chinese chive turnovers (he zi) hot chorizo sweet onion dip huckleberry fudge california hand roll (temaki)


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archive for November 25th, 2012

the intersection of sushi and geology

Sunday, November 25th, 2012

Recipe: volcano roll sushi

My parents arrived in Boulder over the weekend. Back in September, when I learned that they were going to spend Thanksgiving week in Las Vegas, I asked them why on earth they weren’t coming to Boulder if they were already out west? I’ve only been through Vegas a couple of times, to fill gas and keep driving. Apparently they like Vegas. But they also like me, so they have a long layover in Colorado to visit and see what it’s like in non-summer here. My parents are not winter folk (I know, how did I fall so far from the tree?) and luckily for them – sadly for me, it’s hardly acting like winter around here. However, my parents do love a good party…


i can throw a party



I got their place set up for a little wine and cheese action before they arrived. My dad is all about having a plan, especially when someone else is implementing it. He is also a huge fan of drinking good wine with good people. Check and check. Jeremy was worried that they would be tired from traveling and was I sure they wanted to host a party at their place? Mom and Dad host parties like a boss. They walked into their condo, unpacked, got prettied up, tidied the place, sampled the food I was preparing, then greeted and charmed all of my friends as they arrived. It was a super fun evening and everyone had a grand time. Most importantly, my folks had fun.

My friend, Shirley, saw a picture of the food on Facebook and asked what I served, so here’s the rundown:


crudités and spinach dip
sweet onion dip and crostini
duck prosciutto, tartufo (truffle) salami, finocchietto (fennel) salami, chorizo
brie and tomato jam
manchego and membrillo
gorgonzola dulce, candied walnuts, fresh figs, and honey
pecorino
castelvetrano olives
assorted crackers and sliced baguette
ginger lemon cookies



the spread

nibbly deliciousness

and a faboo sunset from the balcony to kick it all off!



Did I mention that I know nothing about cheeses? Because I don’t. I don’t eat cheese unless it is part of a recipe, but it was fun harassing the cheese experts around town to help me select and plan my menu. Now sushi is another story altogether. I know a little something about sushi. I know that I love that sushi in my belly… We had leftover crab from Thanksgiving – or rather, I saved a crab leg from our Thanksgiving dinner to make this sushi roll I had while I was on the road, from a grocery store, in middle-of-nowhere Colorado. Risky, I know, but it was awesome for grocery store sushi and the little lady preparing it was a total darling. Besides, I am drawn to foods with geologic names.

sushi rice (raw), mayonnaise, wasabi, maguro (sashimi-grade tuna), king crab, avocado, cucumber, masago (flying fish roe), nori, and sriracha

peel the crab, chop the tuna

mix the spicy tuna (tuna, mayonnaise, and sriracha)

mix the crab salad (cooked crab meat and mayonnaise)



A lot of things that are obvious to me may not be obvious for people who don’t eat sushi, don’t prepare sushi, or don’t know how to cook. So let’s be clear: only use sashimi-grade tuna from a reputable and trusted source. Why sashimi-grade as opposed to random slab of raw tuna? Because sashimi-grade has been inspected and also frozen to a temperature low-enough to kill any parasites. If this makes you squeamish and uncomfortable, don’t make this roll. Also, the crab is never raw. We use cooked crab. In fact, I don’t know where I can source uncooked king crab legs. If your search fails to come up with crab meat, then you can always use surimi or fake crab or krab or as we pronounce it in the House of Butter, kay-rab.

mix the wasabi mayonniase

then mix the sriracha mayonnaise

greenish and orangish

long and thin slices for making maki



**Jump for more butter**