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

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more