Prep Time: 1 hr | Rice Cook Time: 1 hr | Total Time: 2 hrs | Servings: 16 rolls, cut into 8 pieces per roll

Ingredients:

For the sushi rice:

4 1/2 cups uncooked Japanese short-grain white rice (6 rice cooker cups, 1,080 ml)

2 pieces kombu (dried kelp) (10g; 2 x 2 in., 5 x 5 cm. per piece; optional, for a nice aroma)

2/3 cup seasoned rice vinegar (sushi vinegar)(or make the homemade recipe below)

For the filling

10 oz. real or imitation crab meat (2 pkgs. (154 g each) of Kibun crab-flavored surimi; or use canned or freshly-cooked crabmeat)

2 tbsp Japanese Kewpie mayonnaise

4 Japanese or Persian cucumbers

2 avocados (large)

1 lemon (for the avocado)

For the sushi rolls

8 sheets nori (dried layer seaweed)

8 tbsp toasted white sesame seeds

toppings of your choice (try ikura (salmon roe) or yuzu-flavored tobiko (flying-fish roe); optional

For the homemade Sushi Vinegar (optional)

2/3 cup rice vinegar (unseasoned)

6 tbsp sugar

3 tsp Diamond Crystal Kosher salt

Instructions:

1. Before you start: You’ll need 3/4 cup of prepared sushi rice for each California roll or a total of 6 cups of seasoned rice for 8 rolls. Cook 2 1/4 cups (3 rice cooker cups) of uncooked short-grain white rice to yield 6 2/3 cups of cooked rice.
2. Now, gather all the ingredients.

To cook the rice:

1. Wash and rinse: Put 4 1/2 cups uncooked Japanese short-grain white rice in a large bowl. Add enough cold tap water to wet the rice, then drain. Use your fingers to gently agitate and “wash” the wet grain in a circular motion for 10-15 seconds. rinse with more water, then immediately pour off the cloudy water. Repeat washing and rinsing two more times until the water is almost clear. Drain it well in a fine mesh-sieve and shake off any excess water.
2. Soak and Cook: Transfer the well-drained rice to the inner pot of a rice cooker. Add 4 1/2 cups water to the pot. Level the rice, then place 2 pieces kombu (dried kelp) on top. Soak the rice in water for 20-30 mins. Then, start cooking. Tip: If you don’t have a rice cooker, cook the rice in a pot on the stove, Instant pot on the “rice” setting, or donabe with the measured water I specified in this recipe.

To Season the Sushi Rice:

1. Make homemade sushi vinegar (optional): Combine 2/3 cup unseasoned rice vinegar, 6 tbsp sugar, and 3 tsp Diamond Crystal Kosher salt in a small saucepan. Bring it to a near simmer over medium-high heat and whisk to completely dissolve the sugar. You could also microwave the ingredients in a microwave-safe bowl for 1 min to dissolve the sugar. Set aside to cool.
2. When the rice is cooked, discard the used kombu. Tip: You can repurpose it to make simmered kombu.
3. If using a sushi oke (hangiri), moisten it with running water, drain well, and dry with a clean towel. Transfer the hot cooked rice to the sushi oke; you could also use a large salad bowl or baking sheet lined with parchment paper. Then, spread out the rice evenly so it will cool faster. Tip: A wooden tub helps absorb excess moisture.
4. Immediately drizzle 2/3 cup seasoned rice vinegar (sushi vinegar) or the cooled homemade sushi vinegar over the hot rice.
5. With a rice paddle, gently “slice” the hot rice at a 45° angle to incorporate the sushi vinegar and separate the rice chunks. Do not stir or mash the rice because that may break the grains and make it mushy. While slicing, vigorously fan the rice with a paddle fan or other fan; this whisks away the excess moisture and makes the rice shine. Gently flip the rice after every few slices.
6. Repeat slicing and fanning until the rice is cooled to the temperature of human skin. Cover the prepared sushi rice with a damp cloth while you prepare the fillings. keep t covered at all times to prevent drying.

