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Curry Mayonnaise

Spicy tofu roll

One batch of this is way, way more than you need for a batch of the spicy tofu rolls from Marisa Baggett’s Vegetarian Sushi Secrets.

However, you should definitely still make a full batch. Because if you’re anything like me, you will find yourself addicted to this amazing curry mayonnaise, and start putting it on everything.

Eat it with sushi. Slather it on sandwiches. Dip vegetables in it. The possibilities are endless!

As for me, I’m off to go make another batch. Like I said… addicted!

Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today!

Ingredients
Cooking Directions
  1. Combine all ingredients in a small non-metal bowl and mix to combine. Cover and refrigerate for at least 10 minutes before using to allow the flavors to settle.

I received a copy of this cookbook for free, as well as provided a foreword for the cookbook. Links in this post may be affiliate links.

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Faux Roe “Boats”

Roe, roe, roe your boat…

These “Faux Roe Boats”, or gunkan maki, are a fun sushi to make, and easier than normal rolled sushi – perfect for beginners!

Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today!

Ingredients
Cooking Directions
  1. Wet your fingertips and palms lightly with water. Grab a walnut-sized amount of the sushi rice (about 2 tablespoons) and mold it into a rectangular mound. The bottom should be flat. Repeat this with the remaining rice to form 12 “beds” in all.
  2. Cut the nori into twelve 1 1/2 x 5-in (4×13-cm) strips. (Any remaining nori can be saved and cut into “seatbelts” for nigiri sushi.) Wrap one strip of nori, rough side facing in, around 1 bed of rice to form a wall. If desired, use a single grain of rice to “glue” the edges together. Repeat with remaining nori strips and rice beds.
  3. Arrange the rice beds on a serving tray. Top each with 1 tablespoon of the faux roe.

I received a copy of this cookbook for free, as well as provided a foreword for the cookbook. Links in this post may be affiliate links.

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Faux Roe

Faux roe boats

When I first saw the recipe list from Marisa Baggett’s new cookbook, Vegetarian Sushi Secrets, this Faux Roe recipe jumped out at me. How did she manage to create something that looks so similar to real fish roe, and yet is vegetarian?

Well now I know – amaranth! This grain is one of those “superfoods” that people go on about, and in addition to being healthy, is the perfect size and shape to imitate fish roe. Add in some turmeric for color, and vegetarian dashi for an almost-fishy flavor, and you’ve got the perfect “faux roe”!

Spicy tofu roll

Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today!

One batch of this is enough to make both the faux roe “boats” and the spicy tofu rolls.

Ingredients
  • 1 1/2 cups vegetarian dashi (half a batch)
  • 1/2 cup (100 g) amaranth
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • One 1/2-in (1.25-cm) piece kombu (kelp), wiped with a damp cloth
Cooking Directions
  1. Bring the vegetarian dashi to a boil in a medium saucepan. Add the amaranth, salt, and turmeric, stirring well to prevent sticking. Add the kombu. Cover the pan and reduce heat to keep at a low simmer. Cook for 20 minutes. There should still be some liquid left in the pan. Strain the amaranth and set aside to cool.

I received a copy of this cookbook for free, as well as provided a foreword for the cookbook. Links in this post may be affiliate links.

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Vegetarian Dashi

Even though I am by no means vegetarian, I have a tendency to make vegetarian dashi far more than the normal dashi that uses bonito flakes. I especially like this version – nice and simple to make!

Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today!

Ingredients
Cooking Directions
  1. Cover the dried shiitake mushrooms with the water and allow to soak for 5 minutes. Drain the mushrooms, reserving 2 1/2 cups (625 ml) of the soaking water.
  2. Wipe the kombu on both sides with a damp cloth. Bring the reserved shiitake water to a boil in a saucepan. Remove from heat and add the kombu and soaked mushrooms.
  3. Stir all ingredients, and then allow to sit for 5 minutes. Strain away mushrooms and kombu to obtain the dashi liquid.

I received a copy of this cookbook for free, as well as provided a foreword for the cookbook. Links in this post may be affiliate links.

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Salmon Poke


salmon poke

A few months ago, a new restaurant opened in Redondo Beach that serves nothing but poke. We’re kind of addicted. (We like the California Roll poke the best.)


