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.
Mackerel with a Mustard Sauce, and a Contest for the Lunar New YearPosted on February 3rd, 2011 · 22 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 · 20 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? ^_^
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.)
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!
Arctic Char and Cream Cheese Wontons (Psst… we’re having a contest!)Posted on November 11th, 2010 · 14 Comments »Other Recipes
I have a challenge for you.
Come up with something – anything (though it has to be edible food) – that wouldn’t go well in a wonton.
I bet you can’t do it.
I mean, really. You can fold anything in a wonton skin, fry it up, and it’ll be delicious.
An. Y. Thing.
And if you can’t come up with something that would do badly in wontons? Give me a cool, crazy, awesome, ridiculously creative combination that you would put in a wonton.
Like these, which my great aunt asks me to make every year at our family’s annual Christmas party.
Or like this recipe here – arctic char with dill cream cheese, drizzled with a maple ponzu sauce.
And… you know what?
I think I’ll give away a Sushi Day shirt and a sushi kit to the person who comes up with the best (edible!) suggestion for what WOULD NOT go well in wontons.
And I’ll give away another Sushi Day shirt and a sushi kit to the person who comes up with the best GOOD combination that I can put in a wonton.
You have 1 week to enter. That’s until next Thursday, November 18, at 11:59PM PST.
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 twitter. I look back in my archives for older, similar recipes for inspiration.
For today’s recipe, for example, I found a salmon recipe that I had bookmarked a while ago and decided that the sauce looked fantastic, then deconstructed a salmon recipe I had made years ago for the dish itself.