Rainbow Roll

Spider Roll

Drunken Noodles

Green Curry

Thai Crispy Duck

Crispy Money Bag

Red Dragon Roll

Spicy Conch Salad

Rinse the sushi rice under cold water until the water runs almost clear (about 3–4 rinses). Drain and let sit for 10 minutes.

Combine the rinsed rice and 1.65 cups water in a rice cooker or small pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While rice cooks, warm the rice vinegar, sugar, and salt in a small saucepan (or microwave) just until sugar dissolves; do not boil. Let cool to room temperature.

Transfer cooked rice to a large shallow bowl (a wooden hangiri if available). Pour the vinegar mixture over the rice and gently fold with a rice paddle or spatula to combine and fan the rice to cool to near room temperature. Cover with a damp towel and keep at room temp while assembling (do not refrigerate).

Prepare fillings: shred or flake the imitation crab and mix with 2 tbs Japanese mayonnaise in a small bowl. Julienne the cucumber (remove seeds) into thin matchsticks. Slice 1 avocado in half, remove pit, thinly slice one half lengthwise (reserve the other half for topping).

Place a bamboo rolling mat on a work surface and cover the mat with plastic wrap (this helps keep fish and rice from sticking).

Place one sheet of nori, shiny side down, on the plastic-wrapped mat. With wet hands, spread about 3/4 cup of sushi rice evenly over the nori leaving a 1-inch (2.5 cm) border at the top edge. Press rice gently to compact; do not mash.

Across the center of the rice (closest to you), arrange about half of the crab-mayo mixture in a line, then a row of cucumber matchsticks and a few slices of the avocado. Keep the fillings centered and not overpacked—this helps with a neat roll.

Lift the edge of the mat closest to you and start rolling away from you, tucking the nori over the filling, and apply even pressure to form a tight cylinder. Roll until the exposed top edge of nori seals the roll (moisten the edge with a little water if necessary). Set the roll aside and repeat with the second nori sheet and remaining fillings to make two inside-out rolls.

Take one roll and place it seam-side down on the plastic-wrapped mat. Using a sharp knife, halve the roll lengthwise (to make two long halves). Lay the thin slices of avocado across the top of one long half in an overlapping row to cover the rice surface. Repeat on the other half if you prefer full avocado coverage.

Alternate thin slices of tuna, salmon, yellowtail and shrimp across the top of the roll halves so that you create a rainbow of colors. Overlap the slices slightly so they adhere to each other and to the rice. Use the second roll to continue placing fish so you have an even distribution between both rolls.

Gently press the fish and avocado to adhere to the rice and plastic-wrapped mat. Then, using the mat and plastic wrap to help, press the roll gently to secure the topping. Remove the mat and plastic wrap carefully.

With a very sharp, slightly wet knife, trim the ends of the roll to neaten and slice each roll into 8 pieces (clean the knife between cuts to keep slices clean). Arrange pieces on a platter.

Sprinkle optional sesame seeds over the rolls if desired.

Serve slices with soy sauce, pickled ginger, and wasabi. Eat immediately for best texture and flavor.

If not serving right away, keep the rolls refrigerated for up to 2 hours wrapped tightly in plastic. Do not freeze.

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

nori sheets (4.5" x 8" standard)

imitation crab sticks (kani), shredded or flaked

Japanese mayonnaise (Kewpie)

cucumber, julienned (seeds removed)

avocado, ripe

fresh tuna, sashimi-grade, thinly sliced

fresh salmon, sashimi-grade, thinly sliced

yellowtail (hamachi) or white fish, sashimi-grade, thinly sliced

shrimp (cooked and butterflied) or cooked ebi

avocado, thinly sliced

soy sauce

pickled ginger (gari)

wasabi (or to taste)

sesame seeds (optional)

plastic wrap

bamboo sushi rolling mat

Rinse the short-grain sushi rice in a fine-mesh sieve under cold water until the water runs clear, about 4–6 rinses. Drain 10–15 minutes.

Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large wooden or nonreactive bowl. Gradually fold in the vinegar mixture with a wooden spatula or rice paddle, using slicing motions to avoid crushing grains. Fan the rice or let sit uncovered briefly to reach body temperature. Cover with damp towel until ready to assemble.

Pat soft-shell crabs dry with paper towels. Remove mouthparts and gills if still present; trim joints if desired for cleaner presentation.

Prepare the batter: in a bowl combine all-purpose flour, cornstarch, salt and pepper. Add cold sparkling water and whisk briefly; the batter should be thin, slightly viscous and cold. Keep batter chilled over an ice bath if possible.

