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.

Pretty. Unremarkable. Food.

Maybe my reason for lack-of-posts this last week has been the food itself. Yes, I took pictures. Yes, we actually DID eat something. But I hate sharing recipes and photos of things that I wouldn’t necessarily make again myself.

But then I thought, why waste some pretty photos?

I’ll link to the recipes in question as well, just in case you decide it’s something you might like to try. And I guess it’s not all bad, with some adjustments, they might be better.

Grilled Portobello Burger with Red Onion Jam and Horseradish Sauce

Each element of this burger was good, and Taylor actually enjoyed it for the most part, but I just found the tastes combined into something I can only describe as ‘funny’. The mushroom, red onion jam, and horseradish sauce were a strange combination. Or maybe I was just in a funny mood? It might be worth a try.
Recipe from Food Network

Broiled Chicken and Artichokes

This recipe just lacked… what do you call it… oh yes, flavor. The artichokes were the only thing that made the chicken edible. We even sprinkled some spicy moroccan berbéré, and that didn’t even help. I was trying to give chicken a chance, but other than the dishes where it’s shredded and soaked in flavor or caked in spice, it just tastes like, well, chicken. Chicken with no flavor whatsoever. Oh well.
Recipe from Gourmet

Fish Fillets in Parchment with Asparagus and Orange

This poor dish didn’t even have the good fortune of a pretty photo. It just falls into the unfortunate category. I’ve done some “en papillote” (in a pouch) fish recipes before, and they can be quite good. It’s a healthy way to cook fish, for one thing. Unfortunately, it’s also a way to make some of the worst fish you’ve ever eaten, and completely slaughter some perfectly good asparagus while you’re at it. The fish itself had no flavor. The wilted tarragon leaves and splash of orange juice did nothing to help it out. The asparagus was reduced to something akin to slightly fibrous baby food. Doesn’t that sound appetizing?
Recipe from… well… I’m going to spare this poor recipe, and anyone who might have been tempted to try it by not linking to it. It’s for the greater good, I promise.

Broccoli with Lemon Butter Sauce

We eat a lot of broccoli in this house. Steamed with butter and salt (or maybe dipped in mayo - ever tried it that way?) Roasted in olive oil and kosher salt. Sauteed with cabbage and pork. Raw in salads. Marinated with cheese and bacon. You name it. We eat it. It's one of the only green vegetables I can get Brad to eat (and of course he only wants the florets.) But since I love it, too, that's no problem. But sometimes you get tired of the same old, same old so it's nice to switch it up now and again.

Enter this new recipe. The kick from the cayenne is a great aftertaste, and if you cook it just long enough (not too long as my picture above shows) it's even better. The lemon flavor makes it taste so bright, and it's a great cold dish for summer, too. It's not too hot here yet, but I know steamy days are right around the corner. Grilled chicken and steamed broccoli on the side? Yes, please. A few minutes on the stove. A quick stay in the fridge. And dinner on the patio.

It doesn't get much better than that!

Broccoli with Lemon Butter Sauce / AllRecipes
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This dish can also be made with fresh broccoli, and it can be served hot or cold.

Ingredients:

• 1/4 cup butter or margarine
• 1/4 cup water
• 1 lemon, juiced
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 (16 ounce) package frozen broccoli florets

Directions:
In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold