Sushi, My Style

yes, it’s sushi….but just not as pretty. It’s hommade! Something to get your hands messy – beware it is sticky – yet enjoy. You have the most fun making them! And just after a few practice rounds, your on your way to become a real professional sushi chef. Usually, mine turn out better, but the pictures say it all:

It doesn’t have to be perfect. As long as it tastes good, and looks decent, you, your family, and everyone will love it. You definitely can have this at a party too.

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Making Sushi Rice:

  • 4.5 cups of cooked white sushi rice
  • 1/8 cup of vinegar
  • 1/6 cup of sugar
  • a pinch of salt

In a small sauce pan, combine the vinegar, sugar and salt. Place it over the stove, and mix until the sugar is fully dissolved. Once cooled, add this mixture to the rice, until fully blended.

Now use this rice mixture for your sushi as seen above in the pictures.

For a normal looking sushi, put a good amount of rice, vegetables desired, covered with more rice on top, over a piece of seaweed (smooth side facing down). Then, use your sushi mat to help you roll the sushi into the desired shape. Cut into pieces.

For an inside out sushi, cover the seaweed (smooth side facing down) 2/3 of the way with rice. Flip it over. Then add all the vegetable desired (I just used cucumber and carrots because that’s all we had. But I would recommend adding avocado and sweet potato). Using the sushi mat, roll the sushi into the desired shape. Cut into individual pieces.

You are ready to serve! Or, you can let it cool in the refrigerator for awhile before serving family, or any guests.

Remember, it’s the learning experience and having fun. Good Luck!


Cake Pop Cake-taste-trophy

Ever remember someone telling you something glorious but with the slightest devilish grin that nudged an uneasiness up the back of your mind?

Well, that’s exactly what my beloved cake pops did to me. So cute, apparently so simple, and just begging to be made, but underneath all those tutorials, those recipes and websites, the devilish grin of extensive labor and unsettling puzzlement with the end result hid behind their lightly covered candy melt shell. To be short, I had a lot of mishaps, and they didn’t come out as well as I would’ve liked – ahh…correction, as cute as I would’ve liked.

I’m inserting pictures of my cake pop experience. The colored ones sort of look like truffula trees from the Lorax.

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My brother was coming back from a 28 day wrestling camp in Minnesota – for any of you that know anything about it, it’s called  J. Robinson 28 Day Wrestling Camp. He got the “I did it” shirt, therefore finishing the camp with enough points. Basically, you start with a given amount of points, and each day you have four practices – weight training, wrestling, technique, and running. If you don’t work well enough, they deduct a certain amount of points – you don’t know how much for sure. If you miss practices because of an injury, or you get a staph infection for instance, points are deducted. But if you do very well, you can get a “positive” where they add a certain amount of points. On the last day, everyone (of the 300 + high school boys) run a 15 mile run. Then you will get, if passing the minimum requirement of points over the course of the 28 days, get the “I did it” shirt. There is another shirt my brother got which is the blue Navy Seal Challenge shirt. It’s a challenge that requires 11 pull ups, 80 push ups, running, swimming….so on, I don’t remember it all, but it’s very rigorous, and hardly anyone gets it – it’s the highest “honor” you can get at the camp. So anyways, I’m really proud of him, and since he was flying back here, I wanted to make something special…which brought about the whole cake pop idea. I wanted to try something new, and I wanted to expand my skills of baking.

I found a really good red velvet cake recipe that is very moist. I ran out of vegetable oil so had to substitute olive oil, which left a weird taste from the cake. Also, I didn’t put enough red food coloring in the red velvet cake – so it looks more like dirt – and so I compensated the redness by coloring the frosting red (or like a bright pink…I ran out). Normally, the die I use is very concentrated, so it works very well, it just wasn’t my day to bake….

So if any of you are interested here is the red velvet cake recipe:

  • 2.5 cups of all purpose flour
  • 2 cups of sugar
  • 1 tablespoon of cocoa
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2 eggs
  • 1.5 cups of VEGETABLE oil
  • 1 cup of buttermilk
  • 1 tablespoon of vinegar
  • 1 teaspoon of vanilla extract
  • 2 oz. red food coloring

Preheat the oven to 350 degrees. Grease and flour two 8 inch cake pans (or any other cake pan you want to use). Add eggs to the liquid ingredients in a electric mixer until well blended. Set aside. Place all dry ingredients in a mixing bowl and stir until combined. Add dry ingredients to wet ingredients and mix on medium-high for a minute or two until well blended. Pour the cake batter into the cake pans. Bake for 30 (It took my oven 40) minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before frosting.

For a delicious frosting that I love to use for all types of cake – which is not a “cream cheese” frosting normally used for red velvet cakes — is just below. After finding this recipe I never by store-bought regular frosting, because this is so good, but doesn’t come with all the preservatives of that of store bought frosting – just read the labels, and think twice if this is really what you want to be eating.

Yummy frosting:

  • 1/3 cup of butter
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 3 1/2 cups of powdered sugar
  • 3 tablespoons of milk

(I’m telling you this frosting is THE best)

Cream the butter, salt, and vanilla,beating until light and fluffy. Add the sugar gradually. Add the 3 tablespoons of milk, an beat until smooth.

Making the Cake Pops:

After you make the cake, you will only need half of it compared to the frosting. So, crumble it into a large bowl, and whip in the frosting. Roll them into balls and place them on a cookie sheet. It will make around 30 + pops. Then put them in the freezer for 10-15 minutes. Take a popsicle stick and dip the tip into melted candy melts. Place the stick so that it is half way in the pop. Put the cake pops back in the freezer for 10-15 minutes. When close to frozen, you can then dip the pops into melted candy melts (don’t twist, or else they will fall of the stick). Decorate to desired look. I had problems with the thickness of my candy melts, so I still need to figure that out. If it could be really thin, I wouldn’t have had such a hard time and then I would be able to easily decorate them. So, if any of you have any tips on thinning out candy melts, please let me know. But after you complete this, I’m sure you won’t want to make these again – although they are cute, they are very time consuming.

There were some family friends that were leaving post the same day my brother was coming back, so we gave them some cake pops as a little goodbye gift when we met them for dinner at the beach.

Back in Business!

Hey Everyone!

I’m back in Israel…so I’ll start continuing my posts. I’ve been back for about a month, but have been really busy. I’ll let you all know the whole inside story shortly. Just wanted to say that “I’m back in business!” So, plenty of new blogs will be coming out soon, maybe by the time school starts for me – August 13th. Basically, I’m doing hard core studying for math, and I’m trying to fix some new issues with the high school that have recently come up  (I know! Already, and I haven’t even stepped a foot into high school for one day!). I have my whole summer to talk to you all about and then definitely my thoughts…and you know, the usual, whatever pops up – which is always common around here. Just thought I should give you a little heads up, and a bit of excitement from the lazy summer days. Hope to write soon!