Gomokuzushi (Sushi on the fly)-Helen Horton

Here is a very easy way to have sushi for dinner any night of the week.  You can make it as fast as cooking rice and then a little stirring time.  We had this yesterday for lunch and it is kind of fun to roll it at the table.  Plus because you roll and eat, the nori stays a little crispy for an added texture. 

3 ½ cups Calrose rice

Enough water to cover 1 inch above the rice

3 inch square piece of Konbu

5 T. rice vinegar

5 T. sugar

2 t. salt

Wash the rice until the water is clear.  Add water and konbu and cook in rice cooker till done.  Let steam in pot for 10 minutes or so without taking the lid off.  Put rice in large bowl and mix in vinegar, sugar and salt.  Taking care not to smash the kernels of rice, stir and cool as quickly as you can while mixing all together.  It helps to have someone else fan it while you mix to speed the cooling process. 

10 med to large cooked shrimp, sliced in small chunks

1 avocado, peeled and cut into chunks

½ small cucumber, peeled and cut into small chunks

Nori

Soy Sauce

Wasabi

Then add your favorite mix-ins such as those above, shrimp, avocado and cucumber.  You can get these cut up while the rice is cooking.  Serve gomokuzushi in a bowl.   Also serve some nori cut in half or fourths plus soy sauce and wasabi.  At the table, each person can take a spoonful or two of the zushi, wrap it in the nori and dip in wasabi soy sauce.  It is an easy way to fix casual but gourmet sushi without all the fuss.

Sweet Orange Salmon-Helen Horton

2 T brown sugar

1 t chili powder

1/2 t orange zest

1/2 t cumin

1/2 t paprika

1/4 t salt

1/4 t gr coriander

1/8 t pepper

4 6 oz salmon fillets

Combine first 8 ingredients in a small bowl.  Rub spice mixture over both sides of fillets.  Place salmon on a broiler pan coated with cooking spray.  Broil for 8 minutes oruntil salmon flakes.

Helen’s Sushi Party-Helen Horton

Rice and Nori

            Sushi Rice

            3 ½  cups Japanese short grain rice

            Enough water to cover the rice 1 inch above rice

            3 inch square piece of giant kelp

            5 T. Rice Vinegar

            5 T. Sugar

            4 t. sea salt

Wash the rice until there the water is clear.  Cook in rice cooker or put in pot and bring to boil then turn heat to low for about 18-20 minutes.  Turn the heat of and let steam for 10 minutes.   Don’t take the lid off during cooking or steaming.  Mix vinegar, sugar and salt in small bowl.

 Once it is cooked put in a large container, wood is best but anything you have will do.  Pour the vinegar mixture all around the rice and begin to mix in lifting the motion so you don’t smash the kernels of rice and cool it quickly as you mix it together.  It helps to have someone else fan it while you mix to get all the steam out quickly.

        Giant Kelp-buy at the Asian market and it keeps a long time.

        Nori-There are lots of grades of nori, basically the more expensive the better it tastes.  I buy a medium priced package and it works fine.  Usually haven’t toasted it but tonight we will give that a try.  Keep a long time if you have leftover sheets.

 Sushi Mat- buy at an Asian market or cooking store for $2-3

 Fillings

Shrimp-buy a medium size shrimp and shell it, then skewer and quick boil to keep it from curling, keep the tail on for maki zushi so it stick out the end, can take it off for Temaki zushi (Hand Rolls)

 Crab-you can get this in a container but since you need to little I usually buy a cooked crab leg and take the meat out.  You can also use imitation crab if you want.  Good with avocado.

 Salmon-buy a small piece of salmon that has not been frozen if possible, slice thin for maki sushi or flat for nigiri zushi

 Smoked salmon-buy in a package already sliced and use with cream cheese and dill

 Maguro-sushi grade tuna can be found frozen in Asian markets.  I buy a small piece at the fish market in Salt Lake.  Good all by itself with a little wasabi

 Avocado-take the seed out and slice right off the peel as you go to keep from browning

 Cucumber-discard peel and seeds and slice in long strips for maki zishi or Temaki zushi

 Asparagus-peel if skin is tough and parboil to crisp tender, good with crab and also good in Temaki zushi with tassel up

 Eggs-beat 2 eggs until white is well mixed but not to frothy.  Cook in a thin sheet on an oiled non stick surface and turn.  Don’t brown but should be just cooked through. Slice in thin strips.

