Best 4 Tsunami Recipes
**Tsunami Sushi: A Unique Culinary Experience**
Tsunami sushi is a captivating culinary creation that combines the freshness of seafood with the artistry of Japanese cuisine. Originating from California, this innovative dish features layers of sushi rice, seaweed, and an assortment of raw fish, vegetables, and other ingredients, all arranged in a cylindrical shape resembling a tsunami wave. The result is a visually striking and taste-bud tantalizing dish, perfect for special occasions or adventurous sushi enthusiasts. This article presents a collection of tsunami sushi recipes, each offering a unique take on this modern sushi variation. From the classic California roll to more elaborate creations adorned with colorful toppings and sauces, these recipes cater to a wide range of preferences, ensuring an unforgettable dining experience. So, gather your ingredients, sharpen your knives, and embark on a culinary journey to create your own tsunami sushi masterpieces.
TSUNAMI
Make and share this Tsunami recipe from Food.com.
Provided by gailanng
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine the rum, Curacao, schnapps and vodka in a pint glass filled with ice. Top with the pineapple juice and stir. Finish with a splash of lemon-lime soda and garnish with the cherry.
TSUNAMI HOT DOG
It looks just fine after it's been prepared, but after the first bite, it becomes a mess! a GIANT WAVE! Its aspect is horrible, ugly, revolting, disgusting, and to some, even nauseous, and it also tends to spill onto the eater ---but wow! The sight is worth it! What a great taste---A TRUE TSUNAMI GIGANTIC TASTE EXPLOSION! Careful, you might bite your tongue! Great midnight snack!
Provided by John D.
Categories One Dish Meal
Time 10m
Yield 1 hot dog, 1 serving(s)
Number Of Ingredients 16
Steps:
- Just place the ingredients in your preferred order and manner, and top with the ketchup, mayonnaise, and mustard.
- Of course all of these ingredients may be increased, decreased, or omitted to suit your personal taste. (For instance, you might add a scrambled egg, and take out the onion.).
- However, eating this delicious but ugly dog is also an art which includes covering part of it with a grated white or favorite cheese topping, and your favorite sauce, such as: an avocado sauce, or barbecue sauce, or a garlic dip, or red hot sauce, etc.
- Once finished, repeat the process by adding another topping of grated white cheese, and cover with ANOTHER favorite sauce -- and so on, until you finish the hot dog. This step is optional, but it's very popular amongst most eaters.
- I guess you could probably replace the white cheese with Monterrey; although, I haven't tried it.
SALAD ASIAN SALAD, CRUNCHY SALAD, TSUNAMI SALAD, IT'S ALL GOOD
This is a different twist from the every day traditional salads. Give this a try, you will want to make it again and again. It will go with just about any meal! This recipe came from a friend in Monclova, Ohio. She made it for her kids and they asked for it all the time.
Provided by Timothy H.
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Dressing: combine ingredients and shake well.
- Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
- Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
- Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.
- Drain on paper towels. (This can be done ahead and placed in a plastic bag or container,when cooled, until ready for use).
- Just before serving, add noodle mixture and dressing to cabbage and toss together.
Nutrition Facts : Calories 646, Fat 48.2, SaturatedFat 15.5, Cholesterol 40.7, Sodium 1051.4, Carbohydrate 48.8, Fiber 3.5, Sugar 26.1, Protein 8
ASIAN TSUNAMI FUSION SOUP
This recipe is dedicated to all the children, past, present and future who were affected by the earthquake and Tsunami of 2004. This main soup bowl is a fusion of Asian tastes from several of the 11 countries in the Indian Ocean which the Tsunami reached. From Indonesia this soup contains hot, spicy & lemon flavors, from Sri Lanka/Ceylon coconut & ginger flavors, from Thailand shrimp & chicken, from Malaysia rice noodles and from Singapore the curry taste. This is a very visually appealing bowl of soup, so get your digital camera ready and snap a few.
Provided by SkipperSy
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken up into large pieces (remove skin & fat and discard the liver, gizzard, heart, neck) and put into a large pot with stock; bring to a boil and then a low simmer for about 30+ minutes (make sure chicken is cook thoroughly); discard scum on top
- Split shrimp slightly lengthwise; place in a bowl with baking soda & a little water and let sit for 10 minutes; place shrimp in a pot of boiling water and cook for about 30 seconds to 1 minute; when shrimp turns pink remove (do not overcook);set aside
- Place rice noodles in a pot of boiling water and cook for 2 minutes, drain; set aside; (If using small individual packages of rice noodles cook just before serving and place in large individual bowls)
- Remove chicken pieces and allow to cool; then remove the meat from the bone and cut up into bite size pieces; set aside
- Run stock through a sieve and retain approximately 4 1/2 cups
- Add to stock a large pot and then curry paste, coconut milk, lemon, ginger, cornstarch & water slurry, stir and bring to a boil; then lower heat to a simmer
- Add chicken pieces into pot and simmer 3 minutes
- Add red/green chopped peppers and stir a few times, cook 1 minute
- In big individual bowls add rice noodles, chicken and stock; then on top and around the sides add some shrimps, bean sprouts, egg quarters, cashews, red/green peppers and 6 or more basil leaves
- On individual side plates, have extra lemon wedges, bean sprouts, and basil leaves on stems
- Get out your digital camera and take a photo... then enjoy!
- Notes:
- 1)This soup is similar to Soto Ayam (Chicken Soup from Malaysia) and is typical of many soups found at hawker stalls/stands on the streets in southeast Asia; This recipe uses a commercial brand curry gravy; If the brands noted above are not available, substitute curry powder and spices to taste; For ideas on spices and amounts do a search on the Internet "Malaysia Singapore Curry Recipes"
- 2)This soup is medium hot using the curry paste brands, so if desired use less curry paste to taste
Tips:
- Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
- Prepare your ingredients properly: Cut vegetables and fruits evenly so they cook evenly. Rinse seafood and chicken thoroughly before cooking.
- Don't overcrowd the pan: When cooking, don't overcrowd the pan or wok. This will prevent the food from cooking evenly.
- Use the right amount of oil: Don't use too much oil when cooking. A little bit of oil goes a long way.
- Season your food to taste: Don't be afraid to season your food to taste. Start with a small amount of salt and pepper and add more as needed.
- Cook your food to the proper temperature: Use a meat thermometer to ensure that your food is cooked to the proper temperature. This will help prevent foodborne illness.
Conclusion:
With these tips in mind, you can easily cook delicious tsunami recipes at home. These recipes are a great way to enjoy the flavors of the sea and the land. So next time you're looking for a new and exciting meal, give one of these tsunami recipes a try. You won't be disappointed!
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