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Contrary to popular belief, I don’t like it raw – Food, at least \ud83d\ude1c<\/p>\n
Raw sushi, sashimi, poke, tartare, carpaccio… I respectfully decline \u270b\ud83c\udffb It’s a texture thing for me. I feel like I’m eating human flesh, and I can’t get past it \ud83d\ude05<\/p>\n
I went to Nobu<\/a> with friends, and while they did the omakase tasting menu ($200+ and like 80% raw), I opted to a la carte the cooked food only – Black Cod with Miso, A5 Wagyu Flamb\u00e9, Rock Shrimp Tempura…<\/p>\n I’ve made a dupe<\/a> of their famous Black Cod with Miso, using Chilean Sea Bass instead, and got rave reviews from everyone. I haven’t made it in a while, though – Miso is soy, and Pammie’s soy-free now, and last I checked, a pack of 5 frozen Chilean Sea Bass fillets was $70 at Costco!<\/p>\n Anyway, I was craving sushi (the cooked kind – your girl loves a spicy California roll LOL), so I made this Salmon Sushi Bake<\/a>, complete with cooked salmon, imitation crab, sriracha mayo, furikake and sushi rice. I was watching Carnival Eats<\/em><\/a> on Food Network the other day, and the host was in Maui. He ate furikake salmon at one of the booths, and I was inspired.<\/p>\n I was also annoyed bc he ate at another booth that sold dessert lumpia and he kept calling it ‘loom-pee-ah’. The vendor was ‘Nanay’s Lumpia’ and ‘nanay’ means ‘mom’ in Tagalog (Filipino language). The lady demonstrating was Asian, so I knew she knew how to pronounce it correctly (‘loomp-yah’), but she kept calling it ‘loom-pee-ah’ too, and I think she was only calling it that bc the white host was calling it that. Ain’t no way she pronounces it that way forreal.<\/p>\n![](\"http:\/\/www.mayanrocks.com\/blog\/salmon-sushi-bake2.jpg\")
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