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain temperature.

Dredge each crab lightly in a little flour (optional, helps batter adhere), shake off excess, then dip into the cold batter to coat evenly. Carefully lower crab into hot oil and fry 2½–4 minutes until golden brown and crisp. Work in batches to avoid crowding. Remove and drain on a wire rack or paper towels. Keep warm in a low oven (200°F/95°C) while frying remaining crabs.

When slightly cooled, split each crab in half lengthwise if desired so the legs fan outward for classic 'spider' presentation. Keep warm until assembly.

Prepare a bamboo sushi mat and wrap it with plastic wrap for easy cleaning. Place one sheet of nori, shiny side down, on the mat.

With wet hands, spread approximately 0.5 cup (adjust slightly) of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge uncovered to seal the roll. Lightly press to form an even layer; do not compact.

Flip the nori and rice so rice faces the mat (inside-out roll). On the nori (now facing up), lay one leaf of lettuce across the center, then place a few cucumber julienne, 2–3 slices of avocado, and a fried soft-shell crab (or half-crab with legs splayed) lengthwise along the near edge closest to you.

Mix the mayonnaise and sriracha in a small bowl to taste. Drizzle about 1 tablespoon of spicy mayo over the crab before rolling or reserve for finishing.

Spicy Mayo (optional)

Using the mat, lift the near edge and begin to roll away from you, tucking the filling tightly and rolling into a firm cylinder. Apply gentle pressure to form a neat roll. Seal the exposed nori strip with a little water.

If you prefer an exterior rice coating, sprinkle toasted sesame seeds onto the rice before flipping; otherwise proceed to slice as shown next.

With a very sharp, wet knife, cut the roll into 6–8 equal pieces. Wipe the knife clean between cuts to keep slices tidy.

Arrange the spider roll pieces on a serving plate with crab legs fanned outward where possible for visual effect.

Drizzle remaining spicy mayo over rolls and sprinkle with toasted sesame seeds and thinly sliced scallions.

Serve with pickled ginger, wasabi and soy sauce on the side.

sushi rice (short-grain)

soft-shell crabs (cleaned, whole)

all-purpose flour

cornstarch

fine salt

ground black pepper

cold sparkling water (or ice water)

neutral oil for deep frying (vegetable, canola)

nori sheets

cucumber (julienned, seeds removed)

avocado (ripe, sliced)

green leaf lettuce (or Boston lettuce), small leaves

mayonnaise (Japanese/Kewpie preferred)

sriracha (optional, for spicy mayo)

soy sauce (for serving)

wasabi

toasted sesame seeds

thinly sliced scallions

If using fresh wide rice noodles, separate gently by hand and set aside at room temperature. If using dried rice noodles, soak them in warm water for 20–30 minutes until pliable but not mushy; drain and set aside. If noodles clump, loosen gently with hands.

Prepare noodles

Season the sliced chicken or tofu with a pinch of salt and 1/2 teaspoon of light soy sauce. Heat 1 tablespoon oil in a large wok or heavy skillet over high heat until shimmering. Add the chicken (or tofu) in a single layer and stir-fry until cooked through and lightly browned, about 3–4 minutes for chicken, 3–5 minutes for tofu. Remove to a plate and reserve.

Prep protein

Add the remaining 1 tablespoon oil to the hot wok. Crack in the eggs and lightly scramble until just set but still moist. Push eggs to the side or transfer to the plate with the cooked protein.

Scramble eggs

With wok still on high heat, add a touch more oil if needed. Add the minced garlic, sliced shallot/onion, and sliced chiles. Stir-fry quickly 20–30 seconds until fragrant but not browned.

Add the sliced bell pepper and optional vegetables (baby corn, snap peas, broccoli). Stir-fry 1–2 minutes until they begin to soften but remain crisp.

Combine the sauce: in a small bowl whisk together light soy sauce, dark soy, oyster sauce, fish sauce, shaoxing wine (or dry sherry), brown sugar, and white pepper until sugar dissolves.

Return the cooked chicken or tofu and scrambled eggs to the wok. Add the drained noodles, then pour the sauce evenly over the noodles. Using tongs or two spatulas, toss and stir constantly to coat noodles and heat through. If mixture seems dry or noodles stick, add 1–2 tablespoons water or stock and continue tossing. Cook 1–3 minutes until noodles are heated through and silky. Taste and adjust seasoning: more fish sauce for saltiness, more sugar for balance, or a splash more soy for color.

