• lobster-bomb-yama-mama

    Lobster Bomb Recipe

    Lobster Bomb

    Ingredients

    • 1 cut sushi roll (See Sushi Rice Preparation)
    • 1 ½ cups of Yama Mama Lemon Cream Sauce and lobster meat (See Preparation Section Below)
    • 2 tablespoons of Panko – Japanese Bread Crumb (OPTIONAL)
    • 1 tablespoon of Tobiko
    • 1 tablespoon of Spicy Sriracha Sauce
    • 1 tablespoon of Unagi Sauce
    • Gari (Pickled Ginger)
    • Wasabi
    • Soy Sauce

    Meat for the Lobster Bomb

    NOTE: Measurements are for 1 Sushi Roll

    1. Heat 1 cup of the Yama Mama Lemon Cream Sauce in a pan on the stove until it begins to bubble.
    2. Add ½ cup of lobster meat to the pan and turn off the heat. Stir well.
    3. Set Aside.

    Assembly Instructions

    1. Arrange sushi pieces side-by-side on a plate so that the rice and vegetables are facing upwards.
    2. With a spoon, carefully scoop the Yama Mama Lemon Cream Sauce and lobster meatover each sushi piece.
    3. Lightly sprinkle panko across the roll.
    4. Drizzle Unagi/Kabayaki Sauce over the Roll.
    5. Finish off with Spicy Sriracha Sauce.
    6. Garnish with tobiko.
  • sushi-rice-yama-mama

    Sushi Rice Preparation

    Preparation for Sushi (Used in many rolls)

    Measurements are for one order of Lobster Bomb (8 pieces) but can be used with many sushi rolls

    Shopping List/Ingredients

    • 1 Avocado
    • 1 English Cucumber
    • ½ cup of Uncooked Sushi Rice
    • ½ cup of Water
    • ½ teaspoon of Salt
    • 1 ½ tablespoons of Rice Vinegar
    • Large Sheets of Nori Seaweed
    • ¼ teaspoon of Sesame Oil
    • A Pinch of Panko (Japanese Bread Crumb)(OPTIONAL)

    Tools:

    • Recommended: Vinyl Food-Grade Gloves
    • Knife
    • Cutting Board
    • Measuring Cups
    • Rice Cooker
    • Medium Sized Bowl
    • Bamboo Mat
    • Cooking Pan
    Avocado
    1. Completely peel one avocado.
    2. Cut in half and remove the pit.
    3. Cut into thin slices.
    Cucumber
    1. If the cucumber has film wrap, remove the plastic and wash thoroughly.
    2. Cut off 1 inch from each end of the cucumber.
    3. Cut the cucumber into 3 equal segments.
    4. Then, cut each individual segment in half so that the segments remain the same size length, approximately 4 inches.
    5. Cut each segment into strips measuring approximately 1/8 inches squared by 4 inches.
    Rice

    NOTE: Measurements are for 1 Sushi Roll.

    1. Measure ½ a cup of uncooked sushi rice and rinse it approximately 3-4 times.
    2. Add the rice to the rice cooker.
    3. Add ½ a cup of water to the rice cooker.
    4. Add ½ teaspoon of salt to the rice cooker.
    5. Standard rice cookers already have a timer that will go off when the rice is done cooking. This could either be a button that pops up or a light that turns on/off, depending on the type of rice cooker you have. Please refer back to your rice cooker’s instruction manual to find out which type of cooker you have.
    6. After the rice cooker has indicated that the rice has finished cooking (a button, timer, or light), let the rice rest in the pot for 10-15 minutes.
    7. Remove the rice from the rice cooker and transfer the rice to a bowl.
    8. Add about 1 ½ tablespoons of rice vinegar to the rice. Weave and mix thoroughly until all of the rice has been coated with the rice vinegar.
    Sushi Roll Assembly
    1. Lay out the Nori seaweed with the glossy side on the cutting board and the matted side facing up.
    2. Dab about ¼ teaspoon of sesame oil onto your gloves to prevent the rice from sticking.
    3. Take about 1 cup of cooked sushi rice and cover roughly 2/3 of the Nori seaweed. Be sure to spread the rice evenly.
    4. Create a single row of cucumber by placing 4 pieces where the rice meets the section of the rice-less Nori seaweed.
    5. Place 2 strips of avocado over the cucumber.
    6. Sprinkle panko across the vegetables. (OPTIONAL)
    7. Take the bottom 1/3 of the rice-less Nori seaweed and begin rolling it over the vegetables until the sushi roll has a cylinder shape.
    8. With a bamboo mat, tighten the sushi roll so it is firm.
    9. Begin cutting the roll in half and continue to cut the roll in halves into even segments until you have 8 pieces.
  • fried-rice-yama-mama

