Sushi craving….

My daughter suggested I make sushi for dinner tonight sometime last week since my parents were going to be in town. I LOVE SUSHI! She knew there was no way I would say no. Sushi is rather easy to make — but the prep work is what gets you. Since my family loves the specialty rolls you find at Sushi Restaurants it means we no longer can eat out. Imitation Crab is filled with Wheat. Tempura Shrimp or Tempura Rolls in general are Wheat and therefore a no no for our Gluten Intolerance. But no worries I make really great rolls at home. I spent hours on the perping. I made three batches of sticky rice in my rice cooker than added seasoning to give it that yummy sushi flavor.

Then I sliced cucumbers, avocados and green onions. I used salmon, shrimp and fresh crab for my fillings.

I made several sauces to drizzle on the rolls which included Teriyaki, Unagi and Yum Yum.

Sushi Rice:

Ingredients

1.5 cups sushi or short grain rice
3 cups water, plus extra for rinsing rice
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt

Directions Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 3 cups of water into a rice cooker and cook according to your machine. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 45 to 60 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.

IMG_7901 AvocadoCucumber

IMG_7905

IMG_7909

IMG_7907

Sushi2

BBQ Swai fish

Originally written on June 30, 2014

My children really love eating fish and often request it for dinner. My husband has a Traeger Pellet Grills and does a wonderful job smoking the fish for 30 minutes to defrost the fish and then BBQs the fish for another 30 minutes and what we have is a delicious, fork tender fish dinner.

Fish

BBQ Swai fish with Risotto and fresh Corn

Ingredients:

• 5 Swai Fillets (Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture)
• 6 Garlic Cloves, minced
* 1/4 cup Kinders BBQ‘s Brown Sugar Barbecue Rub.

Leave fish frozen — coat with garlic and BBQ Rub. Smoke for 30 minutes to defrost. Then BBQ at 300º for 30 minutes. The BBQ temp will fluctuate over the 30 minutes.

Creamy Parmesan Risotto

I used Lundberg Family Farms brand Creamy Parmesan Risotto for our rice tonight.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

I used 4 corn ears that I used my Corn Cob Stripper to take the kernels off the ear. I seasoned the corn with garlic and spices with a pat of butter.

Tempura Fish and Veggies

Originally written on July 5, 2014

AGH! My 3 year old turned the Garage Refrigerator to 0 without my knowledge until this morning. All the frozen fish in the freezer was thawed and the 15 lb pork shoulder was sitting in the fridge now needs to be cooked. I am now wishing I didn’t wait so long to chop the pork up into 3 lb bags for the deep freezer… but unfortunately we are now cooking the pork on the Traeger Grill.

Smoking it first and then slow cooking it. So the pork will be cooked in 12 hrs. And for the fish — I decided to make a tempura batter and fried it and some veggies up.

Tempura

Tempura Fish and Veggies

Tempura Batter:
1/4 cup Corn or Potato Starch
1/4 Cup Glutinous Rice Flour
1/2 Cup Rice Flour
1/2 tsp baking powder
1/4 tsp salt
1 egg
1 cup iced water

mix all together.

Unagi Sauce
1/4 cup Gluten Free Soy Sauce
1 cup brown sugar
1 Cup Marin or Marsala Wine

place all ingredients in a sauce pan and bring to a boil… continuously stirring so as to not burn. Let cool and place in container and place in refrigerator.

Garlic Encrusted Fish

Originally written on July 10, 2014

My husband made dinner tonight…. I think he wants to keep the Mosquitos and vampires away this weekend!

Fish_GarlicEncrusted
Garlic Encrusted Fish

5 white fish fillets
2 TBSP garlic, minced (used a Propresser Garlic Press by Orblue )
Kinders BBQ brown sugar BBQ rub

Coat fillets with garlic and rub spice, then BBQ til fish flake.