Nigiri (10pcs)

Beef & Broccolini

Pork Ribs

Salmon Avocado

Lo Mien

Garlic Shrimp Scallops

California

Tuna Foie - Nigiri

Wagyu Uzurano Gunkan

Wagyu Nigiri

Botan Ebi - Sashimi

Botan Ebi - Nigiri

Otoro - Sashimi

Otoro - Nigiri

Chutoro - Sashimi

Chutoro - Nigiri

Hamachi-Sashimi

Hamachi-Nigiri

Sake-Sashimi

Sake-Nigiri

Sashimi (10pcs)

Sashimi (5pcs)

Omakase Nigiri (10pcs)

Omakase Nigiri (5pcs)

Place 2 cups short-grain sushi rice in a bowl and rinse under cold water, swirling and draining several times until the water runs mostly clear. Drain and soak the rice for 30 minutes.

Wash and soak rice

Drain soaked rice into the rice cooker pot (or saucepan). Add 2.2 cups water. Cook according to your rice cooker instructions or, if using a pot: bring to a boil, reduce to very low heat, cover, and simmer 12–14 minutes. Remove from heat and let sit, covered, for 10 minutes.

Cook rice

While rice is cooking, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat. Stir until sugar and salt dissolve. Do not boil. Cool slightly.

Prepare sushi vinegar

Transfer hot rice to a wide shallow nonreactive bowl (hangiri or large bowl). Pour the seasoned vinegar evenly over the rice. Using a rice paddle or wooden spoon, fold the rice gently with a cutting motion to mix and cool. Fan the rice while folding to help it become glossy. Continue until rice is just slightly warm. Cover with a damp cloth to keep moist while you prepare toppings.

Season rice

Using a very sharp, chilled knife, trim and portion sashimi-grade fish into 10–12 slices about 2.5–3 inches long, 1–1.5 inches wide, and roughly 1/4 inch thick. If multiple fish are used, portion so you have enough to top 10 nigiri (about 12 oz total gives small overlap/spare). Keep fish chilled on a plate over ice until ready.

Prepare fish

Wet your hands lightly with the cold water with a splash of rice vinegar to keep rice from sticking. Take about 2 tablespoons (about 20–25 g) of sushi rice and gently form into an oblong mound roughly 1.5–2 inches long and 1/2–3/4 inch high. Press gently to compact but do not smash — the rice should hold shape but remain slightly airy. Repeat to form 10 rice mounds.

Portion rice

Lightly dab a small amount of wasabi (about 1/8 tsp) onto one side of each fish slice. Place the fish, wasabi-side down, over each rice mound. If desired, wrap a thin strip of nori around the center for a secure nigiri (optional—nigiri is traditionally served without nori).

Apply wasabi and place fish

Gently press the fish onto the rice so it adheres. Garnish as desired with microgreens or a small shiso leaf on top of certain pieces, a sprinkle of toasted sesame seeds, or a tiny amount of yuzu/lemon zest for brightness. Serve with pickled ginger and soy sauce on the side. Keep nigiri chilled and serve immediately for best texture and flavor.

Finish and garnish

Arrange 10 nigiri on a chilled plate or wooden board. Serve immediately with small dishes of soy sauce, extra wasabi, and pickled ginger. Leftover seasoned rice should be used the same day; do not refrigerate formed nigiri with raw fish. Store unused sashimi-grade fish properly chilled and use within 24 hours.

short-grain sushi rice

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

sashimi-grade fish (assorted; e.g., tuna, salmon, yellowtail)

wasabi (fresh or paste)

pickled ginger (gari)

soy sauce (for serving)

microgreens or shiso leaves (optional)

toasted sesame seeds (optional)

yuzu or lemon zest (optional)

cold water with a splash of rice vinegar (for wetting hands)

plastic wrap (optional, for shaping)

In a bowl whisk together 1/2 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp mirin (or dry sherry), 1 tsp rice vinegar and 1 tsp sesame oil until sugar is dissolved.

