DDD #43 – Vegan Fish Tempura Sushi Rolls

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image below to watch the video.

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When I went to Dallas in 2015 to MC an event for the Humane League there – everyone kept talking about how awesome these vegan fish sticks are.  So – I bought some as soon as I got home.  My first effort with them was these vegan fish tacos.

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They were delicious!   The fish sticks are triangle-shaped and almost as large as the palm of my hand – and they have 90 calories each.  I am a huge fan.

So – I got it in my head that I wanted sushi.  My first thought was to make tempura chicken with Beyond Meat chicken & tempura batter but I discovered that I had no tempura batter & then I decided I didn’t want to fry anything, anyway.  Then these guys jumped into my mind!  So – while these are not fish & not in tempura batter – they are breaded & they made an excellent substitute.

I buy my nori at Bangluch Market because it costs about $1.25 for a package where Gelson’s charges almost $5 – so I recommend looking in ethnic stores for ethnic supplies.  I bought the fresh ginger & wasabi at Gelson’s.

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Sushi Rice

2 cups sushi rice

2 cups water

2 TBS sugar

2 TBS rice vinegar

1 TBS salt

Put the rice & water in a pan.  Bring to a boil then reduce heat to low & cover.  Cook for 25 minutes.

Let the rice cool & then mix in the other ingredients.

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Vegan “Fish Tempura” Sushi Rolls

INGREDIENTS

Gardein fishless fillets (or other brand) – cooked according to package instructions

Carrots – cut into sticks

Daikon – cut into sticks

Cucumber – cut into sticks (I forgot to use mine)

Avocado – sliced

Nori sheets

Sesame seeds – white & black

Wasabi, ginger & soy sauce for dipping.

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DIRECTIONS

Get all your ingredients ready.  Press some rice onto the nori – leaving about an inch on one end uncovered.  Layer the ingredients & roll tightly.  Wet the naked end of the nori with water on your fingertips.  roll until the seam side is down & rub the roll back & forth on the counter a few times to better seal the seam.  Cut with a sharp wet knife.

Serve with ginger & wasabi & soy sauce & a sprinkling of sesame seeds.

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Vegan Crab California Rolls – Sushi

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Yesterday, I posted my Vegan Hearts of Palm Crab Salad (seen just above) – fully intending to make these California rolls with it and – today – I did!  California rolls are no mystery & this is just a suggested way to use the crab salad.

If your local market makes sushi or carries fresh sushi – they usually sell extra wasabi & ginger there, too.  That is where I get mine.  Powdered wasabi (that you add water to) is also good but just buying it ready to go is cheap & easy so – why the fuck not?

I buy the nori at my local Thai market because they charge under $2 for a package & Gelson’s charges closer to $5.  Same for the sushi rice.  Ethnic foods are – typically – WAY less expensive in ethnic markets than they are in the ethnic aisles of your local grocery store – so – look into that option (if saving money appeals to you).  Indian markets & Asian markets & Hispanic markets are great resources for rices & spices at drastically discounted prices.  Just FYI.

Sushi rice is shorter than most other common rices but I think you can make sushi rice with any rice.  I used the stuff you see below.

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As to the filling of a California roll – I went pretty traditional – using the vegan crab, avocado and cucumber – and I added carrots.  This is absolutely not a science so do what suits you.

Sushi Rice

2 cups rice – washed until the water runs clear

3 cups water

1/2 cup rice vinegar

1 tsp salt

1/8 – 1/4 cup sugar (I like less sugar but this is a matter of taste)

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DIRECTIONS

Put the rice in the water & bring to a boil.  Reduce heat to low & cover.  Cook for about 20 minutes.  Wrapping the lid of the pan in a kitchen towel creates a tighter seal & cooks the rice more quickly but be careful not to set the towel on fire.  When it is done – transfer to a large bowl, fluff & allow to cool.

(Photo stolen from Google)

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Heat the vinegar & stir in the sugar & salt.  Stir until the salt & sugar dissolve.  Allow to cool.

When the rice is cool – stir in the vinegar & mix it in well.  Store in the fridge until you are ready to use it.  I actually like the rice room-temp, so I leave it out before I use it – but this is just my preference.

