Sushi Bowls

We love sushi in our house - even our kids. It can be pricey going out for dinner, and buying sushi rolls from the grocery store isn't always the most tasty option. Here's a delicious and easy way to do sushi without the rolls and get the most bang for your buck.

 My little sister gave me this idea and I put my own touch on it. These will not disappoint. I could eat these for days on end. You get a mouthful of flavor in every bite.I love the cream cheese melting into the warm rice and the creamy, tangy ginger dressing as well as the salty, tangy Unagi sauce. That hint of spice from the wasabi is the cherry on top!

To keep it easy and inexpensive I just used smoked salmon, imitation crab and shrimp. You could of course use fresh fish if you have that option. Everything I bought for this I found at Walmart - like I said, keeping it simple. Enjoy!

This recipe makes about 6 servings.










Sushi Bowls 

• 1 bag of Jasmine rice
• 1 pkg of smoked salmon
• 1 pkg of imitation crab or shrimp
• 1 bottle of sushi sauce, Unagi
• 1 jar of pickled ginger
• 1 cucumber, thinly sliced
• 1 small bag shredded carrots
• 2 avocados, chopped
• 1 pkg cream cheese, cubed/chopped
• Soy Sauce
• Wasabi
• Ginger Dressing or Spicy Mayo
• sesame seeds
• Jar of seaweed topping

Prepare the rice according to directions on package.. I just used my rice cooker on quick mode. Be sure to use Jasmine rice if you want it to be like sushi sticky rice.

Place about 1 cup of cooked rice into serving bowls. Pour about 1 Tbsp of soy sauce over rice. Toss in salmon, crab and shrimp, avocados, cream cheese cubes, cucumbers, carrots, and ginger, Top with ginger dressing (make according to my recipe link above), spicy mayo, Unagi sauce, sesame seeds, seaweed topping and a dab of wasabi.

Serve with chopsticks and be sure to stir it all together when eating.

The Sushi Burger

A few weeks ago I had this tasty idea to combine two foods our family loves so much - sushi and burgers. The ingredients came pouring into my mind as I salivated at the vision before me. I knew this would be a five star masterpiece!

I served it sweet potato fries and my amazing ginger dressing dip. I also served with extra sushi rolls and some wasabi. It was fabulous!! I have done Asian burgers before but this tops them all for sure.

The Sushi Burger

Patties

• 1 lb raw ground beef, thawed
• 1/2 cup ketchup
• 1 Tbsp Worchestershire sauce
• 1/4 cup brown sugar
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1 Tbsp soy sauce
• 1 egg
• 3/4 cup of panko bread crumbs
• sprinkle of salt and fresh cracked pepper

Toppings

• 6-8 Fresh made sushi rolls
• 3 cups of crispy, fried onion strings (I made mine from scratch but you can buy them on the salad dressing isle)
• 1 jar of pickled ginger
• 1 bottle of Sushi Unagi Sauce
• Don't forget the hamburger buns!

Asian Slaw

• 1 bag of fresh coleslaw mix (shredded cabbage and carrots)
• 3/4 cup Mayonnaise
• 1/4 cup sugar
• 1/4 rice vinegar 
• pinch of salt
• 1/2 tsp grated ginger

Ginger Dipping Sauce for Sweet Potato Fries

Mix all of the patty ingredients together in a large bowl. Shape into thick patties and heat up grill. Grill patties on 350 degrees until no longer pink in the centers. Place on baking sheet and keep warm in the oven on 200 degrees.

Meanwhile in a medium bowl, mix together the Asian slaw ingredients (minus the the bag of coleslaw). Mix together until smooth and creamy - then toss in the bag of coleslaw. Place in the fridge.

At this time I slice up a large onion, very thin. I wet the slices and dip them in salted flour and then toss them in my deep frier for a minute or two until they are crispy.

If you are serving the sweet potato fries, you will want them to already be baking in the oven or you can deep fry them ahead of time and keep them warm with your patties.

Assemble burgers with patties on buns. Add sushi roll and drizzle Sushi Unagi Sauce over top. Add pickled ginger, Asian slaw and top with crispy onions. Serve with fries and ginger dip!!
 

Paradise Thai Salad

So, I took a Thai salad recipe and put my own twist on it. It has so much more flavor than the normal Thai salad. I'm all about flavor! This salad rocks and my kids couldn't stop eating it! 