Make the sauce

In a small cup dissolve 1 tbsp cornstarch into 1/4 cup (60 ml) water, whisk to a smooth slurry. Reserve both the sauce and slurry separately.

Prepare slurry

Slice 1 lb flank or skirt steak thinly across the grain into 1/8- to 1/4-inch strips. Pat dry with paper towels. Toss the beef with 1 tbsp cornstarch, 3 minced garlic cloves and 1 tbsp grated ginger to evenly coat — the cornstarch helps with browning and creates a slightly glossy finish.

Slice and season

Heat a large skillet or wok over high heat until very hot. Add 2 tbsp vegetable oil and swirl. Working in a single layer (cook in two quick batches if necessary to avoid steaming), add the beef strips in a single layer and let them sear undisturbed 45–60 seconds to develop color, then stir-fry another 30–45 seconds until mostly cooked but still tender. Remove beef to a plate and tent loosely with foil.

Sear the beef

Reduce heat to medium-high. Return the skillet to heat, add the prepared sauce and bring to a simmer. Stir the reserved cornstarch slurry once (it may settle) and add to the simmering sauce while stirring; cook 30–60 seconds until sauce thickens and becomes glossy. Return the seared beef and any accumulated juices to the pan and toss to coat for 1 minute until beef is heated through and coated in sauce. Taste and adjust seasoning with a pinch of salt if needed.

Finish with sauce

Turn off heat and stir in 1 tsp toasted sesame oil if desired. Garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.

Garnish

Trim the woody ends from 12 broccolini stalks and rinse under cold water. If stalks are thick, slice them lengthwise so they cook evenly.

Prep broccolini

Option A - Blanch: Bring a large pot of salted water (1 tsp kosher salt) to a boil. Add broccolini and cook 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, drain and pat dry. Option B - Sauté: In the same hot skillet after removing beef (wipe out excess oil if burnt and reheat), add 1 tbsp neutral oil over medium-high heat, add broccolini and stir-fry 2–4 minutes until crisp-tender and slightly charred on tips. For either method, season lightly with a pinch of salt.

Blanch or quickly sauté

If you blanched the broccolini, add it to the skillet with the thickened sauce and return beef to the pan, tossing everything together 1 minute so broccolini warms and is well coated. If you sautéed the broccolini in the skillet, add the thickened sauce and beef back in and toss to combine until heated through.

Combine with beef

low-sodium soy sauce

oyster sauce

brown sugar

mirin or dry sherry

sesame oil

cornstarch

water

flank steak or skirt steak

garlic (minced)

fresh ginger (grated)

cornstarch (for coating)

vegetable oil (for high-heat cooking)

toasted sesame seeds (optional garnish)

green onions (sliced, optional garnish)

broccolini (trimmed)

neutral oil (for blanching or sauté)

kosher salt (for blanching water)

Whisk together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, and mustard powder in a bowl until evenly combined and no large clumps remain.

Make rub

If the membrane (silverskin) is still on the bone side, slide a butter knife under one edge and peel it off, using paper towel for grip. Pat ribs dry with paper towels.

Prepare ribs

Lightly coat both sides of each rack with yellow mustard (this acts as a binder and will not flavor strongly). Generously sprinkle the dry rub all over both sides of the ribs, pressing the rub into the meat so it adheres. Use all the rub; reserve a small pinch for later if desired.

Apply binder and rub

Preheat oven to 275°F (135°C). In a shallow roasting pan or rimmed baking sheet, pour apple cider, apple cider vinegar, and water to create a shallow braising pool. Place a wire rack or crumpled foil inside the pan to keep ribs elevated above the liquid.

Prepare braising pan

Arrange the rubbed racks bone-side down on the rack. Cover the entire pan tightly with aluminum foil, sealing the edges to trap steam. Bake in the preheated oven for 2 to 2 1/2 hours (until meat is tender and pulls back from the bones about 1/4 to 1/2 inch). Check at 2 hours for tenderness.

