Spicy Tuna

Philadelphia

California

Fried Spring Roll

Agedashi Tofu

Chicken and Shrimp Skewers

Crab Rangoon

Spicy Tuna Pizza

Softshell Crab

Tuna Tataki

Truffle Fries

Baby Bok Choy

Chicken Karaage

Tempura Eggplant

Blistered Shishito Peppers

Grilled Oysters ½ Doz.

Calamari

Edamame

Dancing Crab

Udon Noodles

Rainbow

Dynamite

Caterpillar Remix

Korean Dumplings

Keep the sushi-grade tuna cold until ready. Using a very sharp knife, trim any sinew and dice the tuna into small uniform 1/4-inch pieces. Place diced tuna in a chilled bowl.

Prepare tuna

In a separate small bowl, combine the mayonnaise, Sriracha, toasted sesame oil, soy sauce, and fresh lime juice. Whisk until smooth and emulsified.

Make sauce

Add the sauce to the diced tuna along with the thinly sliced scallions, toasted sesame seeds, and kosher salt. Gently fold with a rubber spatula until evenly coated. Taste and adjust heat or salt: add more Sriracha for heat or a pinch more salt if needed. Keep chilled until assembly.

Combine and season

If not already done, cook and season sushi rice (short-grain rice mixed with sushi vinegar). Keep rice slightly warm or at room temperature. Lay out a nori sheet on a bamboo mat or work surface, shiny side down.

Prepare rice and nori

For a classic roll: Moisten hands with water mixed with a splash of rice vinegar to prevent sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top edge. Arrange a line of spicy tuna (about 2-3 tbs) across the center, add a few cucumber julienne and a slice of avocado. Roll tightly with the mat, press gently to form. For hand rolls: place 2–3 tbs spicy tuna, cucumber and avocado on a nori half and roll into a cone shape.

Assemble rolls (maki) or hand rolls (temaki)

Using a very sharp wet knife, slice maki into 6–8 pieces, wiping the knife clean between cuts for neat slices. Top each piece with a thin slice of jalapeño (optional) or a small dot of extra Sriracha-mayo. Garnish with additional sesame seeds and serve with pickled ginger, wasabi and soy sauce.

Slice and finish

If you want a crunchy contrast, make tempura bits or lightly fry tiny spoonfuls of the spicy tuna in hot oil until crisp (about 30–60 seconds) and drain on paper towels. Sprinkle over the rolls just before serving.

Optional crispy topping

Because this uses raw tuna, store any leftovers covered in the refrigerator and consume within 24 hours. Discard if left at room temperature for more than 2 hours.

Storage and safety

sushi-grade tuna, finely diced

mayonnaise (preferably Japanese Kewpie)

Sriracha

toasted sesame oil

soy sauce

thinly sliced scallions (green parts only)

sesame seeds, toasted

kosher salt

fresh lime juice

nori sheets (4 full sheets or 8 halves)

sushi rice, cooked and seasoned

cucumber, seeded and julienned

avocado, sliced

pickled ginger (gari)

wasabi (optional)

soy sauce for serving

thinly sliced jalapeño (optional)

frying oil (if making spicy tuna crisp or tempura bits)

Slice the 2 bagels in half horizontally. Toast the cut sides in a toaster or under a broiler until golden and slightly crisp, about 1½–3 minutes depending on your appliance. If using butter, lightly spread 1/2 tablespoon butter on each warm half immediately after toasting.

Toast bagels

If the cream cheese is cold and firm, soften it for about 10–15 seconds in the microwave or leave at room temperature 20–30 minutes. Stir with a spoon to a smooth, spreadable consistency. Divide the 8 tbsp cream cheese so you have about 4 tbsp per whole bagel (2 tbsp per half).

Prepare cream cheese

Spread about 2 tablespoons of cream cheese on each toasted bagel half, making sure to cover the surface evenly to act as a barrier between bread and moist toppings.

Arrange the smoked salmon evenly over the cream cheese on four bagel halves (or both halves if making open‑faced). Use about 25 g (roughly 1 oz) per half so the 100 g covers all halves with a generous layer.

Assemble smoked salmon

Distribute the thinly sliced red onion and tomato slices over the salmon. Scatter the capers evenly across the bagels to add briny pops of flavor. If using cucumber, add 2–3 thin rounds per half under or over the salmon as preferred.