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California Rolls 

INGREDIENTS

Cooked sushi rice

Nori sheets

Vegan crab (see link above)

Avocado – sliced

Carrot – cut into long matchsticks

Cucumber – cut into long matchsticks

GARNISH – wasabi, ginger, soy sauce, black and/or white sesame seeds

DIRECTIONS

I don’t use a sushi roller mat.  I just free-form it.  HERE are a bunch of videos & other technique options you might like to try.

I do it near the sink with cool water running.  Sticky rice is, indeed, sticky & will stick to everything.  The water helps rinse it off.

Put the shiny side of the nori down & pack some rice onto it.  Go light.  I went heavy & my rolls were huge (in girth) and messy to eat.  You can probably go more sparse with the rice than you guess – just leave about 1-inch clean on one end.

Layer the other ingredients in there & roll it.  Wet that clean inch with wet fingers & roll over that to close to roll.  Leave it resting on the seam as you roll any others you might be making.

Slice with a wet, sharp knife.

Garnish as you will & eat!

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Vegan “Fish Tempura” Sushi Rolls

Leave a comment

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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6-15-15 (39)

6-15-15 (49)

BathingandthesinglegirlCover

vromans back

gardein_frz_FishlessFilet_US_Sm-225x238

When I went to Dallas last month to MC an event for the Humane League there – everyone kept talking about how awesome these vegan fish sticks are.  So – I bought some as soon as I got home.  My first effort with them was these vegan fish tacos.

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They were delicious!   The fish sticks are triangle-shaped and almost as large as the palm of my hand – and they have 90 calories each.  I am a huge fan.

So – yesterday – I got it in my head that I wanted sushi.  My first thought was to make tempura chicken with Beyond Meat chicken & tempura batter but I discovered that I had no tempura batter & then I decided I didn’t want to fry anything, anyway.  Then these guys jumped into my mind!  So – while these are not fish & not in tempura batter – they are breaded & they made an excellent substitute.

I buy my nori at Bangluch Market because it costs about $1.25 for a package where Gelson’s charges almost $5 – so I recommend looking in ethnic stores for ethnic supplies.  I bought the fresh ginger & wasabi at Gelson’s.

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Sushi Rice

2 cups sushi rice

2 cups water

2 TBS sugar

2 TBS rice vinegar

1 TBS salt

Put the rice & water in a pan.  Bring to a boil then reduce heat to low & cover.  Cook for 25 minutes.

Let the rice cool & then mix in the other ingredients.

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Vegan “Fish Tempura” Sushi Rolls

INGREDIENTS

Gardein fishless fillets (or other brand) – cooked according to package instructions

Carrots – cut into sticks

Daikon – cut into sticks

Cucumber – cut into sticks (I forgot to use mine)

Avocado – sliced

Nori sheets

Sesame seeds – white & black

Wasabi, ginger & soy sauce for dipping.

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DIRECTIONS

Get all your ingredients ready.  Press some rice onto the nori – leaving about an inch on one end uncovered.  Layer the ingredients & roll tightly.  Wet the naked end of the nori with water on your fingertips.  roll until the seam side is down & rub the roll back & forth on the counter a few times to better seal the seam.  Cut with a sharp wet knife.

Serve with ginger & wasabi & soy sauce & a sprinkling of sesame seeds.

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Part 5 – Sixty or More Los Angeles Restaurants for Your Consideration

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Queen Mary – Long Beach, CA

All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Highland Park Diner – Rochester, NY

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Queen Mary – Long Beach, CA

There is a heat wave in Los Angeles this week & cooking is just oppressive. So – I am taking the opportunity to present 60+ restaurants I have visited in the last two years. This is not a complete list & some places here reflect images from multiple visits. I am not going to get into reviewing them but I will post a link if I have blogged about specific places here in the past – and that link will likely have lots of info & more pictures (except for my earliest posts which were pretty simple). They will be listed pretty much in alphabetical order & if there is a website for the place – I will try to supply it by making the name of the place a link to their site.

HERE is the link to Part 1.

HERE is the link to Part 2.

HERE is the link to Part 3.

HERE is the link to Part 4.

I am also taking this opportunity to post a few of my favorite images that I have taken of restaurants not in Los Angeles –  above.  Enjoy!

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THE PIKEY – Hollywood, CA

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PIMAI IT’S THAI – Hollywood, CA

My blog about Pimai It’s Thai is HERE.

