For those of you who know me well, know that I'm passionate about SUSHI! I can't get real excited about cooking or baking (It's not that I can't cook delicous meals! I just do more of it in the winter, I guess...soups are fun, and desserts are even better... It's just not what defines me.)... But sushi? I can get real excited about sushi. And over the years of making it I think have gotten better and better at perfecting my craft.
To thank all the people who lent us gear for the Iceland trip Jeff and I made sushi and invited them over to the house last night.
We had 11 people in our kitchen, so Jeff called it the "Stand Up" Sushi Soiree - since there were not enough chairs or room for everyone to fit at our table. It was a little crowded but a lot of fun.
I started making the sauces the night before. I made Taka's (Taka is our Japanese friend that we met biking in Alaska) Spicery Sauce recipe... and also this other delicious japanese sauce that is perfect with seared ahi. (see end of entry for Japanese Sauce recipe)
The spicery sauce is on the left.
I had five different types of rolls: smoked salmon, crab (with a little bit of minced red onion), salmon marinated in wasabi vinagrette, shrimp (sauteed in sesame oil, with minced ginger and garlic), and my favorite le Pièce de résistance(and the only raw fish we served) Spicy Tuna Rolls (Ahi diced, mixed with mayo, chili sauce, and lemon zest).
One other item that I served was seared ahi, marinated in dark sesame oil, soy sauce, grated fresh ginger, garlic, green onion and lime juice. Leave it in the refrigerator for at least an hour (the longer the better). I marinate all day if I can. Then put into a non-stick skillet over medium high heat and sear each side of the blocks of tuna. Thinly slice and serve over a bed of cabbage and dress up the plate a little for presentation. I didn't get this "after" picture until some had been eaten, but you can get the idea ;0)
Some of our guests included Erik Leithe and Lisa Gerloff! Thanks for the bivy and liner - they kept Kathy and I warm on those cold Iceland nights!
Dave and Marybeth Gurtler - The Bob Trailer!
Susan! Thanks for the use of your bike!
Oh, I also made some sunomono salads with cantaloupe (cucumber salads) with plum sauce drizzled over the top.
Jeff (my trusty assistant who chopped all the sushi, served drinks to our guests, and, in charge of sushi rolling quality control)
Dave Sell (fellow partner in crime and running buddy)
Jim Clapp and Lee Ann (Jim, thanks for the use of your panniers and rack bags!)
Lee Ann and Susan and Lisa all tried their had at rolling some sushi, and they did a great job!!
I don't have a picture of Matt Hisel - but he lent us a set of panniers! Thanks, Matt.
One more person to thank - Matt Guzik - he lives down the Bitterroot and didn't show up for some reason. Maybe the thought of sushi scared him off? Not sure - but anyway, Thanks Matt for the use of your bike box. We made your single box into "almost" a double bike box for the trip to Iceland and back. You will be receving if back with new latches (since the airline destroyed them!) and an Iceland sticker (your one request!). Maybe I'll even deliver you some sushi! hee hee!
Oh, here's that Smooth Japanese Sauce recipe:
1/3 cup rice vinegar
1/3 cup mirin
1/3 cup soy sauce
1 rounded teaspoon cornstarch
minced ginger (this is something that I added - cause I am crazy about ginger!)
Dissolve cornstarch in vinegar. Combine with mirin, soy sauce and ginger and simmer until mixture is a clear dark brown and thickened. Remove from heat. Either you can serve it warm or it will keep for a while in the fridge. You can also strain the sauce once to get the ginger chunks out to make it even smoother.