Monday, September 10, 2012

Sushi Night!

Want to have a little fun?
Have your own sushi night! Creating your own colorful sushi rolls at home is a delicious, healthy, and fun way to indulge in your own Japanese favorites.

It's easier to make than you'd imagine, and with this varied menu, it's easy to please everyone everyone at your table, whether they like raw seafood, cooked, or both. This menu takes about an hour to prep, and even less time if friends help. Modify each dish to your liking -- sushi making is an art, after all!

Grab a few friends, a couple bottles of white wine, put on some good music and have fun rolling!



Sushi Night Supplies:
1 package ~ 8" x 8" nori wraps (at least 20 sheets)
gluten-free soy sauce or coconut aminos
Bamboo sushi roller
Plastic wrap (optional)
small bowl of water for dipping fingers
platters and bowls for the items below

Sushi Rice: sprinkle cooked rice with vinegar and fluff with fork until cool
1-1/2 cups sushi rice, cooked according to package directions
2 T. seasoned rice vinegar

Asian Sesame Dipping Sauce: Mix all ingredients together in a small bowl
2 T. olive oil
1 T. toasted sesame oil
1 t. toasted sesame seeds
1 T. gluten-free soy sauce or coconut aminos
2 t. fresh ginger, peeled and minced (or 3/4 t. powdered ginger)
1 garlic clove, minced
salt and pepper to taste

Veggie Sides: Arrange veggies on a platter like an artist's palette
2 carrots, julienned
1 cucumber, julienned
1 avocado, peeled, pitted and sliced
2 c. sprouts of your choice
2 scallions, thinly sliced

Crab Salad: Mix all ingredients together in a stylish serving bowl
two 8 oz. cans of lump crab meat
2 scallions, thinly sliced
1/2 t. gluten-free soy sauce or coconut aminos
salt and pepper to taste

Salmon Salad: Mix all ingredients together in a colorful container
2 grilled portions of salmon, cooled and flaked into small pieces
2 scallions, sliced thinly
1 t. toasted sesame oil
1 t. gluten-free soy sauce or coconut aminos
salt and pepper to taste

Spicy Tuna Salad: Mix all ingredients together in an artful bowl
4 oz. sushi-grade tuna, diced
2 scallions, sliced thinly
1 t. gluten-free soy sauce or coconut aminos
1 t. toasted sesame oil
1 t. grated ginger (fresh or jarred)
2 T. mayonnaise

Sashimi: Arrange artfully on a plate.
8 oz. sushi grade tuna, salmon, and/or scallops, sliced 1/8" thick


Arrange your luscious bowls of asian goodness on a roomy counter. Leave enough workspace to roll your creations.

Many websites offer thorough instructions on how to roll sushi and make hand rolls. Here are a few:
     http://www.wikihow.com/Roll-Sushi
     http://makemysushi.com

Rock and roll!


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