Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Sushi Rice Bowl Recipe http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html#comments Wed, 13 May 2015 14:45:56 +0000 http://steamykitchen.com/?p=40343 Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish. The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is ...

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Sushi Rice Bowl Recipe

Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish.

The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is adorned with slivers of seaweed. To serve, top with a dollop of the spicy mayonnaise and drizzle with a little wasabi-soy sauce that I like to dilute with a few drops of water. I find that straight soy sauce is too thick and salty poured directly on rice.

Sushi Rice Bowl Recipe

This recipe comes from a fellow Tuttle Publishing author, Debra Samuels (my first cookbook, The Steamy Kitchen Cookbook was published by Tuttle.) Debra has lived in Japan for periods totaling over 10 years since the 1970’s, and studied Japanese cuisine throughout her stays.

Debra is also a food journalist for The Boston Globe and also authored My Korean Table Cookbook. Her recipes are simple and comforting. You won’t find fancy techniques or exotic ingredients in Debra’s books, just honest, homestyle cooking based on ingredients you’ll find at most well-stocked grocery stores.

 
The book we are featuring today is My Japanese Table. Featured recipes include:

  • Spicy Tuna Tartar
  • Step by step how to roll sushi
  • Fried Cabbage and Pork Noodles (Yakisoba)
  • How to host a Yakitori party
  • Succulent Salmon Teriyaki
  • How to make a Bento box

I chose this Sushi rice bowl recipe, featuring fresh tuna, cucumber, avocado and spicy mayonnaise, because it’s a simple way to enjoy “sushi” without having to learn how to roll sushi. All ingredients can be found at most grocery stores, so no need to visit an Asian market.

This recipe is a combination of two of my favorite fresh tuna dishes. The first is the tuna tartar set on top of rice under a coating of grated Japanese yam (yamakake); and the second is a striking appetizer of layered fresh tuna and avocado cubes with Spicy Mayonnaise dressing that I discovered with Miho Nakajima, once a teenaged neighbor and now an elegant banker in central Tokyo. Think of this tuna-topped rice as a deconstructed Spicy Tuna Roll. The rice is not seasoned, and the seaweed, instead of wrapped around the rice, is cut into shreds and placed directly on the tuna.Debra Samuels

How to Choose Sushi Tuna


How to choose sushi tuna
(Tuna image from Monterey Bay Seafood Watch)


Choose your fish carefully – the tuna should be labelled “sushi-grade” and ask your fishmonger questions:
  • When was this fish defrosted? (all tuna arrives frozen)
  • Ask to smell the fish (it should smell “fresh from the ocean”, not “fishy”)
  • Ask your fishmonger to gently press the flesh of the fish, it should spring back up (old fish will be tacky, sticky and stay indented)
  • Ask where is the fish from and how was it caught? Choose environmentally friendly tuna, like troll/pole caught Albacore from the U.S. See Monterey Bay’s Seafood Watch Guide for an entire list of fish, graded by sustainability metrics. Here is the tuna page.
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Sushi Rice Bowl Recipe

Servings: 4 Prep Time: 30 minutes Cook Time: 30 minutes
Fresh Tuna Rice Bowl Recipe

Recipe adapted from My Japanese Table by Debra Samuels. Reprinted with Permission, Tuttle Publishing. Recipe photo by Heath Robbins.

Debra's cookbook includes instructions for the traditional way of cooking rice and sushi rice, using kombu (kelp). I've modified her recipe to include my version of a simplified sushi rice, using seasoned rice vinegar found at most grocery stores. Make sure you buy "Seasoned Rice Vinegar" or "Sushi Rice Vinegar" -- which includes sugar in the ingredients.

Tips: For the seaweed, I just buy regular sushi seaweed and use kitchen shears to cut into shreds. English and Japanese cucumbers have less seeds than regular cucumber and are crunchier. If using regular cucumber, it's best to get rid of the watery seeds. Slice cucumber in half, lengthwise and use a small spoon to scrape out the seeds. I prefer to dilute the soy sauce with just a few drops of water, but I'll leave that up to you!

