Tag: fish
Sushi Hand Roll, 4 ways
Sushi Hand Roll, 4 ways
Japanese hand rolls are a great introduction to making sushi at home. All you need is sushi rice and sheets of nori, plus whatever you want in your hand roll. I included 4 different hand rolls that just about anyone can make: tuna salad(believe it or not, a popular flavor in Japan), smoked salmon and cream cheese, crab and mango, and tobiko(flying fish roe). I highly recommend doing research on sanitation and using raw fish before venturing any further into the sushi world.
Ingredients
- nori sheets
Sushi Rice
- 1 cup sushi rice washed 6-8 times
- 1 1/4 cup water
- 3 tbsp rice vinegar
- 3/4 tbsp sugar
- 1/2 tsp salt
Tuna Salad Hand Roll
- 1 can yellowfin tuna drained
- 2 tbsp mayonnaise
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/2 avocado sliced
Smoked Salmon Hand Roll
- 1/4 lb cold smoked salmon
- 2 oz cream cheese
- cucumber julienned
Crab and Mango Hand Roll
- imitation crab sticks
- mango sliced
- cucumber julienned
Tobiko Hand Roll
- tobiko roe
- mango sliced
- cucumber sliced
Instructions
Sushi Rice
- Place the washed sushi rice and water into a pot. Simmer over medium heat for 15 minutes until cooked through. Add more water if needed.
- Mix together the rice vinegar, sugar, and salt. Pour that into the sushi rice and mix. Set aside.
Prepping the Ingredients
- To make your life easier, have all of the ingredients prepped and ready to go. You can either quarter the sheets of nori to make small hand rolls or trim off 2” of a full nori sheet for larger hand rolls.
Tuna Salad Hand Roll
- Mix the mayo and lemon juice together. Stir into the tuna. Season with salt. Place a couple tbsp of the sushi rice down the center of a sheet of nori. Place a couple of spoonfuls of the tuna salad on top of the rice down the center. Placd a couple of slices of avocado next to the tuna salad.
- Roll it up into a cone shape.
Smoked Salmon Hand Roll
- Place a couple of tbsp of sushi rice down the center of a nori sheet. Place the cream cheese down the center. Place a few pieces of smoked salmon on one side of the cream cheese and a couple of pieces of cucumber on the other side.
- Roll it up into a cone shape.
Crab and Mango Hand Roll
- Place a couple of tbsp of sushi rice down the center of a nori sheet. Place a crab stick down the center of the rice. Place a couple of slices of mango on one side of the crab stick with a few pieces of cucumber on the other side.
- Roll it up into a cone shape.
Tobiko Hand Roll
- Placd a couple of tbsp of sushi rice down the center of a nori sheet. Arrange a couple pieces each of the cucumber, mango, and avocado on top of the rice. Spread a tbsp of tobiko on top of veggies.
- Roll it up into a cone shape. Place a tsp more of tobiko in the cones opening.
Causa Rellena
Causa Rellena
Causa rellena is a Peruvian layered potato salad that is molded in a dish, chilled, then sliced. First you make mashed potatoes with lime juice, olive oil, and aji amarillo paste. The potatoes will be used for the top and bottom layer. The center layers consists of sliced avocado and tuna salad. I recommend using a higher quality canned tuna in olive oil such as yellowfin. If you aren’t a fan of tuna, you can substitute chopped chicken.To assemble, I used a Pyrex loaf pan that I normally bake banana bread in. You will need to line the pan with plastic wrap, then spray the inside with nonstick spray. Place a layer of potatoes a third of the way up the pan. Then place a layer of avocado, followed by the tuna salad. Top off with the rest of the potatoes. Tightly wrap in plastic wrap and refrigerate for 4 hours before serving to allow the casserole to firm up. When ready to serve, flip onto a plate. Cut out a slice and serve.
Equipment
- potato ricer
- plastic wrap
- loaf pan
Ingredients
Potato Layer
- 2 lbs potatoes
- 1/2 cup olive oil
- 1/4 cup lime juice
- 2 tbsp aji amarillo paste
- 1/2 tsp salt
- 1/4 tsp pepper
Filling
- 2 cans yellowfin tuna in olive oil drained
- 3 tbsp mayonnaise
- 1 tsp lime juice
- 2 tbsp red onion finely chopped
- 1 tbsp parsley
- 1 avocado sliced
Instructions
- Mix together the tuna, mayonnaise, lime juice, onion, and parsley. Place in the refrigerator.
