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

Seared Scallop with Chicharrones

After my interview with the men of I Love Blue Sea, 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!), faux-nagi, and miso black cod (recipe to come

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