Sushi - japan chines asia asian foods fish

Yes, we made sushi. It is surprisingly easy and cheap too (you wouldn’t think that, seeing as they cost around $6 a roll in restaurants!) We made 5 rolls, and even Taylor was stuffed. We made a few regular rolls (seaweed on the outside) and a few inside-out rolls (seaweed on the inside).

Sushi

Makes 4-5 rolls.

INGREDIENTS
1 cup sushi rice
1 cup water
3 tablespoons sugar
3 tablespoons rice vinegar
1 1/2 teaspoons salt
stuff to put inside (we used avocado, cucumber, green onion, smoked salmon, and shrimp in various combinations.)
nori (seaweed sheets)

DIRECTIONS
Before cooking, rinse rice several times in running water until the water runs clear (this may take several rinsings). Cook according to package directions.

Mix together rice vinegar, sugar and salt in a small pan. Stir until granules dissolve. Spread the cooked hot rice into a large plate by spatula. Sprinkle the vinegar mixture over the rice and fold into the rice by spatula quickly. Do not smash the rice. Let cool. Use immediately.

As far as making the sushi, you better go somewhere else for directions. I should have taken a video or something, but sushi is something I just can’t describe. Search for how to make sushi, you’ll find plenty of sites like this that can do a much better job of explaining than I can!

A few tips: Be sure to use a super-sharp, serrated knife to cut the rolls, our you’ll end up with a squished mess. Don’t stuff your rolls too full, or the seaweed won’t quite make it all the way around. Plus you’ll end up with a really thick roll too big for one bite. I also use half a sheet of seaweed instead of a full one, but you really can’t put very much filling in if you do this.

Spicy Lime Fish Tacos

Fish tacos are one of those hit or miss type of meals. We’ve tried them in the past but have never been completely satisfied with the outcome. This time, however, we scored big time. I don’t think I’ve had a better fish taco… ever.

Bear with me with this recipe. It was one of those a little off this and a little of that… we actually made this twice because we forgot what we did the first time around. Whoops. So feel free to adjust the quantities and spices in the recipe, it’s very rough to begin with! Just think of the whole thing as “to taste!”

Next time we might actually try adding some cornmeal to the flour mixture, just to lighten it up a bit. But the coating definitely gives the fish a pretty golden brown crust that makes for delicious tacos!

Spicy Lime Fish Tacos

Makes 4 servings.

INGREDIENTS
For Sauce:
1 cup plain yogurt
1 lime, juiced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup cilantro, chopped
1 teaspoon honey

For Fish:
1 lime, juiced
3 tablespoons honey
1 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper, to taste
1 cup flour
2 4-6oz. mahi mahi fillets, sliced into 1/2 thick pieces
vegetable oil

1 cup cabbage, any color, shredded
Small flour tortillas
Chopped cilantro, lime wedges, and sliced green onions for garnish.

DIRECTIONS
Combine all sauce ingredients in a small bowl and set aside.

In a shallow dish, stir together lime juice, honey, and spices. Add fish slices and toss to coat. Let marinate for 10-15 minutes.

You can season your flour with more spice if you’d like, though I couldn’t say if it actually added any more flavor to the fish itself.

Take fish out of marinade and lightly toss in flour. Shake off excess.

Heat a few tablespoons oil in a large skillet. Add coated fish pieces and cook until golden and cooked through, about 2-3 minutes per side (will vary depending on how you sliced your fish).

Heat tortillas in a small pan until warm and bubbly. Keep in a warm oven until ready to serve. Top with fish, cabbage, cilantro, green onion, and yogurt sauce. Enjoy!

Fish Tacos with Mango Salsa and Cilantro Lime Sauce

I always love a good fish taco. And as good as our last recipe was, these were better. I love mangos. I love lime. I love cilantro. Combine them altogether in a sweet and spicy salsa on top of some good fish – delicious.

Maybe it’s because of some recent sketchy fish experiences we’ve had with frozen fish, but we’ve decided to treat ourselves to some nice fresh fish at Whole Foods. Rather than going for the boring old mahi or tilapia, we though we’d try something new we’d never heard of – Amberjack. It was firm enough that it didn’t fall apart, but still tender and flaky. It made for some delicious fish tacos, that’s for sure! If only Tennessee was closer to the coast so we could have really fresh seafood more often. :)

Fish Tacos with Mango Salsa and Cilantro Lime Sauce

Makes 2 servings. Recipe from Culinate.

INGREDIENTS
1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
2 Tbsp. soy sauce

10 to 12 corn tortillas
3 cups shredded cabbage

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into ¼-inch squares
1/2 small red onion, finely chopped
1 jalapeño pepper, deseeded and diced
2 just-ripe mangoes, peeled and chopped into ½-inch square chunks
1 handful cilantro, washed, dried, destemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

DIRECTIONS
Prepare the fish marinade by combining the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, sour cream, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.

Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.

Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage.

For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.