Sushi Stacks
Sushi Stacks
Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it.
Rice
2 c Sushi Rice
1.5 T Seasoned Rice Vinegar
2 c Sushi Rice
1.5 T Seasoned Rice Vinegar
Cook the rice according to the package. While still hot, add
the rice vinegar and gently fold to incorporate into the rice. Lay some
parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the
pan. Using a wet spoon, spread out and flatten the rice into an even layer.
Cover with two layers of damp paper towel and let cool. I usually make the rice
in the morning and let it chill in the fridge till supper.
Teriyaki Beef
½ lb bottom round steak, cut thinly across the grain and in bite size pieces
2/3 c Teriyaki sauce
2 cloves grated garlic
1 t grated ginger
S&P
1 T coconut oil
½ lb bottom round steak, cut thinly across the grain and in bite size pieces
2/3 c Teriyaki sauce
2 cloves grated garlic
1 t grated ginger
S&P
1 T coconut oil
Mix the sauce, garlic, ginger and S&P. Add the sliced
beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge,
drain and reserve the marinade in another bowl. Heat up your frying pan or wok,
add the oil. Once the oil is hot, stirfry the beef in batches and set aside.
Lower the temperature of your pan to medium, add the reserved marinade to the
pan and let it reduce so that it is slightly thickened. Add the sauce back to the beef and place in
the fridge to chill till supper.
Japanese Sesame Steak
Sauce
¼ c tahini
2 T soy sauce
1 T mayo
1 clove grated garlic
½ t grated ginger
1 pinch paprika
¼ cup water, or as needed
¼ c tahini
2 T soy sauce
1 T mayo
1 clove grated garlic
½ t grated ginger
1 pinch paprika
¼ cup water, or as needed
Whisk the tahini, soy sauce, mayo, garlic, ginger and
paprika together in a bowl. Gradually stir the water into the mixture until you
have thinned it enough that it will pour off of a spoon. Refrigerate until
ready to use.
Spicy Tuna
2 cans chunk light tuna in water
1 can spicy thai chili tuna
¼ c mayo
2 T soy sauce
1 T green onions sliced on the bias
1 t sesame oil
½ t grated ginger
½ clove grated garlic
½ t sesame seeds
2 cans chunk light tuna in water
1 can spicy thai chili tuna
¼ c mayo
2 T soy sauce
1 T green onions sliced on the bias
1 t sesame oil
½ t grated ginger
½ clove grated garlic
½ t sesame seeds
Drain the tuna, remove the chili and combine with all the
other ingredients. Let rest in the fridge for 30 mins.
Unagi Sauce
¼ c mirin
1 ½ T cooking sake
¼ c soy sauce
3 T sugar
¼ c mirin
1 ½ T cooking sake
¼ c soy sauce
3 T sugar
In a small saucepan over medium heat, bring the mirin and
sake to a boil for a few minutes. Add the sugar and stir till dissolved and
then add the soy. Heat over medium low for about 5 minutes. Let the sauce
thicken until it coats the back of a spoon. Remove from heat and let cool
completely.
Dynamite Sauce
¼ c mayo
1 T Sriracha
2 t rice vinegar
1 t sesame oil
½ clove grated garlic
½ t grated ginger
¼ c mayo
1 T Sriracha
2 t rice vinegar
1 t sesame oil
½ clove grated garlic
½ t grated ginger
Mix everything together and let rest in the fridge for 30
minutes.
Other garnishes
Cucumber, thinly sliced into 2 inch lengths Green onions, sliced on the bias
Cilantro
Avocado, diced
Sushi ginger, chopped into strips
Soy sauce
Wasabi
Sesame seeds
Assembling the stacks
Cucumber, thinly sliced into 2 inch lengths Green onions, sliced on the bias
Cilantro
Avocado, diced
Sushi ginger, chopped into strips
Soy sauce
Wasabi
Sesame seeds
Assembling the stacks
Remove the damp paper towel from the rice. Dip a 1 ½“ open
topped cookie cutter (we use a
converted plastic spice bottle) in cold water
and then cut out a round of rice. The cold water helps to keep the rice from
sticking to the cutter. Use your finger to push the rice stack onto a plate, dip
the cutter in water again and repeat until you have enough stacks.
Teriyaki Beef Stack
– rice, beef, cilantro, sesame sauce, green onions, sushi ginger, wasabi, soy
& sesame seeds.
Spicy Tuna Stack –
rice, tuna, unagi, cucumber, avocado, dynamite sauce, green onions, sushi
ginger, wasabi, soy & sesame seeds
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