Skip to main content

Sushi with Smoked Steelhead and Black Rice

And a few with seaweed salad, too.

Sushi is one of my favorite vehicles for good ingredients. I try to stay open-minded when shopping for sushi fillings, so I can buy whatever looks best that day. I usually pick some kind of seafood, usually either avocado or mango, and usually green onion. Sometimes there's a special bonus to go on top, like kiwi or fish eggs.

Recently, while scouring sushi fillings at Market of Choice, the guy at the fish counter convinced me to try the hot-smoked Steelhead. This was a revelation. It tasted a lot like your every delicious hot-smoked salmon, but it was less salty and had more salmon flavor. It's going to be hard to stay open-minded when shopping in the future; I'm going to be heartbroken if they're out of this stuff.

This may look like a big charred tongue, but I assure you it's pure gold.

I sliced this up with some green onions and avocado. I also got some Seaweed Salad from Fisherman's Market... it's the best.

I cooked some black rice, let it cool, and folded in a splash of seasoned rice wine vinegar. I layered saran wrap on my bamboo sushi-rolling mat, and we were in business.

Ready for rolling.

The black rice looks like caviar in this photo.

This meal put us in such a good mood that we didn't bother kicking Kenna off the table, where she clearly is not allowed. Jess did poke her belly a lot, though, because she deserved it.

The Recipe:
5 sheets of nori
1 c black rice, cooked
2 tb rice vinegar (pre-seasoned, or add a pinch of salt and sugar)
1 filet of smoked Steelhead (or whatever looks good), sliced into thin strips
1 small avocado, sliced into thin strips
5 green onions, trimmed
  • Fold 2 tb of seasoned rice vinegar into the rice and let it cool.
  • Put a piece of saran wrap over a bamboo rolling mat.
  • Place nori on the mat. Spread a layer of rice over the bottom portion, and add fillings on top. Grab the bottom of the mat and use it to slowly roll your sushi away from you, tucking it in as you go. At the end, dab water along the final strip of nori to seal the roll.
  • CAREFULLY slice your rolls. A really sharp serrated knife works best for me. Eat any pieces that don't end up looking beautiful, and put the rest on a serving plate to share with your dining partner.

The Verdict:
Overall grade: A+
Overall reason: THE SMOKED STEELHEAD. My previous sushi endeavors have averaged A-.
Time to prepare: 1 hour, plus time to let the rice cool.
Husband quote: "There's blackberries in this sushi!?"









Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed  this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious.  As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...
1 comment
Read more

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...
1 comment
Read more