Since it opened its doors last spring, Q Sushi has brought an unprecedented dose of cool to the Westlake Village area with its unique dishes, bold drink menu and exquisite interior.

Enjoy a few recipes from Q Sushi:

The Fire Goddess sushi roll is a favorite. The colorful roll has albacore tuna, yellowtail and avocado, topped with jalapeno and spicy ponzu sauce.

The Gyu beef skewer is often served with Tsukune, a chicken meatball. Both are prepared with Sweet Soy Tare, a simple sauce containing soy sauce, mirin and sugar. The savory pairing is artfully displayed on a rectangular plate, with a raw egg yolk in the center for dipping.

And don’t forget dessert.

Chocolate Ganache Tempura, balls of rich chocolate deep fried in house-made cake batter and served with a fresh fruit compote.

Feeling like a cocktail?

The Dragon’s Breath Cosmo contains dragonfruit-infused vodka, agave, yuzu juice and cayenne pepper.


Dragon’s Breath Cosmo

Dragon’s Breath Cosmo

½ oz. pure agave
½ oz. yuzu juice (may substitute lemon juice)
½ oz. cranberry juice
2¼ oz. Skyy dragon fruit-infused vodka
1 dash cayenne pepper
1 lime slice

Place agave, yuzu and cranberry juices, vodka and cayenne pepper in a shaker. Add ice and shake 10 times. Strain into martini glass.
Garnish with a lime slice lightly dusted on both sides with cayenne pepper.

Fire Goddess

Fire Goddess

Makes 1 roll (8 pieces)

1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. Sriracha
2 oz. albacore tuna, ground or finely chopped
1 sheet dry seaweed
5 oz. cooked rice (white, brown or forbidden)
1 cucumber, peeled and thinly sliced
1½ oz. yellowtail, thinly sliced
⅓ avocado, thinly sliced
1 jalapeño or Fresno chili pepper, de-seeded
and thinly sliced
Ponzu sauce
Chili oil

Combine soy sauce, sesame oil and Sriracha with albacore.
Flatten seaweed and press 2-4 tablespoons of rice to cover one side. Turn over and spread albacore mixture on seaweed and place sliced cucumber on top. Roll firmly or use a bamboo mat to help form the roll.
Lay 3 thin slices of yellowtail and 3 slices of avocado over the top of the roll at a slight angle. Form the roll again tightly.
Cut into 8 pieces and place a pepper slice on each. Combine ponzu with chili oil to taste and drizzle over the roll. Serve.


Gyu (Beef Skewer)

Makes 1 

1 stick butter
1 10-oz. package marshmallows
4 quarts fresh popped popcorn*
4 cups Guittard imported dark
chocolate chips
1 cup salted pretzel twists
1 cup mini M&M’s

2 oz. skirt steak, cut into 4 cubes
Sweet Soy Tare sauce (recipe below)

Place cubed meat on a skewer and set aside.
Cook skewers on a grill or in a sauté pan over high heat yet not directly over the flame, brushing or pouring sweet soy tare over the meat to caramelize. Cook to desired doneness, 3-5 minutes for medium.


Tsukune (Chicken Meatball)

Makes 1 meatball 

½ oz. ground white chicken meat
1 oz. ground dark chicken meat
1 pinch chopped fresh garlic
1 pinch chopped ginger
1 pinch salt
1 pinch baking powder
1 egg yolk
½ oz. Sweet Soy Tare sauce*

Combine chicken meats. Add garlic, ginger, salt and baking powder. Form mixture into an oval shaped meatball.
Grill or sauté for 8-10 minutes or until fully cooked, coating the meatball with Sweet Soy Tare gradually throughout the process.
Serve with egg yolk on the side in a dipping dish.**
* See recipe above
**Fresh, raw egg yolk is a traditional dipping sauce in Japan.

Sweet Soy Tare

Sweet Soy Tare 

1 cup soy sauce
½ cup mirin**
¼ cup sugar

Combine soy sauce, mirin and sugar in a small saucepan. Bring to a boil, then turn heat to medium and simmer for 10-15 minutes, reducing by half.
**A sweet rice wine available in the Asian section of major supermarkets.

