Sushi! When the craving hits, it hits hard. Fortunately, we in the Pacific Northwest are blessed with an abundance of sushi joints! There is the sad occasion when I succumb to the tray of California rolls at the super market- and those rolls never hit the spot. Craving not quenched.
My second favorite place to eat sushi is at the conveyor belt places. Quality sushi? I doubt it. Fresh? Hard to say... who knows how long the one lonely piece of nigiri has gone around and around. But it's so fun!
I never pull plates off the line until I've watched the whole procession at least twice. Then, I start with a healthy option, while attempting to talk myself out of the Chef's Special. It always looks amazing, but without going to Japan, I have no idea if it's "real" sushi.
The mayo based spicy sauce drizzled over panko-crusted, fried scallops...
Sticky rice wrapped around tempura battered shrimp and asparagus, and a stick of cream cheese.
Japanese delight or American gut bomb!?
The thing that gets me though is all of the imitation crab.
Who even eats that??
That leaves my first favorite sushi place to be one with a view of both the ocean, and the nice Japanese man in a white hat rolling my rolls. My deceived mind equates the proximity to the ocean with the freshness of the fish.
Probably not even a chance the seafood on my plate came from the water out the window.
But I feel good about it.
I also feel good about making sushi at home. It's one of the easiest, most show-stopping things you can prepare to impress all your guests. Once you get the knack of rolling the rice nice and tight, you can do anything!
The sushi we made for you is just the tip of the iceberg- these 3 rolls are a play on some of the Maki rolls most people are familiar with. If you do choose to include raw fish in your sushi, make sure it is as fresh as pulling a Koi from your backyard pond.
Two Kitchen style sushi is packed with veggies, none of that fried, cream-cheesy stuff here, so eat as much as your chopsticks can handle!
Two Kitchen Sushi - 3 Ways
1 1/2 cups sweet brown rice
2 1/2 - 3 cups water
2 tablespoons rice vinegar
1 teaspoon mirin
1/4 teaspoon salt
nori (for wrapping)
vegetables such as: avocado, cucumber, carrots, beets, daikon, asparagus
Poke (recipe below), optional
1. place rice and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to medium-low and cook for 35-40 minutes. Rice is done when it is soft with a slight "bite".
2. Remove rice from heat and stir in the vinegar, mirin and salt. Let cool.
3. While rice is cooling, prepare your vegetables, sauce and poke (if using).
Rainbow Roll: place about 1 cup of prepared rice onto a sushi mat and press into a thin layer (about 1/4"). Top rice with a sheet of nori. Arrange your choice of vegetables lengthwise along the nori. We used daikon, beets, carrots and asparagus. Roll into a long "sushi roll" and then top with thin vegetable slices.
Green Roll: place a sheet of nori onto the sushi mat and top with a thin layer of rice. Arrange asparagus, cucumber and avocado lengthwise on top of the rice and then roll.
Poki Roll: place about 1 cup of prepared rice onto a sushi mat and press into a thin layer (about 1/4"). Place poke, cucumber and avocado lengthwise along the nori. Roll and sprinkle with toasted sesame seeds (optional).
0.6 pounds of ahi tuna, diced
1/4 cup tamari
1 small shallot, sliced thin
1 green onion, sliced thin
1 clove garlic, minced
1 1/2 teaspoons sesame oil
1 teaspoon sambal olek
1/2 teaspoon fresh ginger, minced
1/2 teaspoon toasted sesame seeds
1. Combine all ingredients in a small non-reactive bowl. Refrigerate for 30 - 60 minutes.
1. Whisk all ingredients together in a small bowl until combined.
*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce
we are able to use in our recipes.