To Prepare the Fillings:

1. Crabmeat: Cut 10 oz. real or imitation crab meat into smaller pieces, about 1 in. wide.
2. Separate and shred the crabmeat with your fingers and place in a bowl. Add 2 tbsp Japanese Kewpie mayonnaise and mix it all together.
3. Cucumber: Cut 4 Japanese or Persian cucumbers into quarters lengthwise.
4. Remove and discard the seeds. Then, cut it lengthwise into long, thin strips.
5. Avocado: Cut 2 avocados (large) in half lengthwise around the pit: Insert knife through the skin and flesh until it meets the pit. Rotate the avocado so the knife slices all the way around the pit. Twist the two halves until the separate.
6. Set the half with the pit on the cutting board, or hold it with a folded kitchen towel. Gently hit the pit with the heel of the knife to embed the edge. Twist the knife and pit in a counter-clockwise direction to the avocado; the pit should come out smoothly. Next, slice the avocado in half lengthwise to make quarters (leave the skin on).
7. Carefully cut the quarters lengthwise into thin, 1/4″ slices, again leaving the skin on. Squeeze the juice of 1 lemon on the slices to prevent browning.
8. Nori: Cut 8 sheets nori (dried layer seaweed) in half cross-wise to make 16 half sheets.

To build the Rice Layer:

1. Wrap the front and back of the bamboo sushi mat with plastic wrap.
2. Keep the sides uncover so no air gets trapped.
3. Dip a 3/4-cup measuring cup into a bowl of water to wet it, shake off gently, and fill the cup with sushi rice.
4. Lay a nori half sheet, shiny side down, on the bamboo sushi mat. Wet your fingers in the water bowl and evenly spread 3/4 cup sushi rice across the nori. Apply very gentle pressure so you don’t mash the rice grains. Alternatively, you can use a plastic or bamboo rice paddle to keep your hands clean.
5. Sprinkle the rice with about 1/2 tbsp toasted white sesame seeds.

To Fill and Roll:

1. Flip it over so the rice is now facing down on the mat. Place the nori about 1″ away from the mat’s bottom edge. Starting 1/2″ up from the bottom of the nori, line up one portion of crabmeat. avocado with skins removed, and cucumber across the nori. Tip: Don’t add too much filling, or it’ll be extremely difficult to seal the roll.
2. Grab the bottom edge of the mat with your index fingers and thumbs, and hold the filling in place with your other fingers.
3. Roll the mat over the filling until the rice at the bottom edge meets the nori near the top edge. Then, flip back the mat’s bottom edge toward you.
4. Firmly squeeze the roll through the mat with one hand while you use the other hand to pull on the top of the mat away fro you. Tip: This tension helps form a tight cylinder.
5. Next, use one hand to lift slightly and pull the mat’s bottom edge as you use your other hand to roll the sushi and mat forward. Keep gentle pressure on the mat as you roll.
6. To shape, press the top of the roll with your index fingers while squeezing the sides with your thumbs and other fingers. Your sushi roll is now done.
7. Transfer it to a tray or plate and over with a damp cloth at all times to prevent drying. Continue making the remaining rolls.

To serve:

1. With a very sharp knife, cut each roll in half crosswise. Then, cut each half into 4 pieces. Clean the knife with a damp cloth after every few cuts.
2. Place the bamboo sushi mat over the cut roll and reshape it one last time. Remove the mat and add the optional toppings of your choice, like ikura, (salmon roe), or yuzu-flavored tobiko (flying fish roe).
3. Serve with a small dish of soy sauce and wasabi for dipping and pickled sushi ginger (optional) on the side.

