Category: Sushi

Uni Nigiri Cubes

<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm8.staticflkr.com/7160/6828660541_26f24662e6_b.jpg" alt="uni rice cube"/> </span> <p>When I first tried uni, at <a href="http://sushiday.com/archives/2008/09/30/mitchs-fish-market-honolulu-hawaii/">a little sushi restaurant in Honolulu</a> 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.</p> <p>In spring of 2011, I was at <a href="http://www.sippitysup.com/">a fellow food blogger's house</a>, filming some

Vegan Sushi

<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm7.static.flickr.com/6050/6373523533_4b6270fd01_b.jpg" alt="Vegetarian sushi"/> </span> <p>I love to cook for others. Like, really, <em>really</em> love making sushi for other people.</p> <p>In a perfect world, I'd be allowed to experiment and have as much freedom coming up with new rolls as I do here on Sushi Day. But this isn't a perfect world, and not everyone will eat all the random rolls I put together (and, to be honest, not everything I attempt comes out

Man Sushi

<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm7.static.flickr.com/6145/5960263730_bcb960b17d_b.jpg" alt="Tempura vegetables"/> </span> <p>Question: What do you do when you're tasked with making sushi for a group of friends, but one of your male friends has never eaten sushi and refuses to try raw fish?</p> <p>Easy: <em>MAN SUSHI</em>. (Just imagine I'm saying that in a deep, "manly" voice.)</p> <span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm7.static.flickr.com/6014/5960265082_dd20630680_b.jpg" alt="Putting the roll together"/> </span> <p>But what on earth is "Man Sushi"?</p> <p>Well, what sort of food does your stereotypical man love? That's an easy

Mackerel with Ginger & Green Onion, our giveaway winner, & we’re having a sale!

<span class="bigPic"> <img src="http://farm6.static.flickr.com/5289/5256540138_27778a4d2a_o.png" alt=""/> </span> <p>Congratulations to <a href="http://sushiday.com/archives/2010/12/09/scallops-with-polenta-and-avocado-and-a-giveaway/#comment-61647">Lara</a>! She was the winner of the sushi earrings.</p> <p>In other news, <em>we're having a sale!</em> From now until the end of the year, buy at least $40 worth of products from our <a href="http://sushiday.com/store/">Sushi Day store</a>, and get $20 off. Our <a href="http://sushiday.com/store/#sushi-shirt">Sushi Day shirts</a> are super-soft, way comfortable, and the perfect gift for every sushi lover in your life. Our <a href="http://sushiday.com/store/#sushi-kit">Sushi Kits</a>

Faux-Nagi

<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm2.static.flickr.com/1057/5101160457_db75094a37_b.jpg" alt=""/> </span> <p>Congratulations to <a href="http://sushiday.com/archives/2010/11/11/arctic-char-and-cream-cheese-wontons/#comment-60278">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="http://sushiday.com/archives/2010/11/11/arctic-char-and-cream-cheese-wontons/#comment-60252">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="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4132/5101750672_37e78f224a_b.jpg" 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="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4028/5168265473_b89793a09c_b.jpg" 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="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4088/5163158499_00324157e6_b.jpg" 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="http://twitter.com/#!/sushiday/status/2135203464089600">twitter</a>. I look back in my archives for <a href="http://sushiday.com/archives/2006/11/14/philadelphia-roll/">older, similar recipes</a> for inspiration.</p> <p>For today's recipe, for example, I found a <a href="http://steamykitchen.com/9069-open-face-salmon-sandwich-with-sweet-mustard-sauce-2.html">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

Seared Scallop with Chicharrones

<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4026/5150062899_4315186409_b.jpg" alt=""/> </span> <p>After my <a href="http://sushiday.com/archives/2010/10/29/an-interview-with-the-men-of-i-love-blue-sea/">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="http://www.montereybayaquarium.org/cr/cr_seafoodwatch/recipes/fauxnagi.aspx">faux-nagi</a>, and miso black cod (recipe to come soon!). With the scallops we made <a href="http://sushiday.com/archives/2009/11/01/happy-birthday-sushi-day-hajimes-hotate-and-a-contest/">Hajime's Hotate</a>, sashimi, and these

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