April 4, 2016 by Stephanie New seasons equal new cravings. Instead of pasta and wine—well, wine doesn’t have a season—I now crave lighter meals, with fresh flavors. On my walk home from work the other day, I was craving fresh tuna. Instead of getting takeout sushi, I decided to embrace the warm weather and our rooftop dining and make this tuna poke bowl. I swung by Centrolina, a restaurant and mini Italian market, to pick up sushi-grade tuna, which would serve as the focal ingredient that I built my bowl around. The best part about this recipe, aside from the fact that it takes 15 minutes to assemble, is that you can substitute these ingredients for whatever is in your fridge, so feel free to swap in salmon for tuna, peppers for avocado, whatever you’re craving! I happened to have cucumbers, avocado, quinoa, and scallions, and picked up rice crackers, to scoop the fixins’. I hope this recipe inspires you to create your own poke bowl to enjoy in warmer weather, preferably on a rooftop.

1 cup brown rice, quinoa, or jasmine Two pieces of sushi grade tuna 1 tablespoon white sesame seeds Scallions to taste, sliced 1/2 jalapeño, thinly sliced Using your medium saucepan, set over medium high heat, combine the rice or quinoa and water and a pinch salt, if using. Cover the saucepan and cook until the water has evaporated and the rice is tender, about 10 to 15 minutes. Chop the tuna or the salmon into cubes and set aside. Chop your avocado, cucumber, and scallions. To assemble the bowls, divide the rice or quinoa amongst them, as your base. Add the salmon or tuna. Drop a dollop of spicy mayo or Sriracha, fan out the avocado, add your cucumbers, pickled ginger, edamame, seaweed salad—get creative with it. Note: let the rice or quinoa cool before layering the tuna and ingredients atop, otherwise the heat will cook your fish. Winter Dinner Party Hostessing Guide (and Giveaway!) Rosemary Almond Crusted Salmon Bacon Jalapeño Mac & Cheese with Bar Deco

The Lust List: Sleek Long Sleeve Dresses Bitch At Us: Courtenay Hall of BELLA New York Super Loco Brunch in Singapore Weekend Getaway: Hard Rock Hotel Riviera Maya Stanton & Greene Craft Cocktail BarPosted February 9, 2016 Eat + Drink PDX DC In our fast-paced world, there’s a good reason why bowl meals have risen from food-court fare to weekday favorites. Simple, versatile and family-friendly, one-bowl meals are a great way to mix up menus while keeping preparation easy (and having leftovers for lunch). Here are two suggestions from Kimpton menus to take you from East to West. Chirashi Bowl – Serves 2 Executive Chef Yo Matzuzaki A sashimi-inspired option, the Chirashi Bowl tastes best with sushi-grade seafood. 2½ oz. sashimi-grade tuna, diced 2½ oz. sashimi-grade salmon, diced 2 ½ oz. sashimi-grade yellow tail, diced ½ of an avocado, diced 2-3 t. salmon roe (“ikura”) ½ c. soy sauce, Tamari preferred

1½ c. cooked sushi rice Shredded seaweed, wasabi, and picked sushi ginger (for garnish) Place all topping ingredients in a mixing bowl and toss gently with the marinade. Let stand 2-3 minutes.baby sushi costume tutorial Divide sushi rice into two soup bowls. sushi el petit chef onlineAdd half the marinated seafood to each bowl, and garnish as desired.where to buy sushi grade fish san francisco Quinoa Bowl – Serves 4jiro dreams of sushi english Red Star Tavern (Portland, OR)sushi grade fish in chicago

The dressing for this ­flavorful southwestern-inspired bowl works best with a light-flavored oil. 1 T. toasted coriander seeds ½ dried ancho chile, seeded and stemmed ¼ c. Katz honey vinegarsushi grade tuna grocery store Zest of one limehow to make sushi rice using mirin ¾ c. blended olive oil or rice oil 1½ c. quinoa, rinsed 3 c. shaved red cabbage or oven-roasted root vegetables 2 c. grilled chicken or pulled pork, shredded – or braised tofu, sliced 2 c. cooked kidney beans Pickled carrots, for garnish Directions for the dressing: In a hot pan, toast the coriander seeds and ancho chile. Watch carefully to make sure they don’t burn. Remove from heat, let cool and grind in a spice grinder (or mortar and pestle). Add the lime zest to the spices.

Stir in the honey and vinegar. Add the oil to the spice-vinegar mixture. Adjust with salt and pepper to taste. Directions for the quinoa: Place the water and quinoa in a pot over medium-high heat and bring to a boil. Reduce to a simmer, then cover with a lid. Allow to simmer 15 minutes. Drain any excess water. Divide quinoa evenly between bowls and add toppings. Drizzle dressing, using 2 T. of dressing for every ½ c. quinoa. *Leftover dressing will last in the refrigerator for up to 1 week. Send me an emailBack to TopJoin the conversationFollow ZagatYou’re missing outThe Zagat app helps you find the best places, faster.In this edition of Off the Beaten Turf, UrbanTurf takes a peek into Hana, the Japanese grocery store/travel agency at 17th and U Streets NW. We promise that in the next installment, we will expand beyond ethnic grocery stores. Every day, hundreds of pedestrians walk down U Street and unknowingly pass a smorgasbord of wasabi, pickled plums, udon, aloe juice and sushi-grade fish.

Hana, at 2004 17th Street NW (map), has been quietly satisfying a precise niche in DC’s marketplace for years: Japanese groceries. “Weekly someone comes in and says ‘I didn’t know you were here!’ “ co-owner Ikuyo Chisaka told UrbanTurf recently. Her husband, Yoshio Tanabe, was stocking shelves in the back, wearing a kimono that bears his cartoon likeness, which is pinned to the bulletin board at the front of the store (“Question? Until about three years ago, Chisaka ran a travel agency from the location. When everyone started going online for their trip planning, Chisaka expanded the business with a few partners and created a Japanese grocery store. She still maintains a travel agency in the back. Hana is small and the shelves are packed to the gills with mostly Japanese ingredients; young professionals with bulging shoulder bags come close to knocking Pocky sticks and dried seaweed off the shelves as they browse. “We get some Japanese and Asian customers, but mainly Americans,” Chisaka said.

“We have to educate people on how to cook the food. We have free recipes at the front of the store; any questions they have, we try to teach them. Then they come back and tell us how it went.” Hana’s bulletin board, with available vegetables. Japanese ingredients that are difficult to find outside of Hmart fill Hana’s shelves; the owners get vegetables like daikon, shiso and mizuna from a West Coast supplier every week, and from Suzuki Farms near Ocean City when the season is right. Yelp reviewers laud a rare miso paste and the wide varieties of tofu in the fridge. While Hana can satisfy someone looking to maintain a Japanese diet, wanderers excited by the Asian-looking script sometimes come into the store expecting food from China, Korea and Thailand. “They come looking for all kinds of Asian food, so we started stocking Thai ingredients, even though we don’t know anything about Thai food,” said Chisaka. Frequent customer Hugh McElroy told UrbanTurf that he always finds tofu, napa cabbage, shiitake mushrooms and a particularly spongy Udon at Hana.