5 pieces tuna, 5 pieces salmon, 5 pieces yellowtail

Triple Sachimi

5 pieces salmon, 5 pieces tuna, 5 pieces yellowtail

Triple Sashimi

Shrimp & Vegetable

Papaya Smoothie

Mango Smoothie

Fruit Smoothie

Shrimp

BBQ Spare Ribs

Chicken

Sesame

Egg Roll (1)

Gyoza Fried (3)

Gyoza Steam (3)

Edamame

Keep the fish well chilled until just before slicing. Ensure each fillet is sushi/sashimi-grade and has been handled per food-safety guidelines (frozen previously if required by supplier). Pat dry with paper towels.

Inspect and chill

Using a very sharp, single-bevel or sashimi knife, trim away any skin, bloodline, sinew or discolored areas from each fillet. For each type of fish, cut five even slices approximately 1/4 inch (6–7 mm) thick and about 1–1.5 inches (2.5–4 cm) wide and 2–3 inches (5–7 cm) long, cutting on a bias (45-degree angle) in a single smooth pull stroke toward you to preserve texture.

Trim and portion

Arrange the sashimi on a chilled serving platter or individual plates in three groups (tuna, salmon, yellowtail). Place a shiso leaf or two under or beside each group as a garnish and to separate the fish. Nestle small mounds of julienned daikon (tsuma) between the groups for visual balance and texture.

Arrange on platter

Pour soy sauce into small dipping dishes. If using ponzu as an alternative, pour into separate dishes so guests can choose. Place a small amount (about 1/4 tsp) of wasabi in the center of each dipping dish or let guests add wasabi directly to the fish. Place pickled ginger on the platter as a palate cleanser.

If desired, lightly zest or squeeze the half lemon over the yellowtail pieces only (or serve lemon wedges on the side) to complement the richer oiliness of those slices. Do not over-acidify the fish — a whisper of citrus is enough.

Place microgreens or mitsuba sparingly over the platter for freshness and color. Provide toothpicks or small serving forks for guests who prefer them. Remind diners to use pickled ginger between bites to cleanse the palate, not as a topping on the fish.

Serve immediately while the fish is cold and fresh. Leftover sashimi should be returned to refrigeration and consumed the same day.

sushi-grade tuna (akami)

sushi-grade salmon (sake)

sushi-grade yellowtail (hamachi)

shiso leaves

daikon radish, julienned (tsuma)

wasabi (prepared or freshly grated)

pickled ginger (gari)

microgreens or mitsuba (optional)

soy sauce (preferably low-sodium)

ponzu sauce (optional alternative)

fresh lemon (for zest or a light squeeze)

toothpicks or small serving forks

Fill a shallow bowl with ice and cold water and set aside. Ensure your knife and cutting board are clean and dry; if possible, chill the knife briefly on the ice to keep fish cold while slicing.

Chill and prepare tools

Working with one fish type at a time, remove any remaining skin, bloodline, sinew, or dark connective tissue from each fillet. Trim into manageable portions roughly 3–4 inches wide so you can make even slices. Keep trimmed fish on a plate over the ice bath to keep chilled.

Inspect and trim fish

Hold the trimmed fillet firmly with your non-knife hand. Position the knife at a slight angle (about 45 degrees for slightly larger slices or 30 degrees for thinner slices). Using a single smooth pull stroke (do not saw), slice the fish across the grain into pieces about 1/4 to 3/8 inch (6–10 mm) thick and roughly 2–3 inches long. Aim for clean, glossy cuts.

Slice technique

For each fish type, cut five even pieces. Arrange them immediately on a chilled serving plate or individual plates: 5 pieces salmon grouped together, 5 pieces tuna, and 5 pieces yellowtail. Leave a small gap between pieces so each slice presents cleanly.

Portioning

Place small mounds of pickled ginger at one side of the plate and a small dish or shallow well of soy sauce for dipping. Put a small dab of wasabi on the plate (or a small separate dish) so guests can add to taste. If using, sprinkle toasted sesame seeds lightly over the salmon only or all three types for texture, and garnish with microgreens or shiso leaves between the fish groups.

