One of my daughters favorite things to do is go to Mitsuwa Japanese Market (in Venice, Ca.) and have sashimi night at home. We started this little tradition with friends in Austin, Tx., before we moved out here to California. We’d have sushi night at their house. He’s Chinese and would go all out with the sushi rolls. He even had special fish flown in. That was the real deal! This isn’t quite as professional but it’s super easy and fun to throw together, with very little cooking! I cook a little sushi rice and that’s about it. The rest is just some simple chopping of veggies and fish. We do miss our “Sushi Nights” with Debbie and Chris though!
- sushi grade fish
- sushi rice
- rice wine vinegar
- soy sauce
- seaweed paper
- pickled ginger
- cucumber (i like the greenhouse kind. you don’t have to seed them)
- tomato (optional)
- green onion (optional)
- fresh ginger (optional)
I throw the fish in freezer as soon as we get home from the market and then work on prepping the veggies and cooking the rice. Then pull the fish out when everything is ready and slice it up.
For a tasty little Asian salad:
slice tomato and cucumber, (cut in half lengthwise then slice across). roughly chop green onion, thinly slice ginger (skinned) into strips. add everything into a bowl. drizzle with a little rice wine vinegar and a pinch of salt. toss together.
Don’t forget some Green Tea Ice Cream for dessert!