#sushirice

Baked Salmon Sushi Cups

Crispy nori cups hold warm sushi rice topped with salmon, mayo, and avocado in neat little bites. The warm rice against cold salmon creates an interesting contrast that makes these feel more substantial than they look.

Random Menu Generator #3

Beef Chuck, Rice, Cherries & Red Curry Paste

We made a Loco Moco Burger

          I made this Paella with Lundberg Sushi rice, a really good substitute when you cannot find Bomba rice. I had to adjust the liquid-to-rice ratio a tad, as Sushi rice can’t hold as much as Bomba. So instead of my usual 6 cups liquid to 2 cups rice, it was 51/2 cups to 2. The result was perfect!

You will need:

          5 ½ cups of chicken stock

·         A good pinch of saffron threads, broken with the back of a spoon

·         8 chicken thighs, bone in, skin on

·         ½ cup diced pancetta*

·         Olive oil

·         1 medium red onion, diced

·         1 large, or 2 small red bell peppers, diced

·         1 teaspoon paprika

·         2 cups Lundberg Sushi rice

·         1 lb. medium uncooked shrimp

·         16 clams, scrubbed

·         16 mussels, scrubbed and debearded

·         ½ cup frozen peas, defrosted

·         Salt & Pepper

·         Lemon wedges for garnish

Preheat oven to 400°. In a medium saucepan bring the stock and saffron to a simmer.

Season the chicken thighs with salt & pepper. Heat the paella pan on medium-high then add enough olive oil with which to sauté the chicken. Place the chicken, skin side down in the pan and brown well. Remove chicken to a sheet pan, skin side up and finish cooking in the oven. Meanwhile, add the pancetta to the pan and fry until just beginning to crisp. Remove with a slotted spoon to a bowl. Sauté the onion, bell pepper and paprika until softened. Remove and add to the bowl with pancetta.

Add about 1 TB olive oil to the pan, heat for a few seconds, then add the rice. Stir until the rice is evenly coated and just beginning to brown. Add the stock and the reserved vegetables and pancetta, then season with salt & pepper to taste. Give it all a good stir until evenly dispersed. Do not stir again!  (this is how the Socarrat is achieved). Bring to a boil, then lower the heat to medium and cook for about 10 minutes. The chicken should be done.

Push the chicken thighs into the rice. Spread the shrimp around the chicken, push the clams and mussels, hinge-side down into the rice. Reduce heat to low and simmer another 10 minutes, then sprinkle in the peas. Continue to cook until the liquid is absorbed, about 15 minutes more. Remove from heat and let stand another 5 minutes. Garnish and serve.

Ran with a friend who has a running injury. So pace doesn’t matter. She’s really strong and I hope her knee is better by the time of our half!