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Dinner, Dressing, Japanese, Lactose Free, Recipes, Rice Dishes, Salad, Vegan, Vegetarian, Veggies

Sushi Salad

July 23, 2024

Rice is without a doubt my favorite food (followed by eggs). It’s easy to prepare, versatile, and such a beautiful grain to show off in a salad such as this one. Short grain brown rice works well for this salad. Its hearty texture stands up nicely to the other components and dressing. If brown rice is not your thing, substitute short or medium grain white rice.

The assortment of green ingredients above contributes to this stunning rice bowl. Feel free to switch up with whatever you may have available in your refrigerator. Chopped red cabbage, sautéed carrots, peas, corn, steamed broccoli or roasted veggies would all be tasty additions.

Light miso paste has a slightly sweet and delicate flavor which makes it ideal for dressings.

With slightly earthy notes and a subtle nutty flavor, short grain brown rice is the perfect foil for velvety avocados, crispy cucumbers, edamame, spinach and the umami rich miso dressing.

Serving soy sauce eggs with the salad is a must for me. It brings the entire dish together and makes for a hearty lunch. The various textures and shades of green turn these humble ingredients into a striking and delicious meal. Oishii!

Sushi Salad
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Sushi Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Hetty McKinnon

Ingredients

  • Miso Dressing

  • 2 1/2 tablespoons light miso paste

  • 1 tablespoon toasted sesame oil (Kadoya recommended)

  • 1 1/2 tablespoons mirin

  • 1 1/2 teaspoons sugar

  • 2 teaspoons roasted sesame seeds (white, black, or both)

  • Rice Salad

  • 4 cups cooked short grain brown rice, room temperature (or substitute with short or medium grain white rice)

  • 1 cup boiled edamame beans, cooled

  • 2 small Japanese cucumbers sliced into thin half moons

  • 2 small avocados, diced into large pieces

  • 2 handfuls baby spinach leaves

  • Kizami (shredded) nori for topping (or a toasted nori sheet cut into thin strips)

  • Kosher salt

  • Freshly ground black pepper

  • 4 soy sauce eggs for serving (optional but recommended)

Directions

  • Whisk together the miso paste, sesame oil, mirin, sugar, and 2-3 tablespoons of water until well combined. Stir in sesame seeds. Set aside or refrigerate until ready to serve if making in advance.
  • In a large bowl, combine the cooled rice, edamame, cucumber, avocado, and baby spinach and toss together gently. Transfer salad to 4 bowls, drizzle over some of the miso dressing. Place halved soy sauce eggs in each bowl and season eggs with salt and black pepper. Sprinkle nori strips over the top just before serving. Serve with extra dressing on the side.

Notes

  • Miso dressing can be made up to 5 days in advance of serving
Appetizers, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Refrigerator Pickled Beets

June 30, 2024

We often sous vide and water bath can pickles and peppers at home. These cooking methods are great for longer storage. But sometimes a quick refrigerator pickle recipe is more convenient. Not only are they a breeze to prepare, the end result is always enjoyable. These pickled beets are so easy to make and they are utterly delicious.

Select beets that are similar in size so they cook evenly.

There’s not much to it. A couple of pantry ingredients will turn these beauties into a scrumptious snack or side dish.

A little tart, a hint of sweetness, and earthy goodness from the herbs, you can serve the beets in multiple ways. Sometimes I like to eat them simply with a dab of mayonnaise. Other times they become part of a salad (Salad Niçoise), a side dish for a sandwich, or served with little cubes of avocados and Green Goddess dressing (which makes for a gorgeous presentation).

