Uniquely U

Inspired by the Sushi series of the pioneer woman , we had an adventure tonight, making some hand rolls and the infamous California rolls.  Every time we go to the Sushi buffet, my son orders the cucumber hand rolls, a batch of them. Every time the hand rolls are served last. So tonight, mom served the hand rolls first! That made them taste so much better. ;)  Mom-and-son team is a winning team! I rolled the California rolls, he dressed them with roasted sesames, cut and plated them beautifully. We don't have avocado or fish eggs, so my son called it "Imitation California roll"! And it still taste yummy! Here are the wonderful blogs from the pioneer woman: How to make the perfect sushi rice How to make sushi rolls INGREDIENTS: 10 sheets of Sushi Nori (roasted seaseed sheet) 1/2 cup rice vinegar 1/4 cup sugar 1/8 cup sake or mirin (or Japanese rice seasoning) 4 cups Sushi rice 1 large English cucumber, sliced thin Makes 20 cu

These little cold cubes instantly melt in your mouth, full of the wonder of coconut.  Ingredients: 1 can coconut milk (about 400 ml) 300 ml milk 1/4 cup sugar 1/2 cup corn starch 1 1/2 cup coconut Directions: Sprinkle a 9x9 glass pan with coconut, set it aside; In a medium pot, add coconut milk, sugar, and 100 ml milk, bring to a boil, stir occasionally; Add the corn starch to the remaining 200 ml milk, stir to mix well; Reduce to low heat, add corn starch mixture to pot, and stir constantly until it solidifies; Transfer the mixture to the glass pan, smooth top, sprinkle with coconut; Cover the pan and refrigerate for 4 hours; Cut into bite size cubes, and roll into the bowl of coconut to get each cube well dressed; Cover and refrigerate over night. I found it tastes even better after refrigerated over night. Some receipts call for gelatin as the agent, will experiment with that next time.