The Day After- More Yummy Sushi / by Alice Zhao

We had a quite a bit of sushi grade fish left over, so Jared put together one of my favorite simple dishes of Chirashi, scattered pieces of fish over a rice bowl. We then mix soy sauce and wasabi together and pour it over the dish.

But we couldn't have just chirashi!

Creamy Torched Salmon Nigiri
This is one of the photos I missed from last night's meal. So the story is that we were mostly unhappy with the food on our honeymoon on Kauai and Maui (I think we just didn't know where to go) and we ended up frequenting Genki Sushi, a conveyor belt sushi restaurant chain. One of the things we couldn't get enough of was a dish similar to the one pictured above. Topped with Japanese mayo and salt, Jared lightly torches it to barely cook the top of the salmon. The dreamy combination of the melty mayonnaise, kosher salt, crisp green onion, seared salmon and raw salmon is nothing short of ethereal. You can't help but close your eyes and smile.

White Tuna TatakiWhite Tuna Tataki
Since we still had a block of white tuna left, Jared made another tuna tataki, but the texture wasn't quite as good as the tuna from last night.

Yellowtail Collar ShioyakiYellowtail Collar Shioyaki
This is one of our favorite dishes at one of our favorite Japanese restaurants in Chicago, Ginza. Jared picked up the fish collar from Mitsuwa, gave it a salt coating and grilled it. It's extremely simple yet so delicious with a crispy salty outside and moist soft flesh of the collar on the inside.