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Asia de Cuba's New Cuban Sushi. Can You Say Paella Rolls?

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chilidrink.jpgDavid MinskyThe Chili Passion Caipirinha with a red Fresno pepper garnish?

Asia de Cuba’s New Cuban Sushi. Can You Say Paella Rolls?

Asia de Cuba

at the Mondrian Hotel in South Beach takes its fusion cuisine seriously. A new menu expresses the provocative flavors of both parts of its name. Cuban cuisine prepared with Asian techniques is the forte here, and a ceviche and raw bar has been added.

The night started off with paella rolls topped with chorizo and blue crab meat rolls. Not typical sushi fare, but that’s normal for a restaurant that doesn’t want to fit the mould.

“Our sushis are unique as well,” said Luke Rinaman, China Grill Management’s corporate chef and the man behind the menu, “a lot of cooked things–you can get raw tuna rolls anywhere else and we didn’t want to compete with that. So we decided to make Cuban sushi, if there is such a thing.”

The main themes on the menu are acid, pepper and onion. The proteins of the ceviche mixed with the acid in an aperitif meant to get the digestive juices flowing, says Rinaman.

Each of the three varieties of ceviche is mixed with some spicy element — the black grouper goes with horseradish, curry swordfish and passion fruit with coriander seeds, and wild salmon and salted avocado helado with spicy coconut milk.

Wait–salted avocado ice cream and fish together in the same dish? Now that’s different.

cevichetrio.jpgStephany RodriguezGuess which one has ice cream??The theme even extended to the signature drinks, like the Chili Passion Caipirinha that tasted like a sweet and spicy pepper. It’s no wonder because it has a big fat red Fresno pepper for a garnish, and a slice of passion fruit too.

Mixmaster mixologist Angelo Vieira was there stirring up tsunami of fresh fruit mojitos, like the mango mojito and triple berry mojito with raspberries, blackberries and strawberries. These drinks are healthier than his own diet.

Appetizers range from spiny lobster and hearts of palm cajou with cashews and sultanas ($23), to braised oxtail and kimchee steamed dumplings ($15), to crispy octopus ajillo ($15).

lobsterroll.jpgNicole RodriguezSpiny Lobster and Hearts of Palm Cajou?
crispyoctopus.jpgDavid MinskyCrispy Octopus Ajillo?After the sushi, ceviche, cocktails and appetizers came entrees. Three varieties of meat are covered: Gambas Gigantes Mai Tai (giant shrimp, $48), Cuban Coffee Crusted Rib Eye (beef, $49), and Chicken Milanasia (and, uh, chicken–$25). They were all delicious, of course, but the ribeye was a pure win because it also included yuca mojo fries (now that’s Cuban).

gambasgigantes.jpgNicole RodriguezGambas Gigantes spiced with Thai curry?chickenmilanasia.jpgNicole RodriguezChicken Milanasia?Cubanribeye.jpgNicole RodriguezCuban Coffe Crusted Rib Eye?

The final course consisted of three desserts: Piña y crema vanilla cheesecake resting on passion fruit, Caribbean carrot cake, and the Cuban Opera devil’s food cake. If you make it this far, you’ll be on the verge of slipping into a food coma, but the sugar in the heap of dessert ought to keep you buzzed enough to pull through.

motherfuckingcarrotcake.jpgNicole RodriguezCaribbean Carrot Cake?pinaycreama.jpgNicole RodriguezPiña y creama cheesecake?

Cuban food or Asian food? Don’t think about it too much, just try it out. After 15 years of a menu that has been more or less the same, the execs at China Grill management knew it was time to up the ante. The re-imagined menu you see here is only part of more to come.

“Everyone is into ceviche these days,” says Rinaman, “we wanted to try something new and refreshing.”

thinesavior.jpgDavid MinskyOh American coffee, thy humble savior. ?Follow Short Order on Facebook and Twitter @Short_Order

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San Francisco Sustainable Sushi Restaurant Reveals Vegan, Faux Unagi Green ...

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San Francisco Sustainable Sushi Restaurant Reveals Vegan, Faux Unagi Green …

Delicious as they may be, wild eel populations around the world are in severe decline, according to SustainableSushi.com. Ki Sushi San Francisco has created a vegan alternative to freshwater eel, or unagi, and is sharing the recipe for eco-conscious cooks to try at home.