Pickled Beets
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Pickled Beets

Recipe by Kiyo
Servings

8

servings

Makes about 1 quart

Ingredients

  • 2 pounds cooked beets, peeled, cut into large chunks or slices (select beets that are approximately the same size for even cooking)

  • 1 cup apple cider vinegar

  • 1 cup water

  • 3 tablespoons granulated sugar

  • 2 teaspoons kosher salt (I used Diamond Crystal)

  • 1 large garlic clove, quartered

  • 1 teaspoon mustard seeds

  • 1 1/2 teaspoons whole peppercorns

  • 1/2 teaspoon dried thyme

  • 1 small bay leaf or half of a large bay leaf

Directions

  • Wash beets well. Trim off all but 1 inch of the beet greens and the long root. Place beets in a large, deep saucepan with enough water to cover by at least 2 inches (you may need to add more boiling water during cooking time). Bring to a boil then adjust heat to a lively simmer. Cook for 25+ minutes until just tender. The cooking time will depend on the size of your beets. Large beets may take up to 40 minutes. Check doneness by piercing the beet with a thin knife. Allow cooked beets to cool slightly until you are able to handle them. Trim off tops and bottoms and peel beets. Cut into large chunks or slices if you prefer.
  • While beets are cooking, combine apple cider vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, thyme and bay leaf in a medium pot. Bring to a lively simmer, stirring to dissolve sugar and salt. Remove from the heat.
  • Place beets in a clean glass jar (or two jars if needed) with a tight fitting lid. Pour liquid over the beets. Cover and let cool for about 1 hour. Transfer jars to the refrigerator to cool completely before serving.

Notes

  • Consume beets within 4 weeks
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Farro & Avocado Salad with Pistachios

June 21, 2024

When I received this recipe from the Anson Mills newsletter, I was keen on making it right away. I love farro and enjoy how it adds a toothsome texture and nutty flavor to dishes. Here it is paired with mildly peppery upland cress, avocados, and slightly sweet and salty pistachios. It’s a stellar salad that definitely deserves a regular place on your home menu.

I used upland cress found at Whole Foods for the greens. You can substitute the cress with pea shoots or any tender spring greens available to you.

This salad has an all-star cast. Crispy celery and pistachios, nutty, toothsome farro, velvety avocados and sharp, peppery upland cress makes this a most satisfying meal. Grilled sourdough bread makes this meal particularly special.

Farro & Avocado Salad with Pistachios
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Farro & Avocado Salad with Pistachios

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Anson Mills

Ingredients

  • Vinaigrette

  • 1/4 teaspoon finely grated lemon zest

  • 2 1/2 tablespoons fresh lemon juice

  • 3/4 teaspoon pure maple syrup

  • 1/4 teaspoon kosher salt (I used Diamond Crystal)

  • few grinds of pepper

  • 3 tablespoons mildly fruity extra virgin olive oil

  • Salad

  • 1/2 cup shelled, roasted and salted pistachios, chopped

  • 2 slender celery ribs, trimmed, sliced into 1/4-inch pieces (about 1/2 cup)

  • 1 teaspoon fine sea salt

  • 2 medium ripe avocados, peeled and cut into large cubes

  • 2 teaspoons lime juice

  • 2 tablespoons finely minced sweet onion

  • kosher salt and freshly ground black pepper

  • 2 cups cooked farro (see notes below)

  • 2 containers GoGreen organic living upland cress, trimmed and washed or 3 ounces pea shoots or other fresh tender spring greens

  • thinly sliced radish for garnish (optional)

Directions

  • Combine lemon zest, lemon juice, maple syrup, salt and pepper in a small bowl. Whisk in olive oil and set aside.
  • Fill a medium bowl with water and 1 teaspoon fine sea salt. Microwave until water just reaches a boil, stir to dissolve salt. Add sliced celery to the water for 10 seconds. Drain celery and rinse under cold water until cool. Drain well on a paper towel.
  • Place avocado cubes in a medium bowl along with the minced onions. Toss with 1-2 teaspoons lime juice. Season with salt and pepper.
  • In a large bowl, toss upland cress or other tender greens with 1 tablespoon of the vinaigrette. Place the greens around the rim of a serving platter. Using the same bowl, gently mix farro with about 2 teaspoons of the vinaigrette. Spoon farro in the middle of the dish, spreading it out evenly towards the greens. Top with avocado cubes. Sprinkle the celery around the outer edge of the farro. Sprinkle pistachios over the cubed avocado. Drizzle some of the vinaigrette over the celery and avocado cubes. Season with kosher salt, freshly ground black pepper, and serve. You may divide the ingredients using four individual plates if you prefer.