Braise the ribs

While ribs braise, combine barbecue sauce, honey, and the optional tablespoon of apple cider vinegar in a small saucepan. Warm over low heat, stirring until honey is dissolved and sauce is smooth. Remove from heat and keep warm.

Make finishing sauce

When ribs are tender, remove pan from oven and carefully lift the foil. Transfer racks to a baking sheet lined with foil or directly to a grill. Brush a generous layer of the finishing sauce on both sides of the ribs. To caramelize: a) Grill over medium-high heat for 3–5 minutes per side until sauce sets and edges char slightly, or b) return to a hot oven (425°F / 220°C) for 8–12 minutes, broiling for the last 1–2 minutes if desired—watch carefully to avoid burning.

Glaze and caramelize

Let ribs rest 5 minutes after glazing to allow juices to redistribute. Slice between the bones into individual ribs or portions. Sprinkle with chopped parsley and a light pinch of coarse salt to finish. Serve remaining finishing sauce on the side.

Rest and serve

paprika

kosher salt

black pepper

garlic powder

onion powder

chili powder

ground cumin

mustard powder

pork baby back ribs (or spare ribs), membrane removed

yellow mustard (as binder)

apple cider

apple cider vinegar

barbecue sauce

honey

apple cider vinegar (optional, for tang)

fresh parsley, chopped

coarse salt

Pat salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Season the flesh side and skin side evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Zest the lemon and set zest aside; cut the lemon in half and reserve for finishing.

Prep salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 1–2 minutes). Place the salmon fillets in the pan skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the flesh is cooked about two-thirds of the way up the side.

Pan-sear (stovetop)

Flip the fillets and cook flesh-side for 1–2 minutes more for medium doneness (internal temperature 125–130°F / 52–54°C) or longer for well-done. During the last 30 seconds, squeeze half the lemon over the fillets and sprinkle a little lemon zest on top. Remove salmon to a warm plate and let rest for 2–3 minutes.

Finish cooking

If you prefer, after searing skin-side down for 3–4 minutes, transfer the skillet to a preheated 400°F (200°C) oven for 4–6 minutes until desired doneness. Remove and rest as above.

Alternative: Oven finish

While the salmon cooks, prepare the avocado topping. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Gently mash with a fork leaving some chunks for texture (about 3/4 mashed).

Add 1/2 cup halved cherry tomatoes, 2 tablespoons finely minced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed avocado. If using jalapeño, add 1 teaspoon finely minced. Stir gently to combine and taste; adjust salt or lime as needed.

Cover the bowl and keep chilled until ready to serve (prevents browning). If making slightly ahead, place plastic wrap directly on the avocado surface.

Place each rested salmon fillet on a plate, skin-side down. Spoon 2–3 generous tablespoons of the avocado topping over the center of each fillet (or to the side if preferred).

Garnish with reserved lemon zest, microgreens or cilantro sprigs, and serve with lime wedges on the side for additional brightness.

Serve immediately with your choice of sides (steamed rice, roasted vegetables, or a simple salad).

salmon fillets (skin-on, 6–8 oz each)

olive oil

freshly ground black pepper

lemon (zest and juice)

ripe avocado

cherry tomatoes (halved)

red onion (finely minced)

cilantro (finely chopped)

lime juice (fresh)

extra-virgin olive oil

salt

optional: jalapeño (seeded & finely minced)

microgreens or cilantro sprigs

extra lime wedges

Bring a large pot of water to a rolling boil. Add the egg noodles and cook 1–2 minutes less than package instructions so they remain slightly underdone (typically 3–5 minutes for fresh; 6–7 for dried). Stir gently to prevent sticking. Drain and immediately rinse briefly under hot running water to stop cooking and remove excess starch. Toss with 1 teaspoon neutral oil to keep separate and set aside.