San Francisco, CA (PRWEB) February 10, 2012

Habitat alteration, overexploitation, climate change, pollution and disease have freshwater eel populations in decline at a time when demand for the delicate fish, popular in sushi as unagi, continues to grow. San Francisco sustainable sushi restaurant Ki Sushi’s Executive Chef Isamu Kanai now offers a tasty and environmentally friendly vegan alternative made with tofu, Japanese mountain yam and seaweed.

Chef Isamu, who is known for making some of the best sushi in San Francisco, shares the recipe for his signature Green Dragon Roll made with the eel substitute, which he calls tofu-nagi.

Tofu-nagi (Faux Unagi) Green Dragon Roll

Ingredients:

Silken tofu

Japanese mountain yam

Smoked sea salt

Dried seaweed

Cooking oil

Sweet soy sauce (vegan)

Sushi rice (cooked)

King oyster mushrooms

Avocado

Tempura flakes

Shiso or other microgreens

Equipment:

Paper towels

Grater

Mixing spoon

Medium frying pan

Bamboo sushi mat

Knife

1)    First, prepare the tofu-nagi. Drain water from 10oz of silken tofu and give it a squeeze in a paper towel to remove excess water. Mix tofu with 2 ounces of finely grated Japanese mountain yam and 1/2 teaspoon smoked sea salt. Stir until smooth.

2)    Shape into a rectangular patty and place on dried seaweed, totally covering bottom side.

3)    Add 1 tablespoon of oil to frying pan over medium heat.

4)    Place tofu patty seaweed-side-down in frying pan for 2 minutes, then flip to other side for 2 additional minutes.

5)    Remove from heat but leave patty in frying pan.

6)    While still in pan, add vegan sweet soy sauce. Return to heat for 1 minute.

7)    Remove from pan, cut into 1 inch strips.

8)    Then it’s time to assemble the sushi roll. Lay 1/2 sheet dried seaweed on a bamboo mat. Spread sushi rice to cover the seaweed. Horizontally lay strips of king oyster mushrooms, avocado slices, and tempura flakes, then roll.

9)    Top with the 1-inch pieces of tofu-nagi and avocado, alternating every three.

10)    Cut the finished sushi roll into eight pieces.

11)    Sprinkle with sweet soy sauce and top with microgreens such as shiso.

To taste the vegan sushi roll without all the effort of preparing it, visit Ki Sushi, located at 540 Howard Street in downtown San Francisco. The San Francisco sushi bar is open for lunch Tuesday-Friday from 11am to 2pm and dinner on Tuesday-Saturday from 5pm to 10pm.

For more information about Ki Sushi, call them at (415) 529-4310, or visit their restaurant at 540 Howard Street in San Francisco. Ki Sushi can be found on the web at ki-sushisf.com.

About Ki Sushi

Ki Sushi is a San Francisco sushi restaurant that gives patrons an opportunity to experience a modern, environmentally conscious interpretation of classic Japanese fare while offering an eco-sensitive experience. Sushi, yakitori, and other classic izakaya dishes are reinvented through the lenses of sustainability and local/seasonal awareness.

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For the original version on PRWeb visit: www.prweb.com/releases/prwebsushi-restaurant/san-francisco/prweb9184733.htm

Fish & Seafood with Bill & Sheila

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When It Comes To Fish, I Have No Class

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When It Comes To Fish, I Have No Class

While I was growing up on Cape Cod I would go to the fish pier every Sunday Morning with my Dad to pick up a fresh fish. Part of the ritual would be to stand on the dock and watch the boats unload. While the men all exchanged their secret language of growl and spit, I would stand off to one side watching the fisherman prepare their fresh catch. Many times a fish would jump the box and lay flapping around on the deck of the boat. The fisherman would pick it up, push a fish knife into the lower belly, and with a quick twist of the wrist the fish’s internal organs would come bursting out and hang down like grapes. The fisherman would then pull the innards from the fish, toss the fish in the lift bucket and off it would go to the market. The ghastly smelling innards were tossed to the irrepressible seagulls hovering and shrieking above.

Several times while looking at the neat rows of raw fish displayed in the fish market, I would see long tall almost transparent worms standing up from the flesh, looking around. Seaweed was used to decorate the edges of the inner display case but no one ever dreamed of eating it.

