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Eat Up

RA Sushi Introduce your family to Japanese cuisine. By Susan BelknappPublished: May, 2009

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RA Sushi, with its fun, funky atmosphere and open airiness, is the ideal place to discover the exotic wonders of sushi.     If your kids turn up their noses at the mere mention of the f-word (fish), you might coax them in gradually with favorites such as Spicy Sesame Chicken Wings or Pineapple Cheese Wontons.     RA has “training chopsticks” that make for an opportune skills-development lesson. The lunchtime Bento Boxes are an excellent deal, offering miso soup, uchi no salad, rice, a spinach gyoza (dumpling) and a vegetable spring roll – plus your choice of an entrée, such as chicken or beef teriyaki or shrimp tempura. Prices range from $6.75 to $7.75; you can’t beat that.     If you manage to get your kids’ healthy-food-resistance meter temporarily disarmed, you might segue to “starter sushi,” such as a Tootsy Maki roll – RA’s version of a California roll. The Tootsy Maki has crab mix, shrimp and cucumber rolled in and topped with crunchy tempura bits.     Or maybe they’ll be amenable to a Crunchy Shrimp Tempura roll or a Crazy Monkey roll.     Meanwhile, sushi lovers can delve into a wealth of options crafted by RA’s master sushi chefs.     One thing the entire family should agree on is dessert. RA has just a few, but those are more than enough. You’ll know why once you’ve tried the Fried Banana with Kahlua – a chocolate-stuffed fried banana with caramel sauce and chocolate ice cream.     The Cinnamon Tempura Ice Cream – fried Tempura-covered cinnamon swirl ice cream with chocolate and raspberry glaze – is big enough for the whole family. There is also a Coconut Crème Brulée that’s outrageous. > Locations Tustin, Huntington Beach, Corona, Chino Hills rasushi.com > Nicky’s Week From May 24–30, RA Sushi will host its fifth annual Nicky’s Week fundraiser for St. Jude Children’s Research Hospital.     Nicky’s Week is in honor of the nephew of one of the founders who died from a childhood illness. Proceeds from the sale of select items will be donated to St. Jude. Nearly $400,000 has been raised since 2005. Susan Belknapp is the associate editor for OC Family magazine. RECIPE OF THE MONTH •> Grilled asparaguswith basil-mint pesto Serve up this springtime side dish!! By Chef Jamie Gwen The perfect spring side dish, right off the grill! High in Vitamin C and fiber, asparagus comes in three colors: white, green or purple, although the green variety is the most common. Asparagus is at its best, and is usually priced most affordably, in May. Size is not necessarily an indicator of quality, so choose thick or thin stalks according to your preference. The key is to select straight, firm, uniformly sized spears with closed tips. The best way to store asparagus is to place the spears upright in a bowl of cold water in the refrigerator. For the Basil Mint Pesto: > 1/4 cup walnuts, toasted > 1/4 cup freshly grated Parmesan cheese > 1/3 cup extra virgin olive oil > 1 cup fresh basil leaves > 1 cup fresh mint leaves > 2 medium cloves garlic > Kosher salt & freshly ground black pepper > 2 bunches fresh asparagus > Extra Virgin olive oil > Salt and freshly ground pepper Directions: To make the pesto, combine the walnuts, cheese and the olive oil in a food processor and pulse until pureed. Add the basil, mint, and garlic and process to a smooth texture. Season to taste with salt and pepper.     Toss the asparagus with a drizzle of olive oil and season with salt and pepper.  Grill until crisp-tender and slightly charred, about 2-3 minutes. (If using thin asparagus spears, grill only a short time, as they will cook quickly). Remove the asparagus from the grill and toss with the prepared pesto. Return the asparagus to the grill and grill 1 minute longer. Serves 6 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author. For delicious recipes and cooking tips, visit chefjamie.com. ASK THE NUTRITIONIST Q: Flaxseeds are a healthy source of omega-3 fats; do I have to grind them to get the benefits, or can the whole seeds be consumed? A: Whole flaxseeds need to be ground before eating to gain the benefits of essential fats. This breaks the outer casing, making the oil, fiber and other nutrients more accessible. Whole flaxseeds may pass through undigested. Be sure to grind flaxseeds right before using them, as they go rancid easily. Flax is a good source of omega-3s, fiber and other nutrients, but higher amounts must be consumed to provide the same benefits as cold-water fish. The type of fat found in flax is a precursor to the omega-3s found in fish. It is a great alternative for non-fish eaters. Erin Silva, MS, RD Registered Dietitian The Fitness Camp

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