This vegan roll will tempt even the most die hard seafood and meat lover. Hearty portobello mushrooms are simmered in a soy sauce based broth and paired with pleasantly chewy oven dried tomato slivers and scallions. The finished product is then rolled in chopped toasted walnuts. When preparing the walnuts, be sure to use a knife [...]
Since oysters can be eaten raw or cooked, it would seem only natural that they would be incorporated into sushi. But oysters are rarely used in sushi applications. You may find the occasional oyster gunkan maki (raw oyster perched on top of a nori bound “battleship”) or even a snazzy “sashimi” with Japanese inspired condiments, though [...]
The key to these spicy bean and corn-studded cakes is to make sure the rice is compactly pressed together. This will prevent them from falling apart when grilled. These cakes can also be sautéed in a skillet. Serve these tasty cakes alone as a snack or make it a light meal by adding grilled [...]
This playful take on Crab Rangoons is a great way to utilize day old sushi rice. Though the rice hardens and becomes quite stiff, this is hardly noticeable once the entire sushi roll is dipped in tempura batter and fried lightly. Alternatively, pre-roll these with fresh sushi rice, refrigerate overnight, and fry the following [...]
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 [...]
This is anything but your typical spicy tuna roll! The tuna is dressed in a chipotle infused aioli as well as a hint of lime and cilantro. Black beans, a fairly uncommon sushi component, pair well with the tuna mixture. And as a playful tribute to the ever popular crunchy roll, the outside of [...]
I think being Southern and having a sweet tooth are synonymous. No matter what I’ve eaten, I always save a little room at the end for a bite of dessert. I like to rationalize that if a Japanese meal is traditionally ended with sips of green tea, desserts that follow sushi should contain green [...]
