Lunch for Today: Veggie Tempura, California Maki, Sushi Rolls, Mogu-Mogu

Lunch with Hubby and Eieo

We had Filipino vegan/veggie tempura: squash, okra, eggplant, baguio beans, carrots and onions. We also had california maki, sushi rolls, sour and cream dips, kikkoman soy sauce, and of course, our fave beverage, Mogu-Mogu - lychee fruit juice with nata de coco.

I was so happy that my husband and my kid love what I prepared. It's also nice to see my sister, Pia and my lovely niece, Merylle Alyanna enjoying their share. Delicious! Muah!

It's true that it takes much of my time and effort to prepare these meals but I must say that it was all worth it. I had fun and was so overwhelmed. Til my next meal preparations. 

This is the best part of being a full-time mom and wife - having to spend quality time with the family and enjoying every minute of it. 

Nothing beats my three F's: Faith, Family and Friends.

Burp at its best! Yum!

xoxo,

Mommy Mai

How to Make California Maki Sushi Rolls at Home

We love california maki - flavorful, indulging, and oh so yummy!

Hubby and I prepare our own california maki and sushi rolls... and guess what? They're so yummy! 

Make yours today and enjoy the fun of preparing your own delicious and healthy rolls.  Happy rolling!  
Cheers! :-)

Quick and easy-to-do California Maki recipe from panlasangpinoy.com 

Ingredients:
1 medium sized avocado, peeled and sliced into 1/4-inch thick pieces
4 sheets sushinori
1/4 cup sesame seeds
1 small cucumber, peeled, seeded, and sliced in 1/8 inch thick pieces
4 pieces crabsticks
3 cups cooked sushi rice
2 tbsp rice vinegar
2 tbsp granulated sugar
1 tsp salt

How to prepare:
1. In a small bowl, combine the rice vinegar, sugar, and salt then stir well.
2. Place in a microwave oven for about 10 seconds then stir again so that all the ingredients will be dissolved.
3. Pour the vinegar-sugar-salt mixture on the sushi rice then mix well. Set aside.
4. Cut the sushinori (nori) in half crosswise.
5. Lay one sushinori (shiny side down) on a flat surface
6. Scoop some sushi rice and spread over the sushinori (make sure to distribute the rice evenly)
7. Sprinkle sesame seeds on top of the sushi rice
8. Cover the mat (or bamboo mat) with plastic (such as cling wrap)
9. Place the mat on a flat surface then put the sushinori with rice over the mat. The part that has the rice should be facing down.
10.Arrange the crabstick, cucumber, and avocado in the center of the sheet
11.Grab the edge of the mat, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Set aside.
12.Continue doing the process until all the rice are used.
13.Trim the edge of the rolled sushi then cut the cylinder in half using a sharp knife
14.Slice each half crosswise into three equal pieces.

15.Place in a serving plate then serve with soysauce and wasabi. Share and enjoy!

Watch this self-help video - great resource, useful and very interesting. 
Thanks to Tatyana! Awesome vid! Great techniques!