Easy Sushi Pizza

Main, Seafood | March 7, 2017 | By

Wow!  Believe it or not, this gorgeous sushi pizza is so easy to make!  Don’t be intimidated by its picture-perfect appeal!  (I know, it’s almost too pretty to eat.)  Grab your rice cooker and follow this recipe. Finding sushi-grade fish can sometimes be a challenge. But, guess what?  I was so excited to see that Whole Foods started carrying frozen sushi-grade salmon and tuna from “Sushi at Home!”  This fish tastes just as good as it does at my favorite sushi restaurant!  You really can top this rice pizza with any of your favorites, not just raw fish.  Be creative folks!  How about smoked salmon, cooked crab, or pickled veggies?  Yum, yum, and yum!  And, don’t forget the wasabi!

Make the rice pizzas using short-grain sushi rice cooked in a rice cooker and oven-baked (not fried).  So healthy!

Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods.  They now carry “Sushi at Home” frozen sushi fish.  Defrosts very quickly!

Cut pizza slices of sushi like you would a traditional pizza!  Serve your sushi pizza with your favorite dipping sauces, wasabi, and pickled ginger.

Easy Sushi Pizza
 
Author:
Serves: 4
Ingredients
  • 2 cups cooked sushi rice (recipe below)
  • 1 egg white
  • ¼ teaspoon toasted sesame seeds
  • 1 small cucumber, peeled and thinly sliced
  • 2 small ripe avocados, pitted and sliced thinly
  • 6 oz. sushi-grade salmon
  • 6 oz. sushi-grade yellowfin tuna
  • Small package of wakame seaweed salad
  • Black sesame seeds for garnish
  • Wasabi paste, pickled ginger, and soy sauce for serving
Instructions
  1. Preheat oven to 400 degrees. Make the sushi rice in a rice cooker according to package directions. Let cool completely. Gently mix into the rice the egg white and sesame seeds. Lightly coat a pizza stone or baking tray with cooking spray. Wet your hands and mold the rice into two 6-inch rounds onto the stone or tray. Cook in the oven for 20 minutes. Remove and let cool.
  2. Thinly slice the salmon and tuna. Layer the sushi pizza rounds in this order: cucumber slices, avocado slices, salmon slices, and tuna slices. Place a mound of wakame seaweed salad in the middle. Top with black sesame seeds. Serve with wasabi, pickled ginger, and soy sauce.
  3. To make perfect sushi rice:
  4. Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
  5. Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.
Notes
Sushi-grade salmon and tuna can be found at select grocery stores like Whole Foods. Wakame seaweed salad and pickled ginger are available in the sushi section at most grocery stores, as well as Asian markets.

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Matcha Green Tea Heart Cookies

Sweets | February 14, 2017 | By

Who doesn’t love cookies on Valentine’s Day, am I right? Just had to make these beautiful heart-shaped green tea cookies to fuel the romance!  Matcha green tea powder gives these sugary cookies their vibrant color, and they could not be any easier to make. I heard green tea powder is an aphrodisiac (did I make that up)? With so few ingredients you’ll be on to the “next course” in no time!  Ooh-la-la! ❤ ❤ Happy Valentine’s Day everyone!

Line a baking tray with parchment paper to bake these heart-shaped cookies.

Beautiful in color, add the finishing touch to these cookies with a dusting of powdered sugar.

Matcha Green Tea Heart Cookies
 
Author:
Serves: 2 dozen
Ingredients
  • ½ cup unsalted butter, room temperature
  • ½ cup sugar
  • 1 egg yolk
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon Matcha green tea powder
  • Pinch of salt
  • 2 drops green food coloring
  • Powdered sugar for dusting
Instructions
  1. Preheat oven to 325 degrees. Line a large baking tray with parchment paper and set aside. In a large bowl, combine the flour and Matcha green tea powder. Set aside.
  2. Cube the butter and place in a mixing bowl along with the egg yolk. Beat the butter and egg together and add in the sugar to cream. Add the food coloring and mix until well blended. Slowly add in the flour mixture and salt and beat until mixed well. Remove the dough and knead together on a floured surface forming a ball, making sure there are no more gooey crumbs. Seal with plastic wrap, flatten, and place in refrigerator about 30 minutes until firm.
  3. When ready to use, roll out the dough onto the floured surface until flattened to about ½-inch thick. Cut out cookies using a heart-shaped cookie cutter, placing on the baking tray about 1 inch apart. Bake cookies about 15 minutes, until just slightly brown on the edges. Let cool on a wire rack. Dust with powdered sugar before serving.

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Thai Pesto Zucchini Noodles with Shrimp Meatballs

Seafood | February 7, 2017 | By

This Thai Pesto Zucchini Noodles with Shrimp Meatballs dish is a delicious and healthy meal that will have you licking your plate!  I used to make veggie noodles the hard way, using the small, manual veggie gizmo that made your hand cramp up! No more of that! Now I use this awesome crank spiralizer that is a cinch to use!  It has inspired so many dishes in my kitchen, like this one!  I’ve used this for beets, carrots, cucumbers, you name it! The shrimp meatballs are from an appetizer dish on my blog that I repurposed for this dish.  But you can top the zucchini noodles with your own meatballs. Get creative, get inspired in your kitchen!

Spiralizing zucchini has never been easier with this awesome gizmo!

This delish pesto sauce can be used for so many dishes, tossed or topped!

Spicy shrimp meatballs top off this healthy, easy noodle dish!

Thai Pesto Zucchini Noodles with Shrimp Meatballs
 
Author:
Serves: 4
Ingredients
  • 2 large zucchinis
  • 1 cup fresh Thai (or regular) basil
  • 1 cup fresh cilantro
  • 1 cup fresh mint
  • 2 cloves garlic
  • ¼ cup walnuts
  • 1 teaspoon fish sauce
  • 2 tablespoons green curry paste
  • Juice from 1 lime
  • ¼ cup extra virgin olive oil
  • 1 tablespoon canola oil
  • For the shrimp meatballs:
  • 1 ½ pounds shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 3 Thai chili peppers, seeded and chopped
  • Juice of one lime
  • 2 egg whites
  • ½ cup Panko bread crumbs
  • 2 green onions, chopped (green parts only)
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Cut off the ends of the zucchinis and make zucchini noodles in a vegetable spiralizer. Pat the zucchini noodles dry and set aside in a large bowl.
  2. To make the pesto:
  3. In a food processor, pulse the basil, cilantro, mint, garlic, walnuts, fish sauce, green curry paste, and lime juice. Slowly drizzle in the olive oil and pulse until smooth. Taste for seasoning.
  4. Heat one tablespoon of oil in a wok or large frying pan over medium heat. Quickly toss the zucchini noodles into the oil, cooking briefly until al dente. Coat the zucchini with several tablespoons of the pesto sauce (to your liking), remove from wok or pan as soon as zucchini is fully coated. Place the noodles in a bowl topped with several of the shrimp balls and serve immediately.
  5. To make the shrimp meatballs:
  6. Preheat oven to 350 degrees. Place shrimp in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  7. In a small skillet, heat oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool.
  8. Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.
  9. Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes.

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