Stir in sliced green onions and most of the basil leaves, reserving a few for garnish. Toss briefly until basil wilts but remains bright (about 20–30 seconds).

Transfer to plates or a serving platter. Garnish with remaining basil leaves and additional sliced chiles or lime wedges if desired. Serve immediately.

wide rice noodles (fresh) or dried, soaked

boneless chicken thighs or firm tofu, sliced 1/4-inch

large eggs

garlic cloves, minced

shallots or small yellow onion, thinly sliced

thai bird chiles or serrano, thinly sliced (adjust to heat)

bell pepper, thinly sliced (red or orange)

baby corn or optional vegetable (snap peas, broccoli florets)

thai basil leaves (or holy basil if available)

green onions, sliced on bias

light soy sauce

dark soy sauce (for color) or additional light soy

oyster sauce

fish sauce

shaohsing wine or dry sherry (the 'drunken' element)

light brown sugar or palm sugar

white pepper or ground black pepper

vegetable oil or peanut oil

Trim cilantro stems and roughly chop stems and leaves. Rinse and pat dry basil leaves. Peel and roughly chop shallots and garlic. Trim and thinly slice green chilies (remove seeds if you want milder paste). Slice galangal (or ginger) and finely chop the white part of lemongrass.

Prepare aromatics

In a small dry skillet over medium heat, toast ground coriander and ground cumin for 20–30 seconds until aromatic. Allow to cool briefly.

Toast and bloom spices

In a food processor or high-speed blender combine toasted spices, cilantro (stems + leaves), Thai basil, green chilies, shallots, garlic, galangal (or ginger), chopped lemongrass, lime zest, shrimp paste (if using), and kosher salt. Pulse to form a coarse paste. With the motor running, drizzle in 2 tbs neutral oil until the mixture becomes a smooth, spreadable paste (you may need to stop and scrape the bowl once or twice). Taste and adjust salt or chilies. This yields more paste than needed; refrigerate extra in an airtight container for up to 1 week or freeze in portions.

Make paste

Heat 1 tbs coconut or neutral oil in a wide skillet or wok over medium-high heat. Add the chicken pieces (or tofu/vegetables) in a single layer and sear for 2–3 minutes without moving to get a light brown edge, then stir and cook another 1–2 minutes until partially cooked but not fully tender. Remove and set aside.

Brown protein

Reduce heat to medium. Add remaining 1 tbs oil to the skillet. Add 3 tbs prepared green curry paste and cook, stirring constantly for 1–2 minutes until fragrant and the oil separates slightly from the paste. This step deepens flavor and removes raw edge from the paste.

Toast the paste

Slowly pour in 1 cup of coconut milk, stirring to combine with the paste. Then add the remaining 1 cup of coconut milk and the chicken or vegetable stock. Stir to combine and bring the mixture to a gentle simmer (do not boil vigorously to prevent curdling).

Add coconut milk & stock

Return the seared chicken (or tofu/vegetables) to the pan. Add eggplant, bamboo shoots, baby corn and sliced red bell pepper. Simmer gently for 8–10 minutes, stirring occasionally, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender but still hold shape. If using tofu or quick-cooking vegetables, simmer 4–6 minutes until heated through.

Simmer with protein and vegetables

Stir in fish sauce, palm sugar (or brown sugar), and lime juice. Taste and adjust: add more fish sauce for saltiness, lime juice for acidity, or a pinch of sugar if needed. If the curry is too thick, add up to 1/4 cup extra stock or water to reach desired consistency.

Season and finish

Turn off the heat and stir in Thai basil and cilantro leaves. Let the curry rest 2 minutes to allow the herbs to wilt and flavors to meld.

Add herbs and rest

Ladle the green curry over steamed jasmine rice and garnish with extra basil leaves, cilantro, and optional thin slices of fresh chili or a lime wedge.

Serve

fresh cilantro (stems included)

Thai basil leaves

green chilies (de-seeded for milder, keep seeds for hotter)

shallots (peeled, roughly chopped)

garlic cloves

galangal (or fresh ginger if unavailable), peeled and sliced

lemongrass (white part only), finely chopped

lime zest

ground coriander

ground cumin

shrimp paste (optional)

kosher salt

neutral oil (vegetable or canola)

coconut oil or neutral oil

prepared green curry paste

boneless chicken thighs, cut into 1" pieces (or tofu/vegetables)

coconut milk (full fat preferred)

chicken or vegetable stock

palm sugar or brown sugar

Thai eggplants or small round eggplant, quartered (optional)

red bell pepper, thinly sliced

bamboo shoots, drained (optional)

baby corn (optional)

fresh Thai basil leaves

fresh cilantro leaves

fresh lime juice

steamed jasmine rice, for serving

Rinse the duck inside and out under cold water and pat very dry with paper towels. Trim excess fat from cavity and neck. Prick the skin all over with a fork or skewer being careful not to pierce the meat (this helps fat render and skin crisp).