Ingredients:

1 English cucumber
1 pound sushi-grade tuna
2 small avocados
2 tablespoons fresh lemon juice
Roasted seaweed shreds (kizami nori)
Soy sauce, preferably low sodium, for drizzling
Wasabi, to taste

FOR THE SPICY MAYONNAISE
1/4 cup mayonnaise
2 teaspoon Sriracha sauce (or other spicy chili sauce)
1/2 teaspoon Asian sesame oil
2 teaspoons low-sodium soy sauce


FOR THE SUSHI RICE (makes 4 cups cooked)
2 cups short-grain white rice
3-4 tablespoons seasoned rice vinegar

Directions:

Cook the rice: Put the rice into a medium saucepan. Run cold water into the saucepan, and with your hand, swish the rice around. Drain water into the sink. Repeat 3 more times, until water is more clear. Fill saucepan with 2 1/4 cups of water. Cover with lid. Cook rice over medium heat for 10 minutes. Lower heat to low and cook for an additional 10 minutes. Remove from heat, do not open lid. Let rice sit for 5 minutes or more.

While the rice is cooking, prepare the Spicy Mayonnaise. In a small bowl, whisk together the ingredients and set aside.

Cut the cucumber, tuna and avocado into 1/2" dice. In a small bowl, toss the avocado with the lemon juice, and cover with plastic wrap until ready to eat.

When the rice has cooked and rested, open lid and transfer the rice to a large bowl. Using a spatula, gently fold and lift the rice to allow steam to escape and to cool. Do not mash the rice or mix too vigorously (try not to break the rice kernels). After much of the steam has been released, dribble in a little of the seasoned rice vinegar, fold and lift rice to distribute. Repeat with rest of rice vinegar. Keep rice covered with a damp cloth until ready to serve. Do not refrigerate.

To serve, divide the rice between 4 bowls. Top with cucumber, avocado, then tuna. Spoon a dollop of the Spicy Mayonnaise. Top with shredded seaweed. Serve with soy sauce and wasabi at the table.

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Green Eggs and Ham Sushi http://steamykitchen.com/11807-green-eggs-and-ham-sushi.html http://steamykitchen.com/11807-green-eggs-and-ham-sushi.html#comments Fri, 29 Oct 2010 13:58:24 +0000 http://steamykitchen.com/?p=11807 Hey guys ‘n gals – it’s Green Eggs and Ham 50th Anniversary this year and to celebrate, rock stars Melissa d’Arabian, Michael Symon, Mitzi Dulan and I created some fun recipes using…you guessed it…green eggs and ham. Together, we’re on the consumer advisory council for the Pork Board. I’ll tell you what though, my toughest cooking challenge ever was making ...

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green eggs and ham sushi recipe dr. seuss

green eggs and ham book sushi recipeHey guys ‘n gals – it’s Green Eggs and Ham 50th Anniversary this year and to celebrate, rock stars Melissa d’Arabian, Michael Symon, Mitzi Dulan and I created some fun recipes using…you guessed it…green eggs and ham. Together, we’re on the consumer advisory council for the Pork Board.

I’ll tell you what though, my toughest cooking challenge ever was making green eggs look appetizing! My first experiment with green food coloring in the eggs resulted in a gnarly concoction that looked more like something out of a Dr. Seuss book.

uhh….hmm….ha!

 

Okay, so Dr. Seuss books aren’t great for appetite and I’m suspiciously eyeing that Green Eggs and Ham Cookbook. I wanted to create food that wasn’t just for show and tell but a dish that was actually appetizingt o both little kids and big kids.

So, Green Eggs and Ham Sushi was born (hat tip to American Style Sushi Cookbook). The eggs are mixed with chopped spinach, lots of chopped spinach.

By the way, did you know you can also get the book with Chinese and English, French (les oeufs vert et jamon) and even Italian (proscuitto e uova verdi). The boys really love the animated DVD (it’s only $5.99!)

 

Below are step by step photos on how to roll the sushi – please try it with your kids! They’ll have a blast making sushi with you!

Take a look at more Green Eggs and Ham Recipes
Melissa d’Arabian: Ham and Green Egg Mini Tartlets
Mitzi Dulan: Ham and Avocado Deviled Eggs
Michael Symon: Ham Sandwich with Greens and Eggs

oooh and before you go…can I humor you with An Ode to Spam in the Style of Seuss?

 

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Green Eggs and Ham Sushi

Servings: 4 (makes 4-6 large rolls, about 24-36 sushi pieces) Prep Time: Cook Time:
green-eggs-ham-sushi-recipe-4481-2

A few tips: Make sure you get sushi rice and not long grain rice. Only short grain rice is suitable for sushi making. I buy seasoned rice vinegar - which already contains sugar and salt. If you only have unseasoned - simmer 1/3 cup unseasoned rice vinegar with 2 tablespoons sugar and 1 teaspoon salt. Let cool before using. Buy very thin ham slices, deli-style thin is best.