Notes

  • Cooking Farro: Follow cooking instructions noted on the package. Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Farro can be cooked a few days in advance and stored in an airtight container in the refrigerator. For longer storage, freeze cooked farro for up to 3 months.
Dinner, Dressing, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Refreshing Rice Noodle Salad

May 10, 2024

This refreshing, crunchy, rice noodle salad covers all the bases. It’s the perfect meal for those warm days when cooking over a hot stove is out of the question. A tangle of rice noodles and crispy vegetables makes a delightful summer salad.

A mandoline comes in handy for cutting the cucumber and carrot into thin strips. Not to worry if you don’t have one. A good chef’s knife can do exactly the same task.

The dressing is zesty from the fresh lime juice with a hint of sweetness and punch from the Fresno pepper and lemongrass. It’s perfect for springy rice noodles and crispy vegetables showered with lots of fresh herbs.

I serve the salad with sesame tofu. It is one of my favorite summertime meals and because both the salad and tofu can be prepared in advance, it’s a breeze to make for a crowd.

Refreshing Rice Noodle Salad
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Refreshing Rice Noodle Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Salad

  • 7 ounces rice noodles (such as Eden Bifun)

  • 1 large Japanese cucumber with soft core and seeds removed, cut into thin strips (use a mandoline if you have one)

  • 1 medium carrot, julienned

  • 2 cups Napa cabbage, thinly sliced

  • 1/3 cup + 2 tablespoons fresh mint leaves

  • 1/3 cup + 2 tablespoons cilantro leaves

  • 1/3 cup salted roasted peanuts, chopped

  • Fresno pepper rings for serving

  • Lime wedges for serving

  • Dressing

  • 1/4 cup unseasoned rice vinegar

  • 1/2 cup fresh squeezed lime juice

  • 4 teaspoons soy sauce

  • 2 tablespoons + 1 teaspoon granulated sugar

  • 1/2 teaspoon garlic, finely grated

  • 4 teaspoons lemongrass, finely minced

  • 2 teaspoons Fresno pepper, finely minced (cut the rest of the pepper into thin slices to garnish noodles)

Directions

  • Soften rice noodles according to package directions. Drain well and place in a low-sided serving bowl. Cover and chill.
  • Stir all of the dressing ingredients together in a small bowl until sugar has dissolved. Dressing can be made a day in advance and stored in the refrigerator.
  • Toss cabbage, carrot and cucumber strips and 1/3 cup each of torn herbs together. Place vegetables on chilled rice noodles. Drizzle some of the dressing over the noodles and vegetables and mix together gently with two forks or tongs, just enough to coat the noodles. Sprinkle peanuts over the top of the salad along with reserved 2 tablespoons each of torn mint and cilantro. Place lime wedges and Fresno pepper slices around the rim of the dish. Serve with extra dressing on the side.
Appetizers, Dinner, Fish, Japanese, Lactose Free, Pickles, Recipes, Rice Dishes, Vegetarian, Veggies

Maki Sushi Rolls

April 28, 2024

Fresh homemade sushi is hard to beat and not as difficult to make as you might think. It’s pretty cool to be able to customize your rolls by using your favorite ingredients. Once your sushi ingredients are ready to go, the rolling happens quickly. Before you know it, you’ll have tasty maki sushi rolls ready for lunch or dinner.

There’s really no rule when it comes to the ingredients you can use in Maui-style maki sushi. Common ones include spicy tuna (canned), avocado, cucumber, sushi grade tuna, crab, salmon, tamago (egg) and other vegetables such as watercress, carrots, takuan (pickled radish). Shown above are tuna, smoked salmon, and takuan hosomaki (thinner rolls).

