Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +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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Seared Ahi with Lilikoi-Shrimp Salsa http://steamykitchen.com/10314-seared-ahi-with-lilikoi-shrimp-salsa.html http://steamykitchen.com/10314-seared-ahi-with-lilikoi-shrimp-salsa.html#comments Thu, 08 Jul 2010 16:39:14 +0000 http://steamykitchen.com/?p=10314 Seared Ahi with Lilikoi-Shrimp Salsa at New Asian Cuisine  

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Seared Ahi with Lilikoi-Shrimp Salsa at New Asian Cuisine

 

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Sesame Seared Tuna with Lime Ginger Vinaigrette http://steamykitchen.com/3201-sesame-seared-tuna-with-lime-ginger-vinaigrette.html http://steamykitchen.com/3201-sesame-seared-tuna-with-lime-ginger-vinaigrette.html#comments Sun, 26 Apr 2009 08:48:04 +0000 http://steamykitchen.com/blog/?p=3201 In conjunction with my podcast with Michael Ruhlman’sRatio: The Simple Codes Behind the Craft of Everyday Cooking. And true to the book’s goal, I didn’t use a recipe to develop the Lime-Ginger Vinaigrette for the Sesame Seared Tuna. After a quick check in the refrigerator, I had one good key lime and a nub of ginger…so following Ruhlman’s ratio for ...

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sesame-seared-tuna_090420__033_web

In conjunction with my podcast with Michael Ruhlman’sratio-small-coverRatio: The Simple Codes Behind the Craft of Everyday Cooking. And true to the book’s goal, I didn’t use a recipe to develop the Lime-Ginger Vinaigrette for the Sesame Seared Tuna. After a quick check in the refrigerator, I had one good key lime and a nub of ginger…so following Ruhlman’s ratio for 3 parts oil to 1 part vinegar, I whisked together this concoction.

Yes, maybe you already know a vinaigrette’s 3:1 ratio, but how about a ratio for Hollandaise, Pizza Dough, Crepe, Sausage, Brine, Custards, Caramel Sauce, Pound Cake, Biscuit Dough plus 22 more formulas? Know a ratio and it’s like knowing 1,000 recipes.

Get Michael’s book – you can buy a signed book (just tell him what you want inscribed in the book) directly from Michael Ruhlman or unsigned (slightly cheaper) from Amazon.

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My steamy interview with Michael Ruhlman

Listen to my steamy podcast with Michael Ruhlman.
Watch Michael Ruhlman’s video about his book, Ratio
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Leiftheit Scale Giveaway

One of Michael Ruhlman’s essential tools in the kitchen is his scale. I can’t emphasize the importance of using a kitchen scale as different ingredients measure differently. Leiftheit has a wide range of kitchen scales, but I like this one the best: leiftheit-scale. It’s as thin as a magazine…sleek and small. I’m giving one of these away to a random commenter! To enter, just comment over at the post where I interviewed Michael Ruhlman.

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In the meantime, enjoy my recipe for Sesame Seared Tuna with Lime Ginger Vinaigrette!

Step-by-step photos: how to make Sesame Seared Tuna

You should have 2 pieces of tuna, wasabi paste and a shallow bowl of sesame seeds. You don’t have to have a mixture of black and white seeds, just one color will do, but you can see that the tuna looks so pretty with the mixture of sesame seeds. Pat the tuna very dry with paper towels:

sesame-seared-tuna-step-0011

Smear wasabi on both sides of the tuna. I love smearing wasabi ON the tuna, instead of having an overly-wasabi’d soy sauce mixture that you will find in most restaurants. Cooking with the wasabi paste on the tuna mellows out its sting. It just tastes better. Trust me. Use as much wasabi as you want:

sesame-seared-tuna-step-0021

Now season the tuna with salt and pepper. Personally, I like using sea salt:

sesame-seared-tuna-step-0031

Now coat each side of the tuna with sesame seeds. Don’t forget the thin sides! All sides should be covered:

sesame-seared-tuna-step-0041

Cook the tuna over medium-high heat. Super-high heat will burn the sesame seeds. Burnt sesame seeds taste bitter…and well…burnt. The white sesame seeds should be browned. This photo above is right before I pulled it off the pan. It was perfect.

sesame-seared-tuna-step-0091

Now, this is important. Don’t overcook the poor fish. I like having the sides seared and the middle raw. However you like it, just don’t overcook. You can take a knife and cut into the middle of the fillet to check on its progress.

avocado-oilThe avocado oil is from my friends at Earthy.com – ooohlala! It’s rich, buttery and a vibrant avocado-y green. I highly recommend it for salad dressing. If you don’t have avocado oil, use olive oil instead.

sesame-seared-tuna_090420__025_web1

Sesame Seared Tuna with Lime Ginger Vinaigrette Recipe

The ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For the oil, you can use olive, vegetable, canola, grapeseed, etc. I used lovely, flavorful avocado oil. The vinegar can be balsamic, rice vinegar, white vinegar, lime juice or lemon juice.  This makes an excellent appetizer!

