If you like sushi, you’re going to love this. Most of the time, when we write about food (one of our very favorite topics), it’s for completely selfish reasons. Today is no different because if you’d hung out at the Coveteur offices over the last few months, you’d understand the level of obsession around the Hawaiian poké bowl. We like to loosely describe the raw fish salad as a deconstructed sushi roll, but way more customizable. First you pick a base, typically rice (although for an ultra healthy version you can swap for leafy greens), then comes the protein (raw salmon, tuna, or mushrooms for a veggie option), and the garnishes (where things are a bit more to taste)—think wakame salad, sweet onions, and roe. So to satiate our almost-daily cravings, we turned to Toronto’s newest poké spot, Calii Love, to show us how to make it at home. Yields 1 to 2 servings Ingredients 1 tablespoon finely diced yellow onion 1/2 teaspoon sea salt (preferably Hawaiian) 1/4 to 1/2 tablespoon crushed red chili flakes (to taste) 1 avocado, puréed 2 tablespoons soy sauce 1 teaspoon sesame oil 1 lb fresh sushi-grade salmon, cut into 1/2-inch cubes 2 ounces cherry tomatoes 2 ounces pickled ginger 3 ounces wakame (seaweed salad) Lightly toasted sesame seeds for garnish

1. Combine the first eight (from the yellow onions to sesame oil) ingredients in a bowl and mix until well-combined to create the sauce. 2. Add cubed salmon and ikura (salmon roe) and mix gently to combine with the sauce. 3. Garnish with a sprinkling of sesame seeds. 4. Cover and refrigerate until ready to serve. 5. Layer steamed rice (recipe below) into a bowl, followed by salmon, goma wakame (seaweed salad), cherry tomatoes and pickled ginger.sushi grade tuna houstonView MoreIngredients 3 cups sushi rice 3.5 cups water1/2 cup rice vinegar 2 tablespoons white sugar 2 teaspoons fine saltbuy sushi grade fish sacramento 1. Prepare the seasoning by heating the rice vinegar with sugar and salt in a pot or microwave. best sushi london chowhound

Stir until well dissolved. 2. Cook rice in a thick-bottom pot or rice cooker. 3. Once ready, transfer the rice to a wooden or plastic container. 4. While the rice is still hot, pour seasoning evenly over the rice and mix with a wooden spoon for 1-2 minutes. 5. Before using, let the rice cool down to room temperature by a window or fan, not in the refrigerator.Take your sushi-making skills to the next level with this Rainbow sushi roll recipe. youda sushi chef gratis completo onlineAn appetizing sushi roll that marries the complex flavors of yellowtail jack fish, yellowfin tuna and salmon, with sous-vide cooked ‘butterfly’ prawns and avocado. jiro dreams of sushi glassThis colorful, elegant sushi roll will surely delight your taste buds!free online youda sushi chef 2

Step 1: preparing crab mix Finely chop 3 crab sticks (surimi). Put the chopped sticks in a mixing bowl. Add masago roe and 2 or 3 tablespoons of mayonnaise. Mix the ingredients using a wooden spoon or spatula. Make sure the sea food is adequately coated with mayonnaise. Cover and refrigerate until needed.   Step 2: preparing the prawns The prawns are cooked ‘sous vide’ (French for ‘under vacuum’). jiro dreams of sushi (2012) watch onlineThis is a method of cooking in which the food is vacuum sealed in an airtight plastic bag and cooked in water at a constant, relatively low temperature. This is a great way to cook the food evenly, ensuring that the inside is properly cooked and retains moisture, without overcooking the outside. As a result the food tastes even better and gets a better structure. To make sure the temperature stays the same, it’s best to use a dedicated sous vide cooker.

Cooking sous vide by hand is not really an option. Unles you’re willing to sit next to the stove while continously measuring the water temperature and adjusting the heat accordingly. If you don’t have a sous vide cooker, you can cook the prawns in the traditional manner. But I think it’s worth the purchase. Sous vide cooking is the difference between good and really great tastes! Step 3: sous vide cooking the prawns Preheat the sous vide cooker to 58º Celsius/ 136º Fahrenheit. Put 5 or 6 large prawns in a plastic sous vide cooking bag. Remove the air from the bag using a table-top vacuum sealer and seal the bag. Gently lower the bag into the sous vide cooker, then cook for 10 to 12 minutes. Remove the cooking bag from the sous vide cooker using a pair of metal tongs. Cut the bag open and gently take out the prawns. Let them cool for five minutes. Next, remove the head from each prawn by simply snapping it back, away from the body. Also remove the scales and tail.

Cut a little excess from both ends of the prawn with a knife, creating a straight edge at each end. Hold the prawn between your thumb and forefinger, then use the tip of your blade to make a vertical incision along the length of the prawn. Take care not to cut all the way through the flesh. You should hear a pop once the blade hits the inner cavity. Remove the black intestinal tract using your fingers or a pair of tweezers. Step 4: preparing the salmon Make sure to clean the cutting board with hot water each time you use it to prepare a new variety of fish or seafood. Put the salmon on the cutting board and make a 45 degree, diagonal cut across the salmon filet, starting at the center. Position the knife at the same 45 degrees angle and make 0,5 cm thick slices. Step 5: preparing the yellowtail and yellowfin Position your knife at a twenty to thirty degree angle at one end of the yellowtail filet. Make slices of 0.5 cm thick by dragging the heel of the knife through the flesh in one single fluid motion.

Do the same with the yellowfin filet. Note: yellowtail is not a tuna but a species of jack fish. It has rich, mildly oily flesh and tastes quite different from tuna. Step 6: constructing the sushi roll Put a bamboo rolling mat inside a a zip-lock bag. Place a single sheet of nori shiny-side down on the rolling mat. Moisten the tips of your fingers with a little water and put the cooked white sushi rice onto the sheet. Spread the rice evenly over the entire nori sheet with your fingers. ‘Fluff’the rice while you’re spreading it. Flip the nori sheet over and add the filling. Start with the crab mix. Use a fork to create a thick line of crab mix along the length of the nori sheet closest to you. For ease of rolling, leave approximately half an inch of space open from the edge of the sheet. Put two strips of cucumber above the crab mix line. Step 7: rolling the roll Raise the near edge of the rolling mat with your thumbs, while holding the cucumber in place with your index fingers.

Roll the mat over the contents. Pause a few times to firm up the roll by applying pressure along the length of the mat. Roll the mat a bit further and again firm up the roll. Then unroll the mat and set the sushi roll aside. Step 8: decorating the sushi roll Layer the slices of fish across the length of the roll. Alternate with avocado slice. Start with a slice of yellowtail and work your way to the center. Add a piece of prawn. Repeat the sequence of fish until you come to the end of the roll. Step 9: cutting the roll Cover the entire sushi roll with clingfilm. Use the rolling mat to press the clingfilm against the sushi roll, packing the contents tightly together. For a neater finish, remove the clingfilm and cut of both sides of the roll with the tip of your knife. Cover the roll once more with clingfilm, and again use the mat to firm up the contents. Hold your knife under the cold tap for a few seconds. This prevent rice from sticking to the blade. Start with the heel of your knife and gently cut through the roll in one fluid motion.