Month: November 2010


<span class="bigPic"> <img src="" alt=""/> </span> <p>Congratulations to <a href="">Katharine</a> for her suggestion that Jell-O would NOT go well in wontons (can you imagine even trying? What an impossible mess that would be!) and to <a href="">Cathy</a> for her delicious-sounding suggestion of matcha pastry cream in a wonton, topped with a cherry sauce. They were the winners of our latest Sushi Day contest!</p> <p>Thanks so much to everybody who entered!</p> <span class="bigPic"> <img src="" alt=""/> </span> <p>If you've been reading

Arctic Char and Cream Cheese Wontons (Psst… we’re having a contest!)

<span class="bigPic"> <img src="" alt=""/> </span> <p>I have a challenge for you.</p> <p>Come up with something - <em>anything</em> (though it has to be edible food) - that wouldn't go well in a wonton.</p> <p>I bet you can't do it.</p> <p>(Neener neener!)</p> <p>I mean, really. You can fold anything in a wonton skin, fry it up, and it'll be delicious.</p> <p>An. Y. Thing.</p> <p>And if you can't come up with something that would do badly in wontons? Give me a cool, crazy,

Arctic Char Rosette Chirashi

<span class="bigPic"> <img src="" alt=""/> </span> <p>Every time I get a new type of fish, I try to think of good flavor combinations that I can use as inspiration for my dishes. I look through my bookmarks for recipes using that fish. I ask people on <a href="!/sushiday/status/2135203464089600">twitter</a>. I look back in my archives for <a href="">older, similar recipes</a> for inspiration.</p> <p>For today's recipe, for example, I found a <a href="">salmon recipe that I had

pork belly roll

Porki Maki

Pork belly. It’s kind of like bacon, right? Except… better. If that’s even possible. And we all know how I feel about bacon in sushi. So pork belly in sushi? It’s the natural progression. Obviously. Porki Maki Ingredients 6 pieces nori 2 cups sumeshi 9 slices pork belly wasabi 6 stalks green onion Cooking Directions

Tataki Sushi Bar – San Francisco, CA

<span class="bigPic"> <img src="" alt="The front view of Tataki Sushi Bar"/> </span> <p>Ever since getting to know <a href="">Casson Trenor</a> and going to the <a href="">Mashiko</a> dinner a year ago, I've been wanting to go to the sustainable sushi restaurant that Casson is part-owner of, <a href="">Tataki</a>.</p> <span class="bigPic"> <img src="" alt="A Monterey Bay Seafood Watch Guide at every table"/> </span>

Seared Scallop with Chicharrones

<span class="bigPic"> <img src="" alt=""/> </span> <p>After my <a href="">interview with the men of I Love Blue Sea</a>, they sent us home with a gift of some beautiful black cod and scallops, which we cooked for my relatives that we were staying with that evening. With the black cod we made sashimi (very good!), <a href="">faux-nagi</a>, and miso black cod (recipe to come soon!). With the scallops we made <a href="">Hajime's Hotate</a>, sashimi, and these

Halibut on Mozzarella Wonton Chips with Jalapeño Jam

<span class="bigPic"> <img src="" alt=""/> </span> <p>Jalapeño jam.</p> <p>To the uninitiated, it sounds <em>weird</em>. "<em>Jalapeño</em> jam? Ew. Isn't that... gross?"</p> <p>I was one of the skeptical ones, before I tried it. Heck, I'm not a huge fan of spicy anyways, so I had a feeling I wasn't going to like it all that much.</p> <p>Wrong, wrong, wrong. I was so wrong. Jalapeño jam is sweet (I know it's hard to imagine if you've never

Honey-Lemon Green Tea Tilapia Roll

<span class="bigPic"> <img src="" alt=""/> </span> <p>Lately we've been trying to get a little more creative with the things we make here. After I mixed the honey-rice vinegar marinade (inspired by the ingredients list from a package of gari), I tasted it and thought it tasted just like lemon tea with honey.</p> <p>So what goes better with those flavors than... green tea! But once we tried it, the roll was good, but... missing something.

Tilapia Poke

<span class="bigPic"> <img src="" alt=""/> </span> <p>I am not perfect.</p> <p>In case you were wondering. ;)</p> <p>I make mistakes, sometimes. Okay, lots of the time.</p> <p>I was at Mitsuwa the other day, looking for sustainable seafood. (I would have ordered something from <a href="">I Love Blue Sea</a>, except it was Saturday, and I wanted to make sushi the next day, so there's no way I would have gotten it in time.)</p> <p>So I pull up the <a href="">Monterey Bay