I don’t make sushi often, but whenever I do, I regret not making it at home more often. Sure, my rolls aren’t beautiful or symmetric, but they’re absolutely delicious. This take on spicy tuna rolls is one of my favorites.
Soy sauce, wasabi, and pickled ginger, for serving
In a small bowl, combine mayonnaise, chili garlic sauce, soy sauce, sesame oil, and tuna. In another small bowl, combine lettuce and green onion.
Place a piece of nori, shiny side down, on a bamboo mat wrapped in plastic wrap. Spread nori evenly with 1 cup rice, leaving a 1/2-inch border at the top. Sprinkle 1/2 cup sesame seeds over rice. Spread 1/4 of tuna mixture lengthwise down center of nori. Sprinkle 1/4 of lettuce mixture over tuna. Place 1 strip of carrot along one side of tuna mixture and 1 strip of cucumber along the other side.
Using mat to help you, roll sushi into a cylinder. Press mat around rolled sushi to seal the edges. Repeat to make three more rolls.
Place sushi on a cutting board and slice each roll into 6 pieces. Serve with wasabi, soy sauce, and ginger.
This is a simple dish, but it’s much greater than the sum of its parts. I love anything with pesto, but would have never thought to add spicy, citrusy yuzu kosho to it. Adapted from Donabe, I usually serve this with good-quality tinned sardines.
2 rice cups (1 1/2 cups) short-grain white rice, rinsed
1 1/2 cups water
3 tablespoons pine nuts
1 clove garlic
2 cups basil leaves
1/4 cup olive oil
1 teaspoon yuzu kosho
1 tablespoon soy sauce
1 tablespoon Meyer lemon juice
1/4 cup grated Parmesan cheese
Cook the rice in a rice cooker according to directions.
Meanwhile, make the pesto: in a small saucepan, toast the pine nuts over medium-low heat, stirring and watching carefully until pine nuts are lightly golden, about five minutes. Remove from heat and let cool. In a food processor, combine 1 tablespoon of the pine nuts with the garlic, basil, olive oil, yuzu kosho, soy sauce, and lemon juice.
Once the rice has finished cooking, uncover and add the pesto, the remaining pine nuts, and the Parmesan cheese. Gently mix to combine and serve.
Noodles, chili sauce, and nut butters are an unrivaled trifecta. These spicy noodles are a perfect example — chewy udon, fiery gochujang, and nutty tahini make for an easy and delicious summer dish. Adapted from Bon Appetit, you can substitute the udon with ramen or lo mein, and feel free to replace the broccoli rabe with whatever is in season.
8–10 ounces udon noodles
1 tablespoon gochujang
3 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons tahini
2 teaspoons toasted sesame oil
2 tablespoons avocado oil
1 bunch broccoli rabe, coarsely chopped
4 garlic cloves, finely chopped
Handful of torn basil leaves, plus sprigs for serving
Toasted sesame seeds, for serving
Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.
Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 tablespoons water in a small bowl to combine; set sauce aside.
Heat avocado oil in a wok over medium-high. Add broccoli rabe and garlic; season with salt and lots of pepper. Cook, tossing often, until broccoli rabe stems are crisp-tender and leaves are wilted, about 2 minutes. Add reserved sauce and cook, stirring often, until thickened slightly, about 2 minutes. Add noodles and a handful of basil and toss until sauce clings to noodles, about 1 minute.
Divide noodles among bowls and top with sesame seeds and more basil.
I absolutely love this curry because it combines three of my favorite things: okra, keema, and donabe-style cooking. Adapted from my Donabe cookbook, this makes a perfect weeknight entree because of how easy it is. Make this in the summer when okra are in season and serve with rice. Perfection.
1 tablespoon olive oil
1 tablespoon butter
1 1/2 teaspoons cumin seeds
1 onion, minced
1 clove garlic, grated
1 1/2 teaspoons peeled, grated ginger
1 1/4 pound ground beef
1 carrot, peeled and cut into 1/4-inch cubes
2 tablespoons curry powder (I use a mix of Madras and Sri Lankan)
1 1/2 teaspoons paprika
1 1/2 tablespoons red miso
1 3/4 cups plus 2 tablespoons chicken bone broth
3 tablespoons ketchup
2 bay leaves
1 teaspoon Chinese black vinegar or balsamic vinegar
1/2 teaspoon salt
1/2 pound okra, trimmed and sliced crosswise
Heat the olive oil and butter in a donabe and saute the cumin seeds over medium or medium-low for 1 minute, until aromatic. Add the onion and a pinch of salt and continue sauteeing for 20 minutes, or until the onion is light golden and soft, being careful to not let the onion burn. Cover with a lid when not stirring. Add the garlic and ginger and stir for 1 minute, or until aromatic. Turn up the heat to medium-high and add the beef. Saute until the beef is almost cooked through. Add the carrot and stir. Add the curry powder and paprika and stir for 1 minute.
Whisk the miso with a half ladleful of the stock in a small bowl. Set aside. Add the remaining stock, ketchup, and bay leaves to the donabe. As soon as the broth starts to boil, turn down the heat to simmer. Line the surface with a piece of aluminum foil. Cover with the lid and simmer for 10 minutes.
Stir in the miso mixture, vinegar, salt, and a pinch of black pepper. Add the okra and simmer for 5 to 7 minutes. Turn off the heat and let it rest, covered, 5 minutes. Serve with rice.