Party Like a Sushi Chef

When it comes to celebratory meals, sushi is always at the top of my list. For birthdays, anniversaries, and other milestones, nothing could do proper justice to the event like a glorious platter of carefully rolled maki or dainty nigiri. From childhood to this very day, it’s still my number one request for a fancy treat.

Of course, sushi is not the kind of indulgence one can splurge on casually or in great volume. While I’d like to invite everyone I know and love to join me in such revelry, quite frankly, I don’t make that kind of money. I do, however, make that kind of food, which is why I’ve come to realize that throwing a sushi party at home is an even greater sort of celebration.

How can you throw a sushi party at home?

There are many ways to go about this. First, consider whether you want guests to be able to roll their own sushi or simply eat what your prepare. I think it’s a whole lot more fun to have a hands-on activity, and it puts much less stress on the host if they’re not doing all the work.

Don’t have enough sushi mats for everyone?

Don’t worry; I don’t even use mine anymore. Lay down sheets of parchment paper to help everyone roll up their sushi creations, and simply throw them away when it’s all said and done. Use compostable parchment paper to prevent excess waste.

How much sushi rice should you make?

Let’s work backwards to figure out portion sizes. The average sushi roll uses about 1/3 cup of cooked rice, and let’s say most people will eat 2 – 3 rolls each. That means we want at least 1 cup of cooked sushi per guest. My basic formula makes 4 cups, which you can halve, double, or triple accordingly, always erring on the side of extra. Leftovers are great for making fried rice or ochazuke the next day.

Yield: Makes 4 Cups

Easy Sushi Rice

Name: Easy Sushi Rice
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 Cups Sushi Rice; 2 1/2 Cups Water; 2 Tablespoons Rice Vinegar; 1 Tablespoon Granulated Sugar; 1/2 Teaspoon Salt

For perfect maki sushi or nigiri, this simple formula for easy homemade sushi rice will never do you wrong!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

2 Cups Sushi Rice
2 1/2 Cups Water
2 Tablespoons Rice Vinegar
1 Tablespoon Granulated Sugar
1/2 Teaspoon Salt

Instructions

Rinse the rice in a fine mesh sieve until the water runs clear. Transfer to a medium saucepan and add the water.
Bring rice to a boil over medium heat; immediately turn heat to low, and cover. Cook for 10 minutes, remove from heat and let sit, covered, 15 minutes, undisturbed.
Mix together the vinegar, sugar, and salt and add it to the rice. Gently fold with a spatula to incorporate. Let sit at room temperature for about 15 minutes longer, until just warm to the touch.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 132Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 415mgCarbohydrates: 28gFiber: 0gSugar: 6gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

What kind of fillings are best for a sushi party?

The luxury of making your own sushi is having endless options for fillings, freed from traditional, tired, or simply uncreative menus. You could truly put anything in the middle of your maki, including veggie burgers and guacamole, if you so wished. Go ahead, use this as an opportunity to empty out your fridge, freezer, and pantry if you’re entertaining on a shoestring budget! For more thematic options, my favorites include:

Sliced avocado
Shredded seedless cucumber
Shredded carrots
Shredded daikon radish
Umeboshi
Shiso
Blanched or grilled asparagus
Fried tofu or tofu nuggets
Watermelon ahi tuna
Fish-free salmon sashimi
Vegan cream cheese
Shiitake bacon
Eggless tamagoyaki
Takuan (pickled daikon)

Don’t forget the sushi toppings and condiments!

If you don’t have some sort of soy sauce or tamari for dipping, that’s a crime and I’m never coming to any of your parties again. Beyond that, there’s plenty of room for different ways to finish off your rolls with style:

Dynamite sauce (spicy mayo)
Wasabi
Shichimi togarashi
Furikake
Scallions
Ponzu
Pickled Ginger
Lentil caviar
Tempura crunchies

Prepare ample snacks for those who come early or late.

It might take some time before everyone can finish rolling their own, so don’t leave anyone hungry while they wait. You can prepare all sorts of small bites and starters well in advance so you can stress less.

Edamame, warm, chilled, spicy, truffled, or pan-fried
Gyoza, steamed or pan-fried
Miso soup
Chuka ika sansai (calamari salad)
Seaweed salad

Finally, don’t forget the drinks.

When in doubt, good old ice water has never done me wrong. If you’d like something a bit more festive to say “kampai!” with, consider both spirited and sober options.

Green tea, hot or iced
Iced mugicha (barley tea)
Ramune soda
Sake, hot or cold
Shochu
Japanese beer

Are you ready to start rolling?

