1. Start by cooking your rice. Meanwhile make the sushi vinegar : In a cooking pot add vinegar, sugar and salt. Cook until almost boiled and sugar and salt are completely melted. Remove from the heat and set it aside.
2. Transfer the cooked rice into a heat-safe bowl, and pour the sushi vinegar from #1 on it. 'Slice' the rice with a rice paddle and let it cool down.
4. Spread about 180g sushi rice evenly. Leave an about 2cm edge uncovered.
5. Spread mayonnaise along the center line, as much as you want, over the rice. Place avocado, onion and salmon along that line too. Then roll up the maki tightly with a sushi rolling mat. Make 2 more sushi rolls.
6. Cut slices in the sushi roll with a clean and moistened knife. Please clean your knife before each new slice.
some of green vegetable (green beans, cucumber) - cut into julienned
1 tomato - sliced
1 leek - thinly julienned
5 servings ramen noodles
1.making the dressing
In a small cooking pot, add oil (vegetable and sesame) and heat until its hot but not boiled. Let it to cool to room temperature. In a bowl, add sesame and oil, then blend with a hand blender (or with food processor) until smooth paste. Add the rest of ingredient (chicken bouillong powder, soy sauce, sugar, vinegar and water) and mix. Chill until serve.
2. For eggs, add oil to a non-stick frypan and heat over medium high heat. Wipe excess oil with kitchen paper. Pour the egg mixture, then spread the egg outward thinly like you are making crepe. Turn it over. Cook for another 10 seconds.
Repeat with the rest of egg mixture.
3. Cool the egg crepes and slice into very thin strips. Set aside.
4. For the noodles, bring a pot of water to a boil and add the noodles, cook according to package directions. Drain and rinse with a cold water to remove remove starch of ramen. Drain completely and divide the noodles on serving plate.
5. Garnish with egg, ham, cucumber/green beans, tomato and leek. Pour the dressing just before you eat.
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
7. Put mochi ice cream back into the freezer for a few hours.
8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.