After hanging my shingle on Instagram almost half a year ago, I’m happy to present my inaugural blog post in honor of my wife, who supported this passion from the beginning and tolerated many cooled down but well-photographed dinners. I’ll spare you the rest of the mushy stuff for another time.
She came up with the idea for this salad of quinoa, mock crab, avocado, mango, and toasted nori seaweed. Her dressing is equal parts mirin (rice wine), soy sauce, and rice vinegar. Sometimes we also add ginger and sesame seeds. Simple, fresh, light, and delicious.