The highest compliment that I can get is when I ask my wife where she would like to go for a special occasion and she replies, “I want you to cook for me”
This was our anniversary dinner
Appetizers
The pot stickers came from Whole Foods. My wife doesn’t like fried foods, so I took the rice steamer added water and put these in the steamer basket.
The teriyaki chicken was made with by slicing a whole chicken breast into strips, breading it using gluten-free chickpea panko and air fried for about 9 minutes so it would stay juicy (at 350 degrees).
I created my own teriyaki sauce by combining soy sauce, honey, garlic, salt, pepper, pomegranate balsamic vinegar.
Salad.
This is the Power Blend from Whole Foods that contains: Shaved Brussel Sprouts, Napa CAbbage, Kohlrabi, Broccoli, Carrots, and Kale. I topped this with pomegranate seeds and made a dressing using avocado oil and pomegranate balsamic vinegar.
Main Course
I really wish that I had taken this picture from the side so you could see the beauty of this.
There are 3 layers, Sushi Rice, Ahi Tuna and Avocado. To create this, I used a springform that was about 7 inches in diameter
The Rice. Using the rice cooker, I made the rice. Once done, I set out to cool and once cool mixed in about 2 tablespoons of Sesame Oil and a teaspoon of rice wine vinegar. When fully mixed in, I chilled it in the refrigerator for about 15 minutes.
The first layer is the rice. The rice has to be tamped down as firm and as hard as you can do it.
The second layer is raw sushi-grade Ahi Tuna. I cut the tuna into 1/2 to 3/4″ strips and then cut those strips into 3/4″ chunks. Sometimes in Ahi, you will see some white-ish sinew, I always scrape this with a spin to detach the ahi from this and throw away the sinew. Again, this is tamped down ad hard as possible.
The 3rd layer is chopped avocado.
On top, Pickled Ginger Dipping Sauces consist of Chinese Hot Mustard, Wasabi, Soy, Sriracha.
Yes…this was an extremely wonderful and memorable dinner!
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