how to make the different styles of sushi Make Nigiri SushiMake SashimiMake Temaki Sushi California Roll RecipePhiladelphia Roll RecipeShrimp Tempura Roll RecipeYellowtail and Scallion Roll RecipeSpicy Tuna Roll RecipeTobiko with Quail Egg Yolk RecipeBe the first to tip!Tip me with bitcoin!1GJmL4yJSWYYbqbKweUmb4VXGKiN2ezu4GIf you enjoyed reading this post, please consider tipping me using Bitcoin. Each post gets its own unique Bitcoin address so by tipping you're not only making my continued efforts possible but telling me what you liked. If you tip, thank you for helping me keep this website alive!Sushi Bowl with Sesame Ume Cucumber Salad & Shichimi Togarashi Dressing. What fuels your creative spark: Beauty? And when do you feel most like yourself: Alone? With friends or family?These are all questions that guide me when I’m feeling slightly off. There are days, weeks, months, when my internal barometer of fineness feels entirely tweaked. Like someone came along and shook everything up, forcing me to look at the world in a different way.

And in those moments, I do all I can to take a step back and ask myself the questions that bring me back to center. I also like to eat foods that ground me—savories that feel earthbound and steadying.The heavy mineral content of sea veggies like nori and seeds like sesame help tremendously with this, as do an abundance of veggies. This sushi bowl offers it all. It’s packed with vibrant and hydrating veggies, alkalizing sea veggies and apple cider vinegar, the healthy fat of avocado and sesame seeds, and tons of spices to reignite any dulled spirits.The bowl features shichimi togarashi—Japanese seven spice—a blend introduced to me by fellow blogger Jessica Fiorello when I was in New York this spring. Jessica said she’d basically had an IV feed of the stuff going over the past year, so obvi I had to try it myself. Like her, I’ve now taken to putting it on everything—eggs, sautéed greens, rice bowls, you name it, I’ve togarashi’d it. Here’s a link to the one I bought, though you could easily put together a blend at home.

Here’s some more info about it, from The Kitchn.And of course, let us not forget the glory of ume plum vinegar. I’ve sung ume’s praises many times before, but it really gets to shine in this cucumber carrot salad with lime and toasted sesame oil. sushi online delivery singaporeIt’s so simple it’s a little addicting, and you can use the extra dressing from the salad on your sushi bowl, if you want.cooking sushi games online freeThis is a bowl you can riff on as much as you like—want cooked greens instead of raw? buy sushi traysRadish instead of carrot? jiro dreams of sushi movie 2011

WHY ON EARTH WOULD YOU NOT WANT AVOCADO???I promise only to judge you a little bit if you come to my house and don’t want avocado. Like, maybe we’ll be able to get over it. where to buy sushi machineEnjoy your sushi bowls, my loves! where to buy sushi knife onlineHappy steaming, and grinding, and chopping, and whisking, and noshing. how to make sushi rice cooking with dogMay all of it bring you back to center.Sushi Bowl with Sesame Ume Cucumber Salad & Shichimi Togarashi Dressing.serves 4-6Sushi Rice with Shichimi Togarashi Dressing1 cup dry white jasmine rice (but use any kind of rice you like!)2 cups vegetable stock or pure water, for cooking the rice2 Tablespoons olive oil4 Tablespoons apple cider vinegar2 Tablespoons shichimi togarashi spice mix (Japanese Seven Spice, including poppy seeds, sesame seeds, hot red peppers like Sichuan or sansho, dried citrus peel, ginger, garlic, shiso, and nori; see notes above for sourcing or making your own)½ teaspoon sea salt2 teaspoons agave nectarSesame Ume Cucumber Salad1 cup thinly sliced cucumbers1 cup carrot matchsticks

, 1-2 inches long2 Tablespoons fresh lime juice1 teaspoon ume plum vinegar1/8 teaspoon toasted sesame oilSushi Bowl Fixings4-6 sheets of raw sushi nori, cut or torn into small pieces2 cups chopped fresh leafy greens, like tatsoi, chard, spinach, or kale1 avocado, slicedtahini, to tastesoy sauce, to tasteDirectionsPut 1 cup dry rice in a medium size pot with two cups water. Cover and bring to a boil. Reduce heat to low and cook 20 to 25 minutes. Remove from heat once water has evaporated and rice is tender and fluffy, leaving lid on.While rice is cooking, in a separate bowl mix together sliced cucumbers, carrots, lime juice, ume, and sesame oil. Toss lightly and set aside.If you have a mortar and pestle and you want to throw in an extra flourish, use it to slightly crush the shichimi togarashi, releasing the flavors and oils. It’ll be fine to use it un-crushed, too. In a small bowl, whisk together the olive oil, apple cider vinegar, shichimi togarashi, sea salt, and agave until the liquids are fully incorporated.