Serves 4 as appetizer

3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 pieces tuna fish fillet (about 1 pound)
1 teaspoon wasabi paste
1 tablespoon cooking oil
1 tablespoon freshly squeezed lime juice (or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons avocado oil (or other oil)
salt and pepper
2 large handfuls salad greens (optional)

In a shallow bowl, add the black and the white sesame seeds. Pat the tuna very dry. smear a bit of wasabi paste on both sides of the fish. Season the fish with salt and pepper.

Heat a frying pan over medium-high heat and add the cooking oil. When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching. Cook for 2 minutes then flip the tuna. Cook 2 minutes, then flip the fillets to its side to cook 1 minute. Flip one more time to cook the other side for 1 minute so that you have a good sear on all sides. Please take care not to burn the sesame seeds. If the seeds start turning brown too quickly, lower the heat. Remove the fish to a plate.

In a small bowl, whisk together the lime juice, ginger and the oil. Season with salt and pepper to taste.

Slice the fish into thin slices and arrange on a plate. Drizzle some of the lime-ginger vinaigrette over the fish. Toss the remaining lime-ginger vinaigrette with salad greens, if desired.

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Sushi Superhero: I lovehatelove him http://steamykitchen.com/2928-sustainable-sushi-casson-trenor.html http://steamykitchen.com/2928-sustainable-sushi-casson-trenor.html#comments Sat, 21 Mar 2009 14:09:05 +0000 http://steamykitchen.com/blog/?p=2928 [imagebrowser id=4] There are 4 photos in the above photoset! All photos courtesy of Casson Trenor from his book, Sustainable Sushi I’m deeply, truly, utterly and fantastically in love with sushi. Well, let me be more specific. I love GOOD sushi, none of that supermarket crap. It’s an indulgence that I allow myself once a month (it’s sooo expensive!) and ...

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There are 4 photos in the above photoset! All photos courtesy of Casson Trenor from his book, Sustainable Sushi

I’m deeply, truly, utterly and fantastically in love with sushi. Well, let me be more specific. I love GOOD sushi, none of that supermarket crap. It’s an indulgence that I allow myself once a month (it’s sooo expensive!) and use the sushi dinner as a treat for celebrations or a reward for jobs really well done (like finally ironing four weeks of wrinkly clothes that I’d been avoiding.) And when I’m at the sushi bar – you gotta watch out. Every bite is just so fresh and delightful, especially with a gentle smear of real wasabi (not the dyed horseradish) and just the slightest fish-side-down touch of soy sauce. Have you ever heard a grown woman moan at a sushi bar? I make all the other patrons blush. YES! It’s just like the Asian version of “When Harry Met Sally!”

But then I met Casson Trenor, whom I have very, very conflicting feelings for. You know the term, buzzkill? Well, Casson is my sushikill. He’s a fish sustainability expert and told me that some of my favorite sushi fishes, like salmon, bluefin tuna and unagi are a no-no for the environment.

Sure, I could have just closed my eyes, covered my ears (like my kids do to me) and just walk merrily away, but you can’t just do that with someone like Casson. How do you ignore someone who’s saves whales in the Antarctic, speaks five languages, has done marine research in over forty countries and has gone octopus fishing with holy men on the Island of Yap? Seriously!

Do you see why I lovehatelove him so?

So I told Casson that in order for me to supress my urge to hold him in a tight headlock and then do a legdrop/mandible claw combo, he’d better give me some alternatives to my beloved salmon and tuna.

Farmed Salmon: Parasites and Poison

jaden I love the fattiness and distinct flavor of salmon sushi! Please tell me that I don’t have to give it up.

casson-trenor-thumb There’s a tremendous difference between wild salmon and farmed salmon. Some of it is obvious, sure – you can tell them apart at a glance. Farmed salmon ranges from a dull brick to a startling international orange. To me, it’s the kind of color I’d want on my vest if I were biking home from a bar at 2am, not draped across my dinner plate. Wild salmon, by contrast, is a vibrant, healthy red; a color that’s striking in its vivacity and luster.

But that’s not what I’m talking about. The real difference is what these fish mean to the planet.

Farmed salmon is generally raised in net pens about a twenty-second backstroke away from a Chilean beach, Canadian forest, or Norwegian fjord. These operations can have devastating effects on the local environment. Parasites build up in these farms and lay waste to local wild salmon populations, especially in British Columbia. Fish waste washes out of these pens and collects on the seafloor below, poisoning the plants and animals that are unable to escape to cleaner areas. Add this to the disease problems, potential genetic issues, and the demand for wild fish as feed (it can take up to four pounds of wild fish to produce one pound of farmed salmon!) and you have dozens of little environmental disasters, scattered up and down coastlines around the world.

My suggestion? Well, actually, I’ve got two. Wild Alaskan salmon and farmed arctic char.

