Spring Rolls, aka Vietnamese Gỏi Cuốn, are filled with fresh vegetables and herbs alongside a protein (often shrimp & pork, buttered beef or baked salmon).

Instead of baked salmon, I'm using sushi grade Copper River Salmon and flame torching it. For the filling I'm doing all the traditional stuffings including lettuce, thin rice vermicelli noodles, cilantro, carrots, and some scallions. Click to view recipe!

The hamachi collar aka Hamachi Kama is the collar section of the yellowtail. It's the section right behind the fish's head and gills. It's also one of my favorite Japanese dishes to order at a restaurant (like at Nobu) because it's the fattiest part of the fist so the meat is very light, moist, and super tender. It's also rich in omega fats.

Read on to learn how to make Hamachi Kama in the air fryer or in your oven!

Onigiri are one of my favorite sushi snacks. When I worked in fashion these snacks were perfect for a quick and very filling lunch (just two of these was enough to get me through the rest of the day). Did you know that these are also super easy to make at home as well?

If you aren’t familiar with this popular Japanese snacks, onigiri are made simply from sushi rice balls that are shaped into triangles and wrapped with nori seaweed sheets. They can be filled with an assortment of different fillings but one of my favorites are picy tuna filled and they are so easy to make! Jump down for the recipe.

This Japanese Shoyu Ramen was created with a homemade shoyu broth using dried shitake mushrooms and some aromatics.

Did you know that ‘Shoyu’ means soy sauce in Japanese? So simply translated, shoyu ramen, is basically ramen with a soy sauce-based broth. The broth is beautifully clear and brown colored and full of umami richness that it’s great without any chicken or beef stock, making it very vegetarian friendly!

I’ve been eating and testing a lot of recipes lately so I’m going to adopt Meatless Monday’s to dedicate to vegetarian and/or vegan meals!Are you a team “tonkatsu” or chicken “katsu”? I used to love ordering this at Japanese restaurants all the time but this time I wanted to make something similar but with tofu!

To make these delicious vegetarian “Scallops” I made a thick miso and butter broth, reduced it down, and braised my mushrooms in it which really brought out a nice umami flavor since the mushrooms absorb so much flavor. Then dredging them in a little rice flour and pan searing them in a cast iron skillet produced a nice brown, caramelized edge. I further reduced down the miso broth and added some chopped cilantro and drizzled it on top of the “scallops”... mmmm.

See post for recipe and more photos!

#vegansushi! Last night we tried something totally new and vegan. Julian was my little sous-chef, aka, our little vegan in the house was craving some sushi so we thought it would be silly to film us being us in our kitchen!

Nobuyuki "Nobu" Matsuhisa is a Japanese celebrity chef and restaurateur known for his unique fusion of tradition Japanese with Peruvian twists.

Two of his signature dishes at the popular NOBU restaurants are the miso black cod and miso eggplant. The semi-sweet and super savory miso sauce glaze is marinated on black cod and eggplants then broiled to golden perfection.

In Japan side dishes like these are referred to as Sunomono. Simply translated means “vinegar foods”. The most typical sunomono comprises of just thinly sliced cucumber, and wakame seaweed in semi-sweet rice vinegar, soy sauce dressing.