Smoked duck and basil is a wonderfully fragrant combination. The inspiration for this came from a crispy fried spring roll appetizer I tasted once. I couldn’t help but wonder how a similar combination would when transferred to sushi. The result was quite tasty and I decided to add a thin sliver of sweet red bell […]
Mahi mahi is also known as dolphin fish. But don’t confuse this with dolphin, which of course is treif. The species dolphin fish is an acceptable, kosher species. ( List of kosher fish)
This tongue twister roll is not only fun to say, but offers a fun Spanish twist to the world of sushi. Grilled mahi mahi […]
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 shrimp, […]
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 day. […]
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 pressure […]
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 salmon’s […]
Many years ago, I came across a recipe in a cookbook that intrigued me. It was for a sauce made from kiwi, mint and jalapeno to be used with sea bass sashimi. I never had the opportunity to try it and have since lost the book as well as recollection of the book’s title. But […]
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 enoki, […]
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 from […]
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 this […]
