Masonable Mondays #1 - Sushi Inspired

The #Masonable is getting so much attention right now. Everyone is sharing it on Pinterest, Facebook, on their blogs and YouTube. There was even a news station in Arizona that did a segment on their midday news. It is so exciting that everyone loves the idea and wants to share it or put their own twist on it or maybe I should say in it.

In light of all the buzz and attention the #Masonables have been getting I have decided to run a post every Monday with a new idea, tip or trick using those wonderful mason jars and fruit cups. This will be the very first #MasonableMondays of many more to come. 

This Monday I got inspiration from Sushi and the tasty eats from Japanese restaurants. I made a few classics in a jar like Miso Soup, Gyoza and a Salad with Ginger Dressing. Then I made 3 jars that you would never see in a sushi restaurant. It is not sushi, it is "Sushi-ish". A real sushi roll uses seasoned rice to keep all the tasty ingredients in a nice neat bite. I am using rice crackers to make a stack-able sushi bite. Any one jar would make a great snack. Pack any two or heck more depending on your appetite for a great lunch. So read on for 6 Sushi Inspired Masonables.

California "Sushi" Masonable

The first masonable I decided to make was inspired by a California Roll. This roll is probably one of the most popular on sushi menus. It is cool and refreshing with avocado, crab and cucumber. My version is also crunchy with rice crackers as the base of each bite. Like sushi these California stacks are best consumed in one big bite.

California "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of imitation crab or crab sticks
8 slices of English cucumber
1/2 an avocado, pitted, peeled and diced
1/4 tsp. wasabi
1/4 tsp. light soy sauce
1/4 tsp. rice vinegar
Furikake*

Directions

In a small bowl combine wasabi, soy and vinegar. Mix until wasabi is dissolved. Add avocado and stir or mash until avocado is well coating in the wasabi mixture. Set aside.

Fill mason jar with slices of crab stick and cucumber. Place one fruit cup in the top of the jar and spoon in the avocado mixture. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).

Philadephia "Sushi" Masonable

This might be my favorite of the "Sushi" Masonables. I am a sucker for smoked salmon and cream cheese. In fact this combination would make a delicious appetizer for a party. It does take some patience to layer the cream cheese and wasabi. Make sure the cream cheese is softened to make it a bit easier to spread. This one does have a bit more wasabi but it is not too much, just stick to the one big bite rule and all the flavors will combine into a perfect bite.

Philadephia "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of smoked salmon
8 slices of English cucumber
2 oz. light cream cheese, softened
1/2 tsp. wasabi
1/4 tsp. light soy sauce
Furikake*

Directions

In a small bowl combine wasabi and soy. Mix until wasabi is dissolved. Set aside.

Fill mason jar with slices of salmon and cucumber. Place one fruit cup in the top of the jar and spoon in half of the cream cheese. Spread into a smooth flat layer. Top with wasabi soy mixture. Top with remaining cream cheese and spread smooth. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).

Miso Soup in a Jar

I love miso soup! I have been buying the instant packets for years. I just recently started making my own with instant dashi and miso paste. I usually make it in a mug under my keurig. Sometimes I include small cubes of tofu. But on this trip to the store they were out. It is still deliciously savory and warm. A perfect compliment to any of the "Sushi" Masonables.

Miso Soup in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3/4 tsp. miso
Tofu, finely diced (optional)
3/4 tsp. instant dashi
2" x 3" piece of Nori or Wakame, broken or sliced

Directions

Fill mason jar with miso and tofu if using. Place one fruit cup in the top of the jar and fill with dashi and nori. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve. To serve remove jar from refrigerator and let jar come to room temperature. This is very important you do not want to add hot water to a cold jar. It will break. Add contents of fruit cup to jar and cover with 8 oz. hot water stir to combine and dissolve the miso. You can place jar on a Keurig and run without a pod on the medium setting. Again stir to combine and dissolve the miso and enjoy!

Gyoza in a Jar

This Gyoza in a Jar made me want a bigger jar! In fact I think I am going to have to buy the pint and a half jars (24 oz) now. Just so I can pack more Gyoza. I love these little dumplings and that dipping sauce is AMAZING! I used frozen dumplings in a bag this time. But I think I am going to make some homemade real soon. I need a Gyoza jar for each day of the week. Really I DO!

Gyoza in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3 or 4 frozen or homemade dumplings
Sesame Soy Dipping Sauce*

Directions

Cook dumplings according to package directions. Place dumplings in jar. Place one fruit cup in the top of the jar and fill with dipping sauce. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made an individual serving of the sesame soy dipping sauce. I used 1 Tbsp. each soy sauce and rice vinegar, some green onion tops and just a smidge of all other ingredients. Many frozen dumplings come with a dipping sauce. If you are short on time feel free to add it to your fruit cup instead.