Chocolate Ganache Tempura

Chocolate Ganache Tempura

Makes 2 servings

3 oz. semi-sweet chocolate, chips or bar
1 oz. bittersweet chocolate, chips or bar
2 oz. heavy cream
4 eggs, separated
1 cup whole milk
3 cups flour
½ cup sugar
Cottonseed or vegetable oil for deep frying

Place room-temperature chocolate in a bowl.
Warm the cream using a microwave or stovetop. Slowly add cream to chocolate, folding it in until chocolate is fully melted. Place mixture in freezer until firm enough to form balls.
Separate egg whites from egg yolks. Place 3 egg yolks in a bowl and add milk, flour and sugar.
In a separate bowl, beat egg whites until stiff. Slowly fold egg whites into mixture to form a batter.
Roll chocolate into 1 oz. balls. In a medium saucepan or wok, heat oil to 400°. There should be enough oil so the balls are fully covered and not resting on the bottom of the pot while frying.
Dip each ball in batter until well coated. Place battered chocolate balls into hot oil and fry 2 minutes or until golden brown.
Plate while still warm. Dust with powdered sugar and serve immediately with whipped cream or fresh fruit compote.

Ah, the humble bean. Simple, economical and so easily overlooked.

But these legumes complement almost any type of cuisine and deliver a ton of nutrition in each bite. This cholesterol-free, low-fat food is loaded with protein, fiber and iron.
Nutritionally, dried beans and canned beans pack about the same punch. While canned beans win for convenience, they have more sodium and less flavor than their dried counterparts. Additionally, many cans are lined with the chemical bisphenol-A (BPA).
Next time you’re scanning the supermarket shelves looking for a hearty low-carb meal, consider the lowly, versatile bean.

A special ‘thank you’ to Deliteful
for sharing their recipes.

Prep guidelines – Expedite dried bean soaking times by boiling before soaking, or even skip soaking altogether. But to prepare in the tried-and-true method, start by soaking beans overnight in a bowl of water (lentils, mung beans and peas don’t need this step). When ready to prepare, toss out the water and use a fresh pot of water on the stove. Follow these guidelines for tender, nutritious and tasty beans.

Rapini with Cannellini Beans

Rapini with Cannellini Beans

Serves 2-3

1 lb. rapini (broccoli rabe), trimmed
1 lemon
1 cup vegetable stock
2 cups cannellini beans, cooked or
canned (drained and rinsed)
2 cups extra firm tofu, cubed and
½ tsp. crushed red pepper
1 Tbsp. olive oil
½ cup Grana Padano or Parmesan
cheese, grated
Salt and pepper

Bring a large pot of salted water to a boil. Add rapini and cook for 2 minutes. Remove rapini with a slotted spoon and place in a bowl. Set aside. Zest lemon peel and set aside. Juice the lemon. Heat a large saucepan over medium heat. Add vegetable stock and lemon juice. Simmer for 5 minutes. Add the beans and simmer for another 2 minutes. Add the sautéed tofu, rapini, lemon zest, crushed red pepper, olive oil and half the cheese. Stir until well combined and cheese has melted into the broth. Remove from heat. Place in bowl and top with remaining cheese.

Serve hot.

Black Bean Hummus

Black Bean Hummus

Black Bean Hummus

Serves 4-6

2 cups black beans, freshly cooked
or canned (drained and rinsed)
1 Tbsp. chopped fresh garlic
1 tsp. cumin
1 tsp. coriander
1 Anaheim chile, cleaned, de-seeded
and roasted
1 Tbsp. sesame tahini
1 Tbsp. chopped cilantro
½ tsp. red ground cayenne pepper
2-3 shakes of Tabasco or other hot sauce
¼-½ cup olive oil
Salt and pepper

Place all ingredients except oil in a food processor. Blend until it resembles a paste. While food processor is running, slowly add the olive oil until mixture is smooth. Season with salt and pepper to taste. Serve with pita bread, crackers or fresh veggies.

Black Bean Quinoa Bowl

Black Bean Quinoa Bowl

Serves 1

Refined coconut oil, for sautéing
¼ cup chopped yellow onion
1 jalapeño, chopped
1 tsp. chopped fresh garlic
1 cup chopped zucchini
¾ cup black beans, cooked or canned
¾ cup cooked quinoa, any color
½ cup kale, rough chopped
1 Tbsp. chopped cilantro
Salt and pepper

Sauté onions, jalapeño, garlic and zucchini in coconut oil until they start to color. Add beans and quinoa and continue to sauté until heated and well combined. Add kale, cilantro, salt and pepper to the pan and continue sautéing until kale is wilted. Place in bowl and serve immediately.

• Beans are one of the earliest cultivated plants in the world
• There are more than 40,000 types of beans, but only a fraction are used in cooking
• Many beans are harmful or even toxic until cooked
• Dried beans are less likely than canned beans to cause unwanted “musical” side effects
• Pinto beans are the most popular dried beans in the U.S.
• On average, Americans eat seven-and-a-half pounds of beans each year

Beyond The Acorn Magazine

We are a quarterly regional lifestyle publication, delivered directly to homes along with the Acorn Newspapers. Like the Acorn Newspapers, Beyond captures and epitomizes the spirit and personality of the communities it serves.


© 2013 Beyond the Acorn