One of the best things I’ve made in recent memory. And so versatile — planning to use the leftovers in both soup and fried rice.
My recipe is inspired by this one from Nom Nom Paleo but I made some non-paleo ingredient subs.
This is a recipe I never remembered to put online. Hopefully I’ll actually remember it.
This Cooking Light recipe was definitely up our alley. The skin turned out perfectly crispy and the flavors went together well.
I served this with zucchini and cuke ribbons tossed with the same sauce and topped with a little furikake. We also sauteed some mushrooms with butter, lemon, and ponzu for an extra burst of veggies.
I’m calling this a work in progress because I didn’t get the sushi rice right. I used this recipe to make it but it came out too starchy – maybe I didn’t rinse it enough? My sister, who helped me with this dish, gets credit for the lovely presentation. I’ll try making sushi rice again and file as a separate recipe when I get it right.