Prep 30 mins Cook Rice 15 mins Cool Rice 20 mins Eat 45 mins
You may not be going to restaurants now, but you can make sushi at home with sushi grade fish delivered to your door from Luxe Seafood. We had a little sushi party on the patio when our nephew Michael and his girlfriend Angie visited us while we social distanced in our backyard.
The box of fresh fish packed with ice was delivered by Luxe Seafood.
Luxe Seafood delivers fresh fish to restaurants and now that their business has plummeted during COVID-19, they’ve decided to keep their employees working by selling direct to consumers in the Los Angeles area. We were the lucky recipient of this experiment, which I had read about in the Los Angeles Times.
Their website does not have a price list, since it changes daily. To order, email them at LuxeSeafoodLA@gmail.com to get their daily price list and ordering instructions. Minimum order is $100 or $150 with free delivery.
Eight pounds of rockfish divided into pouches for sharing and the freezer.
We ordered a 5 pound filet of yellowtail, a 1.5 pound piece of albacore, 4 pounds of swordfish and 8 pounds of rockfish – all for $170. We shared some with the neighbor, our nephew and our freezer. About that moment, I wished I had a Food Saver system. (note to self).
Swordfish with Ginger Leek Sauce
Get this amazingly easy recipe for the Swordfish with a Ginger Leek Sauce here. Make it in only 15 minutes with 6 ingredients.
We were excited about the prospect of handling this high quality fish to create our sushi. Michael and Angie were in charge of the meal and took over the kitchen. I learned in culinary school that sushi grade means that the fish must be frozen to -4 degrees F for 7 days, which kills any parasites. This is way colder than our household freezers.
Forming rice quenelles from sushi rice.
The first step is to cook the rice. You need short grain rice, which becomes sticky when cooked. It’s also called Calrose or look for Japanese rice in the Asian section of the supermarket. We have an Instant Pot, so they simply rinsed the rice well, put the rice and 1.25 times the water in the pot and pressed the rice button. Super easy! Michael then put the rice pot into the refrigerator to cool it down before they could handle it. Then they added vinegar, salt and sugar.
Cutting the albacore (left) and yellowtail (right) into sections.
The albacore and yellowtail were cut into sections. I cut away the belly from the loin along the natural line of the fish.
Michael cut the yellowtail loin section into the sushi pieces.
I was gifted a beautiful Cangshan Japanese knife and it was a pleasure to glide the blade through the fish, which we placed on an ice-lined plate, covered with plastic wrap.
The albacore pieces (top) and the yellowtail pieces (bottom).
The plate with the ice held the sushi pieces.
The rice and fish create a sushi marriage.
Angie then pressed the sushi pieces on top the rice quenelles after squeezing a bit of wasabi from the tube onto the rice.
Our sushi is ready to be devoured.
We decorated our two beautiful platters of sushi with edible nasturtium flowers from the garden.
A Sushi Party at Home
Create your own Sushi Party at Home. We served our sushi with a Beet Salad from garden veggies and one of my favorite vegetable sides, Beet Greens with Caramelized Onions and Brussels Sprouts. We partied down with some beer and Dark and Stormy cocktails made from ginger tea, sparkling water, sugar and black rum.
Sushi rolls with a panko breading fried in hot oil.
The next day for lunch we made these sushi rolls with one of my favorite techniques. Lay some spinach leaves on a piece of nori (seaweed), place a 3/4″ log of fish on the spinach, cover it with more spinach and then roll it up. Each roll is dipped into flour, an egg wash and then panko bread crumbs. Fry it in hot oil for 15 seconds or so per side to create a crunchy exterior.
Sushi Rice
Ingredients
- 2 cups short grain rice
- 1 teaspoon salt
- 1 Tablespoon sugar
- 2 Tablespoons rice vinegar
Instructions
- Rinse 2 cups of short grain rice well and place in the Instant Pot along with 2 1/2 cups water. Push the rice button and wait until it completes it's cycle, about 12 - 15 minutes.
- Chill the rice for about 20 minutes.
- In a small saucepan, add the sugar and salt to 1/4 cup water. Heat for a few minutes until dissolved. Add to the rice along with the rice vinegar, Stir until incorporated.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
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