three seafoodie recipes that are totally customizable
I’m a big seafood girlie. I like it all, in pretty much any form, and eat a generous amount of it throughout the week. Aside from being delicious and fairly simple to put together, I love that these recipes can be played around with a lot. They’re each a build-your-own type of meal that offer themselves up to interchangeable ingredients so you can customize however you want — whether there’s something you don’t like, or you want to try a different flavor combo, or you just want to base it on what you have in the house.
Here are three of my favorite fishy recipes to make that are totally tweak-able to your tastes.
simple sushi roll
When you’re craving sushi but don’t want to spend a fortune at your favorite sushi spot, make some rolls at home. The most important thing here is to get sushi-grade or sashimi-grade fish — try to buy from a fresh fish market or a Japanese market to ensure good quality. You’ll need a bamboo rolling mat for this one, but worth the purchase because these sushi rolls are fun and easy to make. This recipe is for a basic tuna + avocado roll, but you can customize any way you want: maybe you go salmon or albacore instead of ahi; maybe you add jalapeño, or sesame seeds, or even cream cheese if that’s your thing. Go wild and roll with it.
ingredients
makes 4 rolls
4 nori sheets (seaweed paper)
4-6 oz sushi-grade ahi (or fish of your choice) cut into thin strips
1 persian cucumber sliced lengthwise
1 avocado sliced thin
soy sauce or spicy mayo for serving
for the sushi rice
1 cup sushi rice
1.5 cups water
1 tbsp seasoned rice vinegar
First, cook your sushi rice according the package instructions and then drizzle the rice vinegar over it once cooked, gently pressing the vinegar into the rice. Once that’s cooled a bit, place a nori sheet on your bamboo mat and spread a couple of spoonfuls of rice out on top (just enough to layer the sheet).
Then add 2-3 strips of tuna, a handful of sliced cucumber, and 2-3 slices of avocado. Here’s where you can add whatever other fillings you’d like. Slowly roll up the bamboo mat from one end to the other, pressing the sushi roll together as you go.
When you release the bamboo, the roll should be nice and tightly secured. Slice it into pieces (you should get 6-8 from each roll) and dip ‘em in your sauce of choice.
salmon tacos
Salmon tacos are a near-weekly staple in my household. They’re lighter and healthier than your typical meat-filled taco, and lend themselves to some really fresh and delicious flavors. Like any taco, the ingredients can be always played around with according to your personal preference — so feel free to sub in pineapple for the mango, or use mayo in your slaw, or add a mound of avocado. I make many versions of these, but this one’s got all the fixins.
ingredients
makes 4 tacos
1 lb wild-caught salmon filet
1 tbsp olive oil
salt + pepper
1 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
2 tortillas of your choice
for the slaw:
1/2 head red cabbage thinly chopped
1 carrot shredded or thinly sliced
1 mango diced
1/4 red onion diced
1 jalapeño diced
handful of cilantro chopped
juice of a lime
olive oil
salt + pepper
for the cilantro sauce:
1 cup nonfat greek yogurt
1 small bunch cilantro
1 jalapeño
1 clove garlic
1 tbsp lime juice
salt + pepper
Salt and pepper your salmon. Rub a light layer of olive oil on top, and then rub in your seasonings (these amounts are just a baseline, but feel free to season to your heart’s content). Bake at 400° for about 8-10 minutes, until the salmon is just opaque and flakes apart.
Meanwhile, make the slaw. Chop up your cabbage, carrot, mango, red onion, jalapeño, and cilantro. Mix in a bowl with the lime juice and a dash of olive oil, and season with salt and pepper. (This particular slaw doesn’t have a “dressing” because we’re pairing it with a cilantro sauce, but you can always change up the slaw base if you prefer).
To make the cilantro sauce, combine all ingredients in a blender or food processor. Toast the tortillas over an open flame on the stove to char them a bit, and then assemble your taco with all of the above!
shrimp spring rolls
I love a fresh, herby spring roll — and I love that it gives you an excuse to include peanut butter in your dinner. These can be changed up any way you see fit. You could ditch the vermicelli noodles, add bean sprouts or bell peppers or cabbage, or sub in cilantro instead of mint. Another fun one to make, and a great last-minute meal because chances are you can throw together a decent spring roll with whatever fresh ingredients you’ve already got laying around.
ingredients
makes 4 spring rolls
8 rice paper wrappers
1 cup cooked vermicelli noodles
8 pieces raw or thawed shrimp
4 basil leaves
4 mint leaves
handful of leafy lettuce
1/2 avocado sliced
1 carrot sliced into matchsticks
for the peanut sauce:
1/2 cup peanut butter
2 tbsp soy / tamari sauce
1 tbsp rice vinegar
1 tsp maple syrup or honey
1 tbsp lime juice
1 clove garlic grated
1-2 tsp sriracha or chili paste, or 1/2 tsp red pepper flakes)
First, cook the vermicelli noodles according the package instructions. While those cook, bring a small pot of salted water to a boil and poach your shrimp for about one minute until just cooked through. Slice up the carrot and avocado (or whatever other ingredients you prefer) and tear up the lettuce and herbs. Now you’re ready to assemble.
Dunk a rice paper wrapper in a shallow plate of water until it softens up a bit and becomes pliable. Place it on a counter or cutting board and pile your ingredients on top, placing them towards the front half of the circle. Then fold the sides of the rice paper in and roll it up tightly like a burrito. I like to double wrap to make sure it’s secure and nothing’s poking through, so repeat the same process with the complete spring roll.
To make the peanut sauce, combine all ingredients in a small bowl or ramekin and whisk together. Enjoy!