Ingredients:

Sushi Rice
2 cups short-grain sushi rice
2 cups + 2 tablespoons water
1/4 cup seasoned rice vinegarSushi Spinach-Egg Filling:
1/2 cup chopped frozen spinach, defrosted
1 teaspoon cooking oil
3 eggs, beaten
1/4 teaspoon saltSushi Rolls:
6-8 thin ham slices (thin deli-style sandwich ham)
6 sheets sushi seaweed (nori) 7 1/2" x 9" sheet
bamboo sushi mat, completely wrapped with plastic wrap on both sides
Sushi Rice

Directions:

Make the sushi rice : Place rice in fine-mesh colander and rinse well to remove excess starch; drain. Transfer to a 2 1/2- to 3-quart heavy saucepan. Add water. Cover with tight fitting lid and bring to boil. Reduce heat to low or medium-low. Very gently simmer, covered, about 20 minutes or until water is absorbed. Remove from heat. Let stand, covered, for 15 minutes. Transfer rice to a large baking dish or large bowl. Slightly cool. Sprinkle with rice vinegar; very gently toss until combined. Cool to room temperature. Cover with damp towel to prevent rice from drying out. When making sushi, you want the rice to be close to room temperature (hot, steaming rice will make the seaweed soggy).

Meanwhile, for the spinach-egg filling, squeeze as much water out of the spinach as possible.

Finely chop the spinach. Gently fry the eggs with the spinach and season with salt. Let cool before rolling sushi.

To roll the sushi, have all your ingredients ready.

Lay out the sushi mat, with the bamboo running horizontally. The sushi mat should be completely wrapped in plastic wrap (otherwise the rice will stick to it). Lay the nori on the mat.

Wet your hands, fling off excess water and grab about 3/4 cup of the sushi rice. Damp hands will prevent the rice from sticking. Use your fingertips and gently spread out the rice all over the seaweed.

You don't want too much rice - just enough to barely cover.

Lay down the ham.

Spoon about 3 tablespoons of the egg/spinach mixture. Move the nori so it is flush with the bottom of the mat.

Now bring up the edge of the mat.

Begin rolling - but keep the edge of the bamboo mat up on top of the rice. Roll with one hand, and use the other hand to gently tug the mat. This will ensure a tight roll.

See how I keep the edge of the bamboo mat up? Continue rolling and gently tugging until roll is complete.

Give it nice final tug back to tighten roll.

There you go. See how even the roll is?

Dip the tip your knife in water, and slice into 6 even pieces. A wet knife tip will prevent sticking.

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Salmon and Ikura Donburi http://steamykitchen.com/10861-salmon-and-ikura-donburi.html http://steamykitchen.com/10861-salmon-and-ikura-donburi.html#comments Wed, 18 Aug 2010 13:59:19 +0000 http://steamykitchen.com/?p=10861 Donburi, or rice bowls are fun and easy, recipe for Salmon and Ikura Donburi at New Asian Cuisine

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Donburi, or rice bowls are fun and easy, recipe for Salmon and Ikura Donburi at New Asian Cuisine

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Dragon Rolls http://steamykitchen.com/10654-dragon-rolls.html http://steamykitchen.com/10654-dragon-rolls.html#comments Thu, 29 Jul 2010 17:14:14 +0000 http://steamykitchen.com/?p=10654 Dragon Rolls at new Asian Cuisine sheet nori, halved 2 cups (10 oz/300 g) sushi rice ½ English (hothouse) cucumber, halved lengthwise, seeded, then cut into strips ¼ inch (6 mm) thick ½ fillet barbecued eel, cut into strips 1 avocado, halved, pitted and peeled 4 teaspoons umeboshi (pickled plum) puree Japanese soy sauce, for serving

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Dragon Rolls at new Asian Cuisine

sheet nori, halved
2 cups (10 oz/300 g) sushi rice
½ English (hothouse) cucumber, halved lengthwise, seeded, then cut into strips ¼ inch (6 mm) thick
½ fillet barbecued eel, cut into strips
1 avocado, halved, pitted and peeled
4 teaspoons umeboshi (pickled plum) puree
Japanese soy sauce, for serving

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