A while back, when we had to have our kitchen redone, I had a few dietary restrictions. And by that, I mean I couldn’t eat anything. Well, that’s an overstatement, but I couldn’t eat fat.
So in addition to having no place to cook, our restaurant options were limited. That’s when I discovered how much my wife liked sushi…or at least how often she ate it.
We went to Sushi on McKinney , and almost the entire restaurant staff erupted with “Hello Mrs. Jennifer!” After a few visits, they deferred to me, and would shout “Hello Mr. Jennifer!”
Not really certain that was an improvement…
Now, I’ve made sushi before, and it’s a real pain in the keister. It’s not the fish, but the rice. Rinse it (for about 48 hours), then cook it with just the right amount of water over just the right amount of heat, or risk scorching it and having to start over again.
As a rule I don’t make sushi.
But, as I mentioned, my wife loves it. So I went for the raw fish route. Without the rice.
Since I don’t think avocado and grapefruit are indigenous to Japan, sashimi would be inaccurate. Hence, tuna crudo.
What You Need
16 oz. sashimi grade tuna (if you’re inland, it comes flash frozen in nice, neat blocks). You could also substitute any sushi grade fish.
1 medium/large grapefruit
1/2 cup low sodium soy sauce
Wasabi (to taste)
What To Do with It
Combine the soy sauce, the juice of about 1/2 lime and 1/2 cup water in a sauce pan. Turn the heat to medium low and start reducing. Ultimately, you’re going to want this to be very thick (about 1/8 cup or less remaining). Don’t go too fast, or you’ll scorch the soy sauce. Trust me. It’s not a pleasant flavor. Once you get it reduced, add wasabi to taste.
Peel your grapefruit with a knife. You want both the top and bottom cut off, and all the pith. Next, cut out the sections. To do this, cut inside the membrane of each section.
Peel, then slice the avocado, and arrange the avocado and grapefruit on a plate. Squeeze a tiny bit of lime on the avocado to keep it from browning.
Now, cut your fish into strips about 1/4 inch thick, and place on top. Drizzle on a bit of reduction and enjoy!
By the way, that’s a Himalayan salt block I’ve got my fish on. Refrigerate beforehand, and it keeps the fish cool, adds a bit of salt, and looks nice!