Homemade Sushi a la Carte

Salmon and Tuna are our favorite fish, especially when eaten in Sushi or Sashimi form.

Tonight after a quick dash to my local Asian Market – New York Mart – to get some Seasoned Rice Vinegar, I set on the task of preparing our favorite family dinner!

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I have a mad passion for Japan, Japanese food and Japanese Culture, and after my loving husband took me on a fantastic trip to Japan, that passion became an obsession ❤

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  • I rinsed and cooked my rice (no science there, just follow the instructions on the Sushi Rice container) but remember, its a delicate grain so handle it with the right tools

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  • I sliced my salmon and tuna
  • Sliced the cream cheese – below’s picture shows my son preparing his own roll, Tuna, Cream Cheese and lots of Sriracha Mayo

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  • Pulled out a leftover tasty Cucumber salad (cucumber, sesame seeds, sesame oil, seasoned rice vinegar, salt and pepper)
  • Seaweed sheets
  • Sriracha Mayo
  • Leftover seaweed salad

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We made 4 different types of rolls:

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  • Tuna, Cream Cheese and Sriracha Mayo
  • Salmon, Cucumber Salad and Cream Cheese
  • Tuna Marinated in Lemon and Cilantro
  • Salmon, Cream Cheese and Sriracha Mayo

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Served with some crunchy Salmon Skin and Seaweed Salad it was the perfect meal with my loving family…..<3

Of course the meal wouldn’t be complete without a bottle of Sake right?

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Black Fin Tuna is the Star of the night…….

By now you might have figured out that Japanese is the most frequent food of choice at our home!

Yesterdays Tuna Tataki was fabulous, and as I still had some fresh Black Fin Tuna leftover, I embarked on a crusade to make the best ever Spicy Tuna Tartare Tacos, Spicy Tuna Tartare Rolls, and some Tuna and Cream Cheese Rolls.

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Started by trying to figure out how to get my lovely Dumpling Wrappers to look like a Taco! After a little bit of trial and error I managed to get the right technique going and my Tacos were born :-)!

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In the meantime, I put 2 cups of sushi rice with 2 1/2 cups of water and let it cook away……

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Now it was time to make the Tuna Tartare. Took the skin and bones out of the rest of the fresh Black Fin Tuna that my lovely hubby brought home yesterday! Had to mention this to make him happy ❤

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Chopped it up nicely, seasoned it with some chopped green onions, some grated onion and ginger, drizzle of sesame oil, salt, pepper and some Sriracha Mayo for a nice kick.

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Kept the tuna tartare chilled in the fridge whilst waiting for the sushi rice to rest a bit before I tackled it.

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Once rice had rested enough, I added the season rice wine vinegar, gave it a quick toss and now it was time to put together my Tuna and Cream Cheese and Spicy Tuna Tartare Sushi Rolls.

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Once they were done, it was time to put together the Tacos!

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In went some rice, followed by a drizzle of Sriracha Mayo and topped with the deliciously freshly made Spicy Tuna Tartare…..

Dinner is served and I must say that having Tuna freshly caught is the best thing ever!

Now I have to figure out how to get the hubby to get me some more, more often :-).

Sushi Night at the Lundini’s

Yes its Sushi night at the Lundini Household!


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Made some shrimp, tuna and salmon rolls, some with cream cheese, cucumber and avocado, some with sriracha mayo and sesame seeds, but you get the gist…….

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Also on the menu was one of my childhood favorites! As a kid there was nothing yummier to me when going out than some palmitos con salsa golf, which would translate to hearts of palm with a mayo and ketchup mixture! Yes they are straight out of a can but they are ohhhhhh soooo good!

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Of course we had to have some lovely Sake with it! Kanpai!

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