Because what else does one cook for dinner after winning second place in a chili cook-off?

Smoked Salmon Avocado Roll Ingredients

2 cups cooked Sushi Rice

4 sheets dried Nori

1 cup English cucumber (cuke), julienned

1 ripe avocado, pit removed and gently mashed

2 pkgs smoked salmon

2 tbsp toasted black sesame seeds

1 sushi rolling mat (click link for a complete how to roll sushi video)

1 bowl warm tap water

Method

On a clean surface, place a sheet of Nori on top of the rolling mat. Spread an even and not too thick layer of sushi rice on top of the dried seaweed. Dip hands into the bowl of water as needed to keep the rice from sticking to your skin. Gently flip so it is now rice side down. Smear a thin layer of the smashed avocado onto the seaweed sheet. Layer on the smoked salmon and cucumber. Gently roll into a log shape using the rolling mat as a guide. Press firmly to close the roll per the video instructions. Continue with remaining ingredients. With a wet chef knife, slice the roll into mouth size slices. Serve with wasabi paste, light soy sauce, and pickled ginger.

Tempura Okra Ingredients

1 – 2 cups fresh okra sliced in half lengthwise

1 cup tempura rice flour

1 cup Reed’s Extra Ginger Beer, ice water, beer or seltzer

1/4 tsp red pepper flakes, optional

1/4 tsp five spice powder, optional

salt and pepper

enough peanut or oil of choice to fill a deep fryer or Dutch oven with up to 2 inches of oil

Method

Heat the oil in a Dutch oven or deep fryer to 375 degrees.

Dip the okra slices into the batter and immediately drop into the hot oil in small batches. Practice extreme caution as to not splash any hot oil on your skin. Do not overcrowd the oil as the temperature will drop too low and ruin the batter. Continue frying until golden and crispy about 3-4 minutes. Remove from the oil and drain on paper towels. Finish with course or flake salt. Serve immediately.

Miso Soup and Salad Ingredients

1 pkg Miso soup flavoring

1 pkg Nasoya NonGMO Organic firm tofu, cubed

2 cups vegetable stock or water

1 tbsp white miso paste

2 cups chopped iceberg lettuce

1 cup shredded carrots

1 – 2 tbsp Makoto Ginger Dressing

salt and pepper

Method

Bring the stock to a boil and stir in the Miso soup flavor packet. Add the tofu, salt and pepper and simmer 10 minutes. Turn off the heat and stir in the white miso paste. Taste and adjust seasonings. Allow the soup to rest covered about 5-10 minutes. Serve as is or garnish with sliced green or fried onion.

In two salad bowls, combine the iceberg and shredded carrots. Toss with desired amount of Makoto Ginger dressing and serve immediately.