Nigiri sushi consists of a small ball of rice with a slice of fish, shrimp, egg, or other topping on top of it. At times, it may be wrapped with a small strip of nori, in order to keep the topping from falling off.
I recently realized that in all the six years that Sushi Day has been around, I’ve never once done a single Halloween post.
Not a single one!
Obviously, that needed to change.Continue Reading
When I first tried uni, at a little sushi restaurant in Honolulu in the summer of 2008, I was not a fan. Something about the texture, the saltiness, and how exotic it seems just put me off. For the next three years, I was convinced that I just plain didn’t like uni.
In spring of 2011, I was at a fellow food blogger’s house, filming some sustainable sushi videos for a friend with a couple of other friends of mine who are also food bloggers. Among the types of seafood we had to work with was some fresh golden uni.
Since this was my first time meeting Rachael and Greg, and at the time I had only met Cathy and Martin once… I sure as heck wasn’t about to admit that I, a sushi blogger, didn’t like uni. Especially since everyone else was raving about it so much.
So I tried the uni temarizushi that Rachael made… and they were actually pretty good. Then I ventured to try the fresh uni straight from the tray… suffice to say that since then, I’ve become a full-on uni lover.
Lucky for me, uni is pretty sustainable, not to mention good for you as well (and also an aphrodisiac… oh la la! ~_^)
If you want to know more about uni, why not listen to the uni episode of my Miso Hungry Podcast?
A few weeks ago, Rachael gave me a cool little kitchen toy called a Rice Cube. (Disclaimer: I got this as a gift, and Rice Cube also donated several Rice Cubes for us to give away on our podcast.) So when I bought a tray of uni for the uni episode, I wanted to find a way to use the rice cube with it.
I tried compressing the uni into a cube with the rice… but that just looked ugly (though still delicious). So instead I made a cube with the sushi rice, laid a lobe of uni over it, then sprinkled it with paprika and topped it with a sliver of green onion. I actually liked this better than normal nigiri, because not only was it ridiculously easy to make, the ratio of rice to uni was also perfect.
If you want a Rice Cube for yourself, you can buy one through their campaign to fight childhood obesity on IndieGoGo at a discount and have the proceeds go towards fighting childhood obesity. OR… you can head over to the Tako Episode of my podcast, where we’re giving away three of them!
Congratulations to Katharine 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 Cathy 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!
Thanks so much to everybody who entered!
If you’ve been reading Sushi Day for at least a year, or know anything about which seafood are sustainable and which aren’t, then you’re probably aware that unagi is on the list of very unsustainable seafood.
Which sucks. Because a lot of people really love unagi. Ourselves included.
So a year ago, I came up with my own version of a sustainable replacement for unagi, using catfish. Personally, I really love this, because the taste and texture are very similar to unagi.
But there’s been another recipe that’s been out there for a while too – I was aware of it when I came up with my version, although I didn’t use it. But after dining at Tataki and receiving some absolutely beautiful black cod as a gift from the guys at I Love Blue Sea, I knew I had to finally try Tataki’s recipe for faux-nagi.
The verdict? Well, I knew it was going to be good. And if you have access to all the ingredients, it’s definitely worth it.
(But if you can’t find good black cod, or some of the more exotic ingredients… I still think my version is pretty darn good too.)
I first tried yellowtail sashimi late last year, and it was love at first bite. Now, if you held a gun to my head and forced me to choose (please don’t, by the way) yellowtail would be my sashimi of choice, even over tuna and salmon! It has such light flavor and just melts between your teeth – it’s not chewy at all! There’s nothing not to love about yellowtail!Continue Reading
So simple, and yet so good. This is definitely the most basic type of sushi, and the most common one seen in media, sushi bars, and anywhere else sushi or pictures of sushi might be found. Not surprisingly this is what most people thing of when they think of sushi.Continue Reading
I know Easter was over a week ago so most of you probably don’t have any ham left, but if you do this is a great way to use it! (Or you could go out and buy some right now! ) This is a simple version of nigiri, and doesn’t go bad nearly as quickly as fish does, plus it’s a great option for kids or those who prefer to avoid fish! You can eat this like normal sushi with wasabi and shoyu, but a really yummy alternative is to dip it in deli style horseradish mustard. Mmmmmm so good!Continue Reading