    Pineapple Fried Rice Recipe

    Pineapple Fried Rice

    Shopping List/Ingredients

    • ½ cup of Thinly Sliced Chicken Breast, or
      Alternative: Pork, beef, or 4-6 Shrimp (peeled and deveined)
    • ¼ cup of Yama Mama’s Specialty Sauce
    • 1 egg
    • 4 tablespoon of Vegetable Oil
    • 1 ¼ cups of Cooked Jasmine Rice
    • ¼ cup of Pineapple chunks
    • 2 tablespoons of Peas & Carrots mix
    • 2 tablespoons of Sliced Onions
    • 1chopped Scallion Stem
    • ¼ cup of toasted Cashew Nuts (OPTIONAL)

    Tools

    • Medium-Sized Frying Pan
    • Spatula

    Cooking Instructions

    1. Heat the pan over medium-high heat to evaporate any residual moisture.
    2. Add 4 tablespoons of vegetable oil to the pan and heat until the oil smokes slightly.
    3. Crack egg to the heated pan and scramble for a few seconds. Be careful, hot oil may splatter.
    4. Add your choice of protein into the pan and continue to stir.
    5. Once the meats or shrimps are almost cooked, add cooked Jasmine rice, pineapple chunks, sliced onion, peas & carrots mix, and (optional) toasted cashew nuts to the pan and stir to incorporate all ingredients.
    6. Add ¼ cup of Yama Mama’s Seasoning Sauce to the pan and continue to stir until the sauce has evenly coated the rice for about 2 minutes.
    7. Plate the fried rice and garnish with chopped scallion.
  • pad-thai-yama-mama

    Pad Thai Recipe

    Pad Thai

    Shopping List/Ingredients

    • ½ cup of Thinly Sliced Chicken Breast
      Alternatives: Pork, beef, or 4-6 Shrimp (peeled and deveined)
    • ½ cup of Yama Mama’s Pad Thai Sauce
    • 1 egg
    • 4 tablespoons of Vegetable Oil
    • 1/2 cup of Rinsed & Dried Bean Sprouts
    • 1 Chopped Scallion Stem
    • 1 cup of Pre-soaked (approximately 3-4 hours) Rice Noodle, packed firmly
    • 2 tablespoons of Crushed Peanuts (OPTIONAL)
    • Lime wedge

    Tools

    • Medium-Sized Frying Pan
    • Spatula

    Cooking Instructions

    1. Heat the pan over medium-high heat to evaporate any residual moisture.
    2. Add 4 tablespoons of vegetable oil to the pan and heat until the oil smokes slightly.
    3. Crack egg to the heated pan and scramble for a few seconds. Be careful, hot oil may splatter.
    4. Add your choice of protein into the pan and continue to stir.
    5. Once the meats or shrimps are almost cooked, add 1 cup of rice noodles and toss in the pan to coat the noodles for approximately 30 seconds.
    6. Add ½ cup of Yama Mama’s Pad Thai Sauce to the pan and stir until the noodle absorbed most of the sauce about 1-2 minutes.
    7. Add half of the bean sprouts and 1 tablespoon (optional) of crushed peanuts to the pan and toss the noodles.
    8. Plate the Pad Thai and garnish with the rest of the bean sprouts, chopped scallion, lime wedge, and crushed peanuts.
  • tuna-bites-yama

    Spicy Tuna Yama Mama Bites

    Spicy Tuna Yama Mama Bites
    Serves 18 to 20 bites
    These healthy bites are gluten free and can also be vegetarian or made with the meat or seafood of your choice.
    You will need

    • 1 medium avocado, diced
    • 1 cup sweet onion, diced
    • 1 large Granny Smith apple, peeled and diced
    • 1 medium tomato, diced and remove seeds
    • 1 long English cucumber sliced about ¼ inch thick (peeling is optional)
    • 1 lb. of sashimi grade tuna
    • 1 medium lemon to squeeze
    • A pinch of salt
    • A pinch of pepper
    • 2 Tb of sriracha sauce
    • 1 Tb of Yama Mama’s Lemon Cream Sauce
    • Pickled ginger (optional)

    Directions

    1. Lay slices of cucumber on a serving dish and set aside.
    2. In a medium sized bowl, mix apple, avocado, onion, tomato, lemon juice, salt, and pepper. (This is Yama Mama’s Apple Salsa and is delish on anything!)
    3. In a medium sized bowl, mix tuna with Yama Mama’s Lemon Cream Sauce and sriracha sauce to create spicy tuna.
    4. Place a dollop of the spicy tuna mixture on each cucumber slice.
    5. Top spicy tuna with a dollop of Yama Mama’s Salsa.
    6. Drizzle more Yama Mama’s Lemon Cream Sauce on top if desired.
    7. Garnish with pickled ginger (optional).