1. Combine lemon juice, soy sauce, ginger, honey, and salt and pepper to taste in a small bowl.
2. Place salmon steaks in a single layer in a shallow pan. Pour marinade over and let marinate in the fridge for one hour.
3. Lightly coat the bottom of a frying pan with a small amount of oil. Heat pan to hot.
4. Add salmon steaks and cook each side for 3 to 4 minutes, or until golden brown and center of fish is opaque and flakes easily with a fork.
5. Serve salmon steaks over greens. Garnish each serving with a lemon slice and dill sprig, if desired.

1. Heat the oil in a large saucepan set over medium-high heat.
2. Add the ginger, garlic and half of the chiles. Cook and stir 30 seconds.
3. Add 2 cups of the broth. Cover. Brings to a boil. Reduce heat to medium low.
4. Add the chicken. Cook for 5 minutes or until just cooked through.
5. Using tongs, transfer the chicken to a cutting board. Slice crossways into strips.
6. Add the soy sauce, sesame oil, brown sugar, and the remaining 4 cups of the broth. Cover.
7. Increase the heat to medium-high. Bring to a boil.
8. Add the noodles. Cook 6 minutes, until noodles are tender.
9. Add the bok choy and cook 2 minutes longer, until bok choy is wilted.
10. Season with salt and pepper to taste.
11. Serve the soup topped with the sliced chicken, green onions, and remaining chiles.

Make Vinegared Rice

1. Cook the rice according to the instructions on the package.
2. While the rice is still hot, fold in the vinegar dressing (using sushi vinegar or a mixture of rice vinegar, sugar and salt).
   • A ratio of [q:1 3/4] cups uncooked rice, 3 Tbsp rice vinegar, [q:2 1/2] Tbsp sugar and 2 tsp salt is recommended.
3. Let the rice cool to room temperature. (Don’t place it in the refrigerator or else it will become hard).

Make Makizushi

1. Place a piece of nori seaweed on a square of plastic wrap.
2. Spread several heaping spoonfuls of vinegared rice onto the nori seaweed, leaving about one inch on one of the sides of seaweed bare.
3. Position the seaweed so that the side with the bare edge is at the top. Place your fillings on the bottom of the seaweed.
4. Roll up the seaweed until it completes one roll and the seaweed is tucked underneath.
5. Using your hands or a bamboo mat, gently form the roll and then continue rolling the seaweed until you reach the bare spot.
6. Dab your fingers in water and spread the water on the bare seaweed so that the roll will seal together. Then finish rolling up the sushi.
7. Set the rolled sushi on a platter and then when you are ready to serve them, cut them into slices, arrange them on a plate and serve them with soy sauce, wasabi and pickled ginger.

1. Tie the ginger, star anise, and cinnamon in a piece of cheesecloth. Place in a large saucepan with the broth and bring to a boil. Reduce heat and simmer 15 minutes.
2. Meanwhile, cut the sirloin across the grain into very thin slices (use a very sharp knife). In a large bowl soak the noodles in hot water to cover 15 minutes or until softened and pliable.
3. While noodles are soaking, bring a kettle of salted water to a boil. Drain the noodles and cook in the boiling water, stirring 45 seconds, or until tender. Drain the noodles.
4. Remove cheesecloth of spices from the broth. Bring broth back to a boil. Stir in the fish sauce, cayenne, and lime juice.
5. Add the sirloin and cook 30 to 45 seconds or until the sirloin changes color.
6. Skim any froth from the soup. Season with salt and pepper to taste.
7. To serve, divide noodles into 4 bowls. Ladle the soup over the noodles. Sprinkle the sprouts, green onions, cilantro, and basil over the soup and serve with the Sriracha and lime wedges.