Week 50 – Creative Techniques

I love sushi!

Oddly enough, I’m not a particularly big fan of seafood, but sushi, I adore.  I think it’s because in sushi every morsel of fish is also surrounded by rice, seaweed, avocado, cucumber, or whatever else goes in your roll.

(Let’s be honest, I’m not talking nigiri or sashimi . . . though I’ve never tried either. My sushi love runs towards the American vs. traditional Japanese).

We’ve been talking about doing sushi on the blog for awhile, so this week for apartment happy hour I stopped at the local seafood place (Coastal, which was super helpful) and we prepared to take on this ambitious, but delicious challenge.

We started with some appetizers, Liz marinated some chicken for chicken satay, and Chad popped them on the grill.

The marinade included coconut milk, fish sauce, red chili paste, brown sugar, cilantro, turmeric, salt, and black pepper.

She whipped up some homemade peanut sauce as well, which included peanut butter, hoisin sauce, soy sauce, garlic, sriracha, water.

The satay was perfect, the meat was really tender, and the peanut sauce was delicious!

Then we tried our hand at some spring rolls! Lisa made some in Week 43, but we tried a different recipe.

First we soaked the rice paper in warm water.

The added an assortment of veggies – carrots, cucumber, red cabbage, cilantro, avocado, and some lime.

Wrap it up!

Then sliced them in half and dipped them in peanut sauce!

Now, for the main event!  Before we met, Liz used her amazing rice cooker (featured in the always entertaining, Pan Sauces blog post) to make sushi rice.

Then we smooshed (that’s a technical term) the rice on the mat.

Crab, avocado, and cucumber for a California roll.

I tried my hand at rolling.  It’s tough to roll and lift the mat at the same time.


Roll it up.

Spicy Mayo! Which was sriracha & mayo (I didn’t get Japanese mayo, though that is recommended).

Dragon roll!  Shrimp tempura, avocado, and cucumber with spicy mayo on top.

Liz cut up some tuna, which we tossed with sriracha for a spicy tuna roll.

Chad added some cucumber for a little crunch, and rolled it up!

The sushi turned out to be so delicious.  Almost as good as at a restaurant!

For a lot of the sushi tips & prep I relied on Just One Cookbook.  It covers all kinds of Japanese food, but her sushi posts are so descriptive and full of easy-to-follow pictures.  There are even videos!

Also, a big, huge, gigantic thank you to Liz for being the mastermind behind a huge portion of today’s post:  Thank you, thank you, thank you!

Things I would do differently:

  • We’d need more practice to get the roll as tight as possible.
  • There were a few ingredients that I forgot.

Come back next week for week 51 (omg!) with Lisa!

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