Archive for ‘SUSHI ART’

April 19, 2012

Carrots for Rabbits?

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artisit / Healthy Muffin  Maker / Mum 🙂

Thank you for visiting my blog.


My final Sushi Art for April, I decided to make a different rabbit using carrots!

 Can you tell that compared to yesterday’s rabbit, the colors are a bit different? This is because instead of using beetroot as a color source, I used grated carrots! It came out to be nice orange, and tasted good too!


This could be told by a 15months old baby girl, just like my daugher Yumi, loved the sushi so much, she ate 1 heart and 3 rabbit ears! I am so happy to see baby eating well. Reminds me of my own when I am away.



Rabbit teaches you a basic technique to make other animals as well, and it is loved by kids all the time. Being vegan, it is suitable at any situation, and is a popular party treat!


Next month, we will be making Cars and the basic Plum flower, also popular amongst kids.  Hope to see you again soon!



April 18, 2012

Rabbit and Heart Sushi Art

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


Today was Sushi Art class for April, and even in this WET WET WET weather, we had plenty of fun! It was so fun, I forgot to take photo during the class, but here is what we made!


When Yumi came home from child care and found this sushi on the table, she started singing

“Rabbit, Rabbit, Rabbit!”

in a funny tune, grabbed hold of the rabbit face, and took a large bite from it.



Quite amazing to see a 19 month old baby eating sushi on her own in such happiness. I guess it is easy for her to eat because she can hold it in her hand, and shove it in when necessary. Everything is precooked, and already has a taste, so no need for soy sauce!


I hope we have lots of fun tomorrow too!

April 10, 2012

Easter Picnic

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

How did you enjoy your Easter Holiday? We took it quite easy, bush walking, beach visiting, swimming and going to the Royal Easter Show! I cooked to my heart content during the last 4 days, and it was a fun time for me.

Yes, I admit, I love to cook, and it is one of my favorite thing to do. I guess, I’m lucky that I have a very easy going family who would eat almost anything I cook, and with their help, I can challenge new recipes.

This is just a quick photo of a picnic lunch for this Easter.


You can learn how to make the rabbit and heart in this month’s Sushi Art class. The Easter eggs turned out to look like strawberries, but all the same, my daughter Yumi LOVED it!!

March 30, 2012

Sushi Art for Birthdays!

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Its about time I start writing about Sushi Art, since I do teach it and it does seem to fancy people, but I just didn’t know where to start! I’ll start with a picture, a Birthday gift to my sister-in-law.


It was here 18th birthday, and she was having 25 friends over for dinner!

My mother-in-law gave me a call to ask if I can help with the cooking. Usually I make a birthday cake of their choice (Strawberry tarts and Pies and things) , but on this day, we needed “Food” more than anything, so I went ahead and made “Sushi Cake”!

18 candles with flowers and smiley faces and everything to make it festive. I did manage to make more than 50 pieces so not bad? It was actually fun making this, so I am waiting for a next birthday occasion to do something similar!

I taught how to make the Four-Sea Roll in March Sushi Art classes, and we would be making Flowers in May, so if you are interested, give me a shout 🙂

Hope you like the photos!

February 20, 2012

Gimbab (Korean style rolled rice)

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artisit/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.


Weekday lunch is time to use up some of the leftovers hanging around in the fridge! On Saturday, we had Somen Noodle, and I had some dipping sauce left over from that.  Using that sauce, I cooked my leftover minced meat to give it a sweet and soy saucy taste. To utilize this Japanese flavored meat, I decided to make a roll, today in a Korean style.


Gimbab (which means seaweed and rice in Korean) is a roll similar to sushi roll, but the rice is seasoned with sesameoil and salt. Also, instead of using fresh fish, it often includes meat.

Today, I used meat, cucumbers, carrots, takuan (pickled daikon radish), avocado and cooked egg. I even used the leftover brown rice to make it really healthy.




To make Gimbab you need:

1 Whole sheet Seaweed (You can use the flavored Korean type, if you prefer. I used the regular one)

200g cooked rice

2 teaspoon Sesame oil

Salt and sesame seeds to season

For the inside, you can use basically anything in the fridge. I recommend putting in takuan, which is the pickled daikon radish. I know it’s not a very common food in Aussie households, we don’t have it often ourselves, but I made Gimbab because there were leftover takuan, and I wanted to enjoy it in a special way!

When you prepare the vegetables, be sure to cut it into thin strips. Some people recommend to cook the vegetables first and season it with sesame oil and salt. I omitted this process, and it still tasted fine.

If you don’t have the cooked meat, nor crab sticks, using tuna or the handy salmon flakes adds extra flavor!


To make,

Step 1: Season the rice with sesame oil, salt and sesame seeds.

Step 2: Spread rice evenly on seaweed, leaving 2 cm clear at the top, place ingredients in the center and roll! Cut into 6-8 pieces and enjoy 🙂


It is different to Japanese sushi rolls, the rice has no vinegar taste, but since most of the ingredients are pre-seasoned, you don’t need soy sauce to eat it. A nice change and I enjoyed it very much!


February 5, 2012

Handy Salmon Flakes

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum:-)
Thank you for visiting my blog.


Today, I would like to introduce how to make Salmon Flakes.

It is so easy to make, and handy to use, I have it in the fridge (and freezer) all the time.




-1 can of salmon (415g), Red salmon does look better, but I use Pink salmon can, which is half the price 🙂 Just make sure you buy MSC (Certified Sustainable Seafood) cans to be friendly to the environment! Select Wild Caught Pink Salmon at Woolworth is what I use, it is only 2.99 a can when it’s on sale, so I try to keep stock of it!

-1 Tablespoon Organic raw sugar

-1 teaspoon Soy sauce

-1 teaspoon Mirin


How to make it is sooooo easy.

Step 1: Drain the water from can, remove skin and bones. In Japan, salmon bones are sold as “Salmon Bones” in a can, and it is a delicacy! You can leave them in, but because I feed this to my 16 months old baby, I try to remove the bones, especially the big ones. They don’t get thrown out, I just nibble them as I cook 🙂

Step 2: Cook salmon on low heat and break the fish into small flakes, using a spatula. When the fish looks dry (about 8min), add the seasoning and stir.

Done! Sooooo easy! It has quite a strong flavor to it, so I just mix it with rice and make a simple roll sushi, this is a lunch for my daughter! She can eat this on her own!


You can mix this with veggie or with pasta, use it as if you are using a canned tuna.

I usually freeze half of it, if keeping it in the fridge, make sure to use it in about a week! Enjoy!!

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