So, this salad ended up being a bit weird.  Not weird tasting, it tastes fantastic.  Just weird in the actual making.  The instructions for cooking some of the components were listed further down than the assembly itself, so I ended up missing them entirely. Still a good salad, doesn’t make nearly enough (this gave me one side, a main portion, and one more side out of it, and that was doubling the recipe), so future attempts will likely triple/quadruple the original recipe, and this post will be edited to note such.

Grilled Tuna and Roasted Israeli Couscous Salad
Makes 2 main portions, or 4 side portions


  • 2 tuna steaks (I got frozen, they were appx 4 to 5 oz each)
  • olive oil
  • salt, black pepper, garlic powder, and Italian seasoning, to taste
  • 1 cup couscous
  • 2 T olive oil
  • 1.25 c water
  • ½ c sun dried tomatoes, torn (go for the type not packed in oil if you can, but if you can’t, oil-packed is okay)
  • ½ c roasted peppers, torn (original recipe recommended fire roasted + packed in oil/water, but honestly, you can do them yourself using this recipe)
  • 2 t chopped kalamata olives


  • 2 cloves garlic, pressed
  • 4.5 T lemon juice
  • 4.5 T olive oil
  • .5 t Italian seasoning
  • .5 t yellow mustard

Grill your tuna – brush with olive oil, and sprinkle with salt, black pepper, garlic powder, and Italian seasoning.  Grill to desired doneness, using either an outdoor grill or a grill pan (I did medium-rare, outdoor grill using charcoal). 

To make your couscous, heat the olive oil, and add your couscous, toasting until golden.  Once that happens, add 1.25 c boiling water, and simmer for 12 mins, until the water is absorbed.

Make your vinaigrette by combining all ingredients.

Once you’ve gotten all this done, combine and toss, drizzle the vinaigrette over it, and toss again.

Ladies and gentlemen, chazuke is one of my favorite things to make for breakfast, assuming that I have everything on hand for it.  Good, hearty breakfast, and assuming that you already have the things you need (konbu for the dashi broth, some leftover rice, and your topping of choice), fairly easy to make. 

Makes one large serving


  • 2 c water
  • 1 inch piece dried konbu seaweed
  • 1 handful bonito flakes
  • however much leftover rice you want to eat in one sitting
  • a few slices fresh salmon to top (or whatever topping you’d like – umeboshi, smoked salmon, etc)

To make your broth, take your piece of dried konbu and soak a bit in the water in a pot, until it expands a bit (appx 5 mins).  Then, turn the heat on to medium high, and watch the pot until you start to see small bubbles around the konbu (see pic 2). Remove your konbu from the pot, and then add your handful of bonito flakes and simmer for 8 mins. 

Once your broth is made, pour it over your leftover rice, and add your sliced fish (or topping), and then eat it!

Ladies and gentlemen, all hail donburi, one of the most cheap, versatile meals known to man.  Feeling hungry, but don’t want any of the leftovers in your fridge?  No worries!  Make up a bowl of rice, toss some rice vinegar/sugar on it, put whatever the hell you want on top (I used salmon in this case, but the ideas as to what you could put on it are literally limitless), and boom, easy, new meal that you have to put little effort into!

Salmon Sashimi Donburi


  • between half to one pound of salmon (depends on how much you like fish, any other protein can substitute)
  • rice (I use short grain sushi rice)
  • splash of rice vinegar and sugar

First off, take whatever amount of rice you like and cook it according to the instructions on the rice packaging, using whatever you have handy – rice maker, steamer (which I used), pot, whatever.  (in this case, I used 1.5 c rice to 2 c water.)  Once the rice is done, let it cool off a bit, and scoop out however much rice you want, and drizzle a combination of rice vinegar and sugar on it (basically makes it sushi rice).  Toss the rice with a wood paddle, to aerate and spread the vinegar mixture.

Meanwhile, cut up your salmon into thin slices (I used the long, thin knife in my knife block, and no, I have no clue what it’s called), and put on top of the rice.

Boom.  Dinner.  1.5 c of rice ususally makes about three servings, but how long it lasts in this case is up to how much you make, and what all you have on hand.