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. sushi conveyor belt usaCover the saucepan and cook until the water has evaporated and the rice is tender, about 10 to 15 minutes.sushi tei jakarta pacific place Chop the tuna or the salmon into cubes and set aside.samurai sushi menu alaska Chop your avocado, cucumber, and scallions.sushi girl online subtitrat gratis

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. sushi no suki free online game Note: let the rice or quinoa cool before layering the tuna and ingredients atop, otherwise the heat will cook your fish.sushi grade tuna fillet Winter Dinner Party Hostessing Guide (and Giveaway!)sakae sushi menu singapore 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. Divide sushi rice into two soup bowls. Add half the marinated seafood to each bowl, and garnish as desired. Quinoa Bowl – Serves 4 Red Star Tavern (Portland, OR) 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 vinegar Zest of one lime 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 email$17 for $30 Toward Sushi or Hibachi Dinner for Two or More at Sumo Eisenhower East - Carlyle District Chefs prepare meals tableside amidst flashes of flame & drumming knives or crafted, complex sushi rolls from fresh, quality ingredients.The words “healthy” and “burger” don’t often go together, especially when said burger is topped with cheese and fried onion straws on a thick bun. But sometimes you just can’t resist a juicy beefwich. Lucky for all of us, local burger joints are beginning to recognize the need for healthy menu options.

We rounded up some of nutrition experts’ top picks for burgers in Washington that you—and your waistline—can feel good about. The Ahi Tuna Burger at BGR If you’re watching your weight, try this option from BGR: sushi-grade tuna topped with grilled pineapple and pickled ginger. The tuna provides heart-healthy fats and a wealth of protein. Single Burger at Shake Shack While your very best bet is Shake Shack’s chicken, apple, and sage sausage, a single burger is a decent option. One burger clocks in at 360 calories and 26 grams of protein. If you’re being extra diligent, skip the cheese. The Little Hamburger at Five Guys You’re better off saying no to the cheese, bacon, mayo, and barbecue sauce and asking for ketchup, mustard, and some veggies instead. Vegetarian folks should order the veggie sandwich, with your choice of Five Guys’ vegetable toppings. Fish Burger at Westend BistroOur food experts at The Washingtonian have deemed this burger one of the best items on the menu at Westend Bistro.