Tag Archives: seaweed

Avocado Surimi Tobiko Quinoa Salad

 

Surimi tobiko salad 02

After numerous indecisive thought process, I came out this salad. It’s really awesome. The objective was to prepare something low carb. I wanted to use the quinoa to make sushi and came out too wet and failed so instead I mixed the filling together.

I have had eaten surimi tobiko cucumber salad many times in Hong Kong as an appetizer and this version has taken the salad up one level, even more delish and can serve as a main low carb dish.

 

Serves 3

Ingredients:

  • 10 Sticks Surimi, cut into very thin strips
  • 1 cucumber, deseed, partly remove skin and cut into very thin strips
  • 3 tbsp Tobiko (you can buy them frozen)
  • a small handful Coriander, roughly chopped
  • 1 ripe Avocado, cut into small pieces
  • Toasted seaweed (optional: for garnish on top)
  • 2/3 cup white quinoa

Salad dressing inspired from recipe found in CHOW.com:

  • 1 tbsp light soy sauce
  • 3 tbsp dark toasted sesame oil
  • 3 tbsp toasted sesame seeds
  • 3 tbsp Mayonnaise
  • Juice of 1 lime
  • 1 tbsp Rice Vinegar
  • 2 tsp sriracha (Thai Chili sauce) or 2 tsp Korean Chili paste ( I have used Korean this time as I have run out of Srircha), you can add more if you want it more spicy

 

Directions:

  1. Cooked the quinoa as instructed on your pack. Drain and transfer into a bowl, set aside to cool down.
  2. Prepare the ingredients as described above and place them in a mixing bowl.
  3. Prepare the salad dressing in a small bowl, you need a little whisking to mix well.
  4. Finally toss in the quinoa with in the other ingredients in the mixing bowl and pour in the salad dressing.
  5. This is enough for 3-4 people, depending if you serve as an appetizer or main course. I like to serve in smaller portion on a small plate and garnish with a little toasted seaweed on top. And repeat when I want second.

 

Surimi tobiko salad 03

So happy the avocado was so perfect : )

 

quick & easy japanese sashimi rice bowl (kaisendon, 海鮮丼 )

Kaisendon (Japanese sashimi rice bowl)

as seen in #5592 foodgawker/ 25.09.08; #22856 TasteSpotting/ 30.09.08

I love sushi and sashimi!!! Last week I was craving them again. Instead of going out and eating in a Japanese restaurant, I made kaisendon at home, it was a spontaneous decision, I did not want to make sushi rolls this time as it would be rather time consuming but at the same time I wanted to do something different instead of just eating as sashimi. So kaisendon can fulfil my desire, another advantage of kaisendon is that the rice underneath the sashimi is still slightly warm when served.

 

Serves 2

Ingredients:

  • 300g, two to three types of fresh seafood that is suitable for sashimi (e.g. salmon, tuna and 2 king scallops as seen above) or other white fishes such as yellowtail, kingfish, etc
  • Nori (seaweed) (using a clean pair of food scissors, cut into thin strips)
  • Wasabi
  • Sashimi/ sushi soy sauce
  • Black and/or white sesame seeds for garnish (optional)
  • 150g uncooked Japanese (short grain) rice

 

Method:

  1. Cook the Japanese rice in a rice cooker or a deep pan.
  2. Cut the nori into thin strips with food scissors
  3. Using a clean chopping board & cutting knife (best to rinse with hot water just before cutting and dry with kitchen paper), cut the fish into slices of about 0.7cm thickness and slice the scallops into 2-3 pieces.
  4. Half filled two big bowls with the cooked rice and lay and arrange the pieces of fish and scallop on top of the rice.
  5. Sprinkle some nori on one side of the rice bowls and then the sesame seeds as garnish if desire.
  6. Add a bit of wasabi to both rice bowls and serve immediately with some soy sauce on a small dish.
  7. Serve with green tea and enjoy with some cold/ hot sake if you like.

 

Notes:

  • English –> Japanese: salmon (sake); tuna (maguro); yellowtail (hamachi); scallop (hotate)
  • You can also add some thinly strips of cucumber as well