Family Sushi Night

One thing we share as a family is that every single one of us loves sushi. However, we do differ as to which one is our favourite — the best bribe ever to use on Thing 1 is salmon nigiri, while Thing 2 is a big fan of a California roll or any maki with shrimp tempura in it, my husband prefers hand rolls (temaki), while I actually like sashimi (just the fish/seafood), possibly with a bowl of rice on the side to fill me up.

That being said, I don’t know why it didn’t occur to me before now to make sushi at home. I used to do it all the time in high school and as a young adult; I actually hosted a few dinner parties where we all rolled our own sushi. However, it is very time consuming for one person to make a family’s worth, and I guess I just set it aside until I thought the kids were old enough to help me out. But the kids are both old enough now to assemble their own soft tacos or burritos, and sushi uses many of roughly the same techniques, so I thought it was time to give it a go.

Last night I made up a big pot of sushi rice and cut up all kinds of toppings: smoked salmon, cooked shrimp, scrambled egg with a bit of mirin mixed in, cucumber, carrots, and avocado. Then I dug out one rolling mat per person and let everyone assemble their own sushi.

The nice thing about making sushi this way is that everyone can have it just how they like it, although probably not as pretty as they’d like it, that comes with a heck of a lot of practice. I find it surprising that a lot of people around here still assume that sushi automatically equals raw fish, when it’s really all about the vinegared rice. You can top it or roll it with just about anything you’d like. You can even avoid fish or even all animal products altogether, although the purists may take objection to that. But let’s be honest, purists aren’t going to be rolling sushi at home with their six-year-old, they’re going to be paying a very skilled professional chef to create the perfect mouthfuls.

I really liked the combination of the saltiness of the smoked salmon with the sweet egg and the crunch of cucumber.

The egg-and-shrimp roll I made could have used a little more punch; perhaps I should pick up some spicy Japanese mayo for next time?

My husband’s rolls generally turned out nicer-looking than mine, except, of course, when I went to take a picture. His egg, cucumber, and shrimp roll tasted pretty good, though.

After a couple of messy (if tasty) attempts at maki sushi rolls, the girls tried their hands at hand rolls, which are the closest in assembly to a taco, which is where there experience lies.

We had a really good time making and eating this dinner, and I’m starting to think I should have introduced homemade sushi long before now. I loved watching the kids’ faces light up when I told them that we could actually make sushi at home. Not only that, but it’s a pretty healthy meal that’s infinitely customizable. We are definitely going to do this again, and soon. It needs to become a regular thing in my house again.

Grilled Salmon & Trout Teriyaki Rice Bowls

It’s been unseasonably warm this fall, so I thought that another light, refreshing meal was in order. The girls requested rice bowls, so that’s what we ended up doing! I found a few pieces of both salmon and trout on special at the local grocery store, but neither one had quite enough to feed the entire family. In the end, I served each person a slice of each kind of fish.

I marinated the fish in Kikkoman Teriyaki Marinade & Sauce, and then my husband put it on the smoker grill. I always cook this kind of fish on a baking sheet even on a grill, and even if it’s skin-on like ours normally is, because once done it tends to fall apart into the machinery beneath. While the meat was cooking, I put on the rice, steamed some bok choy, thinly sliced some carrots, cut up one of my many home-grown cucumbers, chopped the onion tops from my garden (they’re a great substitute for chives), and cut up some enoki mushrooms. By the time all that was done, the fish was ready. Then all that was left was to assemble the bowls, and to eat!

Teriyaki Grilled Salmon

Last night the family wanted burgers, but while my kids would eat them every day given half the chance (especially Thing 2), I wanted something a little bit different. That being said, I still didn’t want to cook inside, since it was quite hot and humid. My solution was found at the fish counter at the grocery store.

I marinaded a piece of skin-on salmon for about thirty minutes in Kikkoman Teriyaki Marinade & Sauce, which is not my usual go-to for teriyaki. When I’m just spreading the sauce over the top and baking my fish, I generally use Golden Dragon Thick Teriyaki Sauce, which, as the name implies, is a thick sauce with more of a consistency of a ranch salad dressing (although nothing like the taste). The Kikkoman version, however, is a much thinner sauce, more like a broth, and it’s great for a marinade if you have the time. To add to the flavour, I had my husband throw the salmon on the wood pellet barbecue alongside the burgers and the tiny potatoes, while I steamed the spinach inside. The salmon was moist, tender, and absolutely perfect when it came off the grill. The rest of the family was having fancy maple ale burgers, but I think I got the better end of the deal by a long shot.

Teriyaki Trout Rice Bowls

Given all of the feeding (overfeeding?) that goes along with birthdays around here, I thought that a simpler supper was called for last night. Luckily, rice bowls are a family favourite (which you’ve probably noticed if you’ve read through my older posts), and teriyaki trout is something the kids ask for anyway. Well, they ask for teriyaki salmon, but trout is a fraction of the price, and they’re almost as happy with that.

