Tag Archives: mayonnaise

Sushi!

I love sushi. It’s so delicious, but I rarely have it because (a) I rarely go out to eat, and (b) sushi is often so expensive that I rarely get it, even when I do go out.

So why not make it myself? I’d always wanted to.

So I gave it a try. The ingredients for the rice are:

  • Sushi rice (1 cup)
  • Water (2 cups)
  • Rice wine vinegar (3 Tbsp)
  • Sugar (2 Tbsp)
  • Salt (1/2 tsp)

And for the spicy sauce:

  • Mayonnaise (1 tbsp)
  • Sriracha (1 tsp)
  • Lemon juice (1 tsp)
  • Sesame oil (1/2 tsp)

And for the rest:

  • Nori (dried seaweed)
  • Chopped veggies of your choice (I used carrot, cucumber, and avocado)
  • Meat of your choice (I used smoked salmon and tuna)
  • Accessories of your choosing (I used soy sauce and pickled ginger)
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The ingredients.

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The “accessories.”

Let’s start with the rice. You don’t want to use just any kind of rice. Instead, you’ll find rice that’s grown on the moon especially for use in sushi. Like so:

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The shipping costs are exorbitant.

First, as with any rice, you’ll want to rinse it or wash it.

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This method works.

Then add the rice and the water and bring to a boil. At that point, reduce the heat to low, cover your pot, and cook until the water is absorbed by the rice (as rice is wont to do) – about 15 minutes or so.

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Rice is expansionist.

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Don’t forget to cover your pot.

This is when you’ll want to mix a few ingredients in another pan, over heat. Specifically the vinegar, sugar, and salt. Stir over medium heat until the white granules are dissolved, then cool in the fridge until your rice is ready.

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Not dissolved.

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Dissolved.

When your rice is done, add the vinegar mixture and stir. But not too much – you don’t want to overmix and turn everything to mush. Your rice may appear wet, but don’t worry – as you stir, you’ll release some of the steam, and the rice will become drier and, as you may have anticipated, sticky.

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It may be good…

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…but now it’s better.

With that out of the way, let’s focus on the spicy sauce next. It’s quite simple to make. Add all the spicy sauce ingredients together, and mix.

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Soon to be…

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…mixed!

Then, mix the sauce with whatever you want to make spicy. For instance smoked salmon, or chunks of tuna.

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Salmon.

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Spicy tuna!

The next step is preparing the rest of your ingredients. In particular, you may benefit from this avocado-slicing tip: slice it first, and then, using a spoon, dig it out of the shell.

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Cut it first.

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Then spoon it out.

If you made my veggie choices, you’ll end up with a set of ingredients like so:

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Yum yum.

Now, the nori is key. If you don’t have an Asian market nearby (or don’t have access to the internet) this may be hard to find. They’re basically seaweed wraps, and delicious all on their own.

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The nori.

If you have a sushi mat, bully for you – you may find the assembly process a lot easier than I did. If not, then you can do what I did – which, in the end, was to use the assistance of a plastic wrap.

In any case, the first step is to tear the sheet of nori in half. Make sure you beak the longer side. If yours doesn’t break easily or cleanly, you may end up doing what I did: simply using scissors.

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Preparing the nori.

Then, with the assistance of a bowl of warm water, you can begin spreading the sticky rice on the nori. Why the water? You’ll see. It’s not called sticky rice for nothin’.

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Spreading the rice.

Now, to be fair, there are different ways of spreading the rice. I put mine on the outside of the roll; in some ways that’s harder. I spread it on the rougher side of the nori, leaving the smoother surface for the ingredients inside. Here, you can see the spicy tuna roll (with carrot, cucumber, and tuna) and the salmon roll (with salmon, avocado, and carrot). But one of the nice things about doing it yourself is that you can add in whatever you like.

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The tuna roll.

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The salmon roll.

Then, simply slice – first in half, and then in either three or four pieces for each half, depending on your preference – and enjoy.

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So much sushi!

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Salmon With Bread Crumbs

This recipe is delicious, easy to make, and hard to get wrong. The original version comes from thekitchn.com; mine is a slight variation. The ingredients are:

  • Salmon (about 2 pounds)
  • Mayonnaise (half a cup)
  • Fresh dill (3 tablespoons, chopped)
  • Lemon zest (from one large lemon)
  • Salt (half a teaspoon)
  • Bread crumbs
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The ingredients

First, grease up a pan and lay the salmon, skin-side down, in the pan. Dry off the top of the salmon with a paper towel, and start pre-heating the oven (at 425 degrees).

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Salmon in a pan.

Next, zest the lemon. A microplane works wonders here, but follow the link to learn more about zesting, if you need to.

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Lemon zested.

Once you’ve zested the lemon, add the salt, as well as the mayonnaise and the dill.

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Adding the salt…

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…And the mayonnaise…

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…And the dill.

Mix it all together and spread the mixture liberally over the top of the salmon.

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Spreading the mixture.

Next, sprinkle the top (again, liberally) with bread crumbs. Panko works especially well.

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Adding bread crumbs.

Now pop it in the oven. As the original recipe says,

Bake for 10 to 15 minutes, or about 4 minutes for every 1/2-inch of thickness, until the salmon is just under done. Run the salmon under the broiler to toast the panko and finish cooking. The dish is ready when the panko is golden, the crust is bubbling, and the salmon flakes easily with a fork.

I’ve rarely found my salmon is done in that amount of time – be prepared to bake it for longer before broiling, and keep a close eye on it.

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Done and delicious.

When it’s done, it’ll look like this, and taste absolutely amazing.

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Turkey & Arugula Appetizer

This is another easy but tasty appetizer. The ingredients are:

  • Sliced turkey – preferably sliced thick
  • Arugula
  • Pesto
  • Mayonnaise
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The ingredients

The first step is mixing the spread – half a cup of mayonnaise mixed with a tablespoon of pesto.

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Mixing the spread.

Spread this mixture over the sliced turkey. These were thinly sliced, so I doubled up on the slices.

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Spreading the spread.

Cut the slices into quadrants…

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Cutting the quadrants.

…Then add the arugula and roll. I found it was easier to roll lengthwise, and that I preferred three or four pieces of arugula. But you do you.

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Adding the arugula.

Spear it all together with a toothpick, and you’ll be surprised how something so simple could be so tasty.

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Yum.

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