If desired, wipe a thin crescent of lemon over the yellowtail pieces to brighten their flavor—do this sparingly (a light squeeze over the fish) so it does not overpower the sashimi.

Serve immediately while the fish is cold. Provide chopsticks and small individual dipping bowls of soy sauce and wasabi. Any unused fish should be refrigerated promptly and consumed within 24 hours for quality and safety.

fresh sushi-grade salmon, skin removed

fresh sushi-grade ahi tuna, trimmed

fresh sushi-grade yellowtail (hamachi), trimmed

shoyu (soy sauce)

wasabi paste

fresh lemon

toasted sesame seeds (optional)

microgreens or shiso leaves (optional)

ice and cold water bath (for chilling fish)

clean sharp yanagiba or sashimi knife

cutting board

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon olive oil, kosher salt, black pepper, smoked paprika, garlic powder, and 1 tablespoon lemon juice until evenly coated. Let sit while you prepare the vegetables (5–10 minutes) to allow flavors to meld.

Season shrimp

Heat a large skillet or wok over medium-high heat until hot. Add a small drizzle (about 1 teaspoon) of neutral oil if the pan is dry. 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 a plate and set aside.

Cook shrimp

While shrimp rests, prepare vegetables so they are ready to go. Heat the same skillet or wok over medium-high heat and add 1.5 tablespoons neutral oil. When oil is shimmering, add the sliced onion and cook 1–2 minutes until beginning to soften. Add minced garlic and minced ginger and stir for 30 seconds until fragrant.

Prep and start aromatics

Add carrots and broccoli first (they take longer) and stir-fry 3–4 minutes until they begin to brighten in color. Add red bell pepper and snap peas and continue to stir-fry 2–3 minutes more so all vegetables are crisp-tender. Taste a piece of broccoli or carrot to confirm doneness — they should be tender-crisp.

Stir-fry vegetables

If vegetables release a lot of liquid, increase heat to high for 30–60 seconds to evaporate excess moisture. Push vegetables to the side of the pan, or transfer temporarily to a bowl if you prefer to combine later, leaving the pan hot for the sauce.

Finish vegetables

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey (or brown sugar), and red pepper flakes or sriracha if using. In a separate small cup, mix the cornstarch with 1 tablespoon of the water to form a smooth slurry; set aside. Add remaining 2 tablespoons water to the sauce mixture and whisk to combine.

Make sauce

With the pan still hot, return vegetables to the pan if you set them aside. Pour the sauce over the vegetables and stir to coat. Bring to a gentle simmer. Give the cornstarch slurry a quick stir (it may settle) and drizzle into the pan while stirring. Cook 30–60 seconds until sauce thickens and becomes glossy, coating the vegetables.

Combine and thicken

Add the cooked shrimp back to the pan and toss quickly to heat through and coat with sauce — about 30–45 seconds. Drizzle with 1/2 teaspoon sesame oil, toss, and remove from heat. Taste and adjust seasoning with a pinch of salt, extra soy sauce, or lemon juice if desired. Garnish with sliced green onions.

Return shrimp & finish

Serve the shrimp and vegetables immediately over steamed rice, noodles, or on their own. Leftovers keep well in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.

large shrimp, peeled and deveined (tails on or off as you prefer)

kosher salt

black pepper, ground

smoked paprika

garlic powder

olive oil (for shrimp)

lemon juice

broccoli florets (trimmed into bite-size pieces)

red bell pepper, seeded and sliced into 1/2" strips

carrot, peeled and thinly sliced on the bias

snap peas or snow peas

yellow onion, thinly sliced

garlic, minced

ginger, fresh, minced

neutral oil (vegetable, canola, or grapeseed)

sesame oil (to finish)

green onions, sliced (optional, for garnish)

low-sodium soy sauce

oyster sauce

rice vinegar

honey or brown sugar

cornstarch

water (for slurry and thinning)

red pepper flakes or sriracha (optional, to taste)

Wash the papaya, cut it lengthwise, scoop out the seeds with a spoon, then peel and dice the flesh to measure 2 cups. Use ripe papaya for best sweetness and tropical flavor.

