Do you know beef tataki? It’s a rather festive recipe that I adore and that’s always a big hit. A bit like the famous Thai “Crying Tiger”, it’s a piece of beef that’s quickly seared, then marinated in a fragrant Japanese sauce. It’s close to a carpaccio, but more tender and more flavorful.

After the tuna steak with pepper sauce, here is a Japanese-style soy tuna steak, fragrant and gently spicy thanks to ginger and wasabi, to serve with stir-fried Asian vegetables and rice or quinoa.

A rice tartare (also known as chirashi) topped with tuna, avocado and ricotta.

For a change from nuggets, here is an easy recipe for chicken tempura (toriten), nice and crispy on the outside and tender on the inside.

These gyoza take a little time to make, especially the first time, but they’re so good you won’t regret it! They’re both crispy and tender thanks to the way they’re cooked: first lightly seared, then steamed, all in a single pan!

Chicken meatballs glazed with yakitori sauce, a delicious way to use ground chicken or turkey. Perfect on little skewers or served with rice.

Beef meatballs glazed in yakitori sauce, for a change of pace. Serve them on skewers as an appetizer or with rice as a main course.

To make this trio of tuna and salmon tataki, you will need nice thick steaks, which are tastier than thin slices and will not dry out.

A sweet, indulgent take on traditional Japanese maki and sushi, endlessly adaptable to the seasons and whatever you’re craving!

A staple of Japanese starters, miso soup is a light, soothing and comforting soup made with miso paste, seaweed and tofu. Here is a deliciously fragrant vegan version, made without dashi.

A fun, sweet take on the classic chirashi rice bowl, to adapt with whatever fruit is in season.

Salmon maki is the easiest roll to make when you’re just getting started with sushi. A sheet of nori seaweed rolled around sushi rice and a strip of salmon.

The salmon roll is a lovely, indulgent twist on the classic maki. The sheet of nori seaweed is replaced by a thin slice of salmon and a cream cheese center.

A cross between maki and fresh spring rolls. Rice paper instead of a sheet of nori seaweed, with lettuce, mint, salmon and avocado.

A variation on salmon maki, California rolls are made inside out, with the nori seaweed on the inside instead of the outside. They’re fairly easy to make.

A chirashi rice bowl with fresh salmon, avocado, cucumber and sesame seeds.

After buying a big salmon fillet, I threw myself into homemade sushi: maki, salmon cream cheese rolls, chirashi (rice tartare), spring salmon avocado maki, sushi sandwiches, salmon avocado California rolls and a sushi cake.

I discovered the salmon avocado sushi sandwich in Israel a few years ago now, and it’s one of the ones I order most often because everyone loves it. Its club sandwich shape is especially fun, which is why I wanted to share it with you.

Here’s a sushi cake that’s quick to make and has all the flavors of sushi, but in a big-format version. A great option for entertaining, or for when you don’t have the time or the energy to get out your bamboo mat and roll individual sushi. Kosher and parve.