Mochi filled with red bean paste.. possibly the most satisfying food I have ever eaten

One of my favorite things about going to visit my mother in law out in L.A. is the food. Not only is she a fabulous cook, but she regularly visits the variety of Asian markets that all seem to be just a short drive from her apartment.
We were there visiting her last month, she suggested we stop at the Japanese market nearby to pick up some food for lunch. I love to try new food, even if I don't know exactly what it is- and this market gave me ample opportunity. There were huge coolers stocked with fresh sushi and rice balls, plus various other fresh meals. There was a decent section of fresh produce, as well as rows of prepackaged crunchy snacks.
Best of all, there was a cooler with freshly made desserts- cakes, pastry, little balls of multi-colored goo that I couldn't identify. So, wanting to try something new, and being attracted to anything rainbow, I chose the goo.
The outer powder and dough is pleasantly sticky and chewy. The inside is pasty, sweet, red and d.e.l.i.c.i.o.u.s. I immediately ate all four [large] dough balls, pausing only briefly to say things like 'best food ever' and 'so amazing'..etc. When they were gone, I had a stomachache, but I didn't care.
Since the closest (and only) Asian market back home is tiny, with a very limited fresh selection, I knew there would be no more mochi cakes for me... unless I learned how to make them. So I googled and researched, and what I came up with is below.
I'm actually pleasantly surprised at how well they came out, as well as how easy they were to make.
All ingredients can be found at Asian markets (even the little one near here)- as well as online, but be careful of high shipping costs.

Makes 8 small cakes
Ingredients
3/4 C Mochi flour
3/4 C water
1/2 C confectioner's sugar

a few drops of food coloring (this is totally optional, and you only need a drop or two- I chose blue, and they are BLUE)
about 1/2 C sweetened red bean paste (comes in a can- I froze the extra, I think it should hold up for a couple of weeks)
about 1/4 C cornstarch

Mix Mochi, water, sugar and food coloring in a microwave safe bowl until a sticky dough forms. If the dough forms a ball and completely pulls away from the bowl, add more water. It should be very sticky.

Put in the microwave for 2-3 mins. When you take it out, it should have formed a soft dough.
Set the dough aside to cool, open the can of beans, and dust the surface with cornstarch.

Pinch off a piece of the dough, coat with cornstarch and roll, roll, roll, until it's nice and flat. Place 1/2 T red bean paste in the middle and pinch the sides together around it.

Repeat until you're out of dough. The cakes can be stored, wrapped individually, in the fridge for a couple of days (if they last that long!)

Sushi, again?

So my husband and I are both super competitive people. Sometimes I think we probably make other people uncomfortable- for instance, we're never on the same team when we play anything from trivial pursuit to basketball. We're too interested in beating each other and gloating about it. We love to challenge each other- except in a few cases, where we accept the other's expertise and trust their choices without question. For instance, he's in charge of our retirement accounts and when to upgrade computers. I never question bother with question his choices when it comes to those two things. I am in charge of .... everything else. And everything certainly includes whatever happens in the kitchen.
When he made sushi a few weeks ago, I knew I'd have to try it for myself.
So tonight, I did just that. I stuck with california rolls (along with variations)- mainly because I really didn't feel like getting too intense about things. It's been really hot out, I didn't feel like cooking beyond steaming the rice.
Through doing this, I discovered that making sushi is really SUPER easy. Like easier than ordering it.
Even with just the most basic of kitchen skills, you can do everything from steaming the rice to eating it within an hour. You don't even need fancy equipment!
At home california roll

Ingredients:
1.5 cups short grain rice (we use kokuho rose- now stocked at your neighborhood grocery store!) + water for cooking
3 T Aji-mirin seasoned rice vinegar- there are various types, this must be the type with sugar and salt- it is sold at whole foods-- Alternatively, 1/6 C rice vinegar, 1.5 T sugar, 1 T salt

3 sheets of nori (seaweed)
1 avocado
1 garlic clove
pinch red pepper powder
1/2 cucumber
2-3 imitation crab sticks

Method:
1. Cook rice according to package directions- a rice cooker makes things super easy, and costs about 10 dollars at target. Just add rice and water, push the button and you're on to bigger and better things!
2. Such as slicing veggies- For my CA rolls, I smooshed the avocado with garlic and red pepper, and sliced the cuke and crab pretty thin.
3. When rice is cooked, mix in a bowl with the aji-mirin until coated. Let sit for 5-10 mins.
4. If you have a bamboo roller, cover it with saran wrap. If not, just use the wrap.
5. Place a piece of nori on the wrap. Spread 1/3 of the rice over the nori, so you can *almost* see through the rice. This is a tough part, because it seems like there isn't enough rice, but this is one of those times where a little goes a long way. Cover the entire piece of seaweed except for about 1/2 inch at the end away from you.
6. Add your fillings about 1/2 inch in from where you will start rolling.
I added black sesame seeds for a bit of extra crunch and flavor.
7. Using the wrap/roller, quickly roll up the sushi, taking care not to move the wrap out of the way as you roll. When you are done, wet the end of the nori to make it stick.

8. Using a wet, sharp knife, slice the roll into 1/2 inch thick pieces.


This should be served with tamari (or soy sauce) and wasabi.
After eating a couple pieces of mine, I've declared this a draw between me and my husband- his sweet potato roll is better than this CA roll, but I make it so much faster than he does!

Sushi and birthdays

It was my birthday two weeks ago, and to celebrate the occasion, my fabulous husband made me some sushi. (The real way with the 3 hour rice process and everything!)
He used shrimp, cucumber, avocado, lobster, and my absolute favorite, sweet potato.

He did something to the sweet potato that involved brown sugar and spices. Definitely the best sweet potato/yam roll I have ever had, including expensive stuff in fancy restaurants.
I'm tagging it as thanksgiving as a reminder to myself that when the big T day rolls around, these sweet potato rolls are replacing squash soup as our appetizer.

Husband can take credit for all the pictures of too. Am I the luckiest girl ever?