1 piece/block kamaboko
1 cup chopped celery or shredded cabbage
4 oz. spaghetti noodles (cooked and seasoned with salt)
1 Tbsp. chopped green onions
Mayonnaise OR Vegannaise (to taste)
Salt and Pepper (to taste)

Cut the kamaboko from the board (if necessary), into thin slices lengthwise horizontally. Then cut into thin strips crosswise. In a medium bowl, mix all the ingredients together. Enjoy as is, with your favorite entrée or just on lettuce leaves.
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1/2 C Cornstarch
1/4 C Flour
1/4 C Sugar
1 tsp. Salt
2 Tbsp. toasted Sesame seeds
5 Tbsp. Shoyu
3 cloves minced Garlic
2 stalks Green onion minced
3 lbs. boneless Chicken
1 pkg. Sushi nori cut into 1" strips
Oil for deep frying

Mix all ingredients, except for chicken, oil and nori, to make a marinade. Cut chicken into strips and soak in marinade for 2 hours to overnight. Heat oil. Wrap chicken with strip of nori and fry till golden brown. Place on paper lined plate to drain excess oil. Enjoy as pupu or entrée with your favorite sides.
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1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz size) Italian salad dressing mix
20 oz. frozen peas or edamame
2 heads romaine lettuce, torn into bite-sized pieces
1 lb. bacon, diced
5 to 8 oz. fresh Parmesan cheese, grated

In a large bowl, combine only the cauliflower, mayonnaise, salad dressing mix, and peas (or edamame); toss well. Refrigerate for 24 hours. Next, fry bacon until crisp; drain well. Before serving, combine cauliflower mixture with the lettuce. Top with bacon and cheese. ENJOY!
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1-1/2 lbs. Boneless, skinless chicken
3/4 cup Sugar
3/4 cup shoyu (soy sauce)
2 tbsp. Oil
2 pieces Ginger, grated
3 Medium carrots, julienne
2 Onions, sliced
1 (14oz) can Shredded bamboo shoots, drained
1/2 lb. Fresh white button mushrooms, sliced
3 pkgs. Long rice, soaked & cut into 2 inch lengths

Slice chicken into serving pieces. Combine sugar and shoyu. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry over high heat. Add shoyu mixture & cook 2 more min. Add vegetables, one at a time, & stir-fry after each addition. Add long rice & cook 3 more min. or until done. Easy & ono!
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2 pounds sashimi-grade 'ahi (tuna), cut into 1/2-inch cubes
1/2 cup diced sweet onion
1 tablespoon flaky sea salt (such as Maldon) or Hawaiian sea salt, plus more to taste
2 Hawaiian chili peppers or 1 bird’s eye chili, thinly sliced
1/4 cup chopped ogo seaweed (optional; soaked in water if dried)
2 tablespoons ground or finely chopped toasted kukui (candlenuts) or macadamia nuts
1/4 cup thinly sliced scallions

In a medium bowl, gently fold together all the ingredients until thoroughly mixed. Adjust the seasoning with more salt to taste.

Serve immediately, or cover tightly and store in the fridge for up to a day. (If you plan on eating the poke later, taste again before serving and add salt if needed.)

To make a poke bowl, Add over rice or poi and enjoy!
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