Type what you have

Ingredients

• ✓ rice vinegar
• yellow miso paste
• brown sugar
• soy sauce
• barramundi fillet
• vegetable oil

Instructions

1. 1 Whisk miso paste, rice wine vinegar, brown sugar, and soy sauce together in a bowl until smooth.
2. 2 Place barramundi fillets, rounded-sides up, on a plate; spread 1/2 miso glaze on rounded sides.
3. 3 Heat oil over high heat in a nonstick skillet; add fillets, glazed-sides down, and spread remaining 1/2 glaze over flat sides fillets. Cook until slightly white around edges, 1 to 2 minutes. Flip fillets; cook until flaky and white, 1 to 2 minutes more.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• romaine lettuce
• olive oil
• lemon juice
• black pepper
• sea salt

Instructions

1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Ingredients

• ✓ rice vinegar
• cooking spray
• lime juice
• brown sugar
• soy sauce
• black cod fillet
• cherry tomato

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
2. 2 Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
3. 3 Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

By Courtney Crum

Ingredients

• ✓ rice vinegar
• chicken thigh
• corn flake crumb
• teriyaki sauce
• sriracha sauce
• paprika
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
2. 2 Place corn flake crumbs in a bowl.
3. 3 Mix teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
4. 4 Place chicken thighs in the bowl with sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
5. 5 Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
6. 6 Bake in the preheated oven for 30 to 40 minutes depending on the size of thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C).
7. 7 Let thighs rest on the baking rack for at least 15 minutes before serving.

By Doug in Manhattan

Ingredients

• ✓ rice vinegar
• jasmine rice
• water
• white sugar
• salt
• nori
• cucumber
• imitation crab

Instructions

1. 1 Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
2. 2 Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
3. 3 Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
4. 4 Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
5. 5 Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.

By Lisa Lou

Ingredients

• ✓ rice vinegar
• green curry paste
• fish sauce
• coconut milk
• black pepper
• cayenne pepper
• salt
• flap steak

Instructions

1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• white sugar
• soy sauce
• oyster sauce
• luncheon meat
• water
• medium-grain white rice
• seaweed

Instructions

1. 1 Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-sized bag. Add Spam and seal the bag; turn the bag, gently squeezing to coat Spam. Marinate for at least 1 hour.
2. 2 Bring water to a boil; add rice. Return to a boil, then reduce the heat to low and simmer until liquid is absorbed and rice is tender, about 15 minutes. Stir vinegar into rice until combined.
3. 3 When the rice is almost finished cooking, heat a skillet over medium-high heat. Add Spam and marinade. Cook, stirring frequently, until Spam is browned and marinade is absorbed, about 5 minutes.
4. 4 Stir rice and seaweed together in a bowl; add luncheon meat and mix well.

By gammaray

Ingredients

• ✓ rice vinegar
• bacon
• baby potato
• salt
• black pepper
• rosemary
• rosemary

Instructions

1. 1 Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
2. 2 Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
3. 3 Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
4. 4 Transfer potatoes to a serving dish and top with a rosemary sprig.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• ✓ rice vinegar
• chicken
• garlic
• lime
• fish sauce
• five-spice powder
• hot chile paste
• ginger
• soy sauce

Instructions

1. 1 Score skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside.
2. 2 Whisk garlic, juice of 1/2 lime, 3 teaspoons fish sauce, 1 tablespoon rice wine vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce together in a medium bowl until well combined; pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
3. 3 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
4. 4 Remove chicken from marinade, shake off excess, and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with paper towels. Reserve marinade in a small bowl.
5. 5 Whisk together 1/3 cup rice wine vinegar, remaining juice of 1/2 lime, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon hot chile paste in a small bowl until well combined. Set vinegar-lime mixture aside.
6. 6 Grill chicken, skin-sides down, on the preheated grill for 2 minutes. Flip chicken, brush with reserved marinade, and move to indirect heat. Continue grilling, brushing with marinade, and flipping every 10 to 15 minutes, until browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
7. 7 Drizzle vinegar-lime juice mixture over chicken to serve.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• garlic
• soy sauce
• honey
• cardamom
• chicken thigh
• kosher salt
• black pepper

Instructions

1. 1 Place garlic, soy sauce, rice vinegar, honey, and cardamom in a resealable plastic bag. Place chicken thighs in the bag and squeeze to coat. Press out most of the air; seal the bag. Marinate in the refrigerator for 4 to 5 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken from marinade; discard excess marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
4. 4 Roast in the preheated oven until chicken is browned, crisp, no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DARLA

Ingredients

• ✓ rice vinegar
• spinach
• romaine lettuce
• pear
• fuji apple
• red grape
• caramel topping
• sesame oil
• sesame seed

Instructions

1. 1 Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
2. 2 Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

By chefsazy

Ingredients

• ✓ rice vinegar
• carrot
• soy sauce
• water
• sesame oil
• ginger root
• garlic
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until crisp-tender, about 15 minutes. Run cold water over carrots to stop the cooking process. Transfer carrots to a storage container.
2. 2 Whisk soy sauce, water, vinegar, sesame oil, ginger, garlic, and pepper together in a bowl; pour over carrots. Cover the container and refrigerate for at least 3 hours or longer for a more intense flavor.
3. 3 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove carrots from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook carrots on the preheated grill until the desired doneness is reached, 5 to 10 minutes.