Sustainable Salmon: go wild, baby

Wild Alaskan salmon are from fisheries that continue to set examples for fishery management around the globe. Strong populations, sensible quotas, and effective enforcement combine to not only protect these salmon runs, but to also provide seafood fans with a delectable fish that’s high in omega-3s, low in mercury, and nothing short of gorgeous on the plate.

Sustainable Arctic Char: a great alternative

Arctic char is an up-and-comer that is set to change the way we think about fish farming. Instead of using ocean net pens, arctic char farmers prefer closed inland systems that prevent any parasites and diseases from spreading to the surrounding environment. Waste is contained and filtered out in an eco-friendly manner, and the feed demand is much less than that of farmed salmon. On top of it all, farmed arctic char has a beautiful red flash and a delicious, light taste and texture. This fish is not to be missed.

Next time you’re at the sushi bar, dump the farmed salmon for either of these other two options. You won’t regret it, and the oceans will thank you.

Bluefin Tuna: in serious trouble

jaden Okay, parasitic waste…so totally gross! I guess that means I have look for wild salmon at the supermarket too. What about the very popular tuna?

casson-trenor-thumb Jaden, what are you doing?  Is that toro on your plate?  Ok, we need to have a little chat.  Didn’t you read my book?
Bluefin tuna is in trouble.  Serious, serious trouble.  Like slutty chick in a horror movie kind of trouble.  It’s gonna be really tough for bluefin to get out of this situation alive.

All over the world, there are people out to catch bluefin tuna.  Longliners, tuna ranchers, seiners, and even rifle-toting snipers are out for blood. 

Our insatiable lust for the fatty, supple belly flesh of this magnificent animal is driving it to the brink of extinction.

On top of this, the number of other animals that are killed and discarded by rapacious bluefin hunters is simply incalculable.  Hundreds of thousands of seabirds, sharks, and turtles have been dumped over the sides of longline vessels for no other reason than unadulterated greed.We have to give this creature a break and let it recover. This animal is a top predator with an incredibly important role to play in our ecosystem.  Lose the bluefin, and we very well may lose the oceans. So what do we do? Well, one answer lies in one of the bluefin’s close cousins – the albacore.

Sustainable Albacore Tuna: rosy, delicious alternative

Many albacore tuna populations, especially in the North Pacific, are strong and well managed. These fish are often caught with handlines that keep bycatch down and quality levels up. But the best part? Flip one over, close your eyes, and take a bite out of the belly.

Albacore toro is gorgeous. Sleek, rosy-colored morsels cut from the belly of this fantastic fish can grace nigiri rice with just as much class and luxury as any piece of bluefin. Simply put, there is no longer a reason to force the planet to pay for our toro addiction. Swap bluefin out for albacore and the oceans survive. Otherwise, well… you get the picture. It’s that simple.

jaden So you better come visit me in Tampa, Florida and take me on a sushi tour to help me break my bad sushi habits.

casson-trenor-thumb Deal. You’re on. May 2009?

Sustainable Sushi: Saving the Oceans One Bite at a Time

jaden Okay, everyone – let’s help Casson spread the word…he’s got a new book out called Sustainable Sushi, a paperback guide with great photos and commentary of good fish/bad fish. All the fish is color-coded, green/yellow/red so you can see at a glance on what to eat.

sustainable-sushi-book

—-

goodfishbadfish

On Casson’s website, he’s got a great chart of fish, photos and ratings. Go see what to eat!

How to make sushi rice

In a future column, I’ll show you how to make handrolls in a step by step photo sequence. But for now, here’s a recipe for sushi rice. If you can get your hands on fresh sushi-grade fish (yes, Casson, I mean SUSTAINABLE fish) you can always make chirashi, which is simply sushi rice in a bowl and slices of fish draping on top. To show you the difference between farmed and wild salmon, here’s a photo from Casson’s brand new book, Sustainable Sushi. The wild salmon is in the foreground, and it has a smooth, beautiful reddish tinge. The farmed salmon is in the background with it’s Nemo-like stripes.

2 cups short grained white rice
3 quart heavy bottomed pot with tight fitting lid
2 cups water
sushi dressing (see below)

Put the rice in the pot and fill with cool water. Swirl the rice with your hands for a few seconds and dump out the milky water, keeping the rice grains in the pot. Repeat 3 more times, until the water is a bit more clear. Let the drained rice stand for 10 minutes. Add the 2 cups of water to the pot and cover with tight fitting lid. Cook on high heat for 5 minutes. Immediately turn heat to low and cook an additional 18 minutes. Turn off heat and let sit (still covered) for 5 minutes to finish steaming.

For the sushi dressing
5 tablespoons unseasoned rice vinegar
2 tablespoons sugar
1/2 teaspoon salt

Mix all ingredients in a bowl and stir to dissolve the sugar and salt. If you are using “seasoned” rice vinegar, omit the sugar.

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