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SADDLE RANCH – Hollywood, CA

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THE SERVING SPOON – Inglewood, CA

My blog about The Serving Spoon is HERE.

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SETTEBELLO PIZZERIA – Pasadena, CA

THINNEST crust pizza ever.  Wonderful!

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SPITZ – Hollywood, CA

My blog about Spitz is HERE.

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ST. FELIX – Hollywood, CA

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STATE SOCIAL HOUSE – West Hollywood, CA

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SUSHI SPOT – Tarzana, CA

THE BEST SUSHI around Los Angeles

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SUSHI STOP – Hollywood, CA

My blog about Sushi Stop is HERE.

BEST PRICED sushi in town!

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And there you have it!  Ten spots you can investigate yourself.  ENJOY!!!!

And don’t forget about my book!  www.BathingBook.com.  The REVIEWS ON AMAZON are awesome!

 

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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Ahi Sushi Tower with Mango Salsa & Avocado, Spicy Mayo and Baked Wonton Crackers

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Isn’t that pretty?  Tasted even better!  Like most of my recipes, there is nothing difficult about this beyond the fact that it requires a few ingredients some might find a bit exotic & it takes several steps to accomplish.  Still, once you have made the rice & the salsa & the sashimi & the guacamole – you have the stuff to make many of these in minutes.  As to the ingredients, I think nearly everything I used can be found in most major supermarkets.  If there is something I use that you cannot find – Google that ingredient followed by the word “substitute.”   Usually – someone out there will have posted a simple solution to your dilemma.

There are two sauces on the plate here with this dish.  One would do so if making both overwhelms you – make the one that sounds tastier to you.

I bought two pieces of ahi at Costco yesterday at $14 pound.  They are each about 3/4 of a pound & look like this:

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This same fish is $27 a pound at Gelson’s.  If you buy ahi at a supermarket with a full service seafood department – I recommend having them dice the fish for you.  Tuna has fat running through it that resists cutting & gets all gross & sinewy if you try to cut across the grain or with the grain – whatever way is the wrong way.  I managed to salvage most of this slab but some was beyond repair & was eaten eagerly by my three dogs.  Giving already spoiled dogs sushi grade tuna is outrageous – but cutting the fish incorrectly will leave you in the same situation.  In fact – before I venture into my second slab tonight – I am going to watch one of these tutorials HERE.  Maybe you should, too.

I am going to give the ingredients & directions to each of the levels of this tower individually.  This tower is topped with a pinch of micro arugula which is CRAZY spicy for such a delicate looking little herb but it costs $5 for a small container.  I splurged on it yesterday – rationalizing that I’d save so much on the tuna that I could afford it.  Nobody can afford it.  It is obscene to spend $5 for just a garnish but sometimes you just gotta say “fuck it.”

OK – so – the tower is comprised of a layer of sushi rice, a layer of mango salsa, a layer or avocado & then the ahi sashimi.  The wonton cracker atop was DELICIOUS & so easy to make so I really recommend you make a bunch of these to use as scoops to devour your creation.  I decided to try making them because I couldn’t bring myself to buy a lesser version in the chip aisle at Gelson’s, pay $5 for them & get a bag that, despite weighing 3 ounces, somehow packed 1600 calories.    MAKE THESE.  You won’t regret it!

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Baked Wonton Crackers

INGREDIENTS

Wonton skins

Sesame seeds (black or white)

Egg whites – whisked

DIRECTIONS

Heat your oven to 350 degrees.

Line a baking sheet with parchment paper.  Swipe some egg white wash on each wonton & sprinkle with sesame seeds.  Bake about 5 minutes on each side or until they are golden & crisp.

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Spicy Mayo

INGREDIENTS

1/2 cup mayo of your choice

2 TBS sriracha

1 tsp sesame oil

DIRECTIONS

Blend together.  If you have a squeezy bottle to put it in do – because then you can make pretty designs on the plate with the mayo.

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Soy-Mirin Sauce

INGREDIENTS

3 TBS soy sauce

2 TBS mirin

1 TBS rice wine vinegar

1 TBS lemon juice

1 tsp sesame oil

A few drops hot chili oil (optional)

DIRECTIONS

Blend together.

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Avocado Layer

INGREDIENTS

1 large ripe avocado – diced

1 TBS lemon juice

1 TBS lime juice

S&P to taste

DIRECTIONS

Mix together.

