Category: Fish

Sushi Salad

This is one of those recipes that is super easy, delicious, and gets finished to the last drop every time I make it. I serve it often for Shabbos lunch and my guests absolutely love it. You can prepare the rice before Shabbos, put it in a Ziploc bag, and take it out two hours before plating.

I really dislike the taste of mock-crab. I find it spongy. If you like it, definitely go ahead and add it to the salad. You can also flake some cooked salmon on top. If you’re brave, and go for raw fish, go ahead and add that. Lox is also a good idea. I once chopped up some baked fish sticks and sprinkled it on top for an added crunch (think tempura crumbs on sushi). Or, serve alongside fried flounder.

Check out my other version of sushi salad here.

Sushi Salad

2 cups sushi rice
3 cups water
1 tsp salt
2 tbsp rice vinegar
2 sheets nori
1 handful shredded carrots
1 avocado, cubed
3 Persian cucumbers, peeled and diced into tiny pieces (like you’d find inside a sushi roll)
black & white roasted sesame seeds
1/2 cup soy sauce
1/4 cup Gold’s wasabi sauce

Method:

Rinse the sushi rice until water runs clear. Soak rice in 3 cups of water for 30 minutes. Add 1 tsp salt. Bring to a boil. Stir once. Cover with lid. Reduce heat to simmer and cook 20 minutes. Remove from heat. Let stand in covered pot for 10 minutes. Pour 2 tablespoons rice vinegar over rice and mix. Put into a Ziploc bag and refrigerate, or use immediately (when it comes to room temperature).

For the nori, with tongs, hold a sheet of nori over a low flame, moving it slowly over the flame to toast it. Be careful not to hold it too close or it will burn. Tear the nori into bite size pieces.

To plate, spread the rice out on a large platter. Top with nori. Sprinkle shredded carrots, and then avocado cubes. Finally, top with cucumber bits and sprinkle with roasted sesame seeds (you can buy the Freunds or roast them in the oven yourself). Mix the wasabi and soy sauce together and pour over salad.

Believe it or not, a couple of years ago, I actually made these for Shalach Manos. I prepared everything ahead of time. Something like 10 cups of sushi rice. Bags and bags of diced cucumbers. And of course, the heaven-sent store-bought shredded carrots. I didn’t use avocado because of the browning. I bought these great black square plates (and some other asian-inspired ones) and started plating. It took hours. Maybe if I wasn’t such a perfectionist, things would have went a bit faster. It was crazy. I would never do it again. I sent chopsticks and my wasabi-soy dressing. I printed out the recipe and called it “SHUSHAN SHUSHI SALAD” (now try saying that five times in a row!). The end product was so cute and a great mishloach manos, but unless you only plan on making a few, I wouldn’t recommend it!

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Gefilte Fish 3 Ways


Gefilte Fish comes in stiff competition with cholent as #1 on the Jewish food list. We all make it. Most of us like it. But gone are the days when we have to scale our own carp to prepare it (maybe just on Pesach!). While I do make salmon, tilapia and flounder on occasion, gefilte fish is a Shabbos staple at my house. So I like to get creative with the preparation, both in preparing, and in plating. This is my most popular way of serving, and I always get the oohs and aahs from my guests when I set it on the table. You need two different types of preparations to plate this way. I am posting three different recipes for your choosing.


Bread Crumb Recipe:
This one is our favorite! (thanks to my cousin Chana Kaplan for the recipe)

1 roll sweet Gefilte fish
2 tbsp mayo
plain or flavored bread crumbs

Method:

Remove gefilte fish from the packaging. The easiest way to remove the wax paper is to rinse it with cold water for a few seconds. This will soften the paper just enough so that you can twist, unwrap and remove the paper easily. Brush the gefilte fish with mayo and sprinkle with bread crumbs. Bake, uncovered, at 350 for 75-90 minutes (depending how you like it, the longer you bake it, the more dried out it will be).

Take Note: When you bake the fish this way (uncovered, in the oven), towards the end, the fish will start to expand. It looks like it’s blowing up! This is just about when you should take it out. The air will come out of it when you remove it from the oven. It will become slightly free-formed. Maybe not the prettiest, but my family enjoys this preparation the best!

Asian Style Recipe:

1 roll sweet gefilte fish
1 tbsp soy sauce
1 tbsp honey
Freunds mixed pack roasted sesame seeds (I used to roast them myself until I found this genius product!)

Method:

Prepare gefilte fish as above, however, brush with soy/honey mixture and sprinkle with sesame seeds instead. Bake uncovered, at 350 for 1 1/2 – 2 hours.

Another variation of this is to brush it with teriyaki sauce and sprinkle with sesame seeds.

Marinara Recipe:

1 roll sweet gefilte fish
1 jar Marinara sauce of your choice

Method:

Remove gefilte fish from packaging and wax paper, as instructed above. Pour 1/2 jar Marinara sauce over fish. Bake, covered, at 350 for 1 1/2-2 hours.

Dipping Sauces:

For dipping, I use chrein, horseradish sauce, wasabi sauce, and leftover marinara sauce from the pan. If you are not making the marinara fish, you can mix up a quick Russian dressing of mayo and ketchup.

To plate:

Slice fish evenly. Spread each type of fish on separate sides of a square serving dish. Prepare 4 mini l’chaim cups with dipping sauces and set between the fish. Place mini mousse spoons in the cups for serving.

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