Hand Rolls

When it comes to Lucasauraus and C’s birthday, we always know that there will be some combination of seafood, matcha and mint chip ice cream on the menu for Fam Din. And no–not all mixed together, Silly!

And who can blame them–I love all of it too!

We gathered at T and R’s place in Fullerton on a sunny afternoon to get down on some cookin’ and grubbin’!

And there may have been a cocktail or two before we switched over to wine. This month we went back for the Hendrick’s Gin and Tonic with Cucumber and Lime. C’mon, it’s a classic–not to mention totally refreshing on a warm Southern Cali afternoon.

And how So Cal is it that somehow succulents were involved?

Yea, I have no idea what N was doing with these.

Now let’s get back to the food, shall we?

Since our entree was slated to be on the lighter side—well….”lighter” than our normal fare, we had three different appetizers to sate our tummies.

First up, Deviled Eggs with Smoked Salmon that brother fixed up using Eric Ripert’s recipe. I am a sucker for a good deviled egg and these were no exception. They featured the classic rich flavors and was topped with the smoky, salty salmon.

Awesome.

They’d be perfect for brunch too!

And since Lucas is a salmon-eating-monster (has been since he was barely 2) we needed MORE of the fatty fish–LOTS MORE! So we put the nieces to work and they got rolling on these beautiful Salmon Temaki. They were filled with seasoned rice, avocados, luscious slices of salmon, daikon sprouts and of course, that magnificent “crack sauce” that Nini makes.

That sauce is seriously E V E R Y T H I N G! It’s a mixture of mayo, sambal, sriracha, soy sauce, sesame oil, chives, tobiko and I’d venture to say–a splash of her soul. It is THAT good.

I inhaled about 20 dozen of them. Screw that summer bikini diet.

A birthday Fam Din for Lucas and C without sashimi?? Not on our watch!

In fact, there may have been 1 or 2 plates of Hamachi Sashimi.

It does this foodblogger’s heart proud when she sees the munchkins doing this…..

Shall we move on to main course?

When we asked C what he wanted for dinner, he replied “seafood stew—bouillabaisse”. Ok then, we’re on it!

Well actually, seestrah T was on it—and hence the “Bulaon-baisse“. What’s a “Bulaon-baisse” you may be asking? It’s when T is in charge of the bouillabaisse, has a few glasses of vino while making the stock and merges her married name (Bulaon) to the classic Provençal stew.

What a dork.

But a funny dork.

All joking aside, T put some serious time and love into creating the broth of the bouillabaisse. She simmered the excess fish trimmings with aromatics such as bay leaves, orange peels, and a bouquet garni to produce a rich seafood stock. In a separate pan, she sweated the fennel, onions, and garlic and then reduced it with wine before adding in the stock, tomatoes and saffron. After what seemed like a gajillion years, the stock was strained and we were left with a flavorful and clear broth.

That broth was brought to a boil, and the fish, shrimp, and mussels were cooked in it.

Speaking of fish, my B.I.L., aka Mr. Bulaon, caught the below red snapper and cod that we used in the bouillabaisse. Isn’t he handy?

So all in all, I guess it was a Bulaon-baisse!

H E L L O G O R G E O U S!!!

And finally – DESSERT TIME!

C loves him some matcha. I can’t remember the last time we made him a birthday dessert that green tea wasn’t involved. And I tell ya–I’m quickly running out of ideas people!

As I scoured the internet for some inspiration, I stumbled upon a Coconut-Matcha Cream Pie and decided to give it a try.

My thoughts?

I was a bit disappointed by how much the crust “shrunk” after it was baked. I let it thoroughly rest before rolling it out and even froze it for an hour before baking. I blind baked the crust and the temp wasn’t too high either. Eh…that’s how it goes with baking sometimes.

As for the filling, it was rich and had the texture of a firm pudding. The coconut flavor was very subtle and it wasn’t too sweet. I’m glad I opted to add matcha to the whipped cream to amp up the flavor.

Overall, not bad but not great.

As for my mint-chip loving nephew, a Grasshopper Ice Cream Pie seemed perfect for Lucas. The base what made out of crushed Oreo cookies and crushed Thin Mint Cookies. I then added a layer of softened mint chip ice cream (it HAD to be the green kind too!), a drizzle of chocolate sauce, a layer of more crushed cookies and a final layer of ice cream. The whole thing was put in the freezer for a few hours before topping it with whipped cream and more cookies.

I am embarrassed to say that the below picture looks rather a hot mess. We had some melting issues on the drive from Tustin to Fullerton and we attempted to mask it over with more whipped cream. But all looks aside, it was delicious and the bday boy approved!

