Crazy for Some Sushi!

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Sunday night has become watch party night for Walking Dead for my foodie friend and I. It’s a much anticipated night throughout the week as we’ve challenged each other to explore foods from different cultures. This past Sunday was Sushi night! Little did my friend know that I have a cheating contraption that makes it oh-so-easy. Used previously, it worked splendidly yet again. And our sushi was delicious. Both last night and today for lunch.

This contraption is about the oddest thing you’ll ever see. It looks like a caulking gun with a plunger on the end. Basically, you open it up, put the rice and your goodies in, then close it and push out the sushi on to your nori paper. Then roll it up and cut it up

. And it eliminates trying to make the perfect little roll by doing the hard work for you. It took a little bit of exploration to find the nori in this little southern town – I actually had to go to Nashville to get it, at Whole Foods no less. Then I got some wasabi paste and pickled ginger at Publix, along with the tuna and swordfish we used. The tuna was expected, the swordfish came from a suggestion from the fish monger there – he said it was commonly picked up by other customers because it was a milder fish with a flavor similar to Mahi Mahi (which I actually like). It was surprisingly delicious.

We did up the fish three ways – raw, with a tiny dribble of sesame oil for a smoky flavor, and with some lemon-garlic powder and sea salt. I think the third one took the cake in flavor. Although they all tasted great. Our other ingredients included carrots, cucumber, avocado, bell pepper and radish. All chopped in to little bitty slivers. It took some knife skills, let me tell you. And rice? Use the rice cooker – not the stainless pot. It burns when you don’t stir it up and you have an electric stove. Thankfully we salvaged a majority of it. And then make sure you mix in that dribble of rice vinegar for the perfect sushi flavor.

I also made a yummy asian slaw to go with this – though we didn’t get that far – I might have forgotten it in the fridge because the sushi anticipation was killing me and we had been munching on the sashimi already… I sent him home with some so that it didn’t go bad in my fridge and I had some with my lunch. I think letting it sit made it even better. It had some of the same ingredients: cucumber and carrot, with the addition of cabbage, bean sprouts and tangy green apple. I then dressed it with lemon juice (to keep the apple from turning brown), and a vinaigrette made with a tiny bit of mayo, agave, sesame oil, rice vinegar and spicy garlic mustard. Yum.

Zombies and sushi… how is that not the perfect combination??? Fish has the same texture as “BRaaIInnnsSSss!!!” And yes I know I’m an odd bird sometimes.

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Hoisin Stir Fry

Beef and vegetable stir fry, rather simple actually – though it would have tasted better if I didn’t try to cheat. Not that it tasted bad. Just not as good as it could have.

The really cool part about this stir fry is that it takes about 20 minutes. So, perfect for a week night when you don’t have a lot of time. Serve it up with some steamed rice.

I’m going to start something new with the new year. I’m going to put the recipe in my post instead of a separate page. Tell me how you like it?

Here’s the ingredients:

1 lb Steak, sliced thin – the recipe says sirloin, I used a cheaper “every day” steak. I also used the same amount that I would have if I was just grilling it up for the two of us.

1 tbsp Cooking oil – the recipe suggests peanut or vegetable, I used canola and it tasted just fine.

3/4 c water

3 tbsp soy sauce

3 tbsp hoisin sauce

1 tbsp cornstarch

1 tsp dark sesame oil

8 shitake mushrooms, stems removed and sliced thin – I took some help from the store and bought the ones that were packaged and sliced already.

1 c baby corn – or a can of corn kernels

8 oz of asparagus, cut in to 1 inch spears. Use fresh. Trust me. Canned gets mushy.

1 c sugar snap peas or snow peas and 1/2 c red bell pepper strips – I used a bag of frozen stir fry veggies… I’m thinking use the fresh stuff and add what you like.

1/2 c cherry tomato halves

Directions:

Whisk together the water, soy sauce, hoisin and cornstarch. Set aside.

Heat the oil over medium high heat in a large pan or wok. Put in the steak and cook until just medium. Remove from pan and set aside, but keep the juices and oil.

Add sesame oil, mushrooms and corn, cook and stir until mushrooms are tender and corn is heated through. Add asparagus, snap peas and bell peppers, cook and stir until crisp-tender.

Return beef and juices to skillet. Stir sauce mixture and add to pan, along with tomatoes. Cook and stir 1 minute or until heated through and sauce has thickened.  Serve over rice

I got this from my Thai Cooking book. See my bibliography.