Sushi / Sashimi!

Inspired by the many nights per month I chow down on sushi, I decided to make quite the sushi platter the last time I entertained. 2 realizations: Boy is this easy and boy is this cheap! I bought 8 ounces of fresh sushi-grade tuna from the Japanese market and happen to have sushi rice at home. This is very easy, very healthy, and will surprise your guests next time you have them over. Give it a try!

The Rice (the most complex part of this!)

Most important, purchase the correct rice. Sushi is usually made with special Japanese white hulled sushi rice. Everyyday supermarket rice or "converted" rice from the supermarket won't come close and will not bind together properly. So do yourself a favor and spring for the sushi rice.

Measure the rice out (2 cups rice, 2 cups of water). Next, wash the rice a few times until the water runs clear when draining. Transfer the rice to your pot or electric rice cooker and add the measured water. Once cooked, add in 1/3 cup of sushi vinegar. If you don't have it, 1/3 cup of rice vinegar, 2 tbs. sugar, and 1 tsp. salt. (sushi vinegar is packaged seasoned with salt and sugar) Place the rice in a non-reactive bowl (non-metal) and let it cool for a few minutes.



The Fish

Using a sharp knife, cut the fish into 1/4 inch by 1 inch thin slices. (see above) Place over rolled up rice and serve.

Easy as can be!

Green Beans with a Twist

First segment in some time! Very excited to be getting back into the live cooking. Different kitchen, same great food!

This recipe is real quick one. Green Beans with a twist. Check the video to find out what it is!

Catch where I say sardines! I meant to say anchovies.

Heirloom Tomatoes w/ Prosciutto

Here is a quick tomato dish that easily serves as a side dish or my personal favorite, a topping for an awesome salad. As ususal, my day began at six and ended at 9:30pm. I needed a barely 10 minute meal. All I had in the fridge were some heirloom tomatoes, prosciutto, and butter lettuce. Lightbulb went off and I decided on this warm topper for the salad.

Real quick: Take olive oil (use the pump spray to minimize the amount you use), and brown the prosciutto, for about 2-3 minutes on low-medium heat. Add in halved grape heirloom tomatoes, continue to cook for another couple of minutes. Splash some balsamic vinegar in the pan, and drizzle this over salad. Crack the salt and pepper if you'd like!

Low carb for a late dinner. Simple and sophisticated enough for family and company. Gotta love it.

¡Buen Provecho!