Peel and dice papaya

Peel the banana and break or slice it into chunks so it blends easily and adds natural sweetness and creaminess.

Prepare banana

Into a blender add 2 cups diced papaya, 1 medium banana (chunks), 1 cup plain Greek yogurt, 3 tablespoons cold milk, 1 teaspoon honey or maple syrup, and 1 teaspoon fresh lime juice. If using, add 1 teaspoon vanilla extract and 1 teaspoon chia seeds.

Combine ingredients

Add about 6 ice cubes to the blender to chill and slightly thicken the smoothie. Reduce ice if you prefer a thinner texture or if papaya is very cold.

Add ice

Secure the blender lid and blend on high for 45–60 seconds, or until the mixture is completely smooth and creamy with no large fruit pieces. Stop and scrape down the sides with a spatula if needed, then blend another 10–15 seconds.

Blend until smooth

Check consistency. If too thick, add 1–2 tablespoons more milk and pulse to combine. Taste and add an additional 1/2 teaspoon honey or maple syrup if you prefer it sweeter; blend briefly to mix.

Adjust consistency and sweetness

Pour the smoothie into two tall glasses. Garnish with a sprig of mint and a light sprinkle of chia seeds if desired. Serve immediately while cold and frothy.

ripe papaya, peeled, seeded and diced

banana, peeled and broken into chunks

plain Greek yogurt (or dairy-free yogurt)

milk (dairy or plant-based), cold

honey or maple syrup

fresh lime juice

ice cubes

vanilla extract (optional)

chia seeds (optional, for thickness & nutrition)

mint leaves (optional, for garnish)

If using fresh mango, peel, pit, and chop enough to yield about 1.5 cups of mango pieces. If using frozen mango, measure 1.5 cups and let sit 1–2 minutes at room temperature if extremely hard. Peel and slice the banana and measure 1/2 cup.

Measure and prep

Add the chopped mango and banana to the blender along with 1/2 cup yogurt, 1/2 cup cold milk, and 1/4 cup orange juice. These form the primary smoothie base.

Add 1 tablespoon honey or agave, 1 teaspoon fresh lime juice, 1/4 teaspoon vanilla extract (if using), and a pinch of salt to the blender. The lime brightens the mango; the pinch of salt enhances sweetness.

Add 1/2 cup ice cubes if you want a colder, thicker texture (skip if using frozen mango). Start with the measured amount; you can add more ice or milk later to reach desired thickness.

Secure the blender lid. Blend on medium-high for 30–60 seconds, stopping to scrape down the sides with a spatula if needed. Blend until the mixture is smooth and creamy with no large fruit pieces remaining.

Check consistency and taste. If too thick, add 1–2 tablespoons milk at a time and blend briefly until desired consistency is reached. If not sweet enough, add another 1/2 tablespoon honey and blend again.

Pour the smoothie into two serving glasses (or one large glass).

Garnish each glass with a mango slice or a sprig of mint. Serve immediately with a straw.

ripe mango (fresh or frozen), peeled and chopped

banana (ripe, peeled)

plain yogurt (whole-milk or Greek)

milk (dairy or plant-based, cold)

orange juice (fresh or store-bought)

honey or agave syrup

salt

ice cubes (omit if using frozen mango)

mango slices or mint leaves for garnish

If you haven't already frozen the banana and berries, slice the banana and place in the freezer for at least 1–2 hours. Measure out Greek yogurt, milk, sweetener, and any optional add-ins (spinach, flax or chia).

Prepare fruit and add-ins

If using fresh fruit instead of frozen, add 4–6 ice cubes to ensure a thick, cold texture.

Add liquids first: pour the milk into the blender. Add Greek yogurt next. Add honey/maple syrup, vanilla extract, and lemon juice (if using). This helps prevent the blades from stalling.

