One of the things i miss the most during COVID is sushi. I’m not a huge fan of those colossal rolls with eight different kinds of fish, an avocado, and mayo. I like plan and simple rolls like negi hamachi or sashimi. Lately I’ve been picking up a sashimi platter from Joong Boo, some shiso leaves, and sprucing it up with my own mock yuzu kosho. Yuzu is not available here in the midwest so i did a blend of lime and lemon zest. I add thai chillies as togarashi chillies are not available here either. I let this sit for three days and its still bright, but the flavors meld together to create something that reminds me of sushi counter. Until things are safe again, cheers to dining at home. What are some of your special touches to grocery ready meals.

Yuzu can be used for stews, steamed fish, and pretty much anything you want a spicy citrusy punch to. I’m still learning all of the different ways to season with it. Try butter shrimp with a quick toss of this at the end. You won’t go back.

Be sure to safe the juice of this citrus for mojitos, margaritas, or any Thai salad. See Nuoc Cham.

Mock "Yuzu" Kosho

Ingredients

6 lemon, zest

6 limes

1 tbsp sea salt

2 green Thai chilies, minced

12 drops of wasabi oil

6 drops of citrus oil (optional)

Directions

1. Combine lemon, lime zest, chilies, and salt in a mortar. Pound to release citrus oil.

2. Squeeze in one lemon. The rest of the lemons and lime juice can be used for something else.

3. Add drops of wasabi oil and citrus oil (optional). Mix.

4. Store in a non-reactive container for 3 days and up to a month.