sashimi-grade tuna • sliced green onion • sliced red onion, (or yellow onion) • dried seaweed • to 2 tbsp light-color soy sauce (Use Tamari sauce or gluten-free soy sauce if you have gluten allergy) • sesame oil • white and black roasted sesame seeds • cucumber cubes (optional) • hot chili oil or sriracha (optional)
For sushi rice • cooked Nishiki brand short grain rice • rice vinegar • sugar • salt • For salmon • soy sauce • mirin • sesame oil • tobanjan • sushi grade raw or cooked salmon or tuna diced • For spicy mayo •
leg of lamb bone removed • soya sauce • extra virgin olive oil • apple cider vinegar • kosher salt • granulated garlic powder • long grain rice • 100% pineapple juice • salt • dark brown sugar • soya sauce • water •
sushi grade tuna, cut into 1/2-inch cubes • soy sauce • sesame oil • teriyaki sauce • light mayonnaise • carrot • cooked short grain brown rice • sweet corns • Lemon or lime juice • shrimp or surimi sticks for the shrimp salad • (*Chef’s Note: I usually use these pre-packaged shrimp or surimi sticks like this.)
French baguette, sliced • Melted butter • Pork and chicken mousse with argonac • Basil and prosciutto mozzarella roll • Ahi tuna poke, per Ryan Goodwin's recipe • Black caviar
fresh raw salmon, cut into 1/2-inch cubes (you can use whatever sushi fish you like if you don't like salmon) • medium Persian/Lebanese or Kirby cucumber, cut into 1/2-inch cubes • small red onion, thinly sliced (you can use white or yellow if you don't have the red) • chopped fresh chilies (I like jalapeños or serranos.) • whole stems cilantro, chopped • soy sauce to start • chili garlic paste to start (you can also use sriracha or sambal oelek) • toasted sesame oil • fresh lemon or lime juice to start • sugar
