Other sushi includes types of sushi that don’t quite fit in so well to the other categories. This includes inari-zushi and sumeshi, the sushi rice.
Now that we’ve launched Fridgg, I’m a little more conscious of being on top of holidays before they happen (unlike how I always used to post holiday recipes a week or so after the fact!) For example, I got the Halloween sushi post up a couple of days before Halloween, and here I am with a Thanksgiving post a whole two weeks before Thanksgiving (so long as you don’t count the Canadians)!
Over the years, we’ve all seen the American flag cakes, the patriotic fruit kabobs, the everything red, white, and blue for Independence Day. Heck, even Pocky sticks have been decked out in patriotic colors!
So, considering this is a sushi blog (and completely disregarding the fact that I have hardly posted in ages, thankyouverymuch), I’d be awfully remiss if I didn’t make something sushi-style for the Fourth of July.
For the red and white, I used sashimi, of course. (I made this as a chirashi – sashimi on top of a bowl of sushi rice – so there is a layer of sushi rice underneath.) The red is ahi tuna, and the white is made up of bay scallops.
For the blue, I decided I wanted to make something with blueberries. I hemmed and hawed between pickled blueberries, some sort of blue tsukemono (Japanese pickles), or this blueberry salsa. Since it was only a couple of days before the fourth, I ended up not having enough time to make pickles, and no time to go to the Japanese supermarket to search for blue tsukemono. So salsa it was.
(I used red jalapeños instead of green ones, and lemon juice instead of lime – funny story, I thought I had run out of lime juice, then found it in the very back of the fridge several hours later. Oops.)
This recipe can easily be adapted to make however much or little you would like. As written, this makes a 12″ square chirashi “bowl”, which could probably feed 4 people on its own, or a whole lot of people as part of a potluck.
A Valentine’s Day Love Story, and Oysters with a Saffron SaucePosted on February 14th, 2011 · 11 Comments »Other Recipes
It was the very beginning of the year 2005. I was a freshman at UC Irvine – a dance major. It was a miserably cold, rainy winter in Southern California. Ants had infested my dorm room, and the boy I had been dating for the last nine months had just broken up with me, a week into the winter quarter.
I was a mess.
As any teenager is apt to feel after a breakup, I was devastated. I didn’t have many friends at my new school – I’ve always been terribly shy around new people – and I felt awful about myself after I got dumped. Alone as I felt at the time, I started to do things that I might not have ever even considered before that winter… like try out for a ballroom dance team at the university.
I remember sitting in my dorm room, reading the Anteater Weekly – a weekly newsletter emailed to all the students, with information about club meetings and other events happening at UCI. Ordinarily, I would never consider going to any of the events listed – I was always too shy to join any clubs, or show up to anything but my normal classes on campus. But that week, right after my breakup, something caught my eye – there were going to be auditions for a ballroom team the upcoming Friday.
I had always wanted to do ballroom dancing, but in high school I had no time to do anything other than study and rehearse with my pre-professional ballet company. So, timid as I was, I decided I was going to go try out. I didn’t think I would get in – after all, I didn’t really have any ballroom experience, other than dancing with a Latin band the previous summer, and UCI’s dance program was very competitive. But I figured it was worth a try – I was certain I would love it if I did manage to get in.
So I went – and not only did I completely rock the audition, I actually ended up spending most of the ‘practice’ time at the audition trying to teach the routine to other students who had no dance experience at all.
Son was in the first year of working on his Master’s degree in Information and Computer Science at UCI. He hated it there. At the time, he was considering transferring to USC for his second year. But in the meantime, he had decided to take the Social Dance class to fulfill his one non-major elective that he was allowed to take, since he enjoyed latin dancing.
He hadn’t intended to audition for the ballroom team. But the teacher saw that he was a good partner – something that can be hard to find – and convinced him to try out.
Son says he noticed me that very first day, that he couldn’t stop watching me at the audition – somehow, out of all the girls trying out, I was the one who caught his eye. I didn’t notice him… yet. I was too busy trying to help the other girls learn the very easy ballroom combination.
Mackerel with a Mustard Sauce, and a Contest for the Lunar New YearPosted on February 3rd, 2011 · 20 Comments »Other Recipes
Happy Lunar New Year, everyone! It’s the Year of the Rabbit (or Year of the Cat, if you’re celebrating the Vietnamese calendar). How are you guys celebrating?
