Shrimp poke bowl

2 steps


Sushi Rice:

3 cups (uncooked) brown rice
5 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon salt

2 Avocados Sliced

3 tablespoons soy sauce
2 tablespoons water
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 tablespoon Sriracha
1 bag precooked shrimp

Mango Salsa:
1 diced mango
1/4 cup diced red onion
1/2 cup chopped cilantro
1/2 cup diced bell pepper
1/2 lime, squeezed
Pinch of salt

1/2 cup mayo
2 tsp Sriracha
2 tsp sweet chilli sauce
1/4 teaspoon salt

Tostadas, crushed lightly
Green Onions, chopped
Sesame seeds

*Serve with limes on the side


  1. Cool ingredients that need to be cooked.
  2. Put into bowl and enjoy

Lazy sushi

5 steps


1 cup Sushi Rice
1 1/2 cup Water
1/4 cup Rice Wine Vinegar
1/2 tsp Sugar
Pinch of Salt

1 English Cucumber
1/2 cup shredded Carrots (usually can buy already shredded)
1 Green Onion
4 tbsp White Wine Vinegar
Small Pinch of Sugar
Pinch of Salt
Pinch of Pepper
Couple dashes of Spicy Toasted Sesame Oil (If you can only fine regular toasted sesame oil, just add some hot pepper flakes)

1 Avocado
2-3 Nori Sheets (Sold in the international isle of grocery stores)
3-4 oz Smoked Salmon


Sushi Rice:
In a medium sized bowl add the cup of sushi rice. Add enough water to the rice to rinse it well with your hands and then drain the water as best you can and repeat until the water turns clear. This is about 10 – 15 times.
In a saucepan, add the rinsed rice, that has been drained completely, and then add the 1 1/2 cups of water to it and let that soak for 20-30 minutes.
Bring the rice to a boil, and then stir around the rice and cove. Turn the rice down to low and let simmer for 20 minutes. Then take the rice off the heat and let stand for 5 minutes.
In a separate bowl, add the rice vinegar, 1/2 tsp sugar and pinch of salt. Place in the microwave for 30 seconds to dissolve the sugar and salt. Stir the mixture and set it aside.
In a large bowl, add the rice and slowly a little bit of the rice wine mixture and mix in well to the rice by folding it in. Continue adding the rice wine mixture until it is completely gone, or until you get the taste you desire.

While the rice is cooking seed the cucumber and slice it up into small sticks.
Dice up the green onion as well and add all those ingredients including the shredded carrots into a small plastic bag, or bowl.
In a separate bowl, add the white wine vinegar, salt, pepper, sugar, and sesame oil. Microwave ingredients really quickly to dissolve the sugar and salt. Cool slightly and then add it to the bag with the veggies. Place in the fridge while the rice finishes cooking.
In an oven at 400 degrees, quickly toast the Nori Sheets. These sheets only need about 30 seconds in the oven. So make sure you watch them really close to make sure they do not burn. Once the sheet starts to crinkle it is toasted and you should remove the sheet and set aside. Once all your sheets are toasted you can crumble them up into small pieces and set aside.
Cut up the Smoked Salmon into small chunks an set aside.

On a plate, spoon out some sushi rice and then mold it out into a long rectangular log. You can put a little bit of water on your finger tips to help the rice not be so sticky 🙂
Then take the crumbled Nori pieces and sprinkle them onto the rice.
Quickly slice up the avocado (doing this now so that the avocado didn’t turn brown) Try to make the avocado slice thin so they lie nicely.
Add the pickled veggies to the top of the avocado.
Then top it off with the Smoked Salmon.

If you are a big pickled ginger fan make sure to pick up some of that as well as Tamari sauce, which is GLUTEN FREE SOY SAUCE. It tastes the same and it is actually made out of soy instead of the US Soy Sauce that is made out of wheat. I really hope you guys give this recipe a try. this recipe is from Myhealthyfoodielife! Go check them out!


5 steps


You’ll need water, 3 cups of dry soy beans and 2 TBSP of Epsom Salt. As an alternative to the Epsom Salt, you may use 75ml of lemon juice. Most of the nicer grocery stores will have the soy beans and you can find Epsom Salt at the pharmacy. 

Food processor or blender, 2 large pots, 1 colander, 1 strainer, and a mesh bag. Instead of the mesh bag you could also use a few layers of cheesecloth. 
Step 1: Soak 3 cups of dry soy beans over night in the refrigerator. RInse the soaked beans and discard any discolored ones if you spot any.Blend a little at a time with enough water to cover the beans. Add the processed beans to your largest pot with 12 cups of water.

Step 2: Stir frequently and simmer for about 20 minutes. This will foam up a bit so be careful not to let it boil over.

Step 3: Strain into your second pot. Use a spoon to press out as much of the milk as you can. The liquid is soy milk. The solids are okara.

Step 4: Heat the soy milk back up to around 180 degrees (fahrenheit).Dissolve 2 TBSP of Epsom Salt in 1 and 1/2 cups of warm water.(Alternatively you could use 75ml of lemon juice.)Remove from heat and gently stir together.In about 5 to 10 minutes the curds will separate.

Step 5: Your colander with a mesh bag or cloth makes an excellent mold. Skim out curds and pour into mold.Press down with a small plate and heavy object.Leave for about 20 minutes.

Step 6: enjoy


3 steps


One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions


1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

Sushi 🍣!!!

9 steps


  • For the Rice
  • 1 cup white rice (sushi rice if you can get it)
  • 2 cups water
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • Everything Else
  • 4 sheets nori (dried seaweed)
  • 1 cup chopped veggies – (carrot, cucumber, red pepper, avocado) (You can do fruits or meats instead if you so desire)
  • Optional:Soy sauce, pickled ginger, wasabi for serving


    1. Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
    2. In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
    3. Once the rice is done, kill the heat and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.
    4. In the meantime, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
    5. Now it’s time to roll: grab a thick towel and fold it over into a rectangle and place it on a flat surface. Top with plastic wrap, then with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
    6. Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).
    7. Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the plastic wrap and towel, using it to mold and compress the roll (see photo). Continue until it’s all the way rolled up.
    8. Slice with a sharp knife and set aside
    9. Serve immediately with pickled ginger, soy sauce and wasabi.


    8+ steps


    • 1 -2 14 lb chicken
    • 4  ounces blue mountain  curry powder
    • onion powder, to taste
    • 2  teaspoons salt
    • 12 ounce garlic powder
    • 2  ounces cooking oil
    • 12 ounce vinegar
    • 4  ounces water
    • 1   potato, cut in eight pieces (optional)
    • 12 ounce black pepper (optional)
    • 1  sprig thyme (optional)
    • Directions

    1. Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
    2. Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
    3. Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
    4. Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
    5. Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
    6. If you need to add anything more like salt to bring it to taste, now is the time.
    7. Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
    8. Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
    9. Option 2: Remove the chicken from the skillet and place in a bowl.
    10. Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.

    • Then add curry chicken back to the stew.
    • Your food is ready!