Now here I sit at a beautiful teak counter watching the sushi chef do his art. He slices the raw fish delicately and rolls it up in sticky rice, wraps it in seaweed and garnishes it with ginger. He makes another pretty roll and adds lobster and shrimp.

Once I found out that lobsters are like seagoing cockroaches they were removed from my ‘food for Kathy’ list; …and now I’m not so sure about shrimp either.
Anyway, even at this enlightened age of “fifty-something” I cannot separate myself from my early memories of fish processing and therefore will never be able to take part in the trendy practice of devouring raw fish. Even wasabi won’t help.

author:Kathleen Brack

Fish & Seafood with Bill & Sheila


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How to Make Sushi

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How to Make Sushi

Sushi is a Japanese food consisting of vinegar-added rice with a topping. However, many people know sushi for its raw fish, but if you are vegetarian, you may create your own sushi delicacies using vegetables.

These are basic tools you need in your kitchen to prepare sushi

1. A sharpened knife to cut fish and/or vegetables and a cutting board
2. A wooden ladle or spatula to work with rice
3. A sushi rolling mat, to roll sushi into desired shapes

Ingredients Needed

1. Sushi Rice or the sticky rice and medium or small-grained white rice is used to prepare this.
2. Rice Vinegar
3. Wasabi (it is a green-coloured condiment prepared from horseradish)
4. Gari, which is a pickled ginger
5. Nori which are seaweeds but used as thin sheets after drying the weed
6. Soy Sauce
7. Vegetables including asparagus, carrots, celery, sprouts, lettuce, and one can add any vegetable.
8. Sushi-grade fish and even canned tunas are also good

Take a small sheet of nori place it on top of mat that rolls sushi. Add cooled vinegar-cooked rice on top of nori. Add little wasabi (optional). Add vegetables/tuna/sushi-grade raw fish on top of this. Do not over pile ingredients on to the roll. Then roll the sushi up and see that the roll is compressed and squeezed evenly to ensure good shape to your roll. Now cut the roll to desired number of pieces. You may even refrigerate the roll before cutting.
As you see it very

Do You Like Sushi?

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Do You Like Sushi?

If you are not the biggest fan about sushi, you are not the only one. What I do not understand is why people say they do not like sushi when they have not even tried it before. As with most foods, there are several variations and different ways to cook it. All it takes is a little bit of courage to try out the different variations and who knows, you may find something that you like.

Sushi is one of the best nutritional sources available to us, which may be one reason people are turned off by it. There are some people that have it in their head that all health food is going to taste bad. Others may be turned off by the fact that it is seafood. But sushi is packed with lean protein, nutrients, and is low in fat.

A couple of other healthy parts to sushi are the seaweed wrap, wasabi and ginger. The seaweed wrap, which is called nori, is rich with vitamins and minerals that get lost with many other kinds of foods. As for wasabi and ginger, they contain antibacterial qualities and ginger also aids digestion and improves circulation.
By now you get the point that sushi is good for you, but that does not make it appetizing to everyone. However, there are hundreds of recipes for making sushi that many people are unwilling to learn about. There is the basic hand rolled sushi and vegetable hand rolled sushi, but there are several ways to get unique while making sushi.

One fantastic recipe worth trying out is smoked salmon and jicama maki sushi rolls. While the recipe is not complex at all, I recommend going to www.foodnetwork.com to find the exact recipe. But some of the items that are in the recipe include sushi rice, smoked salmon strips, jicama strips, and eight sheets of nori. When you are finished making it, you will have delicious rolls filled with flavor and packed with nutrition.

If you are not a big fish fan, try out somen sushi noodle with wasabi oil and soy syrup. This is a little more complex to make, but worth it when it is cooked. As with the recommendation above, you can find the recipe at the food network online. Some of the main ingredients you will find with this dish are a half pound of somen noodles, chopped scallions, soy sauce, rice wine vinegar, and wasabi oil.

Not everyone is going to be a big fan of sushi, and there are plenty of people that probably hate it. But try to muster up the courage to try the different variations and recipes out there, because it can be one of the better kinds of seafood you will try. Just because it is seafood and healthy for you, it does not mean you will not like sushi. So give it a chance.