A few months ago I went to a sushi-making class at Nobu in West Hollywood. Not sure how often Nobu has it, but it was one of the featured deals on Bloomspot premium. I’ve always wanted to try Nobu but haven’t had the chance, so I figured the sushi-making class would be as good of a way as any to try the food. The class was really good – we met the head sushi chef, who taught us all about basic sushi making. We made rolls, hand rolls and sushi nigiri. The manager was present during the class too, and explained the history behind the restaurant, all the while pouring sake for us through out the whole class. I highly recommend it!
The chef and manager were gracious enough to allow us to take pictures/videos of the class, so I’m sharing two of the videos here. Enjoy! ^ ^
P.S. The key to making sushi is to have a bowl of ice water handy! That way, the rice doesn’t stick to your hand.
How to make rolls
How to make hand-rolls
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Posted in Recipes, tagged Recipes, tuna bowl, tuna don on August 8, 2011 |
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For those of you who like to eat tuna bowls, now you can make them at home!
Raw chopped tuna could be purchased at any of the Japanese markets with a sushi/sashimi counter (Mitsuwa, Marukai, etc). I picked up a small package from Marukai, around $4. Usually the packages will come with wasabi packs. But if it doesn’t, make sure you have some wasabi on hand!
1. Raw chopped tuna
3. Soy sauce
4. Cooked rice
Fill a bowl with warm cooked rice. I didn’t have any sushi rice on hand, so I used Japanese brown rice. Then, top your rice with the chopped tuna.
In a separate bowl, mix your wasabi with the soy sauce. The ratio will depend on personal preference. Then, drizzle the sauce over the tuna bowl. Next time I think I will chop up some scallions and add some sesame oil too.
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Posted in Recipes, tagged Baked salmon, recipe on August 1, 2011 |
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This is my first recipe post! Haven’t had much time to cook the past couple of months, but now that exams are over, will definitely be cooking a lot more.
My philosophy on cooking is to use ingredients that are fresh and in season. Once you have quality ingredients, you’ve already won over half the battle. Even lightly seasoning them in salt and pepper will taste great. So hopefully you guys find my recipes easy to make, and delicious to boot!
First off, we’ll be starting with a filet of wild sockeye salmon (yes, it really is this red naturally!), around 1.5 – 2 pounds. I bought this one from Costco, at $7.99 a pound. But you can use any type of fish you’d like. After you take the fish out from the package, rinse and pat dry with a paper towel. For those of you who like to eat the salmon skin (not me!), remember to scrape off the scales, then clean the fish. Then, lightly sprinkle with some sea salt or if all you have on hand is regular salt, that’s fine too. Usually, for seafood, I prefer using sea salt because it is not as salty as regular salt plus it gives a cleaner and sweeter taste.
Preheat the oven to 350 degrees for 5-10 minutes. Then, place the salmon on a foil-lined baking pan and pop it into the oven. Since the fish is from Costco, I had to cut it in half so that it’ll fit onto the baking pan.
Bake for 20 minutes. Then, voila, perfectly cooked salmon.
Basically, this is the main entree. You can pair it with sauteed vegetables, mashed potatoes, steamed broccoli, etc the possibilities are endless! For this meal, I made it into a salmon salad for a light summer dinner, and dressed it with some EVOO and aged balsamic vinegar.
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