Paradise Thai Salad

• 1 pkg wheat spaghetti noodles
• 2 cups thinly sliced cucumbers, halfed
• 1 pkg matchstick carrots
• 1/2 cup chopped cilantro
• 1/2 cup peanuts (optional)

Dressing

• 1 Tbsp minced garlic
• 2 Tbsp tightly packed cilantro
• 1/2 cup peanut butter
• 2 Tbsp + 2 tsp lime juice
• 1 Tbsp rice vinegar
• 1 tsp ground ginger or ginger powder
• 1/2 cup coconut creme (NOT coconut milk - you can find this on the margarita mix isle - it's thick and is very sweet)
• 1/4 tsp Cayenne pepper or chili powder (optional) 
• tiny pinch of salt 

Boil noodles for about 10-12 minutes. Cool. Place in a salad bowl with remaining ingredients. Place dressing ingredients in a blender and blend well. Pour dressing over salad and toss. Serve warm or chill. Enjoy!

Asian Burgers

 

I created this masterpiece in my mind one day when I had a mixed craving for Asian food and burgers. It has the sweetness from the dressing, the tang from the pickled cucumbers, the grilled burger flavor and the the crunch from the chowmein noodles which all comes together nicely with the creamy texture from the dressing. You'll want to eat two or three of these so plan accordingly!

I serve mine with sweet potato fries dipped in the same ginger dressing I make for the burger. Oh paradise!!

  Asian Burger

• Artisan buns
• 1 bag crunchy chow mein noodles
• 1 bag spinach leaves
• 1 cucumber, peeled and thinly sliced
• 1 cup rice vinegar
• salt & pepper
• 1/4 tsp ground ginger
• 2 Tbsp brown sugar

 

 Meat

• 1 lb ground beef or turkey
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 tsp garlic powder
• 1/2 tsp ground ginger
• 2 Tbsp soy sauce
• 1 egg
• 3/4 cup seasoned bread crumbs

   

Dressing 

• 1 cup Kraft Mayonnaise made with Olive Oil (not miracle whip)
• 1/4 cup brown sugar
• 1/4 tsp ground ginger
• 2 Tbsp rice vinegar
• tiniest pinch of salt

Mix together meat mixture in a large bowl. Shape into patties and refrigerate them for 2 hours if possible (to hold shape better). During this time place cucumber slices in a bowl. Whisk together vinegar, salt & pepper, ginger and sugar. Marinate for 1-2 hours in fridge. Blend dressing ingredients in the blender and refrigerate for 1-2 hours. Grill patties, set aside covered with lid. Toast patties on grill or in frying pan with 1 Tbsp oil. Placed toasted buns on plate. Top with patty, spinach leaves, cucumbers, chow mein noodles and then generously drizzle creamy dressing on top. Enjoy!!

Asian Slaw Burgers

I love these burgers - gourmet all the way. They have just the right amount of flavor. I infused Asian flavor into the ground beef and then of course added it into the coleslaw. You get a mouthful of crisp, crunchy slaw coated in creamy ginger dressing on a juicy beef patty on a delicious bun! No need for condiments with this burger it has an act all of it's own!

These are great with sweet potato fries.

Asian Slaw Burgers

Asian Slaw

• 1 1/2 Tbsp fresh grated ginger
• 1 tsp minced garlic
• 2 Tbsp oil
• 1/2 bag freshly cut coleslaw mix (cabbage and carrots)
• 1 cucumber thinly sliced
• 6 radishes thinly sliced
• 1/4 cup thinly sliced red onion
• 1/2 cup mayonnaise (I use Kraft made with Olive Oil)
• 1 Tbsp rice vinegar
• 1/2 Tbsp sugar
• 1/2 Tbsp soy sauce

Combine coleslaw, cucumber, radishes and onion in a medium bowl. In a frying pan saute garlic and ginger. Pour over coleslaw and toss. In a small bowl combine mayo, rice vinegar, sugar and soy sauce. Blend until creamy. Pour over coleslaw and toss until evenly coated. Chill for 1-2 hours.

Asian Burger

• 1 lb of ground beef
• 2 tbsp ketchup
• 1 Tbsp Teryaki sauce
• 1/2 tsp fresh ginger
• 1/2 tsp garlic
• 1 Tbsp brown sugar
• 1 egg
• 1/2 cup bread crumbs

Combine ingredients in order as listed above. Stir egg into mixture very well before adding bread crumbs. Shape into patties and grill until well done in centers.

Serve patty hot on bun or roll and top with Asian slaw. Enjoy!