Side Dish Recipes For National Sushi Day
Who knew? June 18th is National Sushi Day. I do not know if it is a Southern California obsession or not but sushi for lunch or dinner any day of the week is not unusual. We love sushi.
While I love my share of sushi, I am going to leave making those yummies to the professionals. I do have a few dishes for you to enjoy along side your fish dish, or in place of sushi or sashimi. Buffalo Chicken Steamed Dumplings, and Basil Pineapple Fried Rice make delicious additions for sushi night, or any other night of the week.
Get the recipes for Buffalo Chicken Steamed Dumplings, and Basil Pineapple Fried Rice after the jump!
Buffalo Chicken Steamed Dumplings
· ground chicken 1 pound
· ½ small onion ½
· garlic cloves 3
· curly parsley 3 tablespoons
· celery ½ cup
· crumbled blue cheese ½ cup
· eggs 2
· salt ½ teaspoon
· pepper ¼ teaspoon
· Dumpling wrappers
· non-stick spray
· buffalo style hot sauce, like Frank’s 1 cup
· butter 6 tablespoons
1. In a medium bowl mix first 9 ingredients together by hand until evenly combined.
2. Assemble dumplings by placing wonton wrapper on a flat surface.
3. Roll a small ball of the chicken mixture between your hands, about a tablespoon, and place in the center of the wonton wrapper.
4. Dip a finger in a cup of water and run it around the edges of the wrapper.
5. Pick up wrapper and chicken ball with one hand (between your thumb and index finger) and begin pinching hard around the wrapper until it tightly wraps the chicken ball. Re-pinch if necessary. Your dumplings should be star-shaped with the chicken ball in the center.
6. Spray your IMUSA steaming basket with non-stick spray and place dumplings throughout. Steam for 10 minutes until fully cooked.
7. In the meantime make hot sauce by gently heating it with the butter.
8. Spoon some hot sauce on a plate and place dumplings on top. Garnish with more crumbled blue cheese, if desired.
Basil Pineapple Fried Rice
· cooked cold white rice 2 cups
· soy sauce 3 tablespoons
· sugar 1 tablespoon
· vegetable oil
· garlic cloves (minced) 3
· medium red onion (chopped) 1
· scrambled eggs 2
· canned pineapple chunks, drained (about 1 ½ Cups) 10 ounces
· frozen peas 1 cup
· roasted cashews ½ cup
· fresh basil (finely chopped) 1 cup
1. Combine sugar and soy sauce and set aside.
2. Heat your IMUSA wok on high heat and add 2 tablespoons oil to wok, then tilt the wok to swirl oil, coating the sides. Once the oil begins to smoke, stir-fry the garlic and red onions for one minute and set aside in a bowl.
3. Add 4 more tablespoons of oil and crumble rice into wok. Stir-fry for 5 minutes with a flat wooden spatula until lightly browned, breaking up lumps of rice.
4. Push rice to the side of wok and in the center add another tablespoon of oil. Add scrambled eggs and scramble until eggs are completely cooked and crumbled.
5. Mix together with rice and add cooked garlic and onions. Drizzle in soy sauce mixture and stir-fry for two more minutes. Add pineapple, peas, and cashews and mix evenly.
6. Remove from heat and mix in chopped basil. Garnish with extra basil before serving.