Wednesday, May 11, 2011

cinco de mayo, a la japonese

We know that our days in Long Beach are numbered, so we are trying to spend as much time as possible with our southern california pals.

Hoon and Joyce came over for dinner on Cinco de Mayo, but we were in the mood for sushi so we had temaki (hand rolls) with watermelon margaritas.

The best part: Hoon and Joyce! These moguls of 99cent jewelry crack me up.

The second best part: no cooking! There is some prep involved, but no fire and no pans. I made some sweet and sour Japanese pickles and miso soup too. Recipe (well, an ingredient list) below.
sushi at home: the set up
The set-up. (a little blurry, ech)
sushi at home

What you need:
Mini bamboo sushi roll-up thingies (we got ours at Daiso in Seattle)
Roasted seaweed
Rice, with a little sushi vinegar
Sashimi grade tuna (we found it at Asian supermarkets and Whole Foods)
Tobiko (the orange stuff in sushi)
Sliced avocado
Sliced cucmbers
Alfalfa sprouts
Crab sticks (you know, imitation crab meat in california rolls)
Soy sauce

What to do:
Put a piece of seaweed on a mini sushi roller. Put rice on it. Add fillings as desired. Roll up, taco style. Or get real fancy like this. Eat.

1 comment:

  1. Hi Tim and Jane!

    I'm writing an article for about video Save The Dates, and came across your adorable one on

    I'd love to interview you guys about how you made your Save the Date!

    If interested, please email me at

    Thanks, and hope to hear from you!


© timheartjane 2011 Photos taken by me, unless otherwise stated.