Another scrumptious Fam Din in the books!

H A P P Y B I R T H D A Y L U C A S A N D C!!!!

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This Month’s Family Dinner Menu

Cocktails: Hendrick’s Gin and Tonic, Assorted Wines
Appetizers: Hamachi Sashimi, Salmon Temaki, Deviled Eggs with Smoked Salmon
Entrees: Bouillabaisse with Toasted Garlic Crostini
Dessert: Coconut Matcha-Cream Pie, Grasshopper Ice Cream Pie

I’m not sure when we discovered that my niece Nini had a knack for knocking out some amazing Spicy Tuna but once we did, there was no turning back. It has everything to do with this “crack sauce” she created to bind the fish. And incidentally, that sauce is pretty brilliant for a bunch of different things like dipping fries in or as schmears for seafood burgers.

At our last family dinner, I mentioned that seestrah’s neighbor had gifted them with a whole bunch of freshly caught yellowfin tuna (sigh….I love living in California) so we seized the opportunity and put Nini to work on a bunch of temaki (sushi hand rolls).

In truth, you could use any type of sashimi grade seafood for this preparation –ahi, salmon, scallops, shrimp…..the ocean (or lake) is the limit! But remember–it’s got to be sashimi grade since there is no heat used to cook the fish.

Oh Nini, what a cutie-patootie and rockin’ little chef.

She started off with the crack sauce which is really a little bit of this and a little bit of that. Things like mayo, sambal chili, sriracha, soy, sesame oil and such. She then folded some of the sauce into the chopped tuna.

We didn’t include it here but if you wanted an extra kick {you wild animal, you!}, throw in some finely minced jalapeno or serrano peppers. They’d add an extra level of heat with a bit of nice crunch.

Then we got rocking and rolling!

Nori, daikon shoots, avocado slices, more crack sauce………thinly sliced cucumber strips would have been also a great addition.

And of course, the star of the whole deal–the onolicious fish! Throw on a few heaping spoonfuls of that spicy lusciousness.

On a side note, I have to apologize for the weird hue of these photos. It’s takes more talent than I possess to tinker around with my camera settings while keeping one hand constantly filled with these overflowing temaki that I couldn’t stop eating.

I have no shame.

Speaking of which– temaki are meant to be eaten right after they’re rolled so that the nori retains the crispness. If not, they become a bit wilty like these little guys below. But of course, that didn’t stop us for inhaling them.

And that’s it! Beautiful, homemade temaki!

Thanks Nini ❤ !

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Spicy Tuna Hand Rolls {Temaki}
Makes approximately 18-20 rolls

Ingredients:

1½ cups mayonnaise
3 tablespoons Sambal Oelek chili garlic paste, more or less depending on heat preference
2 tablespoons Sriracha, more or less depending on heat preference
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
3 teaspoons kosher salt, divided
1 cup plus 2 tablespoons tobiko (fish roe), divided
4 tablespoons chopped chives, divided
2 pounds sashimi grade tuna, roughly chopped
¼ cup rice wine vinegar
1 tablespoon granulated sugar
4 cups cooked sushi rice
2-3 ripe avocados, sliced
1 package daikon radish shoots, approximately 2 cups
10 sheets nori (toasted seaweed), cut in ½ lengthwise–you should end up with 20 long sheets about 4 x 8 inches
¼ cup toasted sesame seeds

In a bowl, mix together the mayonnaise, Sambal, Sriracha, sesame oil, soy sauce, 2 teaspoons kosher salt, 2 tablespoons tobiko and 2 tablespoons chives. Portion out about ½ the sauce into a clean bowl. Cover and refrigerate. With the remaining sauce, fold in the chopped tuna. Cover and refrigerate for 1-2 hours.

In a small bowl, whisk together the remaining salt, rice wine vinegar and sugar. While the sushi rice is still hot, drizzle the liquid over the grains and fold it through to thoroughly coat. Allow the rice to cool to room temperature.

Prepare the hand rolls. Lay one nori sheet lengthwise in your hand and add a small pile of daikon radish shoots in the center. Place 2-3 slices of avocado on top and then a small scoop of the cooled rice. Place a few spoonfuls of the reserved spicy sauce over the rice before topping with a generous scoop of the tuna on top. Carefully fold the left of the nori over in a diagonal motion, tightly rolling until you’ve created a secured cone. Top with scallions, sesame seeds and a small scoop of tobiko. Serve immediately.

Tag: Hand Rolls

All about that Bulaon-baisse, ’bout that baisse…

Spicy Tuna Hand Rolls – Temaki