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Mango Salsa

INGREDIENTS

1 ripe mango – chopped

1/2 red onion – minced

2 scallions – minced

1/2 red bell pepper – minced

1 jalapeno (or 2 serranos if you love heat) – minced

S&P to taste

Juice of half a lime

Juice of half a lemon

DIRECTIONS

Mix together.

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Sushi Rice

INGREDIENTS

3 cups Japanese sushi rice

3 1/4 cups water

1/3 cup rice vinegar

3 TBS sugar

1 tsp salt

DIRECTIONS

Rinse the rice until the water runs clear.  I used a rice cooker here & made the rice with just the water.  Stove top – I imagine you boil the water, add the rice, lower heat, cover & cook as long as the package suggests.

While that cooks, heat the rice vinegar in a small pan.  Add the sugar & salt & dissolve them.  Remove from heat & allow to cool.

Once cooked – cool the rice completely.  Fold in the vinegar without mushing up the rice & set it aside until you are ready to use it.

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Ahi Sashimi

INGREDIENTS

3/4 pound of high grade ahi tuna

2 scallions – chopped

1 tsp sesame oil

1 TBS olive oil

2 tsp black sesame seeds

2 tsp white sesame seeds

1 TBS white truffle oil (optional)

DIRECTIONS

Watch a Google tutorial on cutting raw tuna for sushi – the cube the ahi up.  Mix with the other ingredients.

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To assemble the tower:

I used a food ring mold.  I love my ring mold & I recommend you get one!  If you do not have one – you can assemble this free form (rice then salsa then avocado then ahi) or in a backward sequence in a bowl (sprayed with cooking spray), ending with the rice, then just flip in onto a plate.  Drizzle with either the spicy mayo or the soy-mirin sauce – or both!  Top with micro arugula, if you are a spendthrift or with more diced scallions and/or avocado or more mango salsa.  Serve with the baked wonton crackers.  Impress yourself as well as your friends!

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Sushi Stop in Hollywood, California

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Apparently, there are five locations for this restaurant – the one in Hollywood, 2 on Sawtelle on the west side, one on Santa Monica & one in Encino.  I ate at the Hollywood location twice in the last week & happened upon one of the Sawtelle ones yesterday while in a driving NIGHTMARE FROM HELL trying to get back east from an aborted lunch attempt on Washington by the pier.

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I dragged my boyfriend Miles out there as we had to drop a friend off at a car rental place at Pico & Centinela anyway & the beach seemed too close to ignore.  My thinking was that 1) I live in LA & see the ocean less than once a year which is retarded and 2) Miles has come to see me 5 times in 8 months & he has not been taken west of LaBrea in all that time.  Seriously.  I think the Roosevelt hotel is as far as we have ever ventured.

So – I thought, “Hey – it’s a random Tuesday in March. How bad could it be out there?”  The answer, as it turned out, was BAD.  Fucking giant families of marauding tourists maneuvering poorly on oversized beach cruisers & dumpy people without shame wearing far less clothing than the 65 degree day demanded.  I have a tolerance level below zero for beach bars that have those plastic beer advertising banners flapping outside & way too loud music inside & thatched anything.   If there is a sign outside outlining a dress code that says “No baggy clothes, no bandanas, no harassing patrons about sports team favorites, no screaming” etc etc – I know I need to move on.  We attempted to get a seat on the upper deck at The Whaler here (stock photo)

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but timed our arrival EXACTLY wrong resulting in a half dozen people arriving after us getting choice people-watching seats facing out to the ocean while we sat inside the bar with blaring horrible music & no service.  I was made inconsolably infuriated by this injustice – I mean really really stupid mad – and just could not shake it off.  I apologized to Miles but just couldn’t stop throwing hate looks over my shoulder at these late arriving interlopers & I couldn’t stop saying, “I am so sorry.  I know this is dumb but I am inexplicably & disproportionately enraged by our situation here.”  Despite my embarrassment at my own reaction, I just couldn’t recover.  “Do you just wanna leave,” Miles asked, completely over my pouty complaints.  And I did so we did & it was a smart decision.

Here’s Miles.  See?  He always LOOKS cranky but seldom is.