If you don’t have a tamagoyaki pan like the one above, use a small non-stick fry pan to cook the eggs.

Prepare the fillings for the sushi while the rice is cooking then refrigerate until ready to use. Wrap your sushi mat in plastic wrap. The mat will stay clean and won’t pick up any scents or oil from the sushi ingredients.

On most occasions I make spicy tuna but sometimes I make a sweet/salty version with soy sauce. This is the type you might find at local okazuya and bento stores. Besides adding flavor, crispy cucumbers, carrots and tamago add color and texture.

The first step is to place a sheet of nori shiny side down on your sushi mat. Spread rice over the nori leaving a 1-inch border free of rice. The amount of rice you use will determine the size of your roll and the amount of rolls you can make with the 2 cups of rice that you cook. My rolls are medium-sized since I don’t use too much rice. I usually end up with 3 medium rolls and 2 thinner (hosomaki) rolls. If you’re using wasabi paste dab it on the rice before adding the other ingredients.

Shaping the rolls will take a little practice but you’ll get the hang of it after your first roll. And it won’t matter much if the first few rolls don’t turn out perfectly. They will still be delicious.

Layer on your ingredients then begin rolling them up. You can choose your own fillings and make vegetarian rolls if you prefer.

Once you have the ingredients tucked into the roll, continue to roll while lifting the top portion of the mat up as you roll.

I packed a sushi bento for a friend and delivered it to his work place for a surprise snack.

I thought I would try an inside-out roll with avocado. To my surprise I didn’t botch the roll! We have lots of avocados now so I’ll give this another go very soon.

Maki Sushi Rolls
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Maki Sushi Rolls

Recipe by Kiyo
Servings

4

servings

Depending on the amount of rice you use in each roll, this recipe will make 3 medium and 2 small rolls (hosomaki) or 4 medium rolls

Ingredients

  • Sushi Rice

  • 2 rice cooker cups short grain white rice

  • 1/4 cup unseasoned rice vinegar

  • 2 1/2 tablespoons granulated sugar

  • 1 1/2 teaspoons fine sea salt

  • Filling Ingredients

  • 1 small carrot, julienned (blanch 1 minute in 1 cup water mixed with 2 teaspoons sugar, 1 teaspoon mirin, and 1/2 teaspoon salt)

  • 1 small Japanese cucumber, cut into wide strips (remove any seeds with your knife)

  • 1 avocado, sliced

  • 1 (5 ounce) can tuna in water, drained (mixed with 3 tablespoons mayonnaise and 1 1/2 tablespoons sriracha + 1/4 teaspoon of shichimi togarashi, optional)

  • 3 eggs, whisked (mixed with 1 teaspoon sugar, 1 teaspoon mirin, 1/2 teaspoon light soy sauce) cooked over medium-low heat in a small pan to form a thick layer and sliced into 1/2-inch wide strips

