When your sushi addiction starts breaking the bank, making it yourself for a fraction of the cost might just save you. Big time.

Vegan Sushi

This is isn’t your basic bland, canned tuna sandwich you may have found in your lunch box as a kid.  This, my friend, is on the other side of the spectrum.  

We mixed fresh, sushi-grade tuna with ginger and scallions, added avocado as a binder, seared the patty quickly, then topped it with a wasabi-lime mayo and crispy romaine lettuce tossed with an tangy-salty-sweet dressing. These burgers are light, flavorful, and sure to satisfy your summer burger craving…without packing on the pounds.

Spicy Tuna Burger 

Recently, I dug out a recipe for tuna burgers that I used to make all the time. I came across the original recipe in a Williams-Sonoma cookbook called Fresh & Light and fell in love with its clean, fresh flavors. Chopped sushi-grade tuna is mixed with fresh ginger and scallions, molded into patties, pan fried and then topped with cucumber, sprouts and a zippy pickled ginger and wasabi-infused mayonnaise.

I've altered the proportions over the years, upping the wasabi and fresh ginger, and I use a full egg instead of the recommended egg white, as well as regular mayo instead of fat-free. Instead of stopping at medium-rare, I like to cook the burgers just through -- I find that a little bit of heat makes the ginger and scallions really sing. And finally, I serve the tuns burgers on brioche rolls instead of the sesame bagels called for in the original -- they make for a much more delicate burger, and their richness is a nice complement to all the clean, fresh flavors.

Tuna Burgers with Wasabi Ginger Mayo

This snack mix is for when you've realized that eating an entire store-bought container of wasabi peas every three days is not a sustainable practice AND/OR for when you feel like mixing all of the best snacks together in a bowl and dousing them with what the little girls I used to babysit called "Ketchup of Death" -- Sriracha, obviously. Knock this out. You will not regret it.

These homemade wasabi peas are a little different than what you're used to, but they pack the same bite and crunch.

Wasabi Pea Snack Mix

Grilled Avocado with Ponzu Sauce

The nuoc cham is spicy, sweet, sour, and somewhat funky; when you add coconut milk, some of the fire is toned out and replaced with a rich creaminess. Since the nuoc cham contains a fair amount of fish sauce, it makes a sensible companion to seafood. Here, we've used shrimp, though flaked poached fish would be welcome, too. The fast-to-cook rice noodles will loop around whatever protein you've chosen, catching the sauce and hiding kernels of corn and little sweet peas. The dressing recipe adapted from 

Vietnamese-ish Rice Noodle Salad with Shrimp, Peas, and Corn 

Smoked Duck Breast with Creamy Wasabi-Green Onion Dipping Sauce

This is an "at home" deconstructed variation on sushi or sashimi, where sushi rice is placed in a bowl or on a plate and topped with seafood and vegetables. I cooked the rice in green tea and also cured the salmon with it, while the shrimp cooked themselves in the hot, sweet tea. Garnish with green onion and cucumber, and serve with a little wasabi and soy sauce if you like. Start 3 days before serving.

 Green Tea Chirashi  (Scattered Rice)

Molly Wizenberg of Orangette fame has a simple recipe that was in Bon Appetit some time ago, in which you coat the salmon with creme fraiche and herbs and bake it.  While I liked that recipe, my daughter really didn't so I experimented a little with that method.  She likes a kick to her food, so I added some wasabi paste to the creme fraiche and adjusted the other toppings to complement the wasabi.  I like to serve this with forbidden rice and bokchoy or chinese broccoli, but it is equally good with my potato and celeriac puree (see Comfort Mash under my recipes).  You can purchase the wasabi paste and furikake at Japanese markets and some grocery stores. - healthierkitchen

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