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At any rate – we got the Hell outta Dodge & spent three days trying to navigate our way back east – absolutely curing Miles of EVER agreeing to go west of Hollywood proper again.  It took three days, just to explain, because I made the mistake of also trying to stop into Wertz Brothers on Santa Monica & shop for a new kitchen table.  They had nothing so we left there & the next thing you know – I found myself in that web of streets over there including Motor & Federal & whateverthefuck – all of which are on a skewed grid heading in directions my car calls SE or NW.  To make it worse – I was trying to find entry ramps for the 10 right at the point that it intersects with the 405 – which is a clusterfuck and my stupid car navigation thing decided to be completely unable to understand the fucking questions I asked her – namely – get me HOME!   “Please say street address including the address number and city.”   I did – four times & finally turned it off before my rage overwhelmed me & I just drove us into a fiery death by intentional high speed crash into a construction zone.

Anyway – three days later – we got off the 101, safely back in Hollywood.  And we went to Sushi Stop – for our second visit.

The door at Sushi Stop has a box painted on it that says $2.75 in it – and the explanation for that is that most two-piece sushi dishes are $2.75.  Insanely cheap.  Look at the menu:

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Four-piece rolls are $4.  And Miles ordered the “Mini Teriyaki Bowl” (which was a full-sized bowl in my opinion) of chicken & rice – enough for a lunch meal all by itself – and that was only $2.75.

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The fact is – I can’t afford NOT to eat here!  Here is the rest of the menu:

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Miles’ initial fears that the sushi would suck ($2.75 does seem too good to be true) were quickly dispelled by our first visit.  I noticed that, on Yelp, there is a fair amount of complaining about this place but I find it delightful.  I’m not sure what people expect at this price point & some folks don’t seem to realize that a person doesn’t have to LOVE every Goddamn thing on a menu to make the restaurant a good one.  For example – Miles didn’t like the seared albacore & crispy onions for $8 (pictured at the top) but I did.   And look at this crazy tower of raw tuna ($5):

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On our second visit – I intentionally ordered a few things that seemed the most risky – namely the baked green mussels ($2.75)

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which Miles seemed to love (and he is very, very finicky) but I found the mayo on it a tad sweet.  Plus hot mayo is kind of icky.  But for $2.75 – fuck it.

I also ordered a spicy scallop roll ($2.75) seen here with some seared albacore sushi ($2.75):

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The scallops were really fresh & and did not have too much mayonnaise.  Yellowtail sushi is $4 but great:

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We also tried the $2.75 stuffed jalapeno

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which was good but the spicy tuna inside gets cooked when they fry the jalapeno & it comes out looking more like ground pork or chicken.  It actually freaked me out when I took the first bite & had to review the menu to make sure I hadn’t overlooked a meat ingredient.   I also ordered & enjoyed the Crispy Rice appetizer ($2.75) but neglected to photograph it.  Sorry!

Here is the spicy albacore tartare ($4)

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which I loved.  And here is the room:

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And here is the bill from one of our visits – including two glasses of wine & a beer:

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Without alcohol – we could have stuffed ourselves for $20.  I don’t know how you can really gripe about that, unless you end up with food poisoning – which we did not.  Either time.

So – I say, ignore the haters.  If you want the option of trying a bunch of stuff with very little financial risk or if, like me, you like to give the finger to the aesthetic of culinary decency & stuff yourself sick with sushi like a competitive eater – horrifying chefs & staff alike – Sushi Stop is the place for you.  The fact that there are TWO (at 2222 & 2053) on Sawtelle (in the cutest little hidden corridor of Asian restaurants) says a bit about its popularity.  So – cast caution to the wind, wear loose pants & grab your nearly maxed out credit card & run to Sushi Stop.  And definitely try that Spicy Tuna Tartare for $5.  It is the deal of the century!

Sushi – Many Ways – Kale, Asparagus, Shitake, Tuna, Shrimp, Avocado and more!

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All Photos © Christine Elise McCarthy 2012

As I said yesterday – I love sushi!  I could eat it every day.  Here – I am going to try to take some of the intimidation factor out of preparing it at home.

Firstly – if your local supermarket has a fresh fish department & they also sell pre-made sushi – you can likely buy the spicy tuna already prepared – by the pound – plus any other fish you might like, already cut into sushi pieces.  The cutting of the fish is key & I am not even going to pretend I have even tried to master it.  I did TRY to do it, once or twice, but all I ended up doing was massacring some really beautiful & expensive fish.