Salad Jar with Ginger Dressing

I always enjoy the salads at Japanese restaurants, it is definitely the dressings. You don't find ginger or miso dressing just any where. So I wanted to include a salad jar in the line up of sushi inspired jars. It turned out so good. The dressing is the star here as well. Check out the link below to the dressing I made. I love the tangy sweet flavor. Who knew ketchup, ginger and lemon played so nice together.

Salad Jar with Ginger Dressing

Serves 1

Supplies

1 wide mouth quart Mason jar
1 empty fruit cup

Ingredients

1/2 roma tomato, diced
1/4 cup cucumber, diced
2 Tbsp. shredded carrot
1 green onion, sliced
2 cups torn romaine lettuce
3 Tbsp. Ginger Dressing*

Directions

Layer mason jar with tomato, cucumber, carrot, green onion and lettuce. Fill the fruit cup with ginger dressing and place in the top of the jar. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made half a recipe of a ginger dressing I found on YouTube. But if you are pressed for time you can use any store bought Asian dressing.

Spicy Cucumber Tuna Salad Masonable

I can't believe I almost forgot to share this one with you. That would have been a complete shame. This is the second time I have made this salad. I normally make a mayo based spicy tuna salad. But this one might be a little better. It is so good! I have also made it with leftover salmon too. Just as yummy! I love the sweet mirin with the spicy sriracha. The cucumber adds a little crunch and the sesame oil and seeds gives it a nutty finish. It is such a light and fresh twist on tuna salad.

Spicy Cucumber Tuna Salad Masonable
Serves 1

Supplies

1 wide mouth half pint Mason jar
1 empty fruit cup

Ingredients

10 round rice crackers
5 oz. can light tuna in spring water, drained
1/2 cup cucumber, diced
1 green onion, sliced
2 tsp. mirin
1 tsp. sriracha
1/2 tsp. sesame oil
1 tsp. soy sauce
Black and white sesame seeds

Directions

In a small bowl combine tuna, cucumber, green onion, mirin, sriracha, sesame oil and soy. Stir until well combined. Fill mason jar with cucumber tuna mixture. Garnish with sesame seeds and a dot of sriracha. Place lid on top of the jar. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: The cucumbers in this salad will weep so if you want to make it a day or two in advance, leave the cucumber out. You can serve it similar to the California Sushi Masonable and slice the cucumbers.

Linking to:

Tumbleweed Contessa: What'd You Do This Weekend?

Stone Cottage Adventures: Tuesdays with a Twist Link Party

Salmon Cream Cheese Relleno Taco

It's that time again! Time for another Relleno Taco creation. When I started thinking about more ideas for a relleno tacos, I had just made the Mesquite Grilled Tacos. So I had fish tacos and pico still on my brain. So the idea of using salmon and a tomato caper salsa seemed logical. I knew salmon, capers and shallots were delicious together with cream cheese. And you know chilies and cream cheese are a perfect match. I could not have been happier with the outcome. This one is perfect for summer! Lots of cool and fresh ingredients. It was so good! Sort of a jalapeno popper, lox bagel and taco all wrapped into one. It had the contrast of hot and cold ingredients. It was salty, briny and a little sweet from the salsa. It was also smoky and spicy from the charred poblano. Then there was the cream cheese; it tamed the spice of the chili and added a creamy component. It had just a little bit of everything going for it. I LOVED IT! It may be in my top three of all relleno tacos. I can't wait to make it for a girl's night. The poblano and cream cheese combination is sparking many more delicious ideas. I hope you will give this one a try. Be sure to come back for more relleno taco creations in the future.

Salmon Cream Cheese Relleno Tacos
Serves 2, Make 4 tacos

Ingredients

6 to 8 oz. salmon filet
Drizzle of olive oil
Herb Medley Rub
2 Poblano peppers
4 flour tortillas
4 oz. cream cheese, softened

Tomato Caper Salsa:
1 tomato, diced
1/2 shallot, finely diced
3 tsp. capers
1/2 tsp. white balsamic vinegar
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste
1 Tbsp. chopped parsley

Directions

Set salmon out on the counter to take the chill off of it. Preheat oven to 475 degrees. 

Combine the ingredients for the tomato caper salsa, mix well and set aside.

To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.

To cook the salmon: Grease a baking sheet with a little olive oil or use a sheet of aluminum foil. Place salmon on the baking sheet, drizzle with olive oil. Season salmon with Herb Medley Rub. Bake for 6 minutes, remove from oven and flake with a fork.

To warm tortillas: Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. 

To assemble the tacos:  Place a poblano half on each tortilla. Smear a 1 oz. slice of cream cheese on each poblano. Top with a fourth of the flaked salmon, tomato caper salsa and serve.

