Japanese Delicasies Part 1 - Sushi

I have always been fascinated with the Japanese culture. Everything is so beautifully prepared. I had a Japanese friend tell me once that she was sure that I was born to the wrong culture by accident, I should have been born Japanese. I immersed myself into everything food related and studied the tea ceremony intently. Since I was living in Vancouver at the time, it was easy to come by Japanese food products. I was recently introduced to Kaiseki, which is a multi-course Japanese meal that is served with seasonality, choice of dish for service and beauty of plating taken very seriously. They are served at a somewhat leisurely pace for you to fully enjoy the aroma, taste and texture of each dish. It is a most wonderful experience and I would highly recommend you add it to your bucket list if you really enjoy Japanese food. That experience inspired the sushi to follow, ”itadakimasu”

 

 

Lychee Martini

3 oz Lychee Syrup
1 oz Vodka
1/2 oz Triple Sec

Add all ingredients into a shaker with ice. Shake vigorously. Pour into chilled martini glass and garnish with two lychee on a skewer.

Makes 1 Cocktail

 

Tempura Sweet Potato & Asparagus

 

3/4 Cup White Rice Flour

1/4 Cup Tapioca Flour

1 Cup Sparkling Water/Soda Water

Salt & Pepper Generously

1 medium Sweet Potato, cut into batons

10 Asparagus, tough ends removed

 

 

Preheat deep fryer to 360 F. Mix first 4 ingredients thoroughly. Deep each vegetable into the batter and let excess drip off. Place in basket of fryer 5 or 6 pieces at a time. Shake basket to keep pieces from sticking to bottom. Fry for 2 mins. Remove for 1 min. Fry an additional 1 min. Remove to paper towel to drain. Season. Serve with dipping sauce. (equal parts tamari & rice vinegar)



 

 

 

BLT Temari Sushi ("hand ball")

2 Tbsp Sushi Rice, cooked & seasoned

Romaine Lettuce

Bacon, cooked

Cherry Tomato, halved

Sriracha Mayo

Black & White Sesame Seeds

 

Roll sushi rice into a tight ball. Roll in sesame seeds. Top with lettuce, bacon, tomato & garnish with sriracha mayo.

 

Sushi Rice

1 Cup Sushi Rice

2 Cups Water

1 1/2 Tbsp Rice Vinegar

1/2 Tbsp Honey

1/2 tsp Salt

 

Cook sushi rice according to package directions. Spread out rice in a large glass casserole dish. Combine rice vinegar, honey & salt. Stir until dissolved. Pour evenly over rice and stir in lightly with a wooden spoon. Fan to cool rice quickly.

 

 

 

 

Sushi Cubes - Fillings

Left Cube - Asparagus Tempura, Black Sesame Seeds

 

Middle Cube - Diced Cucumber & Avocado, Wasabi Kelp Caviar

 

Right Cube - Sweet Potato Tempura, Nori Strip

 



 

Triangle Onigiri - Filling

 

1 small Can Tuna, unflavoured

2 Tbsp Homemade Mayonnaise

1 tsp Sriracha

Salt & Pepper to taste

Black & White Sesame Seeds, Nori Strip for Garnish

 

 



 

Round Onigiri - Filling

 

Tempura Sweet Potato

Garnished with Smoked Salmon Rose & Wasabi Kelp Caviar