Add vegetables & capers

Sprinkle the chopped fresh dill over each assembled bagel. Grind black pepper to taste and add a light squeeze of lemon juice from the wedges over the salmon (about 1/4 lemon per bagel half). If desired, dust a small pinch of everything bagel seasoning on the cream cheese before adding toppings.

Finish and season

Place the completed bagel halves on a plate. Serve immediately while the bagel is still slightly warm and the cream cheese is spreadable. Provide extra lemon wedges and additional capers or onions on the side for guests to customize.

Leftovers: store components separately—smoked salmon refrigerated in airtight container up to 2 days, cream cheese covered up to 5 days, and toasted bagels in a sealed bag at room temperature for one day or freeze for longer storage.

plain bagels

cream cheese (full-fat, e.g., Philadelphia brand)

unsalted butter (optional)

smoked salmon (lox)

thinly sliced red onion

capers (rinsed if packed in brine)

sliced ripe tomato

fresh dill, chopped

freshly ground black pepper

lemon wedges

sliced cucumber

everything bagel seasoning

Rinse 1 cup short‑grain sushi rice in cold water, swirling and draining until the rinse water runs nearly clear (about 4–5 rinses). Drain 10–15 minutes.

Combine rinsed rice and 1.1 cups water in a rice cooker or small pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 12–14 minutes. Remove from heat and let sit, covered, 10 minutes.

While rice rests, whisk together 3 tablespoons rice vinegar, 1 tablespoon granulated sugar and 1 teaspoon fine sea salt until dissolved.

Transfer hot cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a cutting/fan motion to separate grains and cool the rice to slightly warm. Do not mash. Cover the rice with a damp towel to keep moist until assembly (up to 30 minutes). Yield about 2.5 cups seasoned sushi rice.

Prepare fillings: shred or flake 8 oz imitation crab and mix with 2 tablespoons mayonnaise in a small bowl. Taste and adjust—add a touch more mayo if you prefer creamier filling.

Peel and pit the avocado. Slice lengthwise into 8–10 thin slices. If desired, toss avocado slices lightly with a teaspoon of rice vinegar to slow browning.

Seed the cucumber by slicing in half lengthwise and scraping out seeds. Cut into long thin matchsticks about 3–4 inches long and 1/8 inch thick.

Set up rolling station: bamboo sushi mat (optional) wrapped in plastic wrap, a small bowl of water for wetting hands, and the seasoned rice. Keep remaining ingredients within reach.

Place one nori sheet shiny side down on the mat. Wet your hands and spread about 3/4 cup of seasoned rice evenly over the nori, leaving a 3/4" (2 cm) strip at the far edge uncovered. Press rice gently and evenly to a thickness of about 1/4".

Sprinkle 1/2 tablespoon toasted sesame seeds and 1/2 tablespoon masago (if using) over the rice, pressing lightly so they stick (optional). Carefully flip the nori sheet rice-side down so rice is against the mat and nori side is up.

Along the edge of the nori closest to you, place a line of crab‑mayo mixture (about 2 tablespoons), a few cucumber matchsticks (about 1/8 cup), and 2–3 avocado slices. Keep fillings centered and do not overstuff.

Lift the mat edge nearest you and roll over the filling, tucking firmly but gently to form a cylinder. Continue rolling to the far edge, pressing lightly to seal the seam. Use a few drops of water on the exposed nori edge to help seal if needed.

Using a very sharp, wet knife, trim the roll ends and cut into 6–8 even pieces. Clean the knife between cuts to preserve neat slices. Repeat with remaining nori sheets and fillings. Yield: 4 rolls (24–32 pieces) depending on slicing.

If you used masago or tobiko and want it on the outside (outside‑rice style), after rolling, press additional masago onto the rice surface before cutting.

Arrange California roll pieces on a serving plate. Serve with pickled ginger, soy sauce and a small amount of wasabi. Optionally garnish with additional sesame seeds and a small spoonful of masago on each piece.

Store any leftover rolls wrapped tightly in plastic wrap in the refrigerator and eat within 24 hours for best texture. Note: sushi is best eaten fresh; rice firms and avocado may brown over time.

sushi rice (cooked and seasoned)

nori sheets (4 8x7" sheets)

imitation crab (surimi), shredded or flaked

ripe avocado

English cucumber (seeded, cut into matchsticks)

mayonnaise (Japanese Kewpie preferred)

masago or tobiko (optional, for topping/inside)

toasted sesame seeds (optional, for topping)

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

wasabi (paste)

Finely chop or shred all vegetables and proteins so they are small and consistent. If using shrimp, chop into small pieces. Mix soy sauce, oyster sauce (if using), sesame oil, sugar, white pepper and cornstarch in a small bowl and set aside.

