Blending Japanese-American traditions is most obvious in my painting, but expands often to other facets. I make some tried and true traditional Japanese dishes, but I enjoy the freedom in home-cooking - there are endless opportunities to explore!

I’m calling this hapa sushi because this isn’t a traditional Japanese ingredient combo, but I follow some traditional methods like using a bamboo rice mixing bowl (oke) and a fan, adding sweet vinegar to rice, etc.

I rarely eat sushi out in the states because while it is possible to get traditional Japanese sushi, the quality:price ratio is unmatched. Instead I make it at home on occasion and eat heaps every time I go to Japan.

Growing up, California rolls were what I remember “helping” make when we had friends over. Unfortunately for my mom I was a poor assistant - I squished, overfilled, etc. Now they’re still never perfect, but they’re pretty forgiving so don’t worry!

That said, sushi tacos (AKA hand rolls) with seaweed are a completely acceptable adaption so you don’t have to roll anything. They’re very common in Japan too.

I hope this 7-ingredient recipe helps you make and enjoy it at home easily!

Spicy Tuna Recipe

Fills 2 rolls = 1 hearty portion:

• 1/4 lb sashimi-grade raw tuna, chopped*

• 1/2 tsp sesame oil

• 1/2 tsp chili garlic sauce (or sriracha)

• 1/2 tsp soy sauce

• 1/4 tsp salt

• 1 Tbsp mayo

• 1 whole green onion, minced

Mix well! That’s it.

*I recommend buying and eating the fish on the same day since it’s raw.

How to eat by effort level:

• Level 0: Spoon-eat it from the bowl

• Level 1: Canapé(-ish) on slices of cucumber or thin rice crackers

• Level 2: Poke bowl over rice with avocado, cucumber, pickled ginger, sesame seeds

• Level 3: Sushi or hand rolls with seasoned sushi rice, avocado & cucumber

FAQ:

Substitutions? This recipe is flexible so you can do common substitutions like soy sauce/coconut aminos, store-bought mayo/homemade mayo, etc.

Where to buy sashimi-grade tuna? Any big Japanese grocery store nationwide, but specifically in the East Bay my sources are Berkeley Bowl, Tokyo Fish, Lunardi’s, Ranch 99.

What’s sushi rice? Short/medium grain + sweet and salty rice vinegar. See method here.

What’s traditional Japanese sushi? There are many but one common kind is nigiri like what I painted last year when day-dreaming about the sushi I ate a few months prior in Japan.