After the pepper-crusted tuna steak, here’s a Japanese-style soy tuna steak version, fragrant and slightly spicy thanks to ginger and wasabi, perfect with an Asian vegetable stir-fry and rice or quinoa.

Have you tried beef tataki? It’s a festive recipe I absolutely love that usually impresses everyone. Similar to the famous “Crying Tiger,” it’s a piece of beef quickly seared then marinated in a fragrant Japanese sauce. It’s close to beef carpaccio but more tender and flavorful.

A sweet and original twist on the classic savory rice tartare, adaptable with seasonal fruits.

A sweet and delicious version of traditional Japanese makis and sushi to customize endlessly according to the seasons and your cravings!

A blend of maki and spring rolls. Rice paper instead of nori seaweed, with lettuce, mint, salmon, and avocado.

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

The salmon roll is a delightful and indulgent twist on the classic maki. The nori seaweed sheet is replaced with thin slices of salmon and a cream cheese center.

A variation of salmon makis, California rolls have the distinctive feature of having the nori seaweed on the inside instead of the outside. They’re fairly easy to make.

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

To make this tuna and salmon tataki variation, you’ll need thick cuts rather than thin slices - they’re more flavorful and won’t dry out during cooking.

Beef meatballs glazed with yakitori sauce that make a delicious change. Enjoy them on skewers as an appetizer or with rice as a main course.

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

A staple of Japanese starters, miso soup is a light, comforting soup made with miso paste, seaweed, and tofu. This fragrant vegan version is delicious and doesn’t contain dashi.

After buying a large salmon fillet, I dove into making homemade sushi - salmon makis, salmon cheese rolls, chirashi (sushi rice bowl), spring salmon avocado makis, sushi sandwiches, salmon avocado california rolls, and sushi cake.

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

Here’s a quick-to-make sushi cake that has all the flavors of sushi but in a large format. A great solution for entertaining or when you don’t have the time or desire to pull out your bamboo mat to form individual sushi rolls.

A rice bowl (also called Chirashi) topped with tuna, avocado, and ricotta.

These gyozas take a bit of time to make, especially the first time, but they’re so delicious you won’t regret it! They’re both crispy and tender thanks to their cooking method—first lightly pan-fried, then steamed, all in a single pan!

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