I have dreams of opening up a little sandwich stand that would be called “Stuff On Toast.” I feel like I’ve mentioned this before. Oh and I’d serve pie too because after you eat something on toast you might want a piece of pie. You might not, actually, but I just want to be prepared in case you do. So pie, toast and cappuccinos. It would be our three life necessities under the same small, shack-like roof. This rendition of Avocado Toast is a bit different. Having white miso in my fridge has become a staple. I love it because in the colder months I can throw it in a pot with hot water, along with seasonal vegetables and make a quick miso soup. In the warmer months it’s awesome to have on hand for making quick miso dressing. A little ginger and sesame oil and rice vinegar are added and that’s kind of it. The sushi-grade ahi tuna and avocado are cubed up and tossed with the dressing. And then it’s all put on your bread of choice. Pictured here is a sour dough boule which basically goes with everything.

I want to be one of those weirdo people that has a 20-year old starter of sour dough in their fridge. I ate this right after I took photos of it and it kind of was the perfect thing to eat for breakfast. sushi fish mail orderKinda weird eating ahi tuna for breakfast but it totally worked. sushi online azEat it at 1pm, if I’m totally weirding you out right now.how to make sushi rice australia The fun video was made with Geri and Erin of LEAFTv. sushi no suki 2They’re stuff is so fun. food delivery suggestions manila

Go subscribe and get lost in their archives of videos. Ingredients1 tablespoon white miso 1 teaspoon freshly grated ginger 1 tablespoon rice vinegar 2 tablespoon sesame oilsushi new york private room 3 oz sushi grade tunabest sushi rolls manhattan Black sesame seedsDirectionsIn a small bowl mix together the white miso, ginger, vinegar, sesame oil and pinch of salt. Cube the tuna and dice the 1/2 of an avocado. Transfer the tuna and avocado to a small bowl. Drizzle in the dressing and gently toss until evenly coated. Slice your boule or baguette and place the tuna and avocado mixture atop the bread. "I've been making sushi for 38 years, and I'm still learning," says Masaharu Morimoto, Iron Chef star and owner of Morimoto restaurants around the world. "You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish."

Even if mastering sushi can take a lifetime, Morimoto says anyone can make a well-balanced maki (roll) at home. The most important step is buying the best ingredients—not just the fish, but also the sheets of nori and short-grain Japanese rice. "You should trust the price—the more expensive, the better," he says. Another critical step is making great sushi rice: seasoning it as Morimoto does, with a mixture of rice vinegars, sugar and salt, then carefully separating and fluffing the grains with a slicing motion. The last and most imposing step—forming the maki—requires nothing more than a bamboo sushi mat and practice. "Don't be afraid," Morimoto says. "It's like a taco of seaweed and rice." Fresh Fish To be eaten safely, sushi-grade fish must be handled correctly: It should be frozen for at least one day to kill any parasites. For the best flavor and texture in oily, strong-smelling fresh fish, such as salmon and mackerel, rub the fillets with fine sea salt and let stand for 30 minutes;

rinse the fish well, pat dry and sprinkle all over with rice vinegar. Crab Meat from Dungeness, blue or king crabs is best. Pick over the meat for bits of shell. Tuna If a piece of tuna is sinewy, simply scrape the meat off the sinews with a sharp knife. Salmon Slice salmon across the grain into strips about 4 inches long and 1/4 inch thick. Cucumber Seed a cucumber, then slice it—including some of the skin—into a thin julienne. Avocado Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef's knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices. Is sushi an art? Morimoto doesn't think so: "I'm not making art, I'm making sushi," he says. Either way, the rolls below are striking. Morimoto says he was the first chef to make this decorative roll in the US: "It's traditional at sushi competitions in Japan, where chefs want to show off their skills." Chef Ken Kawazumi, a teacher at Japan's Tokyo Sushi Academy, is a maki virtuoso.

By arranging layers of colored rice, nori and other ingredients, he creates precise images of animals, plants and even people, including an impressive likeness of President Obama.Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish. The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is adorned with slivers of seaweed. To serve, top with a dollop of the spicy mayonnaise and drizzle with a little wasabi-soy sauce that I like to dilute with a few drops of water. I find that straight soy sauce is too thick and salty poured directly on rice. This recipe comes from a fellow Tuttle Publishing author, Debra Samuels (my first cookbook, The Steamy Kitchen Cookbook was published by Tuttle.) Debra has lived in Japan for periods totaling over 10 years since the 1970’s, and studied Japanese cuisine throughout her stays.

Debra is also a food journalist for The Boston Globe and also authored My Korean Table Cookbook. Her recipes are simple and comforting. You won’t find fancy techniques or exotic ingredients in Debra’s books, just honest, homestyle cooking based on ingredients you’ll find at most well-stocked grocery stores. The book we are featuring today is My Japanese Table. I chose this Sushi rice bowl recipe, featuring fresh tuna, cucumber, avocado and spicy mayonnaise, because it’s a simple way to enjoy “sushi” without having to learn how to roll sushi. All ingredients can be found at most grocery stores, so no need to visit an Asian market. [blockquote cite=”Debra Samuels” type=”right”]This recipe is a combination of two of my favorite fresh tuna dishes. The first is the tuna tartar set on top of rice under a coating of grated Japanese yam (yamakake); and the second is a striking appetizer of layered fresh tuna and avocado cubes with Spicy Mayonnaise dressing that I discovered with Miho Nakajima, once a teenaged neighbor and now an elegant banker in central Tokyo.

Think of this tuna-topped rice as a deconstructed Spicy Tuna Roll. The rice is not seasoned, and the seaweed, instead of wrapped around the rice, is cut into shreds and placed directly on the tuna. (Tuna image from Monterey Bay Seafood Watch) Choose your fish carefully – the tuna should be labelled “sushi-grade” and ask your fishmonger questions: Sushi Rice Bowl Recipe Prep Time: 30 minutes Cook Time: 30 minutes Recipe adapted from My Japanese Table by Debra Samuels. Reprinted with Permission, Tuttle Publishing. Recipe photo by Heath Robbins. Debra's cookbook includes instructions for the traditional way of cooking rice and sushi rice, using kombu (kelp). I've modified her recipe to include my version of a simplified sushi rice, using seasoned rice vinegar found at most grocery stores. Make sure you buy "Seasoned Rice Vinegar" or "Sushi Rice Vinegar" -- which includes sugar in the ingredients. Tips: For the seaweed, I just buy regular sushi seaweed and use kitchen shears to cut into shreds.

English and Japanese cucumbers have less seeds than regular cucumber and are crunchier. If using regular cucumber, it's best to get rid of the watery seeds. Slice cucumber in half, lengthwise and use a small spoon to scrape out the seeds. I prefer to dilute the soy sauce with just a few drops of water, but I'll leave that up to you! FOR THE SPICY MAYONNAISEFOR THE SUSHI RICE (makes 4 cups cooked) Cook the rice: Put the rice into a medium saucepan. Run cold water into the saucepan, and with your hand, swish the rice around. Drain water into the sink. Repeat 3 more times, until water is more clear. Fill saucepan with 2 1/4 cups of water. Cook rice over medium heat for 10 minutes. Lower heat to low and cook for an additional 10 minutes. Remove from heat, do not open lid. Let rice sit for 5 minutes or more. While the rice is cooking, prepare the Spicy Mayonnaise. In a small bowl, whisk together the ingredients and set aside. Cut the cucumber, tuna and avocado into 1/2" dice.