They smile at me, then I eat them.

Spicy Crab Bento #4 November 29, 2011

Filed under: Fish — applerabbit @ 10:12 am
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Contents: Spicy crab mix, honeyed carrots, cucumber and wakame pickles.

Pardon the mess surrounding this bento, I took this photo once I got to work.  My job is helping to set up and maintain the undergraduate physics demonstrations for the college I attend.  I absolutely love my job and the people I work for, but our shared workspace tends to be a bit on the messy side of things.  Also, there had been a few rice balls in with the honeyed carrots and pickles, but someone, er, um…. okay, I was hungry and couldn’t help myself!  I make the spicy crab mix myself to replicate the goodness that normally gets stuffed into a spicy crab roll, but don’t believe for  second that there’s any actual crab in this.  The crab (and this is the same most likely for the crab in your local sushi restaurant’s roll) is actually surimi, which is a cooked fish paste that’s been colored and shaped to look like crab.  Nothing wrong with it though, it has a long history in Japan and while I would never compare it to real crab it’s darn tasty stuff.  I prefer to buy the kind labeled shredded for my mix, but you could use flake or lump depending on the texture you’re looking for.  You can even buy “leg” style, slice it into thirds, and brake it up to make your own shredded surimi.

Spicy Crab Mix

  • 1 80z package shredded imitation crab
  • 1/2C mayonnaise (Kewpie if you have it on hand)
  • 1/4t rice vinegar (white vinegar is alright, just use a tad less as the taste is stronger)
  • drizzle of sriracha chili sauce OR a liberal sprinkle of nanami togarashi

This is dead easy, just mix everything but the chili sauce together and then add the spicy stuff slowly until the mix has the heat you like.

Also if you’d like to be (super) lazy you can usually buy a little cup of spicy mayo in the sushi case at your grocery store if they have one.  One average size cup is enough for an 8oz package of surimi, but you forgo the ability to control the spicyness of the mix.


Steelhead Trout Bento #1 June 2, 2010

Filed under: Fish — applerabbit @ 2:42 am
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Steelhead Trout Bento I was lucky enough to see this steelhead trout on sale while picking up some other items for dinner.  I wish I could have fish at every meal, but in a landlocked state it’s really not a viable option.  Still, if I see a deal I try to make room in the budget ^_^ I really should have cut it in order to arrange it more neatly in the bento box, but the fish itself was so lovely I couldn’t bare to slice it!  I just tucked in a few snow peas for color and added a container of soy sauce for the rice underneath.  If you’ve never had steelhead trout, it’s very similar to salmon, and in fact if you see it raw it’s hard to distinguish between the two.  I could eat my own hand if it’s teriyaki-glazed, so naturally it was my first choice for sprucing up this tasty fish.

Steelhead Trout Teriyaki

2 steelhead trout fillets
1/2 Tbsp minced garlic
1/2 Tbsp grated ginger
3 Tbsp soy sauce
3 Tbsp mirin
3 Tbsp sake
2 tsp white sugar

Combine all ingredients except trout.  Marinate trout in this mixture for 1 1/2 to 2 hours.  Remove trout and reserve marinade.  Pan fry in small non-stick skillet on medium-high heat for 4 to 5 minutes per side, basting with reserved marinade several times during cooking.