Category: Sushi


<span class="bigPic"> <img src="" alt=""/> </span> <p>Congratulations to <a href="">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="">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="" 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="" 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="" 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="!/sushiday/status/2135203464089600">twitter</a>. I look back in my archives for <a href="">older, similar recipes</a> for inspiration.</p> <p>For today's recipe, for example, I found a <a href="">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

Halibut on Mozzarella Wonton Chips with Jalapeño Jam

<span class="bigPic"> <img src="" alt=""/> </span> <p>Jalapeño jam.</p> <p>To the uninitiated, it sounds <em>weird</em>. "<em>Jalapeño</em> jam? Ew. Isn't that... gross?"</p> <p>I was one of the skeptical ones, before I tried it. Heck, I'm not a huge fan of spicy anyways, so I had a feeling I wasn't going to like it all that much.</p> <p>Wrong, wrong, wrong. I was so wrong. Jalapeño jam is sweet (I know it's hard to imagine if you've never

Honey-Lemon Green Tea Tilapia Roll

<span class="bigPic"> <img src="" alt=""/> </span> <p>Lately we've been trying to get a little more creative with the things we make here. After I mixed the honey-rice vinegar marinade (inspired by the ingredients list from a package of gari), I tasted it and thought it tasted just like lemon tea with honey.</p> <p>So what goes better with those flavors than... green tea! But once we tried it, the roll was good, but... missing something.

Tilapia Poke

<span class="bigPic"> <img src="" alt=""/> </span> <p>I am not perfect.</p> <p>In case you were wondering. ;)</p> <p>I make mistakes, sometimes. Okay, lots of the time.</p> <p>I was at Mitsuwa the other day, looking for sustainable seafood. (I would have ordered something from <a href="">I Love Blue Sea</a>, except it was Saturday, and I wanted to make sushi the next day, so there's no way I would have gotten it in time.)</p> <p>So I pull up the <a href="">Monterey Bay

Halibut with Deconstructed Cocktail Sauce

<span class="bigPic"> <img src="" alt=""/> </span> <p>I'm no chef. Certainly not. But I wanted to raise the standards for my sushi, make it something that you look at and really <em>crave</em>.</p> <p>Oh, and Son complains I make too many rolls.</p> <p>So I was looking through my kitchen, trying to figure out what the heck we had that could possibly be used to make a really awesome dish with the halibut I got.</p> <p>Then I saw <a href="">these tomatoes</a>