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71 Buzz
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Jumpin’ Jack Fish Roll
You might think the name of this roll is a little weird. Why name it the “Jumpin’ Jack Fish Roll”? Well, let me explain. The…
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68 Buzz
Orange-Flavored Mochi
Lately, I’ve really been wanting to participate in more food blogging events, but I’ve refrained because the don’t fit into the theme of Sushi Day,...
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50 Buzz
Spicy Hamachi Gunkan Maki
I love yellowtail. We all know that. You might also know that I love the mayonnaise mix that I used in the Maguro Karakuchi Spicy…
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45 Buzz
Hummus Maki
Back when I was still living at my parents’ house, my sister decided she liked hummus. So, of course, she had my parents go to…
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41 Buzz
TCHO Chocolate Beta Bars
About a month ago, I signed up to be a member of Blake Makes’ Sooper Heroes. Blake is a food blogger from New Orleans who…
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41 Buzz
Queen of the Tom Tom Roll
I haven’t the slightest idea how this roll got it’s name. I did a search for “Queen of the Tom Tom”, and the only results…
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40 Buzz
Taste and Create 8
Oh dear me. It seems, for the first time ever, I’m posting my Taste and Create late! I made a recipe from my partner’s blog,...
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40 Buzz
Mango Tuna Tango
Since I posted here last, two weeks ago, life has been crazy. I went to an amazing dinner for my brother’s cancer center where he…
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39 Buzz
Baja California Roll
I’ve lived in Southern California all my life. So you would think that I might have driven a few hours south to go party it…
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39 Buzz
Cinco de Mayo Roll
Okay, so technically this isn’t a very Mexican roll. But work with me here – it does use red pepper powder, and technically yellowtail is…
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35 Buzz
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71 Buzz
Submitted: February 28, 2008- Views: 1911
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The Buzz ranges from 1-100 and is based on Foodie activity and date content was submitted.
feeds:
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Cupcake Project (90 posts)
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foodbuzz: los angeles
Salmon,Toasted Seaweed, Lemon Tamari
British Columbia Wild King Salmon, Crusted with Toasted Seaweed, Lemon Mirin Tamari Sauce, Wasabi Butter
Inspired by a beef recipe by both DFresh and Food & Wine Magazine
Submitted by: Taste With The Eyes
Submitted: June 14, 2008