To Store:

It’s best to enjoy sushi rolls the same day you make them. Rice gets hard and dry in the fridge. If you really want to refrigerate them, my recommendation is to cover them with plastic wrap and a thick kitchen towel, so the rice will stay cool and safe, but not become cold.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 8

Ingredients:

4 large chicken breasts

Salt & pepper to taste

6 tbsp cornstarch

6 tbsp olive oil, divided

Chopped scallions, optional, for serving

Sauce:

1 1/2 cups orange juice see note

4 tbsp soy sauce

2 tbsp lemon juice

1/2 cup brown sugar, packed

2 tbsp cornstarch

Zest from 1 orange, see Notes

1 tsp grated fresh ginger

4 cloves garlic, minced

1/2 tsp crushed red pepper flakes, optional

Instructions:

1. With this recipe, it’s important to prep everything ahead of time, as the cooking part goes fast. Cut the chicken into  bite-size pieces and place it in a medium bowl. Season with some salt & pepper and sprinkle thew cornstarch over it. Toss until coated.
2. Add the sauce ingredients to another bowl and whisk together.
3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes.
4. Once the pan is HOT, add half of the chicken to the skillet and ensure each piece isn’t crowded so it browns better. Cook for 4 minutes and then flip and cook another 3-4 minutes or so using cooking tongs. Chicken should be browned and cooked through (165F). For the second batch, add another tablespoon or so of olive oil to the pan. Transfer the chicken to a plate once it’s done.
5. Turn the burner off, and pour the sauce into the skillet. The pan should still be screaming hot, so the sauce will thicken in about a minute. As the sauce bubbles, stir/scrape it to loosen any browned bit on the bottom of the pan. Add the chicken back in and toss to coat. Serve immediately.

Notes:

For the orange juice, I use a Simply Orange brand variety with no pulp. You can use freshly squeezed orange juice if you prefer.

For the orange zest, I would not go over 1 tbsp unless you want it very orangey. 1/2-3/4 tbsp or so will be fine (one medium orange). Oranges vary in size, so you don’t need to be too precise.

I love to serve this recipe with rice, but that’s totally optional! I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the chicken so that it’s ready at the same time.

Prep time: 20 mins | Cook time: 25 mins | total Time: 45 mins | Servings: 10

Ingredients:

9 whole lasagna noodles

2 cups matchstick carrots, finely chopped

2 cups baby spinach, finely chopped

1/4 whole yellow onion, finely chopped

7 tbsp butter, keep 4 tbsp + 3 tbsp separate

4 tbsp flour

2 cloves garlic, minced

1 tsp onion powder

3/4 cup vegetable broth

1/2 cup 2% milk

1 1/2 cup heavy cream

1/2 cup part skim ricotta

1/2 cup Parmesan cheese, shredded

1/2 cup Romano, shredded

1/2 cup Asiago, shredded

1/2 cup Mozzarella, shredded

1 cup Ritz crackers, crushed

2 tsp all-purpose seasoning, I use Mrs. Dash

Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Cook lasagna noodles to al dente (they will finish cooking in the oven).
3. Melt 4 tbsp of your butter in a large, deep skillet.
4. Add chopped onion and sauté until softened and translucent.
5. Add garlic and onion powder, stir quickly to combine.
6. Add flour and whisk constantly until completely combined and not lumpy (about 2-3 mins).
7. Raise heat to medium.
8. Slowly add in vegetable stock and continue to whisk.
9. Continue adding in the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
10. Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
11. Remove from heat and add carrots, spinach and broccoli to the sauce mixture.
12. In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and Mozzarella.
13. In a separate bowl, melt the remaining 3 tbsp of butter.
14. Add in the Ritz crackers, all-purpose seasoning, and about 3 tbsp of the shredded cheese mixture to the melted butter.
15. Spray a 9×13″ casserole dish with non-stick cooking spray.
16. Place 3 noodles on the bottom of the dish.
17. Add 1/3 of the vegetable mixture and spread across the top of the noodles.
18. Cover the vegetable mixture with 1/2 of the shredded cheese mixture.
19. Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture and the remaining 1/2 of the shredded cheese mixture.
20. Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
21. Sprinkle the top of the lasagna with Ritz cracker topping.
22. Bake for 25 mins.
23. Cool for 10-15 mins.