Prepare duck

Combine kosher salt, white pepper, light soy sauce, sesame oil, five-spice powder, and granulated sugar in a small bowl. Rub this mixture evenly inside the cavity and over the exterior of the duck, massaging into the skin and under any loose skin where possible. Place the duck on a rack set over a tray and refrigerate, uncovered, for at least 4 hours and up to overnight to dry the skin (this step improves crispness).

An optional but traditional step: bring a pot of boiling water. Holding the duck by the neck, carefully pour boiling water evenly over the skin to tighten and set the skin. Pat the duck dry thoroughly with paper towels after pouring. Allow the duck to rest on the rack for 15–20 minutes.

Tighten the skin

Whisk together maltose (or honey), rice vinegar and 2 tablespoons hot water in a small bowl until smooth and slightly runny. Keep warm so the glaze stays brushable.

Make glaze

Preheat oven to 375°F (190°C). Scatter green onions, sliced ginger, star anise and bay leaves on the bottom of a roasting pan. Place a wire rack over the aromatics. These aromatics will gently flavor the duck as it roasts and catch drippings.

Place the duck breast-side up on the rack. Roast in the preheated oven for 45 minutes, undisturbed. The fat will render and the skin will begin to brown.

Initial roast

After 45 minutes, remove the duck and brush a thin even layer of the maltose glaze over the skin. Return to oven and roast for another 20–30 minutes, brushing the glaze every 10 minutes, until the skin is deep golden-brown and crisp and the internal temperature at the thickest part of the thigh reaches 165°F (74°C). If the skin is browning too quickly, tent loosely with foil.

Glaze and finish

Once done, transfer the duck to a cutting board and rest for 10–15 minutes before carving to let juices redistribute and skin remain crisp.

While the duck rests, whisk together hoisin sauce, soy sauce, lime juice, fish sauce and grated sugar in a small bowl. Stir in chopped cilantro. Taste and adjust balance: add more lime for acidity, a pinch more sugar if too tangy, or a dash more fish sauce for saltiness.

Make dipping sauce

Carve the duck into slices: remove legs and thighs, then breasts and slice thinly against the grain. Arrange on a serving platter with thin cucumber slices and steamed jasmine rice or rice noodles. Serve hot with the hoisin-lime dipping sauce on the side.

Carve and serve

Leftover tips: refrigerate cooled leftover duck in an airtight container up to 3 days. Reheat slowly in a 325°F (160°C) oven covered with foil to retain moisture; crisp skin briefly under broiler if needed.

whole duck (about 4–5 lb / 1.8–2.3 kg), giblets removed

white pepper (or ground black pepper)

sesame oil

five-spice powder

boiling water (for pouring over skin)

maltose or honey

hot water (to thin glaze)

green onions (scallions), trimmed and halved

fresh ginger, smashed and sliced

star anise

bay leaves

hoisin sauce

soy sauce (dark or light as preferred)

fresh sugar (or palm sugar), finely grated

fresh cilantro, chopped

cucumber, thinly sliced (optional)

steamed jasmine rice or rice noodles

Finely chop shiitake mushrooms, water chestnuts and chopped shrimp. Thinly slice green onions. Mince garlic and ginger. Measure out sauces and seasonings so everything is ready.

Prepare ingredients

In a large bowl add ground pork, chopped shrimp, mushrooms, water chestnuts, green onions, minced garlic and ginger. Add soy sauce, oyster sauce, sesame oil, sugar, white pepper, salt and cornstarch. Pour in the lightly beaten egg and use a fork or spatula to mix thoroughly until sticky and homogenous (this helps the filling bind). Taste a small piece by cooking a teaspoon in a hot pan and adjust seasoning if necessary.

Combine filling

Prepare egg wash: whisk together the 2 egg yolks with the optional whole egg and 1 tsp cold water until smooth. Keep a small brush or your finger nearby for sealing.

Lay one wonton wrapper on a clean work surface with a corner pointing toward you (diamond shape). Place about 1 to 1 1/2 teaspoons of filling in the center. Do not overfill — the wrapper should be able to close into a pouch.