It’s not everyday that you find “Beyond Sushi Grade” fish at your Farmer’s Market. People who live near a Fisherman’s Warf, a port or the sea might have more luck than us inlander’s whose market consists of tons of fruits, vegetables, breads, baked goods, and meats. While it’s a luxury to have a Farmer’s Market, it’s a nice surprise to have new foods, whether it’s due to the season changing or due to new vendors. You can only imagine how interested people were when finding that they could buy Wild Caught Alaskan Fish at their local market.
It’s interesting how Sushi has become such a large part of the American food palate, which seems to be constantly evolving. When thinking of it, the Italians have pasta and pizza, the French have crêpes and escargots, and the American have hamburgers and crazy good barbecue. Since the US is considered a melting pot of all cultures, you can find more variety of foods everyday in your area. But it wasn’t until writing this blogpost that I realized how little knowledge I had about Sushi, even though I make it or eat it about once a month.
With “Beyond Sushi Grade” fish found at the market, I planned on making sushi but I didn’t want to make yet another roll. I wanted to make something that would feature the freshness of the fish. Using this short slideshow, I realized that I wanted to make Nigiri, as well as learning about the different types of sushi. Making any kind of sushi is very easy once you get the hang of it. Maybe you’re intimidated when you watch sushi chefs roll out a piece of art but the key is that it’s all in the ingredients. Thus, if you can make rice, get the Beyond Sushi Grade fish and slice it thinly and you can make Nigiri.
Next time you go to the Westover Farmer’s Market, make sure to stop at Cold Country and buy their “Beyond Sushi Grade” fish. Not only will the quality of fish enlighten your senses, you’ll also broaden your culinary repertoire.
Farmer’s Market List:”Beyond Sushi Grade Fish”
- 1 cup sushi rice, rinsed
- 1 .5 cups water
- 1 tablespoons rice vinegar
- 1 teaspoon agave syrop
- 2 tablespoons flax seeds (optional)
- 1/2 pound Beyond Sushi Grade Fish
- pickled ginger
- soy sauce
First ,rinse the rice( I used short grain but if you find sushi rice,go for it) until the water appears clear.
In a medium sauce pan, cook the rice and water on high for 5 minutes then cover the pan and bring it down to medium-low for 15 minutes , until all the water is absorbed and you hear the rice crackling in the pan.Do not open the lid during those 15 minutes,until rice is done.
At this point,mix in the rice vinegar,agave syrup and flax seeds.
Remove from heat and let the rice mixture sit for 15 minutes, until cool.
Once the rice is cool, form 10-12 tight, little ovals. You may want to dab water onto your fingers.
Thinly slice the fish into 1/4 in slices. Top each rice oval with a slice of fish.
Serve immediately or refrigerate until serving. Serve along side the ginger, soy sauce and/or wasabi.