Jus' Poke

A few weeks ago, Son and I went on a business trip/vacation to Europe, which was tons of fun, exhausting, and left us craving Asian food like crazy. (Check out my Instagram for lots of pictures from the trip, and keep an eye on the Fridgg blog for writeups about everywhere we went, as soon as Son has time to process some of the thousands of pictures he took!) (We totally have been binging on Thai, Chinese, and Japanese food since we’ve gotten back.)


Flying to Europe

A few days ago, one of the awesome people I met at Big Traveling Potluck this year blogged about ahi poke. Yummm….

And then, Saturday night, after a long day full of lots of eating, Son and I were standing in front of the fish counter in Whole Foods at closing time, trying to figure out what I should cook for the next week. “Figure out what you want,” I told Son with a yawn, as I gently pushed him towards the big slabs of fish.

“Hmmm, maybe salmon…” he hemmed and hawed.

“All the salmon is sashimi grade,” offered the man behind the counter, with a smile. “You could make poke…”

“Ooooh!” Son and I both perked up at the idea. “We could get a couple of pounds of salmon, and make half into poke, and cook the other half…”

So we bought the fish, and the next day, used Samantha’s ahi poke recipe (substituting the salmon for the ahi tuna, of course), and made half of the salmon into poke. And then made the other half of the salmon into poke, because it was too delicious not to. 😀


salmon poke

Recipe slightly adapted from Samantha of Little Ferraro Kitchen

Ingredients
  • 1 lb sashimi-grade salmon, cut into cubes
  • 3 tbsp shoyu
  • 2 stalks of green onion, chopped
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tsp sea salt (optional – Son thought it was a little too salty, but I liked it with the sea salt, so add to taste)
Cooking Directions
  1. Mix all ingredients in a large bowl and refrigerate until ready to serve.
  2. Enjoy!

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Pumpkin Pie Wontons with Maple Whipped Cream


Pumpkin Pie Wontons with Maple Whipped Cream

Now that we’ve launched Fridgg, I’m a little more conscious of being on top of holidays before they happen (unlike how I always used to post holiday recipes a week or so after the fact!) For example, I got the Halloween sushi post up a couple of days before Halloween, and here I am with a Thanksgiving post a whole two weeks before Thanksgiving (so long as you don’t count the Canadians)!


Pumpkin Pie Wontons with Maple Whipped Cream

Of course, I can’t take all the credit for having this one posted early. Last weekend there was a Food Bloggers Los Angeles meeting (they have one every month) at Andrew Wilder’s house, and we were all asked to bring a Thanksgiving dish, so I had no choice but to come up with something!

I considered bringing sushi, but decided I didn’t want to bring an experimental roll that might not have been any good (I didn’t have time to test out any roll ideas before the day of the meeting). I thought about bringing the pie I always make for my family’s Thanksgiving gatherings, but figured there would probably be plenty of other people bringing pies.


Pumpkin Pie Wontons with Maple Whipped Cream

But I got stuck on the idea of a pie-based dessert. Since I wanted this to go on Sushi Day, I wanted something somewhat Asian. Because obviously, if you put it in a wonton, that makes it Asian.

And, as we all know, I like to put stuff (like cheese and jalapeños, or arctic char and cream cheese) in wontons.

Thus, pumpkin pie wontons! I daresay this is my best wonton idea yet. They taste like little, light, pumpkin hand-pies. And the maple whipped cream (which was Son’s idea) really pushed them over the top.

In the last week I’ve made these three times: for a housewarming party with Son’s coworkers, for the FBLA meeting, and for my physical therapist’s office. Each time, they disappeared quickly! Although there is deep-frying involved, I still think these are easier to make than a pie (yep, I’m still intimidated by pie crusts, even though I make one every year!)

And now that I’ve made these, I really want to try other pie fillings in wontons… perhaps apple? What sorts of pie fillings do you think would work well in a wonton?


The inside of a pumpkin pie wonton

The pumpkin pie filling is from the Thanksgiving Twofer Pie recipe in Baking From My Home To Yours by Dorie Greenspan.

I got the whipped cream recipe from Back to Her Roots.

