, we even tried it pizza-style. Nice way of getting your kids to get their veggies. (^_^)

Ka's Teriyaki Crabs

Cooked this dish last week when I saw mud crabs going for $3 each... Bought 2.. Recipe's pretty simple, partly due to the use of terikayi sauce (I like the thicker teriyaki marinade sauce by Kikoman)

Ka's T Crabs

Ingredients:
2 mud crabs, cleaned
4 tbsp teriyaki marinade sauce
4 cloves of garlic
1 tsp pepper
4 tbsp chinese wine
1 tbsp oil
1 cup water

Method:
[1] Chop the garlic finely. Put aside.
[2] Heat the oil in a wok over medium heat. Fry the garlic till fragrant.
[3] Add the crab and wine. Stir-fry for about 5 minutes.
[4] Add the water, teriyaki sauce and pepper. Cover and leave to simmer for about 10 minutes.
[5] Remove the cover, turn the heat up to high, and stir fry for another 5 minutes. The liquid should have thickened up and/or evaporated. Serve warm with plain bread or rice.


This is easy right? Haha... You can leave the crabs in the freezer if you do not fancy killing them yourself... It does get kinda grisly, especially when their muscle reflexes set in and they start twitching after getting chopped up.... (T_T)