Linking to:
The Tumbleweed Contessa: What'd You Do This Weekend?
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Spatulas On Parade: Wonderful Wednesday
The Lazy Gastronome: Taco Tuesday

Piri Piri Salmon Tacos

I'm bringing Piri Piri back! Yes I am at it again, going to see how many times I can mention Piri Piri in a post. No really, I decided to put all the delicious Piri Piri seasonings, sauces and condiments to use tonight for tacos. I used salmon tonight but I look forward to trying many other varieties of fish and shrimp. The salmon is deliciously smokey from the Piri Piri Seasoning. The Spicy Cilantro Coleslaw adds fresh, sweet heat with the honey and jalapenos. The Piri Piri Mayo is creamy and spicy. It is the Piri Piri Sauce that is in there. I love the sweet flavor of the red bell pepper but it also brings the heat of the bird's eye chilies. It is funny that each component is spicy on their own but when you put it all together it to not too much. It is just right, great flavor and heat. I will definitely make these tacos again. I can't wait to roast a whole side of salmon and make these for Mom. It comes together so easily. This morning I made the Piri Piri Sauce first, then the Piri Piri Mayo and put them both in the frig to blend. Then about an hour before I was ready to eat put the coleslaw together. With all the components ready the cook and assemble was so fast. Another great, fast and healthy dinner thanks to Piri Piri.

Piri Piri Salmon Tacos
Serves 1

Ingredients

5 to 6 oz. Salmon filet
Piri Piri Seasoning, to taste
Kosher salt, to taste
2 to 3 flour tortillas
2 to 3 tsp. Piri Piri Mayo
Spicy Cilantro Coleslaw
Cilantro, to garnish

Lime wedge

Piri Piri Sauce

Directions

Preheat oven to 475 degrees. Grease a baking sheet with a little olive oil. Place salmon on the baking sheet, drizzle with olive oil. Season salmon with salt and Piri Piri Seasoning. Bake for 6 minutes, remove from oven and flake with a fork.


Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. 

To serve spread each tortilla with Piri Piri Mayo, top with Spicy Cilantro Coleslaw, salmon, a squeeze of lime, cilantro and more Piri Piri Sauce. 

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
The Tumbleweed Contessa: What'd You do This Weekend?

Salmon Eggs Benny

This was a deliciously rich dish. In fact, I think next time I make this I will share it with someone and add a side of grilled or steamed asparagus. It would make a great brunch dish. Both the hollandaise and the gravlax were rich and buttery. This is a wonderful use of the Gravlax Mom and I made over the weekend.

Salmon Eggs Benny

Serves 1 to 2

Ingredients

1 English muffin, fork split and toasted

2 large eggs, poached or over easy
Several slices of Gravlax or smoked salmon

For Hollandaise:

2 Tbsp unsalted butter

1 egg yolks

1 Tbsp water

1 dashes Tabasco

1 tsp lemon juice

Salt and white pepper, to taste

Directions

Toast the English muffins. Poach or fry the eggs as you like them (I like the white set and yolk runny).

Melt the butter in the microwave on high for about 30 seconds. In another microwave bowl whisk egg yolk incorporating 1 Tbsp of  water, lemon juice, Tabasco, salt and pepper. When combined, whisk in the melted butter and place in the microwave. Microwave on high for 15 seconds, whisk well and microwave for another 15 seconds and whisk again. Sauce is ready when thick and pale yellow. Top each muffin with a portion of the gravlax, an egg, and hollandaise sauce. Enjoy!

If you are a Eggs Benedict fan, check out this previous post.

Veggie Eggs Benedict

Recipe Review: Gravlax

My Mom and I have always wanted to try to make cold smoked salmon or cured salmon. I saw Chuck Hughes' holiday special recently where he made Gravlax. It looked easy and very delicious. Well this weekend we gave it a try. 

It turned out so good. The recipe is very simple. You place coarse sea salt and dill in a food processor and chop until the dill is incorporated into the salt. At this point the salt smelled so good. I am going to make some dill salt just to have on hand. It smelled like pickles. I am getting side tracked. Then you mix brown sugar into the salt mixture. Then you cover the salmon with the cure and drizzle with vodka. You do need a lot of counter space to work with the salmon. I used a 9 x 13 Pyrex casserole and that was too small. You really need to use a couple of baking sheets. It is hard to move the salmon once the sugar and salt cure is on it. Once covered in the cure you put the salmon pieces together and cover in plastic wrap. Then you move it to the refrigerator and weight it down with some cans or jars. I used some pickle jars that were in the frig. You let it cure for 24 hours, then remove it, rinse and dry; then slice it. See very easy!

For the recipe go to the Cooking Channel website or [Click Here].

We used the Gravlax to make Smoked Salmon and Cream Cheese Sandwiches. They were delicious. I haven't made Chuck's Mustard Sauce yet. I plan to do that today. I also plan to use the rest of the salmon to make Salmon Eggs Benny and maybe a Lomi Lomi Salad. I will let you know how that goes. All in all this was a great recipe. I will definitely make it again when salmon is on sale. So go check out Chuck's recipe. 

Below are some of my photos of the process.