If you’d like some more inspiration to get this party started, here are a few more recipes you’ll love:

San Francisco, California Roll
Sush-Easy Creative Vegetable Sushi
Sushi Cups

August 1, 2022March 4, 2026

Hannah (BitterSweet)14 Comments

Dashboard Cookie Confessional

Ever since I was a little kid, it’s something I wanted to do. Young and naive, I couldn’t wait to grow up to have such freedom and access. Now that I’m an adult, I’m finally making my inner child proud: I baked cookies inside my car.

As temperatures began to exceed 100℉ on a regular basis, I knew this was my time to shine. Finally, I have my own car, live in an environment that’s somewhere between the depths of hell and the surface of the sun, and am still crazy enough to do it. If you’ve always wanted to open up your car door and step into your own mobile oven, here’s what you need to know.

Use Protection

Metal baking sheets are the best conductors of heat, but that goes both ways. Place a kitchen towel, pot holder, or trivet underneath so it doesn’t melt or burn the interior of your car.
Line the baking sheet with parchment paper to prevent the cookies from sticking. A silicone baking mat will absorb too much heat to be effective, and aluminum will reflect too much and cause the edges to get too crispy.
Likewise, use a pot holder whenever moving the sheet because it will be hot.

Placement and Timing Are Important

Make sure you park your car in direct sun to maximize those UV rays.
Start baking when the sun is at its peak; usually around noon or 1:00pm.
While your cookies will bake in any position, I found it was most effective to place the baking sheet directly on the dashboard, as close to the windshield as possible. Barring that, the next best place is the trunk, as long as you have a glass window in back too.

Turn Up The Heat

Keep the windows rolled up and the doors closed. Any time you open them or break the seal, you’re letting the heat drop.
It needs to be at least 95℉ (35°C)outside to attempt this with any level of success.
Keep a thermometer inside your car to monitor the temperature, and place it somewhere that you can see it without getting into the car.
The interior needs to reach at least 160℉ (71°C) to “bake” effectively.
Cooking time will vary, since this isn’t a regulated heat source. Expect it take anywhere from 2 – 5 hours for the cookies to set. They may not brown as much as you’d normally expect, but should be firm enough to pick up and no longer shiny on top.

Recipe For Success

While any recipe can technically work, simple drop cookies are your best bet, since they’re more forgiving with variable times and temperatures. A cookie with a high butter to flour ratio is more likely to end up greasy, which means that chewy wins the battle over crunchy for this round.
Size does matter. My usual cookies use about 1/4 cup of dough, which took roughly 3 hours to bake while it was 104 degrees outside. You can expedite the process by making smaller cookies, especially if it’s not as hot in your neck of the woods.
Vegans have the added benefit of being able to eat semi-baked or even raw cookies without fear. Look ma, no raw eggs! That means every attempt is always successful, with or without an excessive heat warning in effect.

The beauty of car-baked cookies is that you’re using a completely renewable, entirely free energy source while saving electricity inside your home! No need to blast the AC after cranking up the oven, which can add up quickly.

The only thing better than sinking your teeth into warm, gooey, homemade cookies on a hot summer day is getting to enjoy that freshly baked aroma for weeks to come. Hope you don’t drive hungry!

July 29, 2022March 4, 2026

Hannah (BitterSweet)9 Comments

Too Much Is Never Enough [Zucchini]

“Too much zucchini” is a problem I’ve never had. While it’s true that I’m no gardener, I’m also no stranger to second-hand zucchini from friends and neighbors.

Big, small, serpentine, or spherical; all zucchini are welcomed with open arms. These green squash are even more versatile than cauliflower, if you ask me. They can blend into the background seamlessly, thickening soups and sauces without a hint of their vegetal origins, or steal the show as the main focal point of a dish. I have never once gotten tired of zucchini because zucchini can be anything.

If you’re struggling with an overabundance of summer squash, don’t panic. I’ve got a few fool-proof suggestions that will make easy work of even the largest harvest.

10 Best Zucchini Recipes

If you have too much zucchini on your hands and not enough ideas, these fool-proof recipes will help you make the most of your harvest.

Olive-Stuffed Eight Ball Zucchini

Greek-inspired seasonings pull together this unusual combination of olives, white beans, artichokes, and spinach beautifully, and set these stuffed zukes apart from the rest.