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I buy my spicy tuna already pre-made at the most expensive store this side of Whole Paycheck (Whole Foods) and Bristol Farms – my local Gelson’s.  I think they charge $20 pound for the spicy tuna but a pound is a LOT – and my store is expensive – so be sure to suss out what your local stores offer & at what price before you give up.

Also – imitation crab – that pink-dyed whitefish in the fresh fish department – usually pretty cheap – like $5 pound.  This is what I use to make California rolls.

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I pretty much stick to rolls, though I do make a crispy rice with spicy tuna that doesn’t require any seaweed or rolling.  Nori (seaweed) is WAY cheaper in ethnic stores than in mainstream supermarkets so try to find one near you – if money is an issue.

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Also critical for sushi – the wasabi & ginger.  I like to buy those at Gelson’s, too, in these little containers that cost $1.29 each.

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Ginger also comes jarred & wasabi can be had in tubes or powdered.  The powdered variety is surprisingly good (when mixed with water).

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Also important to sushi – your rice.  There is a short grain rice that is specific to sushi.  Try to use that – if you can.  And here is an EASY SUSHI RICE RECIPE:

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Sushi Rice

Recipe courtesy Alton Brown, 2005

Serves:
4 cups

Ingredients

  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

Directions

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.

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OR – you can get crazy & make your rice out of cauliflower!!!

Recipe here.

Actual sushi rice is easier to work with than the less sticky cauliflower rice so, if you are new to this, I recommend going with the rice.

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Your imagination is the limit when it comes to what you put in your rolls.  I used

Kale – Sauteed like this.

Avocado – sliced

Asparagus – steamed (wrapped in wet paper towel in the microwave for a minute or two)

Carrots – sliced thin

Cucumber – sliced thin

Spicy tuna

Shrimp – cooked (or tempura shrimp)

Imitation crab – recipe below

Jalapenos – sliced and/or diced

and both kinds of rice – regular & cauliflower.

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I sauteed the kale first (recipe here) and cooled it.  I also sauteed the sliced shitake in a little sesame oil & garlic – and cooled them.

I made a spicy mayo to add to the crab.  I had 1/2 pound of crab & this was the perfect amount of mayo.  if you hate spice – just use straight mayo.

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Spicy Mayo

1/2 cup mayo (use authentic Japanese KEWPIE mayo, if possible.  I did not.)

2 TBS Sriracha

1 tsp Sesame oil

Whisk it together & voila!

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Spicy Imitation Crab

Chop your crab or pulse it in the food processor to get that superfine dice.  Add the spicy mayo & mix well.

Done.

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Once you have prepared & cooled ALL your ingredients, the next step is assembling the rolls.  Some people think those bamboo sushi rollers are helpful.  If you like them – wrap it in plastic wrap before you use it.  That prevents rice & other goo from getting smashed into it.  I like to go freestyle.

Lay out the nori & press your rice into in all the way to the sides but leaving a lot of room on the nori for rolling.

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Top it with your selection of ingredients.  This one will be asparagus, kale & shitake with the cauliflower rice.

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Then start rolling this thing from the side with the ingredients on it.  Roll it as tightly as you can.  Dampen the last 1/2 inch with wet fingers & roll the thing over onto the wet edge.  I then rub it left & right on the counter in an attempt to seal it.  Cut it with the seam side down with a VERY sharp knife.  Wetting the knife can help prevent rice from sticking to it.

Do not get disgusted if you ruin a few of these before you get the hang of it.  Maybe practice on a few with just carrots & cucumbers & rice so you can get the hang of it without wasting the more precious ingredients.

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Here I go with a spicy tuna one (there are asparagus spears hidden under there:

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I add chopped AND sliced jalapenos to almost all my sushi.  You needn’t – if the heat bugs you.

And here is my chunky California roll.   If you chop the crab in a food processor – you will get the more recognizable looking crab dice.

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Or a shrimp sushi roll:

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And finally – if you are feeling adventurous – heat up a little vegetable oil in a pan.  Make some rectangular, flattish cubes with your sticky rice.  Pan fry them til they are golden on both sides.  Top with spicy tuna & some jalapenos! YUM!  Sesame seeds – either white, black or toasted – work very nicely as garnish

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So – there you have it.  I hope you try it & I hope you have great success!