“Does anyone love Sushi out there? I do! I do!”

I normally order the classic California roll, Unagi, and Shrimp Tempura. I especially love for everything to be decorated in multi-colored roe. “Crunch. Crunch.”

Being that it’s Sushi and Stiletto Night at Heels, I thought I pair a sushi recipe with stilettos.

“Oh, Honey, this should be interesting!”

Jessica Simpson Josephine Heel – The studs on this stiletto reminds me of Unagi dressed in sesame seeds! Yummie.

Unagi Recipe, Food Network

Ingredients

• 8 ounces sushi rice
• Sushi Su seasoning, recipe follows
• 1 full sheet nori (roasted seaweed)
• 1-ounce cucumber, julienned
• 1/2-ounce Kaiware (daikon sprouts), juilienne
• 4 ounces Unagi (broiled fresh water eel)
• 1 pinch sesame seeds
• 1 ounce Unagi Glaze, recipe follows
• Gari (pickled ginger), to taste
• Wasabi (Japanese horseradish), to taste
• Soy Sauce, to taste
• Special Equipment: Makisu (bamboo rolling mat)

Directions

To cook the sushi rice – wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.

Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.

Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside. Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.

Sushi Su seasoning:

3 tablespoons sugar

1 tablespoon salt

1 cup rice vinegar

1- ounce sea kelp

Combine all ingredients in a saucepan. Cook just until sugar completely dissolves. Remove from the heat and cool completely.

Unagi Glaze:

4 ounces sake

4 ounces mirin

1-ounce sugar

1-ounce water

1/2-ounce soy sauce

Combine all ingredients and set aside.

We have created a new Widgets and Badges page. We will be sharing all sorts of images and widgets for you to put on websites, blogs, and social networks galore. The first widget we are releasing is from our popular Heel of the Day feature so many of you have given us great feedback on.

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Heel of the Day

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Since Facebook recently changed how their front page displays your friend’s information, Heels.com has decided to put a little more effort into our Facebook Page. Now that we can plant little splashes of shoe love into the information streams of our friends, we se a great opportunity to spice things up. 

Check out some of the simple things we have done so far on the Heels.com Facebook Page, like sharing sales and our hot Heel of the day. Our question for you, is what else do you want to see? We know you love shoes, but how can we make the way we interact with you on Facebook more fun? Do you just want more photos and videos of shoes? Let us know =)