Look at that sushi! Are you wondering why we’re devoting our first official dinner post to a restaurant? Curious as to where you might find an establishment with such generous sushi portions?
Well, we might not have any answers to those questions, but we can tell you that Thursday is our patriarch, Vic’s, night to cook and we were lucky that he chose to make one of his specialties – homemade sushi. (All of that was made in our kitchen!) It is SO good.
While there’s no real recipe to share, I can tell you about all our ingredients — Vic made salmon, tuna, spicy salmon, spicy tuna rolls and some with the most perfect, ripest avocado we’ve had in quite some time. Oh! He also makes rolls with canned tuna, which, everyone agrees, tastes way better than it sounds and is a great solution if you don’t have fresh, sushi grade tuna available.
We also had seaweed salad and a green salad with carrot-ginger dressing. We very much enjoy a similar dressing at our favorite local sushi place and this was the first time we tried making it at home. The recipe is adapted from the February issue of Real Simple and is made by blending 1 cup of chopped carrots, a large chunk of peeled/sliced ginger, 1/4 cup white miso, 2 tablespoons rice vinegar and sesame oil. After all that is chopped/blended we mixed in about 1/4 up canola oil. The recipe also suggested including a small shallot, but we did not seem to have one on hand. The salad was still deemed an overwhelming success.
Everyone, including our guest, was delighted about this meal. A success!