Salmon Poke Sushi Tacos


Gimme sushi any day and I am a happy woman! Okay, so this is not really a taco, but it’s a fun way to serve sushi. If your rolling skills are not very good or you don’t have the patience for it, this is an easier way to serve it. You will just need a 9 cm mold to make the round nori sheets. To the salmon poke, I added a bit of chili oil and a sprinkle of togarashi for some heat.


This recipe makes 16 small tacos.


For the sushi rice:

2 cups of sushi rice

2 1/4 cups of water

¼ cup to ½ cup of sushi vinegar depending on your taste

For the salmon poke:

460grs of salmon, sliced into small cubes

¼ cup of soy sauce

1 tablespoon of sesame oil

1 teaspoon of chili oil

1 ½ tablespoons of minced ginger

1 1/2 teaspoons of white sesame seeds

1 1/2 teaspoons of black sesame seeds


16 nori sheets

Togarashi, to taste

3 tablespoons of chopped chives

300gr of Wakame salad


Start by making the sushi rice. Place the sushi rice in a strainer and rinse it under cold water until the water comes out clear.

Place the rice and 2 1/4 cups of cold water in a medium saucepan over high heat. Once it comes to a boil, cover the pan and cook over low heat for 15 minutes. Then remove it from the heat and let it sit covered for 10 minutes.

Then transfer the sushi rice to a large bowl, add ¼ of a cup of sushi vinegar and mix. Taste it and add a bit more sushi vinegar if you want. Keep stirring until all the sushi vinegar is absorbed. Allow it to cool down to room temperature before making the tacos.

Once the sushi rice has cooled down, start making the salmon poke. Just mix the salmon with the rest of the ingredients and keep it in the fridge until ready to serve.

Place a nori sheet (or 3 stacked on top of each other) on a cutting board. Place a 9cm round mold on top of the nori sheet. With a sharp knife, cut the nori into a round shape. Repeat until you have 16 round nori sheets. Don’t discard the remaining nori pieces, you can keep them in a Ziploc bag and use them later for a stir-fry, or to add it to soup.

To assemble the tacos, place one round nori sheet underneath the round mold. Then add a thin layer of sushi rice, pressing with the back of a spoon so it sticks to the nori. Repeat for all 16 nori sheets.

Then add a bit of the wakame salad and then the salmon poke (don’t over fill them, otherwise you won’t be able to fold them into tacos). Sprinkle some togarashi and chopped chives. Serve right away. Enjoy!

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Tunes Bar (Conservatorium Hotel)


This has been a very exciting week for us. On Wednesday, we got the keys to the apartment we bought and yesterday we finalized the papers for the remodeling we are going to do. Today we had a bit more time to ourselves and that meant, finally time to celebrate.

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We went out for lunch and cocktails at the Tunes Bar. It is known for its Asian tapas, sushi and Gin tonics. I’ve come to this hotel to eat a few times already, and the food has always been great. So I am always looking forward to coming back and trying new items from their menus.

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We started with the edamame with an aji amarillo dip which I love, and 2 gin & tonics. One Gin Mare with Indian tonic, basil and orange. And the other one was with Geranium dry gin, elderflower tonic and edible flowers. A great way to start the weekend!


We also ordered the daikon roll salad. Veggie rolls served over a wild ginger sauce. So light, crunchy and delicate. Then we got the tuna tataki and the soft shell crab roll. We pretty much inhaled them, they were so delicious!

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For our final round, we ordered the tuna sashimi, Scottish salmon nigiri and the salmon avocado roll. All the Asian tapas here are served with freshly grated wasabi which has the heat without the harshness.


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If you are looking to have some drinks in Amsterdam and you like sushi and Asian dishes, this is the place to go. It doesn’t hurt that the service is always impeccable.

Tunes Bar at the Conservatorium Hotel

Van Baerlestraat 27, Amsterdam

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Mini Poke Ramen Cups


I was going through my food pictures a couple of days ago and saw a pic of two sushi bowls (or poke) that I made last month and I started to crave fresh tuna again. I thought of making it into appetizer sizes, perfect to share at a dinner party. I seasoned some ramen noodles with sushi vinegar and wasabi Furikake. And made it into tiny cups, by baking them in a muffin pan. They turned out so good, crispy on the outside and chewy on the inside. Just make sure to not make them too thick and use parchment paper as muffin liners to prevent them from sticking to the pan. I tried greasing the pan, parchment paper and cupcake liners. Parchment paper worked the best. Thank you to Vanessa from for giving me the tip to add pomegranate seeds to my poke. It goes really well with the tuna!

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This recipe makes 12 mini cups.


For the ramen cups:

120grs of ramen noodles

1 egg

2 tablespoons of sushi vinegar

Pinch of salt

2 tablespoons of wasabi Furikake

1 ½ tablespoons of vegetable oil

For the tuna poke:

400gr of fresh tuna, cut into small cubes

2 tablespoons of finely chopped ginger

5 tablespoons of soy sauce

1 teaspoon of togarashi

1 avocado, cut into very small cubes

1 teaspoon of lime juice

2 teaspoons of sesame oil

2 tablespoons of chopped chives

2 teaspoons of yuzu powder

¼ cup + 1 tablespoon of pomegranate seeds

1 1/2 tablespoons of sesame seeds


Start by making the ramen cups; cook the ramen noodles as instructed on the package. Then drain them and place them in a bowl with the sushi vinegar, Furikake, salt and vegetable oil. Mix well. Allow it to cool down for 5 minutes.

Preheat your oven to 180C/350F. Line a 12 cup muffin pan with parchment paper squares in each cup. If you only grease the muffin pan with oil, the ramen will stick to the pan, so better use parchment paper as muffin liners.

Then place the noodles in the food processor and add the egg. Pulse a few times to get it chopped and mixed through. Don’t over chop it as it is nice to still be able to see that it is ramen noodles.

To make each ramen cup, place about 2 ½ tablespoons of the ramen mixture into each muffin cup, press well to try to create a cup. Repeat for all 12.

Bake them for 30 minutes, until golden and crispy on the outside.

To make the poke, just place all of the ingredients in a medium bowl except for the avocado and mix well. Once everything is mixed through, add the avocado and mix it carefully. Especially if the avocado is very ripe, so it keeps its shape.

Spoon some of the poke into each ramen cup and enjoy!

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Asian Tuna tartare


I love making tuna tartare. It is so easy, quick and full of flavor. This one takes a bit longer just because I wanted to serve it with some sushi rice, otherwise it would just take 5 minutes to make.

This recipe serves 2.


200gr of fresh tuna, diced

For the dressing:

2 tablespoons of soy sauce

½ teaspoon of wasabi paste

1 tablespoon of freeze dried yuzu

1 tablespoon of white sesame seeds

For the avocado:

1 avocado, diced

Juice of ½ a lime

1 tablespoon of olive oil


For the wasabi mayo:

2 tablespoons of mayo

½ teaspoon of wasabi paste


2 nori sheets, cut into rounds the same size as the mold that you are using to serve the tartare.

½ cup of sushi rice, already cooked and seasoned.


Red shiso

Chives, chopped


For the dressing, just mix all of the ingredients in a bowl. Do the same for the wasabi mayo.

Mix the diced avocado with the lime juice, olive oil and salt. Mix the tuna with the dressing.

To plate it, you will need a circular mold. Place the nori sheet at the bottom; add the sushi rice pressing firmly so it sticks to the nori. Then add a layer of avocado, and finally add half of the tuna. Remove the mold carefully. Decorate it with a few shiso leaves and chopped chives. Serve with some of the wasabi mayo on the side and sprinkle a bit of yuzu powder over the mayo. Repeat for the second serving.

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Quinoa Sushi Roll & Bowl

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This is an update on this recipe. I posted it last year. But I prepared it too late in the day and by the time I was finished, it was already night. So the pictures were not as good as I had hoped. I had been meaning to re-do the pictures for a while and I finally got to do it today. This is a very healthy dish packed with protein.

I made this quinoa sushi recipe 2 ways. I love eating and making sushi. But making the rolls takes time, at least for me because I usually make double the amount. We love to have leftover sushi for lunch or even breakfast sometimes.  So for those days that you don’t feel like taking the time to make sushi rolls or simply don’t have the time, this sushi bowl is the perfect solution (the bowl takes less than 20 minutes). You’ve got all the sushi flavors in a shorter time. You can also cook the quinoa a few days in advance, drain it and keep in in the fridge without any seasoning until you are ready to make the sushi.

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When I make normal rice sushi rolls, I usually add a line of mayonnaise mixed with wasabi before rolling the sushi. Since the quinoa is not as sticky as the rice. I made a mixture of Greek yogurt with wasabi. This quinoa and Greek yogurt mixture makes it easier to stick to the nori sheets and makes a much healthier alternative.  I recommend to use regular white quinoa, which sticks together better than the other kinds.

This recipe serves 3.


275gr quinoa

150gr smoked trout, or any other fish that you like

1 cup of Greek yogurt

2 tablespoons of wasabi paste (or to taste)

Lemon pepper (to taste)


3 tablespoons of sushi vinegar

Nori sheets

1 carrot, shredded

1 cucumber, cut into strips or just sliced into circles for the bowl

1 sweet pepper, thinly sliced (or bell pepper)

2 avocados, sliced

Black sesame seeds


First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and set aside.

While the quinoa is cooking, start prepping the vegetables. Shred the carrot, slice the cucumber, pepper and the avocados.

In a large bowl, mix the Greek yogurt, wasabi, sushi vinegar, lemon pepper and some salt.  Mix it well and then add the cooked quinoa. Mix until combined. Taste to see if it needs more salt or wasabi.

To make the rolls, I always cover my sushi mat with plastic film. It just makes cleaning faster.  Then spread the quinoa over a nori sheet, leaving a bit of space on top. That space is important for the roll to stick together. Sprinkle some black sesame seeds. Then arrange the cucumber, carrot, pepper and pieces of trout. Then roll the sushi.

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Once the sushi is rolled, arrange the sliced avocados on top. Cover the top with plastic film, put the mat on top of the avocado and press a bit so that the avocado sticks to the roll.

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Remove the plastic film, cut into small pieces and serve it with a side of soy sauce. If you want to skip this step, you can also add the avocado slices with the other vegetables so they are inside the roll.

To make the sushi bowl, just serve the seasoned quinoa in a bowl, arrange the vegetables and trout on top. Sprinkle some sesame seeds and sliced nori. Serve with some soy sauce on the side.