Fish

Individual Sushi Salads

 

individual sushi salad 1

My kids all love sushi.   To them, having sushi as an appetizer Shabbos lunch is a real luxury.  While sushi is a fan favorite, I don’t feel that it has enough nutritional value as it is mostly rice.  Furthermore, sushi rolls do not stay fresh enough from Friday until Shabbos lunch to make for an appetizing appetizer.

So, I have been preparing individual sushi salads as a Shabbos lunch appetizer, instead.

And, sushi salads eliminate most of  the fussiness of rolling sushi.  I can choose the proportions of each element in the sushi salad, favoring more vegetables and fish than rice and nori.  The elements of the sushi salad can all be prepared in advance.   Furthermore, they are all simple ingredients that I can use in different ways for the Friday night Shabbos dinner.  And,  best of all, once assembled on Shabbos morning, the individual sushi salad ingredients stay perfectly fresh, simply delicious and gorgeous until ready to serve.

INGREDIENTS

1 cup sushi rice (I favor brown sushi rice) prepared in rice cooker

1/4 cup rice vinegar

baked or roasted salmon fillet, cubed or shredded

nori, cut into thin strips

1 medium avocado

1-2 zucchini or cucumber, diced or grated

1-2 Carrots, grated (optional)

Simple and Perfect Spicy Mayo

 

DIRECTIONS

Prepare sushi rice in a rice cooker, using 1 cup of rice to 1 cup of water.   Add 1/4 cup rice vinegar to prepared sushi rice.

Prepare salmon fillet.  Cube or shred.

Cube avocado and place in a solution of 1 cup water with juice of one lemon.

Grate cucumber, zucchini and/or carrots.

Gently roll nori sheets and cut thin strips with scissors.

In a clear glass or plastic bowl, layer cooked rice, salmon, nori, avocado, cucumber and carrot.  Drizzle spicy mayo on top and garnish with thin strips of nori drizzle of spicy mayo.

TIPS

For Shabbos lunch, prepare salmon, rice and grated vegetables before Shabbos.  Store each ingredient separately in a zipper bag.  Prepare Simple and Perfect Spicy Mayo and store in 16-oz wide-mouth squeeze bottles or 24-oz wide mouth squeeze bottles.

Before assembling, mix sushi rice with rice vinegar.  Cut or shred salmon.  Cube avocado and place in a solution of 1 cup water with juice of one lemon.

In a clear glass or plastic bowl, layer cooked rice, salmon, nori, avocado, cucumber and carrot.  Drizzle spicy mayo on top and garnish with thin strips of nori and drizzle of spicy mayo.

 

VARIATIONS

For Pesach, substitute quinoa for the sushi rice and cider vinegar for the rice vinegar.

 

PLATING TIPS

Use clear glass or plastic bowl and overlap thin strips of nori on top, creating an x or star for an impressive presentation.

 

individual sushi salad

Onion-Battered Baked Tilapia

My mother loves tilapia.  She has a difficult time finding kosher fresh tilapia in Cleveland, so it is something that she looks forward to enjoying when she visits.

Whenever she comes to visit, I try to prepare this favorite dish for her, battering it in breadcrumbs and frying it in a pan (Savta’s Favorite Breaded Tilapia).  It is one of those simply delicious main dishes that is flaky, satisfying and never disappoints.

My mother will be coming to visit next week as she prepares for hip revision surgery at the Hospital for Special Surgery during Chanukah.

And, my mother’s visit makes me think of tilapia.

I love dishes that can be prepared and then placed in the oven, preferably on a timer.   This allows me to do other things while the food is being cooked.

Fry-pan breaded tilapia does not meet those qualifications. And, baked fish just doesn’t have the crunchy outside and soft inside of fried fish that would satisfy my mother.  So, I put my thinking cap on.

And, this is what I came up with….simple, satisfying and a delicious wow!

onion-crusted-tilapia-in-oven

INGREDIENTS

1 cup French Fried Onions

1/2 cup creamy dressing.  I used Simple, Creamy and Perfect Homemade Balsamic Vinaigrette

4-6 tilapia fillets

DIRECTIONS

Preheat oven to 425 degrees F.  Line a baking sheet or pie plate with parchment paper.

Pulse french fried onions in the food processor using the S-blade or crush by rolling a rolling pin or pounding a mallet over zipper bag of french fried onions.

In a shallow dish or pie plate, coat each fillet with creamy dressing.   Dip each fillet into the crushed onions, making sure that the fillets are well coated.
Spread coated tilapia fillets on baking sheet and bake for 20-30 minutes.  Tilapia should be golden brown on outside and soft and flaky on the inside.
Enjoy!
onion-crusted-tilapia