Spicy California Roll on a ricecake

 

MMMnnnnnn, like sushi, but waaay easier.

Ingredients:

1 small package of REAL crab-meat from the claws

some mayonnaise

generous amounts of hot sauce- sriracha, or whatever else you like

1/2 avocado, finely diced

1/4 cup cucumber, peeled and finely diced

lots of pickled ginger, sliced super thin

1/2 red pepper , finely diced

a few plain rice cakes (or go for brown rice ones)

1/2 sheet nori, cut into matchsticks (this is easiest if you fold the nori)

toasted sesame seeds for garnish

 

Directions:

1. Spread a thin layer of mayonnaise onto each rice cake.

2. In a small bowl, combine the real crab-meat with your hot sauce , to taste.

3. Assemble your sandwiches with the crab-meat, avocado, cucumber, pickled ginger and red pepper.  Add the nori matchsticks on top and sprinkle with toasted sesame seeds.

eat 2!

 

 

6 comments
Yam & Salmon Onigiri

The food stalls just get better every year at folk fest!  This year my favorite was a gluten free Onigiri stand.  I must have had 6 of these over the weekend. So I decided to try and make them myself. I gave it my best shot tonight.  Mine don’t look as slick as “the onigiri company” treats, but they tasted awesome!

Ingredients

1 – 2 cups japanese rice (how many do you want to make?  1 cup will make 5-6 Onigiri)

Nori (for wrapper)

1 small fillet of fresh wild pacific salmon

1 Tbsp olive oil

1 Tbsp gluten free soy sauce

1 Tbsp grated fresh ginger root

1 medium orange sweet potato (yam)

1/2 Tbsp sucanat

salt water (for forming rice balls)

Directions-

1. Place salmon in a glass dish with grated ginger, soy sauce and olive oil.  Cover and marinate for at least one hour in the fridge.

2. Make rice according to package directions and allow to cool so you can handle it

3. Preheat oven to 375°.  Place marinated salmon fillet in foil, pour remaining marinade over, fold up sides, cover and close foil.  Place in a glass baking dish and bake for about 30 minutes (until cooked)

4. Meanwhile, peel and cut the sweet potato into one inch cubes.  Cover with water in a pot, bring to boil, reduce heat and simmer until cooked (until very mashable.) Mash with sucanat and set aside to cool

5. When rice is cool enough to handle and salmon and yams are ready, cut some nori into thin strips for making the Onigiri

6. Wet your hands thoroughly in salt water, place a fairly generous amount of rice into one hand and pat a bit to form a ball or triangle, make a small well in the middle and place a small amount of mashed yam and a bit of the cooked salmon (break the salmon up with a fork first) in the well.  Cover mostly with the sides of the rice and tighten the triangle a bit with your hands.  Add a strip of Nori on top for a wrapper and serve.  (or chill and add the nori just before serving)

fast food, fresh, delicious and healthy.  The Japanese way!

 

 

 

 

4 comments
oven-baked red snapper & shiitake parcels

This Japanese style recipe is so delicious and easy, yet very very healthy.  It takes no time at all and you are rewarded with an amazingly flavorful meal. 

Ingredients:
4 red snapper fillets (100g each)
1/2 tsp vegetable oil, for brushing
8 caps fresh shiitake mushrooms, stems discarded
8 thinly sliced pieces of broccoli
4 slices of lime, sliced thin
4 Tbsp sake
4 tsp GF soy sauce
1 tsp. ginger juice (squeezed from grated fresh ginger)
tin foil

Directions:
1. Preheat the oven to 325°F
2. Put each snapper fillet on a piece of foil (about a 12″square), and brush with vegetable oil.
3. Arrange 2 shiitake mushroom caps, 2 or three slices of broccoli and a slice of lime on top of each fish.
4. Pour portions of the the sake, soy sauce and ginger juice over each parcel.
5. Gather together the edges of the foil, seal tightly and bake the parcels on a baking tray in the preheated oven for 10-12 minutes.  Plate each parcel individually and allow your guests to open their own parcel.

WE loved this dish.  The fish is steamed perfectly in a mere 10 minutes

4 comments
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