Zucchini Babka

Traditionally reserved for holidays, this rich, yeasted bread is the perfect vehicle for some of those excess zucchinis. Really, you'd be kidding yourself if you approached this as a "healthier" treat thanks to the vegetables, as it could very well be more decadent than that ubiquitous carrot cake piled high with cream cheese frosting. Don't let that stop you from having a thick slice for breakfast though; if you can call a cupcake without frosting a muffin, you can easily get away with pretending that this cake in bread's clothing is a reasonable choice to start the morning. Your taste buds will certainly thank you.

Eggless Omelette Eight Ball Zucchini

Round summer squash stuffed with an eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors.

Zuke-anoush (Zucchini Baba Ganoush)

For anyone avoiding nightshades, this eggplant-free take on baba ganoush is for you. Lightly roasted zucchini is blended with smoked salt and tahini for an incredibly accurate take on the original inspiration.

Roasted Zucchini and Chickpea Soup

Satisfying and filling thanks to the addition of gently crisped chickpeas, but still light and refreshing due to the simple sea of broth surrounding them, zucchini never felt more at home outside of the field than in this concoction. Highlighting their fresh flavor, slightly sweetened by drawing out the natural sugars while roasting, this is the kind of soup that I’m happy to eat both hot and cold.

Stuffed Zucchini Bites

Humble Zucchini rounds are filled with a hearty mixture of nuts and beans, plus aromatic herbs and spices. They could just as happily make themselves at home on a dinner plate, as a side or even an entree, thanks to their protein-rich stuffing. Best of all, they’re delicious both warm and cold, and can be prepared in advance.

Zu-Key-Ni Dill Muffins

Soft, tender, and rich, they're the kind of muffin that needs no additional toppings or spreads to shine. They're packed with zucchini to take care of any summer surplus in the most delicious way possible. Enjoy warm for maximum effect, ideally toasted to get those perfectly crisp edges, especially a day or two after baking.

Golden State Zoodles

A true flash in the pan, the edible gems are seared until their skins bubble and burst to create a sauce of their own juices. Zucchini noodles are tossed into the hot mixture, just to soften, but not cook, retaining a more toothsome bite and fresh flavor.

Creamy Zucchini Pinwheels

Walnuts blended with umami miso and savory herb turn into a stunningly creamy, unbelievably cheesy take on dairy-free ricotta. Wrapped up in tender planks of grilled zucchini and served with marinara sauce, it may just be the new power lunch.

Thai-Style Zucchini Ribbon Salad (Based on Som Tum)

Inspired by Thai papaya salad, this version uses zucchini that's chilled, tender yet crisp, cooling but still popping with bursts of heat from abundant flecks of chili peppers. Brightly acidic, tangy, and slightly salty, with just a touch of sweetness to take the edge off, every component must be in perfect balance to achieve a successful, harmonious dish.

July 27, 2022March 4, 2026

Hannah (BitterSweet)6 Comments

Dog Days of Summer

It’s hard to imagine a world without hot dogs. Such a critical touchstone in American culture transcends the boundaries of age, income, and upbringing. Everyone knows and can appreciate hot dogs on some level, even if they aren’t overt fans. Indeed, as variants on more highly seasoned sausages, the art of tube meat has been around for centuries, making a brief cameo appearance in Homer’s Odyssey, no less. The dog that we all know and love today, however, has only been around since the 1600’s, invented by a butcher in Germany.

Yes, this all-American staple, like so many others, is not American at all! It was imported with the immigrants making it and quickly became adopted as an affordable mealtime staple. Given their popularity, versatility, and the fact that they don’t actually resemble any animal known to mankind, I find it strange that vegan options are so lacking. There aren’t a ton of choices, especially in mainstream grocery stores. Quality has improved dramatically in recent years, but they’re still highly processed, and if you’re avoiding soy or gluten, you’re simply out of luck.

Homemade vegan hot dogs are a lot easier to make than you may think! My version only takes 10 minutes of steaming before they’re ready to grill. Unlike seitan, there’s no kneading, no blending, no fancy equipment at all. Humble chickpea flour is the high-protein, high-fiber base for our upgraded franks, making them gluten-free, too. A tiny pinch of xanthan gum lends just the right firm yet springy texture, not quite chewy, yet perfectly toothsome.

What defines a hot dog is not so much the base, but the seasonings. Some are more smoky, some are more sweet, but polls show that most people generally favor a balanced, beefy taste that’s slightly salty, and gently spiced, but not so much that you’d think of it as such. As with hamburgers, much of the overall experience comes from the condiments and toppings, which means that less is more when crafting the ideal meaty vehicle.

