Japanese Dinner

A couple of weeks ago we decided to make sushi and gyoza at home, and have a Japanese themed dinner.  Normally, we do theme dinners, but we never ever had done a Japanese theme....mainly because I think that the thought of making sushi at home is a bit daunting!  It looks quite simple, but I know that it is the perfect balance of the rice, extra fresh fish and technique.  But we gave it a go, and it was actually quite fun!  My friend Cris prepared the rice, and she did a fantastic job.  I made the gyoza and the rolls and then the toro tuna tataki. 
I was pretty scared about the sushi, just because I have never made it in my life.  But I have eaten hundreds of times at my favorite sushi bar here in Barcelona, and have studied the sushi chefs closely.  So I put all of those memories to practice.  I remembered the part about keeping your fingers moist  so the rice won't stick to your fingers, and to press it down evenly in a semi-thin layer.  The cutting of the fish was what made me nervous.  I remember watching them slice it perfectly, discarding any bits that weren' t perfect.  But we bought our salmon form sushi restaurant purveyors in the market by my house, so freshness was guaranteed.  The actual rolling bit takes a couple of tries, but once I got the hang of it, I managed to make quite a few rolls that looked *close* to perfect!  I guess I will have to try it more than once a year to actually get the hang of it.  But, honestly, I much prefer to sit at my favorite place and watch them make it!

Here's the recipe for the gyoza, that turned out to be delicious and it is really easy.

For 20 gyoza approx:

1 package of wonton wrappers
1/2 lb ground pork or beef of a mix of both
3 scallions, chopped
1/3 cup boiled napa or chinese cabbage, sliced

3 tbsp soy sauce

1 tbsp fresh grated ginger

1 tbsp oil

For Serving Sauce

2 tbsp rice wine vinegar

1 tbsp soy sauce

Chili oil to taste

Mix all ingredients except oil in a large bowl.  Place 1/2 tbsp of filling in wonton wrapper, and with wet fingers press together to seal.  When done, heat oil over high heat in a non-stick skillet.  Place the gyoza flat side down, and brown for about 2-3 minutes.  Lower the heat to medium low, and add 1/4 cup of water and cover the skillet and steam until all the water has evaporated.

Serve with the sauce and your favorite Sake.......Kampai!!!