Ingredients
  • 1 cup pumpkin puree
  • 2/3 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 tsp vanilla or 1/2 vanilla bean
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 tsp rum (I use walnut liqueur)
  • 1 package wonton wrappers (about 60 wrappers)
  • cooking oil
  • 1 cup heavy whipping cream
  • 2/3 cup powdered sugar
  • 1/2 tsp maple flavoring
Cooking Directions
  1. Mix the pumpkin puree, 2/3 cup heavy whipping cream, brown sugar, egg, egg yolk, vanilla, cinnamon, ginger, salt, and rum in a mixing bowl.
  2. Place one wonton on your clean working surface with one corner pointing towards you, and use your finger dipped in water to wet all four edges.
  3. Place a small scoop of the pumpkin pie filling in the middle of the wrapper.
  4. Bring the top and bottom corners of the wonton wrapper together, and then seal the edges, pressing firmly to make sure all the edges seal well (you don’t want the filling leaking out while you fry them).
  5. Repeat with the remaining wonton wrappers and pumpkin pie filling, until you run out of one or the other.
  6. Pour about 2 inches of cooking oil into a cooking pot or wok, and heat it on high.
  7. Fry the wontons until golden brown on each side (beware, they fry quickly, so keep an eye on them!), then transfer to a wire rack to cool. (Make sure you place paper towels beneath the rack to catch the dripping oil.)
  8. To make the maple whipped cream: Put 1 cup of heavy whipping cream, powdered sugar, and maple flavoring in a medium-sized jar. Seal jar well, then shake like crazy for a few minutes, until you have whipped cream. (Stop and check every now and then to make sure you don’t over-whip it and get butter!)
  9. Serve wontons with dollops of whipped cream immediately (wontons will get soggy if you let them sit for too long, but they’ll still be delicious!).
  10. Enjoy!
  11. Put any leftovers in the fridge, and reheat using a toaster oven.
  12. If you have leftover wonton wrappers, you can cut them into strips and fry them for chinese chicken salad, or fry them and top with powdered sugar for a light, delicious dessert. If you have leftover pumpkin pie filling, you can use it for this pumpkin pie parfait.


The inside of a pumpkin pie wonton

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Mackerel with Ginger & Green Onion, our giveaway winner, & we’re having a sale!



Congratulations to Lara! She was the winner of the sushi earrings.

In other news, we’re having a sale! From now until the end of the year, buy at least $40 worth of products from our Sushi Day store, and get $20 off. Our Sushi Day shirts are super-soft, way comfortable, and the perfect gift for every sushi lover in your life. Our Sushi Kits are great for anyone who wants to learn how to roll sushi at home, especially with New Year’s Day (a day where we eat tons of sushi!) coming up.

All you have to do is add $40 or more worth of Sushi Day stuff to your cart, then use the coupon code sushiholidays at checkout to get $20 off!



Mackerel. It’s a fishy fish. It’s a silvery fish. It’s a very sustainable fish.

A good thing indeed.

Now, not everybody likes the fishier tasting fish. Believe me, I know. I used to be one of them. But if you’re just starting to try the fishier fish, mackerel’s a good, mild one to try.

As simple and almost boring as it seems to eat mackerel with nothing more than ginger and scallions, it’s actually an excellent combination. The ginger cuts through the fishiness without being overwhelming, and the green onion lightens up the dish.

For someone who never much liked fishy fish… I really enjoyed this.



Ingredients
  • sashimi-grade mackerel
  • ginger root
  • green onion
  • shoyu
Cooking Directions
  1. Thinly slice the mackerel.
  2. Peel the ginger, then chop into short, thin sticks.
  3. Slice the green onion.
  4. Sprinkle the ginger and green onion over the mackerel, and serve with shoyu.
  5. Enjoy!

Coming Soon!

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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Arctic Char and Cream Cheese Wontons (Psst… we’re having a contest!)



I have a challenge for you.

Come up with something – anything (though it has to be edible food) – that wouldn’t go well in a wonton.

I bet you can’t do it.

(Neener neener!)

I mean, really. You can fold anything in a wonton skin, fry it up, and it’ll be delicious.

An. Y. Thing.

And if you can’t come up with something that would do badly in wontons? Give me a cool, crazy, awesome, ridiculously creative combination that you would put in a wonton.

Like these, which my great aunt asks me to make every year at our family’s annual Christmas party.

Or like this recipe here – arctic char with dill cream cheese, drizzled with a maple ponzu sauce.

Heck yeah.