So I cooked up some basmati rice, baked trout fillets with teriyaki sauce, steamed some bok choy in the microwave, and served it all with leftover hard boiled eggs from the fridge that had to be eaten up. That particular batch of eggs had spectacularly pale yolks, by the way, despite tasting nigh on identical to darker-yolked eggs.

Cool Dinner

Last night I figured that we needed a cool, refreshing dinner to help combat the heat. To this end, I boiled up what was frankly way too much sushi rice and made some onigiri like I had eaten so regularly in Japan. I wrote a bit about this dish when I tried making pork belly onigiri, and doing so really made me crave the simple version. It’s fresh and clean-tasting, and it’s served cold, so you can whip it up during the cooler part of the day (or the night before), refrigerate, and serve it when it gets warmer.

I used a onigiri press like this one (which I bought at T&T for less than ten dollars, so don’t let the online price tag fool you). Of course, you can totally form rice balls by hand, a press just makes it less messy and keeps each one looking more or less identical. A press also makes it so much easier to put a filling inside the rice ball. I used canned salmon with a dash of mayonnaise (Japanese Kewpie mayo would have been best, but I didn’t have any on hand and substituted regular old Hellmann’s). For a bit more of a pop of flavour, I also added a few drops of liquid hickory smoke. We always have some of that stuff in the pantry because it makes a canned salmon sandwich absolutely divine, so I figured it would do the same to the onigiri.

I served the onigiri with halved hard-boiled eggs (also cold and prepared in advance) and some local summer sausage from the farmers’ market. I know that’s not how it would traditionally be served, but I wasn’t trying for accuracy here, I just wanted a nice, cool dinner that we could eat comfortably with our hands while we sat out on the porch. This would also have made a great picnic.

First Weekend of Summer

We spent this past weekend at my in-laws’ cottage, enjoying the fact that the weather had finally warmed up a bit. We spent the days looking out the window to views like this:

And enjoying the lake like this:

And partaking in meals on the porch like this:

It’s a good time.

When we arrived on Friday evening, my in-laws had supper waiting. We dined on smoked salmon, corn chips, fancy crackers, pickled beets, grapes, grilled pineapple, salad, and coleslaw. It was a truly eclectic meal, but a healthy one, and it was conducive to lingering to have conversation and laughter.

Working on the Yard

I spent the majority of the last two days working on my back yard. First I put in the garden along the fence I’d been wanting for the last few years:

I’d had one there before, and I’m pretty sure the previous owners of the house had one too, since the soil was black and rich instead of being just clay, at least for the first few inches. I hadn’t done anything with that garden since the old fence started to fall down, but this year we have the new one up, so I don’t have to worry about either a pile of wood or contractors squashing my plants. I planted Jerusalem artichokes, pumpkins, Hubbard squash, butternut squash, cucumbers, zucchini, and asparagus, alongside the rather tiny rhubarb plant I planted years ago. I tried putting down landscaping fabric to prohibit the weed growth, but we’ll see how that goes.

I cut back the apple tree, although it’s still pretty huge, all in all. There were a bunch of dead limbs and I ended up losing almost a whole one of the major subsections closest to the house. I really hope that whatever killed those branches doesn’t spread to the rest of the tree, though. One of the reasons I got a deck (instead of a patio like originally planned) is to accommodate the apple tree’s roots. It would really suck if the tree then ended up dying. Also, I just plain old love that tree, especially every second year when it blooms.

In my main veggie garden, I’m happy to report that the potatoes are starting to sprout — alongside a bunch of tiny weeds. I only just weeded that bed, I’m a little annoyed that the weeds are already returning. Hopefully the plants I actually want will grow tall soon and start choking out the plants I don’t.

A friend of mine gave me a black tomato plant to add to my cherry tomatoes, and I’m curious to see how the fruit turns out.

My pear tree is flourishing, despite still being shorter than me. I might get twice last year’s harvest, so… Ten fruits, maybe? I always like how pears grow up while they’re tiny, but then the weight of them drags them down to hang how you’d normally expect over time.

I also had to mow the grass, at which point I discovered that apparently I have wild strawberries growing in my front lawn, which surprised the heck out of me. I don’t care much about my lawn so long as it is green — grass, clover, strawberries, it’s all okay by me, so long as it’s not thistles, which are painful to step on. After a quick Google, I discovered that wild strawberries are perfectly safe to eat, especially if you know that the ground they grow on is pesticide- and herbicide-free, which mine definitely is. They’re not really big enough to make much of a crop, but they are definitely more flavorful than the commercially-grown variety.

I finished the day with a barbecue dinner for my family, my parents, my brother, and his friend. I made salmon on the smoker barbecue — not burned, just a little ashy — with a glaze of maple syrup and a sprinkle of salt. My mom brought over her famous potato salad with bacon, and I grilled up some zucchini and steamed asparagus. I also made some rice to serve on the side, at my kids’ request. All in all, it was a lovely meal, and I’d eat it again in a heartbeat.