Directions

1. Drizzle the rice vinegar over the rice. Set aside.
2. On a clean surface, slice the tuna into strips about the length and width of your finger (gross, I know). Set aside.
3. Place a sheet of nori, shiny-side-down on a clean cutting board or sushi mat. Wet your hands completely and scoop up a handful of rice. Press an even layer of rice from the bottom of the nori, up about 3/4 of the way.
4. Arrange 1 or 2 pieces of tuna tuna, avocado and some carrot in an even line at the bottom of the nori sheet, on top of the rice layer. Roll the nori tightly, encasing the tuna, avocado and carrot. Use a little water to seal the end if necessary. If you have a sushi mat, you can use it to roll the sushi at this point. Repeat with remaining nori, rice, tuna, avocado and carrot.
5. Slice the sushi into 1" or 1 1/2 " pieces. Sprinkle lightly with sesame seeds.
6. Serve garnished with your favorite sushi accompaniments. I prefer lemon, soy sauce, wasabi and pickled ginger.

Makes about 30 pieces of sushi.

Directions

1. Preheat oven to 425 degrees F.
2. Toss potatoes with olive oil and spread in an even layer on a baking sheet. Bake for 8-10 minutes. Flip with a spatula and bake for another 5 minutes or until fries are golden-brown.
3. Remove from oven and allow to cool for 5 minutes. Once cool, toss with garlic, parsley, Parmesan, salt and pepper to taste.
4. Serve hot.

Directions

1. Heat a grill or grill pan over medium-high heat. Grill sausages for 3-5 minutes on each side or until plump with visible grill marks.
2. While sausages cook, whisk mayonnaise and mustard together. Season with salt and pepper to taste. Toss with cabbage and cilantro. Set aside.
3. To assemble, place a sausage in a roll and top generously with the mustard slaw and chopped onions. Repeat with remaining ingredients.

Directions

1. Combine kale, garlic, ginger, cilantro and soy sauce in a blender or food processor until finely chopped. Set aside.
2. Heat 1 tbsp vegetable oil in a medium frying pan over medium-high heat. Add the pork and cook until browned, 3-4 minutes. Add kale mixture and cook for another 1-2 minutes. Remove from heat and transfer to a bowl. Allow to cool for 5 minutes.
3. To assemble the gyoza, place a potsticker wrapper on a clean, dry surface. Brush the edges lightly with water and place about 1 1/2 tbsps of filling in the center of the wrapper. Fold in half and press the edges to seal completely. Place on a clean plate. Repeat until all wrappers and filling are used up.
4. Heat the remaining oil in a frying pan over medium-high heat. Cook the gyoza in the hot pan until they are lightly golden brown and crisp on the bottom.
5. Pour 2 tbsp water over the whole pan and quickly cover the pan with its fitted lid. Allow the gyoza to steam for about 1 minute. Remove lid (keeping heat on) and let the excess liquid evaporate for a few minutes.
6. Serve hot with soy sauce, chili sauce or rice vinegar.

Makes 30 gyoza.

Directions

1. Combine all ingredients in a blender or food processor until smooth. Add more almond milk if necessary to achieve desired texture.