Prepare ingredients

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic and chopped shallot; sauté 30–45 seconds until fragrant but not browned.

Add ground pork (or substitute) and chopped shrimp (if using). Break meat up with a spatula and cook until no longer pink, about 3–4 minutes.

Add mushrooms and cook 1–2 minutes, then add carrots and shredded cabbage. Stir-fry until vegetables are just softened and most liquid has evaporated, about 3–4 minutes. Avoid overcooking — filling should be relatively dry so wrappers stay crisp.

Pour the reserved sauce mixture over the filling, stir well to combine and cook 30–60 seconds until sauce clings to the filling. Taste and adjust seasoning with a pinch more salt or soy if needed. Remove from heat and stir in sliced green onion. Let the filling cool to near room temperature (about 10 minutes).

Prepare a small bowl of the flour-and-water 'glue' by mixing the 2 tablespoons flour with 2 tablespoons water to a smooth paste. Keep a damp towel over wrappers to prevent drying.

Lay one spring roll wrapper diamond-shaped on a clean work surface with one corner pointing toward you. Place about 2–3 tablespoons of cooled filling near the corner closest to you, leaving a 1/2 inch border on each side.

Fold the corner over the filling, tuck it tightly, then fold both side corners toward the center. Brush the far corner edge with a little flour glue and roll up tightly to seal. Repeat with remaining wrappers and filling. You should get about 10 rolls depending on wrapper size and filling.

If not frying immediately, place assembled rolls seam-side down on a lightly greased tray and cover loosely with plastic wrap. Do not stack wet rolls.

Pour oil into a deep heavy pot or wok to a depth of about 2–3 inches (about 4–6 cups depending on your vessel). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into the oil; it should sizzle and brown slowly.

Fry spring rolls in batches of 3–4, seam-side down first, being careful not to crowd the pot. Turn occasionally with tongs so they brown evenly. Fry until golden brown and crisp, about 3–4 minutes per batch.

Use a slotted spoon to transfer fried rolls to a wire rack or paper towel-lined plate to drain. Let cool 2 minutes before serving so the filling firms slightly.

While rolls fry, combine rice vinegar, water, sugar, fish sauce, chili and crushed garlic in a small bowl. Stir until sugar dissolves. Taste and adjust balance of sweet-salty-sour to preference.

Serve sauce at room temperature alongside hot spring rolls.

ground pork (or chicken/tofu)

shrimp, peeled, chopped (optional)

carrot, finely julienned or grated

green cabbage, finely shredded

shiitake or button mushrooms, finely chopped

garlic, minced

shallot or small onion, finely chopped

green onion, thinly sliced

oyster sauce (optional)

sesame oil

sugar

white pepper (or black pepper)

cornstarch

vegetable oil for cooking filling

spring roll wrappers (8 x 8 inch or similar)

all-purpose flour

water (for glue)

neutral oil for deep frying (vegetable, canola, peanut)

water

fish sauce

chili flakes or thinly sliced fresh chili

crushed garlic (optional)

Remove tofu from packaging and drain away liquid. Wrap the block in a clean kitchen towel or paper towels and place on a plate. Put a light weight (small cutting board, a few cans) on top and press for 15–20 minutes to remove excess moisture.

Press and drain tofu

After pressing, unwrap and cut the tofu into 8 equal cubes (about 4 cm / 1.5 in each) or your preferred size. Pat each piece dry with paper towels to remove surface moisture.

Cut tofu

Lightly sprinkle the tofu cubes with the fine sea salt on all sides. Place the potato starch in a shallow bowl or plate. Toss each tofu cube gently in the starch so all sides are evenly coated. Shake off excess starch—coating should be thin but complete.

Season and coat

Pour neutral oil into a wide, heavy skillet or shallow saucepan to a depth of about 1/2–3/4 inch (≈1–2 cm). Heat over medium-high until the oil registers 170–175°C (340–350°F) on a thermometer, or until a pinch of starch sizzles and turns pale golden immediately.