 Chives-wrap in maki or temaki zushi and can also garnish with sliced chives

 Shitake mushrooms-buy the dried mushrooms at the Asian market which keep a long time.  Soak 4 large mushrooms in water until softened and cut off stems and discard.  Put soaking water, mushrooms, and 1 t. instant dashi in small pot with 1 T. sugar.  Cook on medium heat 3-4 minutes and add 1 T soy sauce.  Cook just until completely soft. Cool, drain and slice for maki zushi.

 Daikon Sprouts-these taste good but are really pretty garnishes in maki and temaki zushi. I often can’t find them because they are always sold out so I am using some sunflower sprouts.

 Inari zushi-buy inari wraps at the Asian market.  They won’t keep so buy just enough for your dinner.  Load with sushi rice.

 Garnishes

Pickled Ginger-buy in jars at Asian market but keeps a long time

 Dill-good in Philadelphia sushi and for garnish

 Roe Eggs-good as garnish, add a little crunch

 Sesame seeds-use white or black sesame to garnish, and used to make inside out sushi

 Sauces

Wasabi-buy powder in can or jar and mix with water to desired consistency.  As the water is absorbed it gets a little thicker so make slightly thinner than you want it.

Hot Mayonnaise-mix mayo with a little sirachi hot sauce to taste and test because it very hot.  It keeps a long time.

Accompaniments

Miso Shiro-simple soup with tofu, greens and scallions.  Miso comes in a container at the Asian market and keeps for a long time.

 Japanese Salad-simple salad with shredded lettuce and carrots and sesame dressing of your choice

 Edamame-I buy this at Albertsons and you can steam it right in the microwave.  Toss on a little kosher salt while it is hot and serve.

Kama’aina Coconout Shrimp Curry-Jen Medeiros

            1 med. onion, chopped

            ¼ c. butter or margarine

            5 T. flour

            1 ½ T. curry powder

            1 ½ t. brown sugar

            2 cloves garlic, minced

            1 small piece fresh ginger, minced

            1 c. chicken broth

            2 c. coconut milk

            1 ½ t. salt

            2 c. cooked shrimp

 Sauté onion in butter over medium heat. Stir in flour, curry powder, sugar, garlic and ginger. Cover and simmer for 1 hour on very low heat. Blend in broth and coconut milk, stirring until smooth. Cover and simmer for another hour. Caution! The sauce should not boil. Add salt and shrimp. Heat thoroughly and serve alone or with jasmine rice. Serves 4-6

Layered Tuna Tofu Salad-Jen Medeiros

Salad:            1 block firm tofu, drained and cubed

                        1 can tuna, drained

                        1 med. “Kula” or sweet onion, sliced

                        2-3 tomatoes, cubed

 Dressing:    1/3 c. mild shoyu

                        1/3 c. sugar

                        1/3 c. rice vinegar

                        Pepper to taste

 Garnish:      3 T. parsley, chopped

                        1 green onion, chopped

 Layer salad ingredients in a glass bowl. Do not toss. Mix dressing ingredients in a bottle. Shake well. Pour over salad before serving. Garnish with parsley and green onion.  Serves 6-8

Can’t Be Beat Spring Rolls-Jen Medeiros

2 T oil

1 clove garlic, minced

1 c. carrots, julienne

1 c. cabbage, thinly sliced

1 c. canned crab

½ t. salt

1 4oz. can Pillsbury Crescent Rolls

1 egg, beaten for egg wash

Preheat oven to 375. Add oil in small skillet and sauté garlic and carrots over medium heat for 2 minutes. Add cabbage, crab meat and salt. Stir occasionally for 5 minutes and remove from heat. Unroll crescent rolls into 2” rectangles. Place ¼ of crab mixture in center of each rectangle. Pinch the long edges and seal to form a roll. Place seam side down on ungreased baking sheet. Brush with egg and bake for 12-17 minutes, or until golden brown. Cut each roll into 4 slices and serve warm. Serves 6-8

Salmon-Kristy Scherman

Ingredients:

 1 part Dijon mustard

2 parts mayonnaise

Fresh/dried dill

Salt and pepper to taste

 Salmon

 Directions:

 Pre-heat oven to 375 degrees. 

