Near the very beginning of our relationship, Jeremy and I discovered a mutual love for sushi. And then we discovered a mutual love for good sushi, which usually translates into expensive sushi. Lately, I’ve been looking for ways to trim our dining-out expenses and sushi seemed like the perfect place to start. A new shop has opened near our apartment that focuses on sustainable seafood, grass-fed meats, and local eggs and dairy (oh, Portland, I love it when you live up to your stereotypes). The owner is extremely knowledgeable about all of his products and he carries a good selection of sushi-grade fish along with frozen seaweed salad and octopus salad. I think that sushi night at home is going to become a tradition.
Please excuse the poor-quality photo. We had our chopsticks poised and ready to go when I remembered that I wanted to take a quick picture. 🙂
This is also a meal that allows us to cook together. Our kitchen is so small that there really is no way to get two people in there at once. With sushi night, I’ve been taking over all the make-ahead meal components and Jeremy has been artfully composing the nigiri once we are ready to eat. I think I’m going to use some of my winter break to learn more about Japanese cuisine that I can cook at home. Stay tuned for more on that!
My first venture outside the realm of sushi rice was when I made Spinach Ohitashi last week. The recipe was fast and simple and the ingredients were already in my pantry. Cooking a new type of cuisine can be intimidating and so it felt nice to start small. The simplicity of this dish made me feel that I could tackle it without any mishaps and the simple, healthy flavors were a wonderful complement to the tasty sushi we enjoyed.
Dan likes sushi night, too.
– 4 cups spinach, rinsed
– 2 tsp soy sauce
– 1 tsp sesame oil
– 1 tsp toasted sesame seeds
1. In a large pot, bring plenty of salted water to a boil. Add all the spinach at once and cook until tender, 2-3 minutes.
2. Drain spinach and quickly submerge in ice cold water to shock it. Remove from water and carefully squeeze out excess water. It may take several minutes of squeezing to get out most of the water.
3. With a fork or your fingers, separate the spinach a bit so it is not too compact. Add soy sauce and sesame oil and mix.
4. Transfer spinach to serving bowls and sprinkle with sesame seeds.