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Easy side dish to serve with sushi?

ITurnedOutTV Mar 24, 2008 01:54 PM

I'm going to a sushi-making party at a friend's house. She's also going to barbecue some teriyaki beef and chicken, and I'm sure she'll be supplying edamame and rice. I'd like to volunteer to bring a side dish, but I'm not sure what would work best with this meal. Someone else is doing dessert, so that's out for me. Thanks for any ideas!

  1. Miss Needle Mar 24, 2008 02:07 PM

    Miso soup. Seaweed salad.

    1 Reply
    1. re: Miss Needle
      Maxmillion Mar 25, 2008 03:00 PM

      I think one of the nicest varieties of seaweed is hijiki


      And here's a nice sounding recipe:


    2. l
      lexpatti Mar 24, 2008 02:08 PM

      I"ve been making this fantastic cole slaw, that originally asks for turkey but I've done it with shrimp and it's fantastic, I think crab would be nice too but haven't tried it. Easy to eat with chop sticks too. If that appeals, I'll shoot the recipe over.


      smoked salmon thin pizza with cream cheese or ricotta, red onions, capers, smoked salmon, dill and lemon juice.

      1. SweetPea914 Mar 24, 2008 02:08 PM

        How about a cucumber salad? Sliced cucumber (salted and drained), a little seaweed, rice wine vinegar, pinch of sugar. I make this all the time. Just google japanese cucumber salad and a bunch of recipes come up.

        4 Replies
        1. re: SweetPea914
          cayjohan Mar 24, 2008 02:53 PM

          Second this, especially since grilled items are on the menu. The cuke salad is so very refreshing and appropriate, flavor-wise... and has a do-ahead bonus.


          1. re: SweetPea914
            chowser Mar 24, 2008 04:13 PM

            I love this--with pickling cucumbers and let it sit.

            1. re: SweetPea914
              valerie Mar 24, 2008 07:38 PM

              Another vote for cucumber salad. I love this one...


              1. re: SweetPea914
                soypower Mar 24, 2008 08:06 PM

                the sunomono cucumber salad is a good idea...another cucumber salad you may want to consider is some thinly sliced cucumbers (salted and drained) mixed w/ some shredded surimi and a couple heaping tablespoons of kewpie mayonnaise...super simple, but i love it. :o)

              2. o
                Obessed Mar 24, 2008 02:18 PM

                What about some sort of wontons? I made some recently and filled with sauteed savoy cabbage and bean sprouts (sauce - mix of oyster sauce, sesame oil, soy sauce). You could also add baby shrimp/chopped shrimp or beef/pork. I baked mine in the oven, but I'm sure you could saute or fry them.

                1. kc girl Mar 24, 2008 02:40 PM

                  How about a nice salad (julliene or chiffonade cuts on everything) of Napa cabbage, red cabbage, carrots, green onions, small amount of ginger, very small amount of fresh basil (chiffonade) in a honey mustard vinaigrette (Annie's is one in a bottle that is good). It's got staying power.

                  Or, stir fry with Bok Choy, sugar snap peas, green beans in a light black sauce.

                  At any rate, I would suggest a vegetable side, but something light and fresh, not too much garlic.

                  1. im_nomad Mar 24, 2008 06:33 PM

                    one of my favorite restaurants serves an asparagus ohitashi that is fantastic

                    1. Sam Fujisaka Mar 24, 2008 08:44 PM

                      Japanese salads: cucumber in shoyu and lime juice; grated carrot and daikon in sugar-vinegar; blanched spinach w/ shoyu and sesame seeds; pressed Japanese eggplant coins in vinegar, sugar, and chile.

                      Miso shiro w/ fish and shiitakes.

                      4 Replies
                      1. re: Sam Fujisaka
                        cayjohan Mar 25, 2008 09:46 AM

                        Sam, can you share the method for the pressed Japanese eggplant coins? Grilled? It sounds wonderful. Cay

                        1. re: cayjohan
                          Sam Fujisaka Mar 25, 2008 02:13 PM

                          Just slice up the egplant, place in bowl, salt quite heavily, press with dinner plate and weight (I use a plastic storage tub filled with water), when reduced way down---squeeze out all the salty water. Here you might be able to grill. I then simply make instant pickles by pouring over a brought-to-a-boil mix of sugar, vinegar, and chile flakes or powder. Serve chilled--nice and crunchy!

                          1. re: Sam Fujisaka
                            cayjohan Mar 25, 2008 02:22 PM

                            Y'know, I never thought of serving eggplant raw, but this sounds like a go for us (never too many pickles..). You use the slender eggplants, I assume - have you tried this with the round green Thai eggplants that we see a lot of in the summer?

                            Ugh, now I am crazier than ever about summer markets to open!


                            1. re: cayjohan
                              Sam Fujisaka Mar 25, 2008 05:29 PM

                              I use Japanese/slender when I can get them, thinner globe types when I can't. There are no Thai eggplant here.

                      2. Richard 16 Mar 24, 2008 11:27 PM

                        While I'd prefer the salads as mentioned, another possibility is to add some soba noodles to the salads.

                        If you don't mind going to a different cuisine, some tabouli might be good. Go with more mint than usual, and more bulghur as well (to moderate the strength of the parsley).

                        1. m
                          MobyRichard Mar 24, 2008 11:37 PM

                          Cold sesame peanut butter noodles.

                          1. Emme Mar 25, 2008 02:20 AM

                            always love chilled or warm steamed spinach w/ ponzu or another sauce if you prefer.

                            1. weinstein5 Mar 25, 2008 04:12 AM

                              I would go with either spincah - perhaps Gomae -

                              1. jfood Mar 25, 2008 09:49 AM

                                you need a sweet or a sour and jfood leans towards a sour as a side for sushi. Si he agrees with everyone who posted on a seaweed or cucumber salad (with vinegar).

                                1. Amuse Bouches Mar 25, 2008 04:14 PM

                                  I make an "Asian Coleslaw" with shredded cabbage, seasoned rice vinegar, grated fresh ginger (actually, I'm lazy and use the Ginger People's Ginger Juice), toasted sesame seeds and sometimes sesame oil. If you use coleslaw mix it takes all of 2 minutes to make and goes very well with Japanese food.

                                  1. FoodieKat Mar 26, 2008 10:37 PM

                                    Cold soba noodles with dipping sauce. I usually serve this in addition to miso soup when making sushi.

                                    1. hill food Mar 27, 2008 12:31 AM

                                      is lightly steamed (and heavily salted) edamame too snacky? maybe more of an appetizer/bar treat. still green and good.

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