Easy Weeknight🔗

Due to the Far West Fungi special edition and birthday dinner, weekly dinner for this week only has two nights instead of four. I don't have anything planned. Neither do I want to spend too much time preparing. So the plan is to make something low-effort using the ingredients at hand.

Sushirrito🔗

Why call it Sushirrito? It uses nori sheets like square wrapping. It's wrapped like a burrito. It can be cut into either burrito or sushi (maki pieces). Why is it neither? It doesn't have any classic Mexican or Japanese flavor. No rice or beans, no sashimi, no avocado. Why still call it Sushirrito? Well, I try to use what's at hand to approximate the components. Easy night, remember.

So what's actually inside this funky creation?

• baked sweet potato, as the carb, think of as the rice in burrito or sushi
• egg or tuna, as the protein, think of as the sashimi in sushi or the meat in burrito
• celery, as the veggie, think of as the lettuce burrito
• maple syrup nut butter, think of as the sauce, here more of a glue to seal the wrap

I tried 2 ways: i) making egg or tuna into salad with mashed sweet potato, sour cream, diced celery ii) keeping them whole. For this particular wrap, ii) is better as it maintains better structural integrity when slicing or eating. For the same reason, sushi pieces are more user-friendly than burritos, as they're not sealed on either end. So it's more of a chopstick food than handheld food.

Speaking of the wrap, it's actually bought in a grocery shop during the trip to DC. I spotted the "made in Australia" on the package. What a souvenir. In terms of the product itself, it's paper thin, not that sturdy as a wrap, but kinda works as nori sheet.

The story should have ended here. No actual cooking other than baking sweet potatoes. I could have quickly wrapped things up (pun not intended) and dinner ready momentarily. However, upon plating those burrito/sushi pieces, along with celery sticks, cherry tomatoes, cheese curds, etc, I feel like I'm building a city. There is a giant tunnel (burrito), low residential buildings (sushi), highrises (cherry tomato & cheese curds stick), canals (celery with almond butter). Then I got myself into this virtual world and spent more time plating than making the food. It's supposed to be quick. Well, sometimes it's nice to get lost in time.

Ice Cream Cone🔗

Whenever I get my hands on some kind of wrap, I will always turn some into cones for ice creams. Here is a demo of my universal 3-step conification.

1. roll into cone shape and glue the seam with honey or nut butter or even better the mix of the two
2. seam side down, insert a tin foil ball into the cone for support, bake in the oven till crispy. Time and temperature vary depending on the wrap. Start with 350F for 5 min
3. cool down in the fridge

Optional step for non-leaking purpose, crush some chocolate / biscuit / nuts / anything into the cone to seal the hole at the tip.

Here is the cone with banana chocolate ice cream from my birthday.

You know why I got into this cone business? This way we don't have two bowls and two spoons to wash.