Sushi Saturdays: Saturday, December 17, 2011

Best Sushi Saturday yet!

Ahh.... the Tuna as beautiful this week and, well, what can I say about that Caviar?

A deconstructed Yellowtail Jalapeño Roll starts off the roll

49ers Roll on the back end

Roasted Jalapeño Cream Cheese Roll: a new one but a good one; bake whole jalapeños in the oven on 350 for about 20 minutes; cut in half and serve (the creaminess of cream cheese overcomes the spiciness of the jalapeño, so it doesn't end up being too spicy)

Another fantastic piece of fish: Salmon Sushi on the left, topped with Caviar; on the right you have the Tuna Pesto roll topped with pistachios for a little added crunch

Vegetarian 49ers Roll: avocado, lightly roasted asparagus, and mint, topped with avocado and lemon (I see a lemon seed on the left, oops!)

"Thai Nights" Roll: this week I opted for Thai potato curry instead of the usual Indian; Thai curry is creamier and is not as spicy (the roll is topped by little potato balls I made out of the remaining potatoes)

The now-usual, much-loved Sweet Onion Mushroom Teriyaki Roll: except that this week I did not cook the mushroom and sweet onions in a lot of sauce, as I usually do, because the rolls used to be a little too wet and hard to roll; instead, I cooked them in a little bit of sauce, and made a mushroom teriyaki sauce on the side, which was delicious (For the sauce: blend a large portobello mushroom with a cup of teriyaki sauce, a spoonful of wasabi (depending on the strength), lots of black pepper and a bit of salt; bring to boil and them simmer for 10-15 minutes, or until thick; you can add a few little slices of raw onions into the sauce and take them out later for a hint of the onion flavor)