Friday, April 25, 2008

Not for the faint hearted!!

Natto is a constant staple for #2 and I. In my home, I keep a constant supply in the freezer and it takes about 10 minutes or less to thaw. After I packed #2 her bento box, there was some mixed rice left over.

I decided to top it with a box of Natto to complete my lunch Donburi. Only Natto lovers will understand this immense LOVE for what some may term as 'smelly beans!' I only smell the loveliest of all smells - fermented Natto. Mmmmmm.........

Believe me, this donburi picture doesn't credit it's flavor!!!


It's been a while since I posted my last Bento. I had some left over sushi rice, so I mixed it up with Kewpie mayo and Sakura Denbu. Added chopped crabsticks and scrambled eggs. Topped with some nori bits.

On the top box, I had some preserved apricots, fresh tomatoes and my 'famous Amos' chocolate cookies. I made one batch on Wednesday which yielded 6 boxes. Today there is only 1 box left. Sigh! Have to make again today!

Calories in Sushi


Calories (cal)

Total Fats (g)

Carbs (g)

Protein (g)


Inari-Sushi (Bean Curd Pouches w. Sushi)

130 cals

2 g

23 g

5 g

1 pouch

Nigiri-Sushi (Fish-wrapped Sushi)

30 cals

0.5 g

4 g

2.5 g

1 piece

Nori-Maki Sushi (Seaweed-wrapped): Futo-Maki (Egg Omelette, Fish Vegetable)

70 cals

1 g

10 g

5.5 g

1 piece

Nori-Maki Sushi (Seaweed-wrapped): Kekka-Maki (Tuna)

20 cals

1 g

2 g

1 g

1 piece

Maki Sushi (Seaweed-wrapped): Kobana-Maki (Egg Omelette, Cucumber)

35 cals

1 g

6 g

0.5 g

1 piece

Lunchbox, assorted

330 cals

3 g

56 g

20 g

1 regular serving

Sushi: Californian Rolls

140 cals

2 g

20 g

10.5 g

1 serving, 5 piece

Sushi: Rice, cooked

198 cals

3 g

30 g

12 g

1 cup

Click for the full list of calories in sushi and Japanese foods >>


Occasionally, I treat myself and the girls with SPAM. More often than not, I would make Spam Musubi.

This is an all time Hawaiian 'sushi' favorite! Much as I have heard about Hawaii, I have never been there. But thanks to the internet, I've visited many interesting sites and learnt many different but interesting recipes. I have also found out that the Spam Musubi is an icon of the Hawaiian local cuisine, and are sold practically everywhere in Hawaii.

1 can of SPAM
2 cups of rice
2 1/2 cups of water
**sushi vinaigrette for rice
1/4 cup shoyu
1/4 cup oyster sauce
1/2 cup sugar
Nori sheets


1. Slice the SPAM and marinate in oyster, shoyu and sugar for at least 15 minutes. Remember to flip over to marinate the other side.

2. Wash and cook the rice - 2 *cups rice and 2 1/2 cups water.

*The cup used here is from the rice cooker. One cup from the rice cooker cup is equivalent to three quarters of the standard measuring cup.
Don't ask me why because that's what I found out when I made comparisons. And that's why I don't like using 'cup' measurements for baking, I find it inconsistent.

3. When rice is cooked, mix sushi **vinaigrette as you do for sushi rice.
(**this is optional, but I like the combination). Leave to cool.

4. Prepare a 'box like' container if you do not have a sushi press.
5. Meanwhile, oil a pan and start frying the marinated SPAM. Some parts will caramelize and turn black because of the sugar but it's delicious, just don't burn it!

6. Stuff the sushi rice into the sushi press and compact the rice into a firm block. Remove rice block out of the sushi press and line top with fried SPAM.

7. Wrap with a piece of Nori.

8. Slice the block of Spam Musubi into six or eight pieces (depending on the size of your sushi press).
9. Enjoy!


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