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The Idea of Non-Raw Fish Sushi

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Hi everybody. I hope you are all well!

I received the following e-mail from a fan:

  Dear Morimoto, I’ve watched you on Iron Chef America and you are one of my favorite chefs. The reason I’m saying this is because I’ve enjoyed Asian food since I was little and because I’ve known a friend who is Chinese. I have a question about sushi. I made sushi just a few days ago and it went well but I just used vegetables because I have 2 sisters and a mom who are what you can say are “picky’ when it comes to raw fish. Could you please give some more ideas on ingredients I can use besides carrots, cucumbers, peppers, and cream cheese? Thank you.

First, I want to say thank you very much for your compliment!

Also thank you for sending me a good question. I think many people wonder if there are some ideas of non-raw fish sushi.

The popular non-raw fish ingredients are smoked salmon, crab cake, grilled eel and veggies.

If you are not a vegetarian, you can also use a slice of seared beef, poached shrimp and can of tuna with mayonnaise. If you add some spice like tabasco, black pepper, or Kochujan (Korean hot pepper paste) to tuna & mayonnaise, it will be spicy tuna and perfect for a roll sushi.

For vegetarians, I recommend pickled vegetables. I use pickled vegetable as sushi toppings at my restaurants, too.  Kimchee (Korean spicy pickled vegetables) and scallions are good, too. You can also try various kinds of mushrooms. Cut any kinds of mushroom into bite size, and sauté with butter or olive/sesame oil, add salt and pepper to taste. They are delicious and healthy! You may also want to see my Vegetable Sushi Recipe made with cucumber, avocado, plum tomato, romaine lettuce, red onion and asparagus.

Vegetable Sushi

I hope you will have a fantastic sushi party!



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1 comment to “The Idea of Non-Raw Fish Sushi”

  • Skip Whelan, September 5, 2013 at 8:19 pm

    My all time favorite “celebrity chef”, from whom I have learned so much.

    I am inspired to make each meal I prepare for my family as flavorful and aesthetically pleasing as possible.

    Dining at one of Morimoto’s restaurants is high on my “bucket list”.