An Amazing Combination! Unagi and Avocado Free Style Sushi

This is a free style sushi called “chirashi-zushi” or “maze-zushi” in Japanese. I added Unagi (eel) and avocado. The taste is just like caterpillar roll. Very yummy and rich! Please check out the link, Here it is! Maki Roll Sushi Recipe! on how to make sushi rice. It’ll be a great recipe for gatherings!

An Amazing Combination! Unagi and Avocado Free Style Sushi

·      3 cups of cooked sushi rice (recipe: Here it is! Maki Roll Sushi Recipe!)

·      some ginger

·      1 to 2 tablespoons of roasted sesame

·      2 packs of Unagi (eel)

·      1 to 2 avocado

·      10 Shiso leaves

·      4 eggs

·      some salt

·      some Japanese sake

·      optional: radish sprouts

1.     Finely chop ginger. Mix the ginger and roasted sesame together with sushi rice.

2.     Beat the eggs and add a little bit of salt and Japanese sake. Make thin omelets. Cut the omelets into thin strips.

3.     Remove the skin and pit from the avocado. Cut the avocado into bite sized pieces.

4.     Cut the Unagi (eel) lengthwise in half, then cut into half an inch pieces widthwise.

5.     On top of sushi rice, layer half of the omelet strips first, then avocado, Unagi(eel) and the remaining omelet strips.

6.     Cut Shiso leaves and decorate on top.

7.     Serve as is, pour some soy sauce, or use seaweed to wrap like sushi.

Falls Sanma (Pacific Saury) Rice

In Japan, fall is when Sanma (Pacific Saury) are in season! This is a signature dish for my family during the season. I use my Le-creuset to cook Sanma and rice together. Ginger reduces the fishy smell so don’t be hesitant cook it all together in a pot! You might be hooked after trying this delicious recipe.

Falls Sanma (Pacific Saury) Rice

·      3 cups of rice, uncooked

·      2 Sanma (Pacific Saury)

·      1 tablespoon of ginger, thinly sliced

·      some salt

·      2 tablespoons of soy sauce (preferably light colored soy sauce)

·      2 tablespoons of Mirin (Japanese sweet wine)

·      2 tablespoons of Japanese sake

·      500 to 510cc of Dashi broth

·      any citrus and/or green onions

1.     Wash the rice and let the rice soak in water for 30 minutes.

2.      Remove and discard the head and the intestines of Sanma. Sprinkle some salt.

3.     Grill the Sanma until it browns. It doesn’t need to be fully cooked.

4.     Drain the water from the rice using a strainer. Keep the rice in the strainer for 5 minutes to let the water drain completely.

5.     In a pot, combine Dashi broth, soy sauce, Mirin, Japanese sake, and the rice. Adjust the liquid amount if necessary.

6.     Place the grilled Sanma and the sliced ginger on top of 5).

7.     Place a lid on the pot and cook over high heat at first. Once the pot starts to boil, turn the heat down to low and cook for 10 to 13 minutes. I usually remove from heat after 11 to 12 minutes.

8.     Let the rice steam for 15 minutes after turning off the heat.

9.     Remove and discard the bones from the Sanma and mix the fish with rice.

10.  Garnish with any citrus and/or chopped green onions. Serve.

Hamachi Carpaccio

If you are looking to pair something with white wine, here is a delicious appetizer. Hamachi has a rich flavor to it but this dish will make it refreshing. Try to use good quality salt and olive oil. This will be the key to a delicious carpaccio.

Here is a link for Maguro Carpaccio with Yuzu Pepper Sauce if anyone is interested.

Hamachi Carpaccio

·      Hamachi (sashimi grade yellowtail)

·      lemon

·      extra virgin olive oil

·      Himalayan pink salt

·      dill

·      watercress

1.     Thinly slice the Hamachi.

2.     Chop the dill finely.

3.     Lay the sliced Hamachi on a plate, sprinkle some pink salt and dill, squeeze lemon, pour olive oil and place some watercress on top. Serve.

Spaghetti Vongole with Littleneck Clams

I introduced Littleneck Clams in White Wine few years ago. Try Spaghetti Vongole with these clams. It’s delicious!

Spaghetti Vongole with Littleneck Clams

·      30 littleneck clams

·      1 cup (240cc) of white wine

·      1 box (454g) of spaghetti

·      2 cloves of garlic

·      some finely chopped Italian parsley

·      some olive oil

·      some salt

1.     Rinse littleneck clams very well and soak in lightly salted water to remove the sand and grits inside.

2.     Boil the spaghetti “Al Dente” in a large pot. Salt the water to add flavor.

3.     While the spaghetti is cooking, heat up the olive oil and smashed (or minced) garlic in a saucepan.

4.     Once you smell the garlic, add the clams and stir couple times. Add white wine and place a lid on top.

5.     Once the clamshells open, add the cooked spaghetti and mix quickly.

6.     Add parsley. Add some salt if necessary.

7.     Serve.