I love the taste of salmon skin. It is almost bacon like in the flavor and can transform even the humblest ingredients into a flavor extravaganza. When preparing salmon skin for sushi rolls that are to be cut, be sure not to overly crisp skins. Hard shards of salmon skin will not give easily under the [...]
Chefs and savvy home cooks alike often aspire to utilize as much of a product as possible. In Japanese this is referred to as mottainai, or “don’t waste.” Preparing crispy salmon skin is perhaps my favorite way of putting this principle into action. It is almost unbelievable how much flavor is concentrated into a [...]
I was thinking of the components of a spring roll, particularly the rice noodles, when I decided to simmer enoki mushrooms for this vegan sushi roll. Enoki mushrooms, thin stickpin like mushrooms, have a subtle flavor on their own. When simmered, they absorb the simmering liquid wonderfully and become very noodle like. While I prepared the [...]
If you’re a bacon lover, you’ll appreciate this sushi roll combination. Salty bacon pairs well with cool, fresh tuna. Tart Granny Smith apples supply a unique crunch that works well with tangy sushi rice. For those that prefer extra crispy bacon, be sure to finely chop the bacon. This will prevent the knife blade [...]
Thoughts on Frozen Tuna I was recently in a local supermarket with a decent seafood selection. I was waiting my turn, but couldn’t help listening to the dialog between a frustrated shopper and the seafood counter attendant over the type of tuna she should purchase for her sushi party later on that evening. As [...]
An Unlikely Saga of Raw Fish and Rice On September 2, the paperback edition of Trevor Corson’s sushi saga will be available. The Story of Sushi, formerly The Zen of Fish, chronicles the adventures of a young American woman as she makes her way through the professional sushi chef program at the California Sushi Academy. [...]
