Mochi Ice Cream

Sushi Combo

Grilled chicken glazed with teriyaki sauce, served with rice and vegetables.

Teriyaki Chicken

Pan-fried or steamed dumplings filled with pork and vegetables.

Gyoza

Edamame

In a microwave-safe bowl, mix the sweet rice flour, granulated sugar, and water until smooth. Cover the bowl with plastic wrap.

Prepare the Mochi Dough

Microwave the mixture for 1 minute. Stir, then microwave for another minute. Stir again and microwave for an additional 30 seconds. The dough should be sticky and slightly translucent.

Cook the Mochi

Dust a clean surface with cornstarch. Transfer the mochi dough onto the surface and dust the top with more cornstarch. Allow it to cool slightly.

Cool the Dough

Divide the mochi dough into equal pieces (about 2-inch portions). Flatten each piece into a disc, and place a small scoop of ice cream in the center of each disc.

Shape the Mochi

Wrap the dough around the ice cream, pinching the edges to seal it tightly. Ensure there are no holes.

Seal the Mochi

Place the mochi ice cream balls on a baking sheet lined with parchment paper. Freeze for at least 2 hours or until firm.

Freeze

Sweet rice flour (mochi flour)

Granulated sugar

Water

Cornstarch

Ice cream (any flavor)

Cornstarch (for dusting)

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer the rice to a bowl and mix in rice vinegar, sugar, and salt. Allow it to cool to room temperature.

Prepare Sushi Rice

Wet your hands and take a small amount of sushi rice, shape it into an oval, and place a slice of salmon or tuna on top. Repeat until all fish slices are used.

Prepare Nigiri

Place a sheet of nori on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Lay cucumber and avocado strips along the bottom edge. Roll the mat away from you, applying gentle pressure to form a tight roll. Slice into pieces.

Prepare Rolls

Arrange the nigiri and sushi rolls on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.

Serve

Sushi rice

Rice vinegar

Sugar

Salt

Nori sheets

Fresh salmon, sliced

Fresh tuna, sliced

Cucumber, julienned

Avocado, sliced

Soy sauce

Wasabi

Pickled ginger

Season the chicken breasts with salt and black pepper on both sides. Marinate in half of the teriyaki sauce for at least 30 minutes.

Prepare the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, brushing with the remaining teriyaki sauce until fully cooked.

Grill the Chicken

In a large skillet, heat olive oil over medium heat. Add the broccoli and sliced carrots, and sauté for about 5-7 minutes until tender.

Prepare the Vegetables

Place a serving of cooked rice on each plate, top with grilled teriyaki chicken, sautéed vegetables, and sprinkle with sesame seeds. Serve immediately.

Chicken breasts

Teriyaki sauce

Cooked rice

Broccoli florets

Carrot, sliced

Sesame seeds

Olive oil

Black pepper

In a large bowl, combine ground pork, chopped cabbage, grated carrot, chopped green onion, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until fully combined.

Prepare the Filling

Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with water, fold it in half, and pinch the edges to seal. Repeat with the remaining wrappers and filling.

Fill the Wrappers

Heat a non-stick skillet over medium heat and add a little oil. Place the gyoza in the skillet, flat side down. Cook for about 2-3 minutes until the bottoms are golden brown.

Cook the Gyoza

Add about 1/4 cup of water to the skillet and cover immediately. Allow the gyoza to steam for about 5-7 minutes or until the water has evaporated and the gyoza are cooked through.

Steam the Gyoza

Remove the gyoza from the skillet and serve hot with soy sauce or your favorite dipping sauce.

Ground pork

Cabbage, finely chopped

Carrot, grated

Green onion, chopped

Garlic, minced

Ginger, minced

Sesame oil

Pepper

Gyoza wrappers

Rinse the edamame pods under cold water to remove any dirt.

Prepare the Edamame

In a pot, add 1 cup of water and place a steamer basket over it. Bring the water to a boil.

Steam the Edamame

Once the water is boiling, add the rinsed edamame pods to the steamer basket. Cover and steam for about 5-7 minutes, or until the pods are tender and bright green.

Add Edamame

Remove the edamame from the steamer and transfer to a bowl. Sprinkle with sea salt to taste and toss to combine.