 Mix ingredients and top a layer (a thicker layer for more flavor) on uncooked salmon.  Bake for 25-30 minutes or until salmon is cooked.  Serve with lemon wedges for additional flavor.

Marinade for Salmon-Holly Jensen

3 T olive oil

½ fresh lemon juice

1 bunch fresh thyme

3 T fresh garlic

Zest of 1 lemon

Ground pepper to taste

3 T olive oil

½ fresh lemon juice

1 bunch fresh thyme

3 T fresh garlic

Zest of 1 lemon

Ground pepper to taste

Grilled Halibut to Die For-Norma Horton

½ cup soy sauce

¼ cup ketchup

2 T lemon juice

2 cloves garlic (minced)

6 Halibut steaks (1 inch thick)

½ cup orange juice

¼ cup fresh, chopped parsley

1/3 T ground pepper

 Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and minced garlic.  Add fish, cover, and marinade for 2 hours. Remove fish from marinade—reserve marinade.  Grill fish over hot coals 6 minutes on each side basting frequently with marinade.

 Makes 6 servings.

Sweet Sour Fillet Fish – Helen Horton

Fish:

1 lb founder fillets or other white fish cut into pieces 1 ½” wide and ½” thick

Sprinkle with salt and set aside for 20 minutes.  Dry with paper towel then coat with batter.

 

Batter:

½ c flour

½ c cornstarch

½ tsp baking powder

½ tsp salt

2 T melted shortening

2/3 water

Combine dry ingredients then add shortening and most of water.  Add more water as needed.  Beat the batter with a loose fist for about 3 minutes until it becomes smooth and shiny and thinly coats fish. 

 

Vegetables:

¼ cup thinly sliced onion

½ tsp chopped ginger

½ tsp chopped garlic

¼ cup shredded carrots

¼ cup thinly sliced green peppers

1/8 tsp salt

Prepare all vegetables cutting the 3 vegetables the same size for even cooking. 

 

Sweet and Sour Sauce:

½ cup sugar

1/3 cup white vinegar

½ tsp salt

1 T soy sauce

2 T ketchup

Combine all ingredients in a sauce pan stirring until it boils.  Reduce heat and simmer for 5 minutes.

 

Once all the above ingredients are prepared, add 1” of oil in a fryer on medium heat until about 350-375 degrees.  Add battered fish piece by piece into the oil and fry for 1-2 minutes until light brown and crispy on both sides.  Don’t put to many pieces into oil at a time to maintain heat.  Drain on a rack on a cookie sheet rather than paper towels to keep it crispy and put in low heat oven to keep warm.

 

Heat 2 T oil in a wok on high heat.  Add onions and stir fry for a few seconds and add ginger and garlic and stir briefly.  Add carrots and stir fry briefly.  Add green peppers and stir fry briefly.  Vegetables should be crisp tender.  Salt.  Add the sweet and sour sauce and stir. 

 

Put the fish on a platter and pour vegetables over the fish.  Serve immediately.  Serves 4.

I learned to make this recipe in my Chinese cooking class in Okinawa taught bu Ying-Ling Lui.  I made it for Roger and Teresa when they were engaged.

Thai it, You’ll Like it Thai Chicken – Marisha Larson

 

 

1 cup sweetened,  shredded coconut

2 1/2 cups chicken stock or broth, divided

1 cup long grain while rice

1 tsp salt

2 T canola oil

2 lbs jumbo shrimp, peeled and deveined (or use chicken)

1 red bell pepper, seeded and thinly sliced

1 fresh red chili, seeded and thinly sliced or 1/2 tsp pepper flakes

3 cloves garlic, finely chopped

1-1 1/2 tsp fish sauce or 2-3 T soy sauce

2 cups basil, torn (a couple of handfuls)

Zest and juice of 1 lime

 

Toast the coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup of the toasted coconut for garnish. To the remaining coconut, add the chicken stock, rice and salt, then bring to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat, then fluff with a fork.

While the rice is cooking, pre-heat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili or red pepper flakes, and cook, stirring frequently, for about 3-4 minutes.

Add the fish sauce or soy sauce and basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.

Recipe from Rachel Ray