  • 3/4 cup takuan (pickled radish) thinly sliced

  • wasabi paste

  • roasted sesame seeds

  • 5 sheets sushi nori

Directions

  • Cook rice according to rice cooker directions for sushi rice. While rice is cooking, combine rice vinegar, sugar and salt in a 1-cup glass measuring cup and give it a stir. Microwave for 20-25 seconds. Remove and stir until the mixture turns clear, about 2 minutes. Set aside until ready to use.
  • Place hot rice in a large shallow bowl or dish, such as a 9×13 glass baking dish. Immediately drizzle the prepared sushi vinegar over the warm rice and fold in gently to evenly season the rice. Using swift cutting motions gently break up the rice while fanning as you go (do not stir the rice or it will become clumpy and mushy). Fanning the rice helps to remove excess moisture and also gives the rice a shiny appearance. Cover rice with a damp kitchen towel or plastic wrap and allow to come to room temperature before using, about 1 hour. (Rice should not be left out for more than 2 hours for food safety reasons. Refrigerate sushi rolls if not eating within 2 hours).
  • Cover sushi mat with plastic wrap. Place a piece of nori shiny side down on the mat. Distribute rice evenly over the nori leaving 1-inch free of rice at the bottom portion. Begin placing your fillings onto the rice (upper third area). Lift the bottom edge (closest to you) of the sushi mat while also holding the fillings in place with your fingers and quickly fold over securing them in the first fold tucking in any ingredients that may have fallen out. Continue rolling the sushi away from you gently squeezing the mat to form a uniform sushi roll while lifting and moving the mat forward until the entire sheet of nori is rolled up. Slice and serve rolls with wasabi and soy sauce.

Notes

  • Though the rice may not be quite as soft, leftover sushi rolls can be refrigerated and eaten the following day. Double wrap them in plastic wrap then place in a freezer zip top bag. Remove from the refrigerator 1 hour prior to slicing and serving.
Appetizers, Breakfast, Cheese, Dinner, Recipes, Side Dishes, Summertime Meal, Vegetarian, Veggies

Easy One-Bowl Corn Fritters

January 30, 2024

These easy one-bowl corn fritters are quick to make with simple pantry staples. Pan-fried until golden brown and crispy, the fritters pair nicely with many other dishes. Serve them as an appetizer or a side-dish at your next barbecue, and for breakfast with fried eggs and bacon.

For best results use fresh sweet corn. Frozen or canned corn will make an acceptable substitution as fresh corn is not always in season. Be sure to drain the corn well before adding it to the batter.

I have made the corn fritters with all flour and half flour and half cornmeal. As a whole grain, cornmeal adds a little extra nutritional value. If you have it, go ahead and use it. Otherwise using all flour is perfectly fine.

The batter is easy to work with. Drop spoonfuls into your frying pan and let the fritters cook until browned on both sides. They are best eaten immediately while they retain their crispy texture.

On most occasions I serve the fritters with a dollop of sour cream and a sprinkle of smoked paprika along with a crispy salad to complete the meal. I’ve had success freezing leftovers in a plastic container and reheating them in a pan with a bit of oil. They are the perfect snack for those lazy days when we don’t have the energy to cook and clean up the kitchen.

Corn Fritters
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Corn Fritters

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking – Makes 16 fritters

Ingredients

  • 2 large eggs

  • 2/3 cup (162g) lactose free whole milk, or regular whole milk

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cayenne (or up to 1/2 teaspoon)

  • 1/2 cup (60g) all-purpose flour (use 1 cup, 120g of flour if not using cornmeal)

  • 1/2 cup (75g) cornmeal, such as Bob’s Red Mill medium grind

  • 2 teaspoons baking powder

  • 3 cups (430g) fresh corn kernels (can substitute with frozen corn thawed and patted dry or canned, drained)

  • 1/4 cup chopped green onions

  • 1 cup (114g) sharp cheddar cheese, shredded

  • vegetable or canola oil for frying

Directions

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and cayenne pepper. Stir in the flour, corn meal if using and baking powder just until combined. Stir in the corn, green onions and cheddar cheese.
  • Heat a non-stick skillet over medium heat with enough oil to generous cover the bottom of the pan. You may use a cast iron skillet if you have one (heat over medium-low).
  • Once the oil is shimmering hot, add heaping tablespoons of batter to the pan. Use the back of a spoon to flatten into a round patties (do not crowd pan). Fry for 2 minutes then flip and fry for another 2 minutes then cook for an additional 2 minutes adding more oil as needed.
  • Remove fritters to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve with a dollop of sour cream and a sprinkle of smoked paprika.

Notes

  • Leftover fritters can be frozen in a plastic freezer container. Thaw and reheat in a skillet with a bit of oil over medium-low heat to warm and crisp up.
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