We celebrated with lots… and lots… and lots of food. Oh man. I must say, having a Vietnamese boyfriend is awesome. ~_^
Plus, we’re back! And in the spirit of the new lunar year, we’re giving away that adorable Lunar Calendar dish towel in the first photo.Continue Reading
Scallops and lemon, scallops and lemon.
There’s a good reason why it’s such a classic combination… they go so well with each other, don’t you think?
I thought I’d mix it up a little by frying the lemon slices in butter… certainly an interesting (and delicious) addition.
As for the marinated cucumbers, you really can’t go wrong with them. They make a great addition to just about any Asian dish.
Congratulations to Stacie! She was the winner of the musubi ornament! Stacie, send me your shipping address so I can get the ornament sent to you before Christmas! ^_^
Japanese people make the cutest things.
I mean, seriously, have you ever been in a Japanese store? Or seen Japanese things online? (Of course you have, just look at what I’m giving away this week.)
We’re really big on cute.
Especially food cute. Do a search on cute bento boxes, and you’ll see what I mean.
Today’s giveaway is no exception. This candy cane musubi ornament is cute as can be, don’t you think? (They have other styles too – my mom has a whole Thanksgiving series that she puts out in November, and we also got a Lakers-themed musubi ornament for my Lakers-loving grandmother. Sshh, don’t tell her!)
All you have to do to win this musubi ornament is leave a comment on this post, telling me what you would love to get for Christmas. (Me? I’d love a KitchenAid stand mixer. But since that’s not likely, I’m hoping to get a pair of oven mitts… because somehow I still don’t own a pair. And legwarmers. A dancer can never have too many legwarmers.)
The contest ends this Saturday, December 18th, at 11:59pm. The winner will be picked randomly. I’ll ship anywhere, so anyone can enter. One entry per person, please!
Mackerel with Ginger & Green Onion, our giveaway winner, & we’re having a sale!Posted on December 13th, 2010 · 4 Comments »Other Recipes
Congratulations to Lara! She was the winner of the sushi earrings.
In other news, we’re having a sale! From now until the end of the year, buy at least $40 worth of products from our Sushi Day store, and get $20 off. Our Sushi Day shirts are super-soft, way comfortable, and the perfect gift for every sushi lover in your life. Our Sushi Kits are great for anyone who wants to learn how to roll sushi at home, especially with New Year’s Day (a day where we eat tons of sushi!) coming up.
All you have to do is add $40 or more worth of Sushi Day stuff to your cart, then use the coupon code sushiholidays at checkout to get $20 off!
Scallops with Polenta and Avocado… and a giveaway!Posted on December 9th, 2010 · 19 Comments »Other Recipes
This is my awesome Great Aunt Rieko (and my gorgeous mother).
Let me just say I have the coolest great aunt in the world.
You can’t convince me otherwise.
She loves to feed us. (Every time we go out with her, she always wants to order extra so we can take home food.)
She’s such a giver. (She always wants to buy things to give to us, her sisters, her friends…)
She brightens everyone’s day. (The word you hear most around her is “happy”… “I’m so happy to see you; I’m so happy you came to hang out with me!” She’s one happy camper.)
She loves the food I make. (She always asks when I’ll make more of these for her.)
And the last time we went to hang out with her, last weekend, she said to us with a completely serious expression, “Son and Allison, we’re going to have to stop by the adoption agency after this, so I can adopt you both.” And then a huge grin broke out on her face.
I love that woman.
The reason we were hanging out was to go to a Japanese craft faire with her and my mother. (It was the second craft faire my mom took her to in as many days.) Son and I decided to go along, because we wanted to get some fun little things to give away to Sushi Day readers.
(You can’t see it in the picture, but that little green bin I’m holding is filled to the brim with cool stuff to give away!)
Yes, that means you!
Why? Just because. I like giveaways. Don’t you? ^_^
The general rule that I’ve found for coming up with dishes using sashimi is that if there is a sauce or marinade or glaze that works well with a cooked version of the fish, then some play on that sauce will most likely go great with the sashimi version of the fish.
Makes sense, right?
That’s what I’ve been doing for a good number of the dishes I made in the last couple of weeks. Today, no different. I made a sauce that was used as a glaze on salmon, from my friend Robin.
Worked just as well as I had expected it to.
And don’t forget to leave a comment on this post to enter our latest contest!