SPICY TUNA ON “CRISPY” RICE:
For the spicy tuna:
6 ounces minced sushi-grade tuna (for those of you that live in Los Angeles, I prefer to buy my sushi-grade fish at Marukai Market in Little Tokyo or Mitsuwa in West LA)
1 tablespoon masago (smelt roe)
A dash of sesame oil
1 teaspoon Sriracha (more or less depending on how spicy you like it. If you can’t handle a lot of heat, try adding 1/4 teaspoon at a time)
2 scallions finely chopped
1 tablespoon Japanese mayonnaise (I usually use Kewpie)
For the crispy rice:
1 Cup Vegetable Oil
2 cups cooked sushi rice
Dice up the fish and combine all ingredients in bowl. Refrigerate until needed.
For the rice, I buy premade sushi rice from the Japanese store. I can’t be bothered making it myself.
Click here for directions on making your own sushi rice.
Compress each rice ball into some plastic wrap and push hard until it’s a solid, compact square (or whichever shape you prefer).
Sprinkle with sesame seeds before compressing if desired.
Heat up the oil in a sauce pan and once it’s boiling hot, fry up about 4-6 squares at a time. About 5 minutes on each side.
Let cool on a paper towels until ready to use.
ROSEMARY CAULIFLOWER & ROMANESCA SOUP:
Cauliflower, 2 heads
Romanesca, 1 head
Rosemary, 2 large sprigs
Chicken or Veggie Stock, 2 32 oz boxes
Low Fat Milk, 1/2 cup
Makes about 8-10 Servings
This soup is crazy easy to make. Just chop everything up, dump it in the pot with the chicken broth and heat on medium for about 20-30 minutes. Leave your Rosemary intact and then remove from soup when done cooking.
When you’re done cooking, go to town with your hand blender to puree or transfer to a blender (which is really annoying…so, go treat yourself to a hand blender).
Potatoes are perfect soup thickeners without having to use any flour.