Maybe you can guess where I’m going with this by now. Sugimoto shiitake mushroom powder is the only ingredient capable of creating the perfect meatless hot dog dupe.

How is it possible that shiitake powder, made from 100% shiitake with no additives, fillers, or preservatives, could taste like anything other than mushrooms? It’s all about umami, which is simply savory, transcending the boundaries that would otherwise separate the plant and animal kingdom. So much of what turns off mushroom-haters is the texture, which becomes a non-factor when dried, ground, and integrated seamlessly into other foods. Used as seasoning in the dry hot dog mix, you only get a juicy, substantial bite, sealed with a kiss by the smoky sear of the grill.

Serving Suggestions

I like to keep mine classic, with minimal toppings piled into a soft white bun, but the beauty of a proper hot dog is that it can pair beautifully with an infinite variety of garnishes. Here are some ideas for servings your dogs in style:

Sauerkraut and mustard
Chili and cheese
Caramelized onions
Guacamole, pickled jalapeno, and salsa
Sliced tomatoes, relish, and shredded lettuce
BBQ sauce and vegan bacon

There are no bad choices here! Dress your hot dog like you would any sandwich; exactly as you please.

Make Ahead Advice

Hot dogs are classic party food. To feed a group, you don’t want to spend all day in the kitchen, which is why these are such a great option to prep ahead of time to simply heat and eat later.

1. You can double, triple, or quadruple the recipe for a crowd, but you may need to steam them in batches. May sure you don’t crowd them in the steamer, so there’s room for the hot air to circulate around each one.
2. Cool after steaming and store the hot dogs in zip top bags, squeezing out as much air as possible before sealing. You can store them in the fridge for 5 – 7 days like this, or toss them into the freezer to keep for at least 6 months.
3. When you’re ready to serve, just toss them on the grill. If you’re preparing them from frozen, let them thaw at room temperature first, or defrost in the microwave.
4. Leftovers can be stored in exactly the same way as the plain steamed dogs. You can reheat them in the microwave for 1 – 2 minutes, or toaster oven for 2 – 4 minutes, until hot all the way through.

Have You Tried Cooking with Hot Dogs?

Don’t forget, hot dogs can be so much more than a stand-alone entree. They’re an excellent source of protein with unlimited potential for use in other recipes. Some of my favorites are:

Other dishes that hot dogs would be great in include:

Stove Top Mac and Cheese
Fried Rice
Curry

Hot dogs do seem like a natural pairing for a prime summer day, to be enjoyed in the sunshine with an icy beverage, perhaps after a quick dip in the pool. The good news, though, is that hot dogs never go out of season. Long after you bundle up the grill and winterize the yard, this recipe will still serve you well for the colder months ahead.

Continue reading “Dog Days of Summer” →

July 25, 2022March 4, 2026

Hannah (BitterSweet)8 Comments

Stick To Your Ribs

For years, I’ve resisted the lure of corn ribs. Despite the fact that they were everywhere I turned, plastered over Instagram and Pinterest, playing on an endless loop in TikTok videos, it wasn’t hard. The whole concept was a turn off. Who really wants corn that eats like ribs, with all that sticky, messy sauce coating your fingers as much as the food? In age and wisdom, I’ve come to realize two simple truths:

I need to take myself less seriously.
Being messy and playful is the whole point.

The reason why it took off as a food trend is exactly why I couldn’t stand the idea to begin with, which is more of a personal failing than a dig on the social media complex. Yes, some of the appeal is novelty, like most “stunt food,” but it goes deeper than aesthetics. If you let yourself get dirty, digging in with both hands and throwing caution to the wind, you might just enjoy it.

Besides that, the technique yields effortlessly tender-crisp fresh corn with beautifully charred, lightly caramelized edges.

If BBQ isn’t your bag, there are plenty of alternative seasonings to consider for corn ribs:

Buffalo sauce
Gochujang
Miso paste
Garlic butter
Tajin

To be honest, no further garnishes need apply. A touch of green scallion is nice for color and a gentle hint of allium flavor, but you can happily take those corn ribs from the kitchen to the table as is. When you want to pull out all the stops, that’s far from the only choice. Dipping sauce on the side is always welcome for a cooling contrast too.

More tasty toppings for your corn ribs includes:

Ranch dressing
Caramelized onion dip
Mayonnaise or aioli
Parmesan-style cheese
Smoked paprika

An air fryer makes easy work of this recipe without heating up the whole house, but it’s a snap to toss into a conventional oven as well. Double, triple, or quadruple as needed to feed a crowd; the formula is flexible and infinitely scalable like that.