The Ro*tel can, which is smaller than a standard soup can, was still a little big for an individual serving. I served our Sushi Stack with toasted sesame seeds, wasabi paste, fresh grated ginger, sesame oil and soy sauce. They made the perfect topper for this plate of loveliness. Do you know them? This was a first for us and we loved them. I went in search of watercress and stumbled upon pea sprouts. Look for more crabmeat recipes in the near future. Somehow it made it into my buggy :) Thank goodness….or this sushi stack just wouldn’t have been the same. Enjoy the teppanyaki-style cooking entertainment while you eat This is where the chef cooks in front of you. A couple weeks ago while at my local wholesale club I spotted a giant tub of jumbo lump crabmeat. Thyme Japanese Cuisine features fresh sushi, a relaxing dining room, comfortable lounge and an exciting Hibachi grill where our talented chefs cook your food right before your eyes Located in North Andover, MA. I squeezed just a little lemon juice over the diced avocado to help preserve it’s vibrant green color. Again, I gently tamped it down to be sure I had a nice solid layer of tuna. I then diced it into small pieces and added it on top of the rice layer. While it’s not necessary with sushi grade fish, I add this step. I seared the tuna on all sides in a very hot skillet for just a nanosecond. Using my trusty muddler, I gently tamped down the rice until it seemed well packed. First I spooned in about a cup of cold cooked rice. I placed my makeshift mold on my serving plate, then began the assembly. It became sticky rice without any problem at all (I’ve also yet to master the art of making sticky rice…but that didn’t stop me). Worked like a charm.įor the rice, I simply cooked short grain rice then transferred it to a plate and chilled it in the freezer while I prepared the other ingredients. Since I’m on ‘gadget restrictions’ at the moment (and who would pay $16.50 for a round ring mold), I cut the top and bottom of a can of Ro*tel and used that as my mold. Sticky rice, ahi tuna, avocado, jumbo lump crabmeat, all topped with gorgeous pea sprouts. Since I’ve yet to master the art of making sushi rolls, I decided to stack my ingredients. 4 pieces of assorted nigiri sushi (chef's choice). Tempura battered, lightly fried shrimp and mushroom. They don’t always have sushi grade tuna but on this day they did. Tempura battered, lightly fried shrimp and assorted vegetable. And we all know how important that is :) Every time I visit Whole Foods I look forward to winding my way through the store, ultimately reaching the seafood counter. Not only was it delicious, but it looks so pretty in a picture. Have your favorite food delivered from Sushi Tyme to the office for. I must admit I’m quite proud of my Sushi Stack. Restaurant food delivery and catering from Santa Barbara, Sushi Tyme in Santa Barbara.
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