We were so happy to see so many of you a few weeks ago at our holiday tasting at the store! We also understand, however, that the holidays are a busy time of year and that not everyone could be there. So, we're sharing some of the recipes from that holiday tasting with y'all to try at home!
You can try the quick and easy Holiday Smoked Spread Balls made with our Smoked Salmon Spread as an appetizer or go a little more in-depth with our sushi roll recipe. It's a bit of work, but we swear it's worth it!
Holiday Smoked Spread Balls
- 1 Cup Dried Cranberries
- 1 Cup Pistachios (shelled) or "Nuts Over Fish" Pistachio Blend
- 1 Smoked Salmon Spread
Scoop smoked spread out of container. Round into a ball. Spread cranberries and pistachios on plate and roll spread ball around until completely covered. Serve with toothpicks or crackers.
Sumeshi (Sushi rice)
- 1 1/2 cups uncooked short-grain rice
- 1 1/2 cups water
- 6 tablespoons rice vinegar
- 5 tablespoons sugar
Spicy Tuna Salad
- 12oz Albacore tuna
- 1/3 cup mayonnaise
- 1 tablespoon chili paste
- 2 teaspoons chili oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder ( if using fresh ginger use 1/4 tsp)
- 1/2 teaspoon sesame oil
- 4 green onions, chopped
- 1 pack Nori sheets
- 8 -10 lettuce leaves
- Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
- Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don’t have a rice cooker.
- Put the rice vinegar and sugar in a small pot over medium heat.
- Stir until the sugar has melted into the rice vinegar.
- Once the rice is finished cooking, take the rice out of the pot and put it in the Hangiri (Japanese wooden bowl), or a large bowl if you don’t have a Hangiri.
- Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
- To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
- Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
- Using a spoon, place a generous line of tuna a little lower than the halfway point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
- Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though! It's a delicate balance but you'll get the hang of it after awhile.
- Once you've gotten to the empty top of your roll take a little of the rice vinegar mixture and apply it to the inside to get the nori to stick together. Roll it up and use a little more on the closed roll if it's not fully sealed.
- Using a sharp, wet knife cut into bite-sized pieces. Start in the middle then keep halving your sushi logs. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.