By lisauce

Ingredients

• ✓ rice vinegar
• ketchup
• peanut butter
• soy sauce
• sesame oil
• garlic
• ginger
• cayenne pepper
• black pepper
• firm tofu

Instructions

1. 1 Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
2. 2 Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
3. 3 Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Spread tofu onto a baking sheet in a single layer.
6. 6 Bake in preheated oven until slightly browned, 10 to 15 minutes.

By Shelley W

Ingredients

• ✓ rice vinegar
• cedar plank
• soy sauce
• vegetable oil
• sesame oil
• green onion
• ginger
• garlic
• salmon fillet

Instructions

1. 1 Gather all ingredients.
2. 2 Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
3. 3 Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.
4. 4 Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
5. 5 Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
6. 6 Remove salmon from marinade and place on planks; discard marinade.
7. 7 Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.

By Wendy Freeman-More

Ingredients

• ✓ rice vinegar
• white miso
• honey
• hot sauce
• salt
• chicken
• kosher salt
• lemon
• cayenne pepper

Instructions

1. 1 Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.
2. 2 Cut 3 to 4 slashes into legs and thighs of chicken halves. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
3. 3 Flip chicken over in the bowl. Sprinkle more kosher salt on top.
4. 4 Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.
5. 5 Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.
6. 6 Brush the excess marinade on top of chicken. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
7. 7 Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• short-grain white rice
• water
• sugar
• imitation crabmeat
• mayonnaise
• nori
• sesame seed
• cucumber
• avocado

Instructions

1. 1 Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
2. 2 Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
3. 3 Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
4. 4 Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
5. 5 Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

By Erin

Ingredients

• ✓ rice vinegar
• soba noodle
• soy sauce
• brown sugar
• chicken breast
• sesame seed
• olive oil
• ginger
• mixed salad greens

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
2. 2 Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds and toss to coat.
3. 3 Whisk olive oil, vinegar, and ginger together in a bowl until combined. Divide greens among four plates; top with soba noodles and chicken. Serve with vinaigrette.

By Katagator

Ingredients

• ✓ rice vinegar
• butter
• onion
• red salmon
• saltine cracker crumbs
• kosher salt
• worcestershire sauce
• cayenne pepper
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
2. 2 Melt 1/4 cup butter in a skillet over medium heat until bubbling. Add onion; cook and stir for 1 minute. Turn off the heat; cool.
3. 3 Place salmon in a large bowl; mash with a fork. Add cracker crumbs, vinegar, salt, Worcestershire sauce, cayenne pepper, and onion mixture; mix and mash with a spatula or spoon until smooth.
4. 4 Separate eggs, adding yolks to salmon mixture and adding whites to a clean glass, metal, or ceramic bowl. Stir egg yolks into salmon mixture until well combined.
5. 5 Whisk egg whites to medium stiff peaks; gently fold into salmon mixture in 2 additions.
6. 6 Transfer salmon mixture into the prepared pan. Smooth top with a spatula to even out; shake and tap the pan to remove any air bubbles.
7. 7 Bake in the center of the preheated oven until a toothpick inserted into center comes out clean, about 45 minutes. Rest for 5 minutes, then carefully invert loaf onto a cutting board. Slice and serve.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• jellyfish
• sesame oil
• soy sauce
• white sugar
• chili oil
• ginger root
• sesame seed
• cilantro
• green onion

Instructions

1. 1 Rinse and drain jellyfish; place into a bowl.
2. 2 Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
3. 3 Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
4. 4 Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

By Irene

Ingredients

• ✓ rice vinegar
• onion
• carrot
• salmon fillet
• ginger
• sesame oil
• salt
• pepper
• spinach

Instructions

1. 1 Preheat oven to 450 degrees F or grill to medium-high.
2. 2 Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
3. 3 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. 4 Bake 16 to 20 minutes on a cookie sheet in oven.
5. 5 OR grill 14 to 16 minutes in covered grill.
6. 6 Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

By Reynolds KitchensR

Ingredients

• ✓ rice vinegar
• brown sugar
• garlic
• fish sauce
• soy sauce
• ketchup
• black pepper
• hot sauce
• pork chop
• vegetable oil

Instructions

1. 1 Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
2. 2 Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
3. 3 Remove chops to a plate, scraping any excess marinade back into the baking dish.
4. 4 Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
5. 5 Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
6. 6 Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
7. 7 Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• chicken thigh
• garlic
• ginger
• lemon
• miso paste
• vegetable oil
• sesame oil
• soy sauce
• chili-garlic sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
2. 2 Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
3. 3 Dump paste over chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
4. 4 Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes before serving.

