It is true. I am in a Mixed Diet Relationship.
I often get questions how Rob and I duke it out in the kitchen.
In my corner, I am the whole-foods vegan devoid of white flours and sugars.
At the opposite end, we have Rob, who will eat anything.
Thankfully, we actually don’t have segregated corners.
Before I met Rob, he was eating vegetarian at home. Actually, when Rob met me, I was eating a flexitarian diet (mainly vegetarian with occasional fish but I still ate meat, too). Rob had no clue what he was getting himself into, haha!
One of my friends who is vegan won’t allow any meat into his home. I am definitely not like that but I could see how dietary choices could definitely divide relationships. Thankfully both Rob and I are more accommodating, as well as our friends and families.
At home, Rob and I eat mostly the same stuff. Mostly vegan, although sometimes Rob eats yogurt and adds butter to his granola. There are some Rob-only ingredients, like the red and green curry pastes in the fridge (they include shrimp, so a definite no-go for me). There are some Janet-only foods, too, because Rob doesn’t really care for them- like my Amazing Grass for breakfast. For breakfast fruit, Rob gets the bananas and mangoes while I relish in berries. Rob loves spicy foods, so if cooking for himself, he usually increases the chilies. If cooking for both of us, they fall more into my own comfort zone (1/2 tsp Aleppo max!). Rob also has a sweet tooth and is pretty content to munch through the rare dessert that I make.
I think we’ve got things worked out pretty well in the kitchen, actually.
Rob eats out way more often than I do, which is where he gets his occasional fix of meat. If
we Rob cooks meat at home, it is for our guests. Rob’s last birthday party kind of had me in a tizzy because I didn’t want to cook meat. Rob couldn’t use the barbecue so grilling was out. Thankfully the slow cooker came to the rescue.
I still contend that while I don’t crave it, I probably miss fish the most. Here I am sharing a smoked salmon sushi pizza that I made for a party with mixed company. While traditional sushi can be finicky to make for a large crowd, making a casserole of sushi pizza is much quicker and easier.
I used the seasoned sushi rice from Yo Sushi and the sushi pizza recipe was modified from Bonnie Stern’s HeartSmart Cooking for Family and Friends. I ended up doubling the recipe to fit a 9″x13″ pan but I probably didn’t have to double it. It made a ton of food. My pieces were a bit big which necessitated using a knife and fork to eat, so next time I would opt for smaller bite-sized pieces, with overlapping cucumber slices.
I am still too shy to try a nontraditional raw take on this for a crowd. If I test-run it first, I may have more courage to try Ricki’s vegan sushi pizza next time.
But I did.
Trust me, I didn’t succumb to the traditional sushi rolls.
Instead, I had a delicious raw sushi roll at Organic Lives. Completely inauthentic, it was filled with a pecan pate, sprouts, veggies, avocado and mango. With the zippy fruit-based dipping sauce, it was so completely different from any sushi roll I have ever had. The only similarity was that it was a nori roll wrap.
Once the hubbub subsided after I returned home, I was craving a more traditional sushi roll. Without all the hard work of actually rolling the little buggers…
When I visited Japan, one of my favourite meals was eating sashimi at the Tsukiji Market, which is the wholesale marketplace for seafood in Tokyo. With daily auctions, this is where you can eat the freshest fish. The sashimi was unbeatable. I have never been able to enjoy sea urchin anywhere else. So fresh, it was so buttery soft and creamy.
I actually visited Tsukiji two days in a row and sampled sashimi from two different vendors. Both times, I ordered a sushi bowl with an assortment of sashimi. One resto had better sashimi and the other had better rice. The rice was so good, it eclipsed the fish. And I don’t really like rice, actually. I consider it filler in sushi rolls, when I would rather be eating the filling. I tolerate rice for the most part, but here, I learned how great rice can taste.
I have experimented with a few rices since my return, and I still remain partial to a short-grain Japanese-style rice. Recently, I bought the Taiwanese Yih Chuan Aromatic Rice, which has a faint aroma of taro (yes, on sale at T&T). It brings rice to the next level. The rice is nicely flavoured, shaped and most importantly, tastes great.
My whole preamble about rice is because if you are going to make a sushi rice bowl, you should try to use a nice rice! The dressing helps, too. The toppings, too. But let the rice get the spotlight it deserves as it isn’t supposed to be a bland side.
Adapted from 101 Cookbooks, I wouldn’t call this an authentic Japanese recipe, but a lively citrus-flavoured sushi bowl. Top with your favourite sushi toppings such as steamed asparagus, avocado, grilled tofu, and dare I suggest mango? (Mango, next time…). The key to keep this a sushi bowl, and not a rice salad, though, is to include the toasted nori strips. You can buy them pre-shredded, but you could also toast the nori and then cut it into thin strips yourself.