Heat oil

Working in a single layer (you may need two batches), gently lower coated tofu cubes into the hot oil. Fry 2–3 minutes per side until the coating is crisp and a light golden color. Use a slotted spatula to turn carefully. Internal texture should be warm and slightly creamy.

Fry tofu

Transfer fried tofu to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep warm while you finish the sauce (do not let them sit too long or they will soften).

Drain fried tofu

If using instant dashi powder, dissolve appropriate amount in 300 ml hot water; if using homemade dashi, warm it gently. Keep the stock hot but not rapidly boiling.

Prepare or reheat dashi

In a small saucepan, combine 300 ml warm dashi, 2 tbs light soy sauce, 2 tbs mirin, 1 tbs sake, and 1/2 tsp sugar (if using). Bring to a gentle simmer over medium-low heat, stirring so sugar and seasonings dissolve. Taste and adjust: add a little more soy for saltiness or mirin for sweetness.

Combine sauce ingredients

Once the sauce is simmering and tasted-adjusted, remove from heat and keep warm. The sauce should be clear and lightly seasoned to complement the tofu rather than overpower it.

Finish sauce

Divide fried tofu cubes between 2–4 shallow serving bowls (servings guidance below). Spoon 3–4 tbs of the warm tentsuyu over each bowl so tofu is partly immersed but coating remains crisp for a moment. Add a small mound (about 1 tbs) of grated daikon on top of each tofu portion.

Assemble

Scatter sliced scallions and katsuobushi over the tofu, and add a small amount of grated ginger if using. Finish with a light dusting of shichimi togarashi or white pepper to taste, if desired.

Garnish

Serve the agedashi tofu right away so the exterior stays crisp while the sauce soaks into the interior. Provide extra sauce on the side if you prefer more broth.

Serve immediately

firm (or medium-firm) tofu

potato starch (or cornstarch)

neutral oil for frying (vegetable, canola, or sunflower)

dashi stock (prepared)

light soy sauce (usukuchi or regular)

mirin

sake

granulated sugar (optional, for balance)

grated daikon (squeezed lightly)

katsuobushi (bonito flakes)

grated fresh ginger (optional)

shichimi togarashi or ground white pepper (optional)

Mince the garlic and grate the ginger. In a medium bowl, whisk together 1/2 cup olive oil, soy sauce, lemon juice, honey, minced garlic, grated ginger, smoked paprika, cumin, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper until combined.

Divide the marinade: reserve 3 tablespoons in a small bowl (for brushing during cooking), and use the remainder for marinating proteins.

Trim fat from chicken breasts and cut into roughly 1- to 1-1/4-inch cubes so they cook evenly.

Prepare Chicken

Place chicken cubes in a zip-top bag or shallow dish and pour about two-thirds of the remaining marinade over them, massaging to coat. Seal or cover and refrigerate for 30 minutes to 2 hours. (If short on time, 30 minutes is sufficient; up to 2 hours is optimal.)

Pat shrimp dry with paper towels. Place shrimp in a separate bowl or bag and add the remaining marinade, tossing to coat. Refrigerate shrimp for 15 to 30 minutes only (shrimp marinate quickly; longer can begin to 'cook' them).

Prepare Shrimp

If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil grates or brush grill pan with oil.

Thread chicken cubes and shrimp onto skewers, leaving a small gap between pieces for even heat circulation. If using vegetables, alternate protein and vegetables on the skewers (for example: chicken, pepper, shrimp, onion). Aim for skewers about 6–8 pieces each depending on skewer length.

Brush assembled skewers lightly with the reserved 3 tablespoons marinade and a little additional olive oil (about 1 tablespoon). Season vegetables with a pinch of salt and pepper.

Place skewers on the preheated grill or grill pan. Cook for 10–12 minutes total, turning every 2–3 minutes to get even char. Brush once more lightly with reserved marinade during the first few minutes. Chicken cubes should reach an internal temperature of 165°F (74°C); shrimp should be opaque and firm and reach about 120–130°F.

If using a stovetop grill pan, you may need to reduce heat slightly to avoid burning the marinade sugars; cook similarly, turning frequently.

Remove skewers from heat and let rest 3–5 minutes. Sprinkle chopped parsley over skewers, squeeze lemon wedges over top to taste, and finish with a light drizzle of olive oil. Adjust salt and pepper to taste.