Layer ingredients in blender

Add frozen banana slices and frozen mixed berries on top of the liquid layer. If using spinach or seeds, add them now. Add ice cubes only if using fresh fruit.

Secure the lid and blend on high for 30–60 seconds, stopping to scrape down the sides with a spatula if needed. Blend until smooth and thick, with no large fruit chunks. If the mixture is too thick to blend, add milk 1 tablespoon at a time until desired consistency is reached. If it is too thin, add a few more frozen berries or a small handful of ice and blend again.

Blend to smooth

Pour the smoothie into a tall glass. Garnish with a fresh berry or banana slice and a mint leaf if desired.

Serve immediately for best texture and flavor.

frozen banana (sliced)

frozen mixed berries

plain Greek yogurt

milk (dairy or plant-based, chilled)

vanilla extract

fresh lemon juice (optional, brightens flavor)

spinach (fresh, packed)

ground flaxseed or chia seed

ice cubes (if not using all-frozen fruit)

fresh berry or banana slice

mint leaf (optional)

Rinse the peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels. Removing surface moisture ensures better sear.

Prepare Shrimp

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, 1 tsp paprika, 1/2 tsp smoked paprika (if using), 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (if using). Whisk until blended.

Make Marinade

Add the dried shrimp to the marinade and toss to coat evenly. Let sit at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes). Do not marinate longer than 30 minutes to avoid texture changes.

Heat a large skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon butter and swirl to coat the pan.

Preheat Pan

Add marinated shrimp in a single layer without crowding the pan. Cook 1.5–2 minutes on the first side until edges turn pink and bottom develops golden sear. Flip and cook another 1–1.5 minutes until shrimp are opaque and firm. Total cook time should be 3–4 minutes depending on shrimp size. Avoid overcooking (shrimp should be just opaque).

Cook Shrimp

Turn off the heat. Add chopped parsley and gently toss to combine, spooning any pan juices over the shrimp. Squeeze a little additional lemon juice over the top to brighten flavors.

Finish

Serve immediately with lemon wedges. Offer over rice, pasta, or with crusty bread to soak up juices, if desired.

large shrimp, peeled and deveined (16/20 count)

olive oil

fresh lemon juice

paprika

smoked paprika (optional)

black pepper

red pepper flakes (optional, for heat)

unsalted butter

fresh parsley, chopped

lemon wedges, for serving

cooked rice or pasta

crusty bread

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground mustard and cayenne (if using). Whisk or stir until uniform and no lumps remain.

Make the rub

If the membrane is still on the bone side of the spare ribs, loosen an edge with a knife and pull it off (use a paper towel for grip). Rinse and pat the racks dry with paper towels.

Prepare the ribs

Brush both sides of each rack with about 1 tablespoon of yellow mustard to act as a binder (it won’t flavor the ribs strongly). Generously coat both sides with the dry rub, pressing it into the meat so it adheres. Let the rubbed racks rest at room temperature for 20–30 minutes or refrigerate (covered) up to overnight for deeper flavor.

Apply binder and rub

Set your smoker or an indirect-heat grill up for low-and-slow cooking at 225°F (107°C). If using a charcoal grill, bank coals to one side and place a drip pan on the other. Add wood chips/chunks (apple, hickory, or oak) for smoke.

Preheat smoker or grill

Place ribs bone-side down on the smoker or on the cool side of the grill. Close the lid and maintain the temperature at 225°F (107°C). Cook for about 2.5 to 3 hours, until the rub is set and the meat has good color and bark.

Start cooking

Every 45–60 minutes beginning after the first hour, spritz the ribs lightly with a mixture of apple juice and apple cider vinegar (combine the two). This keeps the surface moist and adds flavor. Use a spray bottle and avoid over-saturating.

Spritzing (optional)

After 2.5–3 hours (when ribs have good color and the bark is tacky), remove the ribs and wrap each rack tightly in aluminum foil. Before sealing, add about 1/4 cup apple juice inside each foil packet to create steam. Seal packets and return to the smoker/grill bone-side up.