By mcspeltz

Ingredients

• ✓ rice vinegar
• sesame seed
• soy sauce
• ginger
• garlic
• canola oil
• sesame oil
• shrimp
• vegetable medley
• cherry tomato
• green onion
• mushroom

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Meanwhile, combine vinegar, sesame seeds, soy sauce, ginger, and garlic in a blender; blend until smooth. Add canola oil and sesame oil in a thin stream with the blender running until dressing is emulsified. Brush shrimp with 2 to 3 tablespoons vinaigrette; set remaining vinaigrette aside.
3. 3 Cook shrimp on the preheated grill until pink, 3 to 4 minutes, flipping once.
4. 4 Divide veggies, shrimp, tomatoes, green onions, and mushrooms between 2 large plates; drizzle with reserved vinaigrette.

By Dole

Ingredients

• ✓ rice vinegar
• chicken
• barbecue sauce
• garlic
• salt
• black pepper
• paprika
• onion powder
• cayenne pepper
• barbecue sauce

Instructions

1. 1 Cut 1/2-inch deep slashes in the skin-side of each chicken half: two cuts in each breast, two in each thigh, and one in each leg. Remove wing tips.
2. 2 Whisk vinegar, 2 tablespoons barbecue sauce, and garlic together in a large bowl. Place chicken in the bowl and turn to coat. Arrange chicken halves in the bottom of the bowl with the cut sides down; cover with plastic wrap and refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from the bowl and pat dry with paper towels; discard any remaining marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
5. 5 Cook chicken, skin-side down, on the preheated grill until grill marks appear, 3 to 4 minutes. Turn chicken over, close the grill lid, and cook, basting with remaining barbecue sauce every 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ rice vinegar
• salmon fillet
• salt
• water
• brown sugar
• garlic
• hot chile paste
• ginger
• soy sauce
• basil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season salmon fillets with salt.
2. 2 Cook salmon on the preheated grill until it easily flakes with a fork, 6 to 8 minutes per side.
3. 3 Combine water, rice wine vinegar, brown sugar, garlic, chili paste, ginger, and soy sauce in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer until barely thickened, about 2 minutes.
4. 4 Sprinkle basil on top of salmon; spoon glaze over top.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• garlic
• chile pepper sauce
• maple syrup
• soy sauce
• mayonnaise
• salt
• black pepper
• chicken thigh
• lime

Instructions

1. 1 Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
2. 2 Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.
3. 3 Preheat charcoal grill to high heat.
4. 4 Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
5. 5 Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• jalapeno pepper
• olive oil
• dijon mustard
• salt
• black pepper
• sea scallop
• sea salt
• cayenne pepper
• vegetable oil
• orange

Instructions

1. 1 Place jalapeño, rice vinegar, olive oil, and mustard into a blender. Purée on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper.
2. 2 Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops into the skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeño vinaigrette over top.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• green onion
• pork belly
• salt
• brown sugar
• fish sauce
• ginger juice
• soy sauce
• garlic
• red chile pepper
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
3. 3 Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
4. 4 Remove pork from the foil and discard green onions. Cut pork into eight pieces.
5. 5 Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
6. 6 Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
7. 7 Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
8. 8 Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• sushi rice
• water
• white sugar
• salt
• cooking spray
• tempura shrimp
• nori
• imitation crabmeat
• cucumber
• avocado
• eel

Instructions

1. 1 Rinse rice in a strainer until water runs clear. Combine rinsed rice and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
2. 2 Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
4. 4 Arrange shrimp tempura on the prepared baking sheet.
5. 5 Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut the tails off of 4 tempura shrimp.
6. 6 Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the plastic wrap. Spread 1 cup rice over nori using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
7. 7 Arrange imitation crabmeat and cucumber along the bottom edge of nori. Place 2 tail-off shrimp in the center of nori. Place 2 tail-on shrimp on the end so that the tails extend over the sides of nori. Lift the edge of the mat and roll up nori into a tight log around filling.
8. 8 Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

By Betsy Ann

Ingredients

• ✓ rice vinegar
• water
• star anise
• clove
• country-style ham
• brown sugar
• honey
• dijon mustard
• black pepper
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Prepare ham: Add water, star anise, and cloves to the bottom of a roasting pan. Place a roasting rack into the pan; place ham on the rack. Cut 1/4-inch-deep slashes, 1/2-inch apart, lengthwise and crosswise across the top of ham.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 While ham is baking, make glaze: Whisk together brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper in a medium bowl until thick and smooth.
5. 5 Brush glaze all over ham. Continue baking ham, brushing with glaze every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center of ham should read at least 145 degrees F (63 degrees C).
6. 6 Run a kitchen torch over ham until glaze is crispy and caramelized, 2 to 5 minutes.

By John Mitzewich