Cucumber and Avocado Sushi

Ingredients

• 1 1/4 cups water

• 1 cup uncooked glutinous white rice (sushi rice)

• 3 tablespoons rice vinegar

• 1 pinch salt

• 4 sheets nori (dry seaweed)

• 1/2 cucumber, sliced into thin strips

• 1 avocado - peeled, pitted and sliced

Directions

• Prep
  35 m
• Cook
  25 m
• Ready In
  1 h

1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

Chicken Karaage

Ingredients

• 2 tablespoons soy sauce

• 1 tablespoon sake (Japanese rice wine)

• 2 teaspoons grated fresh ginger

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

• 2 cups vegetable oil for frying

• 3/4 cup cornstarch

Directions

• Prep
  15 m
• Cook
  2 m
• Ready In
  47 m

1. Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
4. Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

Sautéed Shirako

Ingredients

• Fresh milt sacs from salmon, cod, mullet or similar fish
• corn meal
• freshly ground black pepper
• salt or soy sauce
• olive oil (or butter or bacon fat)

Directions

1. Heat a tablespoon or two of olive oil, butter or bacon fat in a skillet over medium heat.
2. Sprinkle a tablespoon or two of cornmeal on a cutting board or plate. Add a little freshly cracked black pepper.
3. Rinse milt sacs in cold water. Pat dry but leave a little dampness (so cornmeal will attach).
4. Rolls sacs in cornmeal.
5. When oil hot enough to gently sizzle, carefully place the sacs in the skillet. Add a few dashes of soy sauce or sprinkle with salt. Lower heat to medium-low.
6. Sauté for 3 minutes. Gently turn and sauté other side for two or three additional minutes, longer if the sacs are particularly large. Both sides should be crisp and golden.
7. Serve piping hot with grits or polenta.