Marinated Shoyu Salmon Steaks

Poke

Chocolate Covered Strawberries

Deliciously marinated and ready for grilling.

Marinated Rib Eye

Larger than a man’s hand, marinated and ready for the grill.

Wagyu Beef Patties

Grass-fed Big Island Short Ribs

In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and chopped green onions. Stir well until the sugar is dissolved.

Prepare the Marinade

Place the salmon steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring that the steaks are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Salmon

Preheat the Grill

Remove the salmon from the marinade and discard the marinade. Place the steaks on the grill and cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Remove the salmon from the grill and let it rest for a few minutes before serving. Garnish with additional chopped green onions if desired.

Serve

Soy sauce

Brown sugar

Rice vinegar

Sesame oil

Garlic, minced

Fresh ginger, grated

Green onions, chopped

Salmon steaks

Cut the sushi-grade tuna into small cubes and place them in a mixing bowl.

Prepare the Tuna

In a small bowl, combine soy sauce, sesame oil, and chopped green onions. Pour this mixture over the tuna and gently toss to coat.

Make the Marinade

If not already done, cook sushi rice according to package instructions and let it cool.

Prepare the Rice

In a serving bowl, add a scoop of sushi rice as the base. Top with marinated tuna, seaweed salad, sliced avocado, and sprinkle with sesame seeds.

Assemble the Bowl

Add pickled ginger on the side and garnish with additional green onions if desired.

Garnish

Sushi-grade tuna

Green onions

Seaweed salad

Cooked sushi rice

Avocado

Sesame seeds

Pickled ginger

Rinse the strawberries gently under cold water and pat them dry with paper towels. Make sure they are completely dry to ensure the chocolate adheres properly.

Prepare the Strawberries

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Melt the Semi-sweet Chocolate

Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat. Allow any excess chocolate to drip off before placing the strawberry on a parchment-lined baking sheet.

Dip the Strawberries

In a separate microwave-safe bowl, melt the white chocolate chips in the same manner as the semi-sweet chocolate.

Melt the White Chocolate

Once the semi-sweet chocolate on the strawberries has set slightly, drizzle the melted white chocolate over them using a fork or a piping bag for a decorative effect.

Drizzle White Chocolate (Optional)

Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is firm. Serve chilled.

Chill and Serve

Fresh strawberries

Semi-sweet chocolate chips

White chocolate chips

Coconut oil

In a medium bowl, combine olive oil, soy sauce, red wine vinegar, minced garlic, chopped rosemary, black pepper, and salt. Whisk together until well blended.

Place the rib eye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Marinate the Steaks

Remove the steaks from the marinade and let them come to room temperature for about 30 minutes. Discard the marinade. Grill the steaks for 6-8 minutes on each side for medium-rare, or until desired doneness is reached.

Grill the Steaks

Remove the steaks from the grill and let them rest for 5 minutes before slicing. Serve with your favorite sides.

Rest and Serve

olive oil

soy sauce

red wine vinegar

garlic cloves, minced

fresh rosemary, chopped

black pepper

salt

rib eye steaks

In a large bowl, combine the garlic powder, onion powder, salt, black pepper, Worcestershire sauce, and olive oil. Mix well.

Add the Wagyu beef to the marinade and mix until the beef is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Beef

Once marinated, divide the beef into 4 equal portions (approximately 250g each) and shape them into large patties, slightly larger than the size of your hand.

Shape the Patties

Place the patties on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.

Grill the Patties

Remove the patties from the grill and allow them to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Wagyu beef

Garlic powder

Onion powder

Salt

Black pepper

Worcestershire sauce

Olive oil

Fresh parsley, chopped

In a large bowl, combine soy sauce, honey, ginger, garlic, green onions, sesame oil, and black pepper. Mix well. Add the grass-fed short ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Ribs

Remove the short ribs from the marinade, allowing excess marinade to drip off. Place the ribs on the grill and cook for about 5-7 minutes on each side, or until they reach your desired level of doneness. Baste with leftover marinade during grilling for added flavor.

Grill the Ribs

Once cooked, remove the ribs from the grill and let them rest for 5 minutes before serving. Garnish with additional chopped green onions if desired.