Prepare noodles

In a bowl, combine low-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, chicken or vegetable stock, sugar, and cornstarch. Whisk until smooth and cornstarch is dissolved. Set aside.

Mix sauce

If using chicken: season the thin slices with a pinch of salt and 1/8 tsp white pepper. Optionally toss with 1/2 tsp of cornstarch for more velvety texture. If using tofu, press and cube; if shrimp, peel and devein.

Prep protein

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the protein in a single layer and stir-fry until just cooked through and lightly browned (chicken ~2–3 minutes; shrimp ~1–2 minutes). Remove protein to a plate and reserve.

Cook protein

Return the wok to high heat and add the remaining 1 tablespoon neutral oil. Add minced garlic and minced ginger; stir-fry 10–15 seconds until fragrant but not browned. Add julienned carrots and snap/snow peas; stir-fry 30–45 seconds. Add sliced cabbage and the white parts of the scallions; stir-fry another 30–45 seconds until vegetables are crisp-tender.

Stir-fry vegetables

Raise heat to very high. Return cooked protein to the wok with vegetables and toss to combine.

Add the drained noodles to the wok, spreading them across the surface. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and stir-fry for 1–2 minutes, making sure the sauce evenly coats noodles and everything heats through. If mixture seems dry, add 1–2 tablespoons water or stock to loosen and continue tossing.

Taste and adjust seasoning: add up to 1/2 teaspoon salt or more soy sauce if needed. Sprinkle remaining scallion green tops over the noodles. Drizzle toasted sesame oil over the top and give one final toss.

Transfer to a serving platter or individual bowls and serve immediately while hot.

egg noodles (or fresh Chinese wheat/lo mein noodles)

dark soy sauce

chicken or vegetable stock

sugar

boneless chicken breast or thigh, thinly sliced (or substitute beef, pork, tofu, shrimp)

carrot, julienned

cabbage, thinly sliced (napa or green)

scallions (green parts), cut into 2-inch pieces

snap peas or snow peas, halved (optional)

garlic, minced

ginger, peeled and minced

neutral cooking oil (vegetable, canola, or peanut)

toasted sesame oil (for finishing)

white pepper (or black),

Pat shrimp and scallops dry with paper towels. Dry scallops are important for a good sear; if scallops are wet, press gently with towels to remove surface moisture.

Prepare seafood

Lightly score the side muscle from scallops if still attached. Place shrimp and scallops in a bowl and toss gently with lemon juice, 1/2 tsp kosher salt (from the Marinade & Seasoning portion), 1/2 tsp black pepper, and smoked paprika if using. Let sit at room temperature for 10 minutes while you prepare the sauce and heat the pan.

In a small bowl combine minced garlic, minced shallot, chopped parsley, lemon zest, and red pepper flakes. This keeps measured ingredients handy for quick cooking.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add olive oil and 2 tablespoons of butter. When butter foams and is just starting to brown slightly (about 1 minute), add the garlic-shallot mixture and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add white wine (or chicken broth) to the pan, scraping up any browned bits. Let simmer 1 minute to reduce slightly. Reduce heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Keep sauce warm on the lowest heat while searing seafood.

Wipe the skillet clean and return to high heat. Add 1 teaspoon olive oil or a touch of butter. When very hot, place scallops in the pan spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until a golden crust forms, then flip and cook 30–60 seconds more until just opaque in the center. Transfer scallops to a warm plate and tent with foil.

Sear scallops

In the same skillet over medium-high heat add a small knob (about 1 tsp) of butter if needed. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque and edges curl. Do not overcook. Transfer shrimp to the plate with scallops.

Cook shrimp

Return the garlic-butter sauce to medium heat. Add the cooked shrimp and scallops to the sauce and gently toss to coat for 30–45 seconds to warm through and marry flavors. Taste and adjust seasoning with the remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper as needed.

Turn off heat, sprinkle chopped chives or extra parsley over the seafood, and serve immediately with lemon wedges on the side. Squeeze fresh lemon over just before eating.