Sunday, November 10, 2013

#152 Sashimi Rolls

I am a huge fan of Japanese cuisine. It is delicious, low in fat, deceptively simple to prepare, beautiful and fresh. I have always thought that the Japanese diet is a great attribute to their longevity. Their methods of cooking  have very little added fat. They consume lots of fish, and fucoidans, which are long chained molecules found in seaweed. Researchers believe that fucoidans are partly responsible for the extraordinary longevity observed in Japanese populations, where organic, unpolluted seaweeds form a significant dietary component. To embrace the Japanese diet is a no-brainer, but having cooked, photographed and posted 151+ dishes now, for me it is truly hard to stick to Japanese cuisine exclusively, especially here in the United States, there's just too many choices available. However, it is not too difficult to stick to a healthy diet. There is a saying, if it is important to you, you will make a way, if not, you will find an excuse. So if longevity is important to you, you will find a way to eat healthier, like the Japanese do. 
One of my favorites is a Japanese delicacy called Sashimi. It is thinly sliced raw seafood, traditionally served with soysauce and wasabi paste. You can use tuna, fatty tuna, squid, prawn, octopus, mackarel, snapper, white snapper and red salmon. I haven't tried prawn and octopus, yet. :) Maybe when I am bored with the fish variety, I can try eating octopus tentacles. Umm, okay, maybe just the prawns! Now sticking to red salmon and tuna, which are my two most favorite.  I found this recipe for sashimi rolls,  I loved the idea of inserting raw vegetables in each roll of the sashimi. It was fun, definitely worth all the effort because it was different and  delicious!



sashimi fish
cucumber, halved lengthways
red bell pepper
green onion

japanese soy sauce

  1. Sharpen knife using a steel; wipe knife. Cut fish into paper-thin slices.
  2. Remove and discard seeds from cucumber and membrane from  red bell pepper. Cut cucumber, red bell pepper and green onions into long thin strips; trim strips  to approximately the same size as the width of the fish slices.
  3. Place one fish slice on board; place one or two pieces of each vegetable at one end. Roll fish to enclose filling; repeat with remaining fish and filling. Serve sashimi rolls with soy sauce in a separate bowl.
recipe adapted from Brigid Treloar, Australian Women's weekly test kitchen

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