A party for your mouth! This Easy Seafood Gumbo recipe is on the table quickly and easily. Loaded with authentic creole flavors and tons of seafood, this classic Louisiana Seafood Gumbo is a favorite dinner for every occasion. Ingredients ▢ 5 tbsp butter ▢ 4 tbsp flour ▢ 1 cup chopped sweet onion ▢ 1 cup chopped red bell pepper ▢ 1 cup chopped yellow bell pepper ▢ 2 celery stalks chopped ▢ 1 1/2 cups sliced smoked andouille sausage approximately 3 links ▢ 2 garlic cloves minc

4 cups cooked sushi rice (see below) 2 cups spicy tuna 1 cup crab salad 1 cup mayonnaise 2-4 tbsps wasabi powder 1-2 tbsps sriracha to taste 1 avocado, pitted, peeled, and sliced into 12 pieces 2 cups cucumber, julienned 4 sheets nori (roasted seaweed) 1/4 cup masago or tobiko (flying fish roe) black sesame seeds sushi rice 2 cups sushi rice (uncooked) 2 cups water 3 tbsps rice vinegar 1 tsp salt 2 tbsps sugar Rice: I use a rice cooker. Combine the water and rice and cook per

TATAKI OF TUNA, SOY, SESAME, CORIANDER, CRISPY VEGETABLES Preparation For the tuna tataki : Cut the tuna into equal pieces and season with enough fleur de sel and pepper. Mix good olive oil with sesame oil, soy sauce, hoisin sauce, mirin and Liège syrup to a smooth sauce with a whisk. Also add finely chopped garlic, ginger and chili pepper and the zest of 1/4 lime. Pour about 1/3 of this aside and rub the pieces of tuna royal with it with a brush. Save the rest of the marina