- Boil the potatoes until soft; about 10 minutes. Drain and let cool.
- Put the potatoes through a ricer.
- Mix in the rest of the potato layer ingredients.
- Line the inside of a loaf pan with plastic wrap. Coat with nonstick cooking spray.
- Spread a layer of the potatoes on the bottom; about a third of the way up.
- Place the sliced avocado across the potato layer.
- Pour the tuna salad over the avocado layer.
- Spread the rest of the potatoes over the tuna salad layer.
- Tighly wrap the loaf pan in plastic wrap. Place in the refrigerator for 4 hours before serving to firm up.
- Once firm, flip onto a plate.
Smoked Steelhead
Smoked Steelhead
Steelhead trout are anadromous fish, meaning that they can go in and out of saltwater to freshwater, much like salmon; the exact opposite for it’s relative, the rainbow trout. Steelhead can get up to 55lbs and almost 4 feet in length. They are indigenous to fresh and ocean waters of North America, but have been introduced to every other continent with an exception of Antarctica. Steelhead migrate and spawn during the summer and winter months.Steelhead smokes the exact same way salmon does. It tastes really close to salmon; maybe a little stronger in flavor. I made a simple brine of water, sea salt, and brown sugar. The steelhead only needs 2 hours of brining. Anymore, the fish will be too salty. I cut my steelhead fillet into 6 pieces; each about 8 oz. Once they are done brining, place on a rack and pat dry with paper towels. The smoke won’t stick to the fish if they are wet. They are ready to smoke as is. If you want any extra seasoning on them, do so now. I made one with black pepper, one with gochugaru, and brushed honey on the tail piece. Preheat you electric smoker to the manufacturer’s directions. Some people like to smoke their fish at a lower temp for a longer time(180-200 degrees for up to 4 hours). Others do higher temps for shorter amount of time(200-225 degrees for 2 -3 hours). I kept my electric smoker between 200-225 degrees. I used apple and cherrywood, but alderwood and cedar are also good choices. You will want to use a probe thermometer to monitor the internal temp. 145 degrees is the recommended internal temp for fish. But I want the steelhead to be cooked all the way through, so I set my thermometer at 160 degrees. It took almost 2 1/2 hours to smoke. Once the internal temp is reached, remove from the smoker. Refrigerate once cooled.
Equipment
- Electric Smoker
Ingredients
- 1 side steelhead cut into 6 pieces
Brine
- 4 cups water
- 1/4 cup sea salt
- 1/4 cup brown sugar
Wood Chips
- applewood
- cherrywood
Instructions
- Mix the brining ingredients together.
- Give the steelhead fillet a rinse.
- Cut into 6-8 pieces, depending on how big you want them.
- Place in a gallon sized storage bag with the brine. Squeeze out as much air as possible. Brine for 2 hours.
- Take out of the brine and place on a rack. Pat dry with paper towels. They are ready to smoke as is. If you want to add additional seasoning or glazes to the steelhead, do so. I have 3 plain, 1 black pepper, 1 gochugaru, and 1 brushed with honey in the picture.
- Preheat your smoker to 200 degrees. Place the steelhead in the smoker. The pieces I have are fairly thick and took 2 hours to smoke. The internal temp for fish consumption is 145 degrees. It is best to have a probe thermometer to monitor the temp. Since I wanted the steelhead cooked all the way through, I smoked it to 160 degrees internal temp.
Tip for smoking steelhead
- Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty.
- Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish.
- There are 2 ways you can smoke your steelhead: low and slow(180-200 degrees for up to 4 hours) or high and fast(200-225 degrees for 2-3 hours).
- Since you want smoked fish to be cooked all the way through, use a probe thermometer to monitor the internal temp. You want the smoked steelhead to read 160 degrees internally.
- Applewood, cherrywood, alderwood, and cedar are all great woods to use for smoking.
