Seared sea salt and soy ahi tuna poke over rice with pickled cabbage, gochujang mayo, and fried shallots. This poke bowl recipe contains two of my all-time favorite poke bowl toppings, pickled cabbage, and crispy fried shallots. The cabbage is quick-pickled by mixing it with sugar and salt to draw out any liquid and then […]
Ahi tuna meatballs, marinated vegetable relish, cumin yogurt, and romaine wrapped in a soft fluffy pita. Lemon and oregano spiced tuna meatball pita with fresh and pickled vegetable relish and a creamy yogurt sauce. To make this dish, you need to start with the freshest tuna you can find. Pick fish with bright red flesh […]
Gochujang glazed swordfish fillets with kimchi fried rice. Sweet-spicy ginger, gochujang glazed swordfish with kimchi-cabbage and vegetable fried rice. I don’t usually make a lot of spicy dishes, but my love for kimchi took over on this one. The fish and the rice in this dish both have spice. Some of which get balanced out […]
Blackened ahi tuna, avocado corn salsa, cabbage, and smoky crema on a crisp corn tortilla. This is a light, tasty meal with lots of fresh ingredients, including some beautiful ahi tuna that I got from a local fisherman. I realize that you may not have access to ahi straight out of the ocean, but that […]
Sumac and smoked paprika-spiced, oven-roasted salmon with sweet potato, parsnip, and apple salad. This post is a light fall dish with smoky sweet flavors and a hint of citrus. The recipe for this salmon is straightforward and simple. But julienning 15 cups of vegetables can be a job. If you would like to split up […]
Fresh ahi tuna, Korean chili mayo, sprouts, veggies, unagi sauce, and sushi rice in a toasted nori wrap. Sushi burritos are basically overstuffed sushi rolls with extra fillings and sauces inside. This one is made with spicy ahi poke, avocado, cucumber, carrot, radish sprouts, and seasoned rice. The most important part of making sushi or […]