Good stuff.

And… you know what?

I think I’ll give away a Sushi Day shirt and a sushi kit to the person who comes up with the best (edible!) suggestion for what WOULD NOT go well in wontons.

And I’ll give away another Sushi Day shirt and a sushi kit to the person who comes up with the best GOOD combination that I can put in a wonton.

You have 1 week to enter. That’s until next Thursday, November 18, at 11:59PM PST.

Ready… go!



The maple ponzu sauce was adapted from this maple-soy sauce, which was recommended to me by my friend Mike Kelly. Yum, yummy, yum.

Ingredients
  • 1 fillet very fresh arctic char (about 1/3 lb)
  • 20 oz cream cheese, softened
  • 1 tbsp dill, chopped
  • 20 wonton skins
  • 1/4 cup maple syrup
  • 2 tsp shoyu
  • 2 tsp fresh-squeezed orange juice
  • canola oil for frying
Cooking Directions
  1. If the arctic char fillet has skin and bones, carefully pick out all the bones, and scrape the pink flesh off of the skin. Discard any bones and skin. By now the arctic char probably resembles a lumpy mush, but if not, chop it a few times until it does.
  2. Mix the cream cheese with the dill.
  3. Spread a layer of cream cheese on one triangular half of a wonton skin, then top with about a tablespoon of arctic char. Dampen the edges of the wonton with water, then fold over the other half of the wonton skin and press along the edges to seal it. Repeat until you have used up the arctic char.
  4. Heat the oil to 400°F.
  5. Fry the wontons, about 10 seconds on each side. They should be a very light golden brown, just barely starting to brown around the edges. We still want the arctic char to be mostly raw inside the wonton. Drain on a cooling rack.
  6. Mix the maple syrup, shoyu, and orange juice. Drizzle over the wontons.
  7. Enjoy!

Coming Soon!

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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Arctic Char Rosette Chirashi



Every time I get a new type of fish, I try to think of good flavor combinations that I can use as inspiration for my dishes. I look through my bookmarks for recipes using that fish. I ask people on twitter. I look back in my archives for older, similar recipes for inspiration.

For today’s recipe, for example, I found a salmon recipe that I had bookmarked a while ago and decided that the sauce looked fantastic, then deconstructed a salmon recipe I had made years ago for the dish itself.



This week, I ordered some arctic char from I Love Blue Sea. After trying arctic char when we visited Tataki while we were in San Francisco, I knew I wanted to make some of my own dishes using the salmon-like fish.

Now that I’ve finally ordered fish from I Love Blue Sea… I can finally officially recommend them. The fish arrived in a timely matter and was fresh, and ready to use for sashimi. The one tip I have for buyers, though, is if you want the fish for a certain day, make sure to take a look at their shipping schedule so you’ll know what your deadline for ordering is. (For example, if you want the fish by Saturday, then you have to order before 5AM Pacific Time on Thursday. Otherwise it won’t be shipped until the next Monday.)

And then once you’ve ordered the fish from them… you can make this arctic char chirashi. If you like Philadelphia Rolls, you’ll love this. ^_^



The mustard sauce is adapted from the sweet mustard sauce on Steamy Kitchen.

(You might argue that this can’t be chirashi because it doesn’t use sumeshi, but the marinade from the cucumbers is very similar to the mixture for sushi vinegar, so once you add the cucumbers to the rice it emulates the flavor of sumeshi.)

Ingredients
  • cooked white rice
  • 1 batch of marinated cucumbers (do not discard all of the marinade)
  • 1 lb very fresh arctic char
  • 2 oz cream cheese
  • wasabi (to taste; optional)
  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1 tsp garlic powder
Cooking Directions
  1. Mix the dijon mustard, honey, olive oil, lemon juice, salt, and garlic powder. Set aside.
  2. Fill a bowl two-thirds full with cooked white rice.
  3. Top with a layer of marinated cucumbers. Drizzle with some of the extra marinade from the cucumbers.
  4. Thinly slice the arctic char. Roll each slice into a rosette; place on top of the layer of cucumbers.
  5. Place a small ball of cream cheese in the center of each rosette. If you like spice and wasabi, you can fill the center of one of the rosettes with wasabi.
  6. Drizzle with the mustard sauce.
  7. Enjoy!

Coming Soon!

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.