SPICY TUNA POKE RICE CAKE


Recipe takes less than 10 minutes, serves 1. 
Ingredients
  • 3.5 ounces of raw sashimi grade tuna, cut into small chunks
  • 1 tbs soy sauce
  • 1tsp white miso paste
  • 1 tbs of sriracha (or to taste)
  • 4 inches of cucumber, diced
  • a pinch of spicy sprouts
  • chopped cilantro to taste
  • 2 tsp toasted sesame seeds, more for sprinkling on top
  • 1/2 avocado
  • 1 rice cake (Lundberg’s has a great Seaweed and Tamari Brown Rice Cake)
Directions
Combine tuna, soy sauce, miso paste, sriracha, cucumber, sprouts, cilantro, and sesame seeds in a bowl. Gently mix. Smush avocado on top of the rice cake with the back of a fork. Top the rice cake with the tuna mixture, sprinkle with sesame seeds, and enjoy immediately.
Adopted from go-stuff-yourself

SUSHI SALAD

​Serves 4- 6
  • 1 cup Sushi Rice (uncooked)
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Orange Pepper
  • 1 Cucumber
  • 1 Carrot
  • 1 Tbs. rice vinegar
  • 1⁄2 cup light soy sauce
  • 1⁄2-1 tsp Wasabi
  • 2 sheets Sushi fresh Seaweed
  • 1 cup Kani
Adopted from Food.com
*DIRECTIONS
Cook rice let cool for 5 minutes.
While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
Cut cucumber into slices (not peeled) then cut each slice into fours.
Grate carrot.
Add rice vinegar to the rice and mix up.
Add all vegetables to rice and mix up.
Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce.
Mix soy/wasabi sauce into rice.
Crunch up sushi seaweed paper onto the top of salad.
​
*Put imitation crab on salad as desired.
*Also eat with pickled ginger on the side if you would like.
(You can put some steamed sliced white mushrooms into the salad as well, but it's awesome without as well.
ENJOY.
*For Vegetarian option, do not use the crabmeat option.

SPICY MAYO

Serves 2 - 3
  • ​2 Tbs. Mayonnaise
  • 1 Tbs. Lemon juice or Lime juice
  • 1 Tbs. Chili-garlic sauce
  • 1⁄2 tsp. Rice vinegar
DIRECTIONS
Mix all ingredients together thoroughly
​and enjoy!
Adopted from Food.com

SWEET (EEL) SAUCE

  • 1/2 cup Soy Sauce
  • 1/2 cup Sugar
  • 1/2 cup Mirin (Japanese sweet wine)
  • 1 Tbs. Corn Starch
DIRECTIONS
Mix all ingredients together in a saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.

Optional: Add ginger or garlic for extra flavor!

DESSERT SUSHI

  • 1 Wrap or Crepe
  • 2 Tbs. Nutella or other Chocolate spread
  • 1 Large Ripe Banana, peeled
  • 1-3 Strawberries, washed and sliced
  • (Optional: Confectioner's Sugar)
DIRECTIONS
Lay out the wrap or crepe down flat. Use a knife or offset spatula to spread the nutella evenly across the entire wrap. Lay the banana sideways at one end of the wrap and roll along with the wrap until the end.
Slice the roll into 6-8 pieces and lay down face up. Slice strawberries and garnish the tops of each piece. 

​Optional: Dust Confectioner's sugar over your dessert roll.

No Bamboo Mat? No Problem.

Grab a package of cling saran wrap and a small kitchen towel. 
Cut a piece of cling wrap and line it on top of your towel. 
Put out your nori / seaweed. Spread sushi rice over the seaweed evenly. Add fish or veggies.
Use the ends of the towel and cling wrap together to tightly roll up your sushi. Voila!

Classic Miso Soup

Serves 2
  • 4 cups water
  • 1/2 cup chopped green chard or other sturdy green
  • 1/2 cup chopped Scallion
  • 1/4 cup firm tofu, cubed
  • 3-4 Tbsp white miso paste (fermented soy bean paste)
  • 1 sheet (1/4 cup) nori (dried seaweed), cut into large rectangles , optional
DIRECTIONS
  1. Place water in a medium sauce pan and bring to a low simmer.
  2. Add nori and simmer for 5-7 minutes.
  3. In the meantime, place 3 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump.
  4. Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste and add more miso or a pinch of sea salt if desired. Serve warm.
Adopted from the Minimalist Baker