Mindblown: a blog about philosophy.

2 cups Japanese sushi rice6 tablespoons rice wine vinegar6 sheets nori (dry seaweed)1 avocado – peeled, pitted and sliced1 cucumber, peeled and sliced8 ounces smoked salmon, cut into long strips2 tablespoons wasabi paste

3 pounds goat shouldersalt and freshly ground black pepper to taste2 tablespoons olive oil1 medium yellow onion, chopped10 pitted prunes, chopped1/4 cup chopped Moroccan preserved lemon1/2 cup dry red wine1 1/2 cups chicken broth

1 onion, chopped1 clove garlic, minced1 1/2 tablespoons kecap manis1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon sambal oelek1/2 cup red wine1 1/2 tablespoons water1 lemon grass, bruised, and cut into 1 inch pieces1 pound sirloin steak, cut into 1-inch cubes

4 stalks celery, coarsely chopped4 green onions, chopped1 small onion, chopped3/4 cup Italian flat leaf parsley1/2 cup red wine vinegar1/2 cup ketchup1/2 cup tomato puree1/2 cup Creole mustard1 teaspoon Worcestershire sauce1 1/8 cups vegetable oil2 teaspoons paprika2 pounds large cooked shrimp, peeled and deveined12 lettuce leaves