• Furikake Salmon Avocado Roll

    Furikake Salmon Avocado Roll

    Ingredients: 1 ½ cup sushi rice, cooked and seasoned 1 nori sheet 1 ½ tablespoon Mishima Nori Komi Furikake 4 shiso leaves 2 oz sashimi-grade salmon, cut into ¼ - ½ inch thick long strips 3 avocado slices  2 tablespoon rice vinegar Bamboo mat Soy sauce, for serving Wasabi, for serving Pickled sushi ginger, for serving Instructions:  Place the nori sheet shiny side down...
  • White Miso Baked Salmon

    White Miso Baked Salmon

    Servings: 2 Ingredients:  2 salmon filet, skin on  1 ½ teaspoon Mishima White Miso Soup ¼ teaspoon cane sugar  ½ teaspoon sesame oil 2 tablespoon low-sodium soy sauce ½ teaspoon cooking sake ½ teaspoon ginger, freshly grated Thinly sliced green onion, for garnish (optional) Toasted sesame seeds, for garnish (optional)  Instructions: Preheat the oven to 400°F and line a baking sheet with parchment paper....
  • Sautéed Salmon Furikake

    Sautéed Salmon Furikake

    Serves: 2Prep Time: 5 minutesCook Time: 10 minutesIngredients: 2 tablespoons Mishima Nori Komi Furikake 2 skin-on salmon filets 2 tablespoons olive oil 2 tablespoons butter Instructions:1. Pat salmon filets dry with a paper towel. Then, rub 1 tablespoon of olive oil on each filet and season each with 1 tablespoon of furikake.2. In a large skillet, melt butter over medium. Place salmon in your...
  • Coconut Shrimp

    Coconut Shrimp

    Servings: 4  Ingredients:  1 pound shrimp  3/4 cup all-purpose flour 2 eggs 1 cup panko  1 1/2 cup unsweetened shredded coconut  Mishima Crunchy Garlic Chili Sauce, for dipping  Instructions: Prepare the shrimp by removing the shell while keeping the last segment of the shell and tail on and devein the back. Set all shrimp aside on a plate. To prepare the dredging station, mix...
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