Mexi Asian Style Black Beans With Sushi Rice Recipes

MEXICAN BLACK BEANS AND RICE

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.

MEXICAN SUSHI

Steps:

• Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
• Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

MEXI-ASIAN STYLE BLACK BEANS WITH SUSHI RICE

Steps:

• Chipotle Pico de Gallo: In a bowl, combine the tomatoes, red onion, lime juice, garlic and chipotle pepper. Season with salt and pepper to taste. Refrigerate at least 3 hours. Stir in the cilantro just before serving the pico de gallo.
• Cilantro Yogurt: Combine all of the ingredients in a small serving bowl. Chill well.
• Black Beans: In a sauce pan, heat the olive oil on medium heat and cook the onion and bell peppers just until soft. Stir in the remaining ingredients except for the sea salt and black beans. Bring the pot to a boil, then cover and simmer for 10 minutes. Then add the drained black beans and simmer another 20 minutes. Remove pan from heat and set aside. Season to taste with the sea salt.
• Sushi Rice: Rinse the sushi rice three times in a strainer under cold water or until the water run clear. Place the rice and 1 cup cold water either in a saucepan or rice cooker.
• For stove top directions, bring to boil, cover pan, reduce heat and simmer until water has evaporated, about 25 minutes. For rice cooker, place rice and water in rice cooker pan, cook according to your rice cooker's manufacturer's directions. Once rice is cooked, meaning firm but not crunchy, transfer to a serving bowl and lightly fold in the brown rice vinegar.
• For each serving, place 1/2 cup beans over 1/2 cup of the rice mixture, top with about 1/4 cup pico de gallo and 2 tablespoons of the yogurt mixture.

CRISPY SUSHI WITH STEAMED CLAMS, WASABI AND FERMENTED BLACK BEANS

Steps:

• Saute the vegetables in a very hot wok or saute pan. When they are almost cooked add enough of the ginger soy vinaigrette just to coat them. Cool in a strainer so as to let all of the excess wetness not create a wetness problem for the wrapper.
• Now lay out one lumpia wrapper at a time. Center the vegetables and a strip of the tuna on the lower third of each wrapper. Roll them up until almost closed folding in the sides as you do. Seal with the water by rubbing the lumpia's edges with your water moistened fingers.
• Note: These can be prepared ahead by as much as a full day and kept refrigerated covered with plenty of plastic wrap to keep the wrappers from drying out.
• For the dish: Wasabi, as desired
• Heat four bowls until very warm.
• Place enough oil in a fryer or large pan to fry the stuffed lumpia. Bring the oil to 350 degrees and fry them until crisp. (You may do this in batches keeping them warm). Drain on paper toweling.
• Cut a tiny amount of the end of each of the lumpia wrappers off. (This is just excess dough and it will allow the lumpia to stand upright). Cut them in half on a strong 45 degree bias angle. Now stand them up and place them in the center of the bowls.
• Place 3 of the warm clams in each of the four bowls. Now spoon the fermented black bean mixture into the bowls. Place the wasabi on the rims of the dish as desired. Serve. Note: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha (a very red Southeast Asian hot sauce).
• Place the clams in a small saucepan with a lid. Add the white wine and steam them open on medium high heat until the clams open. Remove from the heat and set aside, keeping them warm Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeno in a small saucepan on high heat and reduce by half, (about 3 minutes).
• Add the chicken stock and reduce the mixture to about 1/2 cup, (about 15 minutes.) Add the scallions and the fermented black beans and cook until just a little bit of liquid remains. Whisk in the butter and keep warm.
• Combine all of the above together and keep at room temperature if preparing the dish directly. Otherwise refrigerate until almost ready to cook Note: Any extra vinaigrette can be stored cold for a week or so.

ASIAN STYLE BLACK COD

Steps:

• Combine miso, mirin, sake, soy sauce and maple syrup in a pot over low heat.
• Stir together until contents are well combined, about 5 minutes. Cool.
• Spread mixture over cod, cover and refrigerate for 24 to 48 hours.
• Preheat oven to 450F (230C).
• Remove fish from marinade and scrape off as much as possible.
• Place fish on baking sheet and bake for 5 minutes.
• Turn on broiler and broil for 2 to 3 minutes to get a nice glaze on top.
• Serve with either rice or salad.
• Note: mirin is a low alcohol, sweet Japanese cooking wine made from rice.

INARI ZUSHI

Steps:

• Cut the aburage in half horizontally, and carefully separate the sides of the cut section with your fingers to form a pouch.
• To remove excess oil, place the aburage into a large heat-proof bowl in the sink and pour about 1 to 2 liters of boiling water over them, stirring to expose all pieces; drain into a colander, rinse with cold water and gently squeeze out the water.
• Combine the sugar, soy sauce and water in a saucepan and bring to a boil.
• Add the aburage and cook over medium heat, stirring from time to time, until well flavored; remove from heat and let cool.
• If using, toast the sesame seeds in a dry frying pan, and mix into the sushi rice.
• Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg, in one hand, and stuff it into the aburage pouch.
• Fold over the cut ends, press lightly to shape, and place cut side down on a serving dish.
• Garnish with pickled ginger.

CROCK POT CARIBBEAN-STYLE BLACK BEANS

Steps:

• Put all ingredients except for water in crock pot.
• Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
• Serve hot with rice.

SUSHI RICE WITH SUSHI VINEGAR

Steps:

• Bring water to a boil.
• Pour in rice and boil for one minute, uncovered.
• Cover and reduce heat to simmer.
• Simmer for 20 minutes.
• Let sit for 10 minutes, uncovered.
• Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
• Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
• Use to roll your sushi!
• Yum!
• **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
• Stir until dissolved and remove from heat.

STICKY SUSHI RICE

Steps:

• Wash rice well and cook in the rice cooker.
• Put vinegar, sugar, and salt in a pan on low heat until the sugar dissolves. Cool the vinegar mixture.
• Sprinkle the vinegar mixture over the rice and fold the rice gently.
• To cool and remove the moisture, use a fan as you mix.

BEST EVER SUSHI RICE

Steps:

• Wash and drain rice for 30 minutes.
• Place rice, water and Konnbu in Electric Rice cooker and cook.
• When cooking period is over, let it rest in the rice cooker for 5 minutes, without opening.
• While the rice is cooking, combine all your Shari ingredients and whisk till ALL the sugar has dissolved.
• Take rice, transfer to wooden hanigiri (or bowl, if you don't have one, but results will not be as satisfying) and sprinkle shari onto the rice.
• Using a rice paddle, mix and toss the sushi rice in a side way cutting motion. As you do this, get someone to use a hand fan and fan your rice. Keep on mixing for around 10 minutes. Cover the Hanigiri or your bowl with a damp cloth as you get your other ingredients for sushi ready.