In a medium sized bowl, mix 2 cups of cooked rice with your shichimi togarashi dressing and sushi nori. Distribute amongst bowls and top with cucumber carrot salad, chopped greens, avocado, tahini, and a drizzle of soy sauce. An extra sprinkle of seeds never hurts. When the temperature soars above 90 degrees, as it did this weekend here in Rhode Island, I don't want to cook, but I still want to eat. Welcome to Vegetable Sushi Week, Day One: the rice. My local Asian supermarket is the second-most-dangerous place on Earth. At the Super 88 Market, whole aisles are devoted to dried noodles, dishes and chopsticks, spicy condiments, fresh greens like choi sum and long beans and chive blossoms, tofu, soy sauce, curry pastes, rice, frozen potstickers -- and cookware. I cannot resist the piles of woks, spatulas, skimmers and spiders (not the creepy-crawly kind, but the ones you use to remove food from a fryer), spice toasters, clay pots, dumpling rollers, bamboo steamers, cleavers, chopping blocks, sushi mats and ladles.

I have had all of these in my pantry at one time or another, along with three -- yes, three -- rice cookers, each slightly different, that begged to come home with me. And because I love my rice cookers, I always have Nishiki rice on hand to feed them. Nishiki, a California-grown brand of medium-grain rice (technically, it's a longer-than-average short-grain rice), is processed using a new milling technology called musenmai. The musenmai process blends heated tapioca with the rice kernels; when moisturized, the tapioca and bran stick to each other, rise to the surface, and both are removed, leaving behind a bright, fresh-tasting, cleaned rice which does not need to be rinsed again before cooking. Water-saving rice... what's not to love? Nishiki rice comes in white or brown varieties; the white rice is available in the Asian foods aisle in my local grocery store, but the brown rice is a bit harder to find. At the Asian grocery, a five-pound bag of white rice costs $4.59.

Compared to long-grain rice, which takes two cups of water for every one cup of rice, Nishiki rice takes two cups of water for 1.5 cups of rice. In a rice cooker or on the stovetop, if left to steam (with the lid on) for 15 minutes after the cooking is complete, the rice becomes slightly sticky, which is ideal for maki, temaki, and inarizushi, but also perfect for serving with stir-fry dishes, because it's easy to pick up with chopsticks. Oh, you're probably wondering ... what's the most dangerous place on Earth? A bookstore, of course. If you don't have a rice cooker (and you should -- you can buy one for under $15, and it will change your life!), prepare rice on the stovetop according to package directions. Makes 6 cups of cooked rice. 3 cups Nishiki or other medium-grain white rice1/2 cup seasoned rice vinegar (Marukan brand is widely available)3 Tbsp sugar1 tsp kosher salt Pour rice into a sieve, and rinse under cold tap water, gently swishing the rice around with your fingers until the water is almost clear, 1 minute.

(Do not overrinse, as you need to retain some starch in the rice.) To dry, spread the rice up and around the sides of the sieve, exposing as much of it as possible to the air. Let sit for about 30 minutes, until the rice is completely dry.Place the rice and 4 cups water in a rice cooker, and set to Cook. While the rice is steaming, make the dressing: In a small saucepan over low heat, stir the vinegar, sugar and salt until the sugar and salt dissolve. (or, you can microwave on High for 60 seconds). Do not let the mixture boil. Set aside to cool. If you’re making this ahead, pour into a screw-top jar and refrigerate.When the rice is cooked, remove it to a sushi-oke or a large shallow wooden bowl, like a salad bowl, or large glass baking dish. Set the rice cooker insert aside -- you’ll be putting the rice back into it.Spread out the hot rice with the edge of a paddle, evenly over the bottom of the bowl, in a slashing motion. Holding the paddle perpendicular to the rice, drizzle the dressing over the back of the paddle evenly over the rice surface.