Deep Fried Sushi Rolls
A North American classic that Canada fully embraced — the California roll goes Saturday-night snack mode when it’s battered, fried, and finished with glossy teriyaki and mayo. You’ll see versions at pubs and sushi spots from Vancouver to Halifax: crunchy outside, creamy-crab-and-avocado inside, built for sharing with friends.
Bao Buns (Gua Bao, Steamed Folded Buns)
From Richmond night markets in BC to Spadina in Toronto, bao buns feel right at home in Canada’s mosaic — soft, cloud-light pockets you stuff at the table and pass around family-style. This version gives you a reliable bun dough plus simple toppings that nod to our East-meets-West pantry.
Sui Mai (Steamed Pork & Shrimp Dumplings)
Dim sum favourite meets Canadian weekend tradition — shared steamer baskets, lots of chatter, and a tray of open-faced sui mai. From Vancouver’s Richmond night markets to Toronto’s Chinatown, these little bites fit right into our multicultural table.
Sushi Pizza
A true Canadian creation, sushi pizza was first dreamed up in Toronto in the 1990s — a perfect blend of East-meets-West creativity that defines our multicultural food scene. Crispy rice “crust,” creamy sauces, and fresh fish make it both familiar and exotic. You’ll find versions in sushi bars across Canada, from Vancouver to Halifax — each bite a reminder of how innovation and diversity come together at the Canadian table.
Aburi (Flame-Seared) Sushi
Aburi sushi — lightly torched so the fish just melts — found a home in Canada on the West Coast, where Vancouver’s sushi scene helped popularize the style. It’s elegant yet unfussy: warm, smoky top; cool, seasoned rice beneath. Perfect for a dinner party starter or a hands-on night at home.
Salmon And Roast Potato Salad - With Lemon–Dill Pickle Dressing
West Coast meets weeknight: cedar-planked salmon, roast potatoes still warm from the oven, and a bright lemon–dill pickle dressing. Piled over crisp greens, it’s hearty enough for supper and sunny enough for a picnic—simple, fresh, and very Canadian.
Beer Battered Fish and Chips
Comfort-food classic with a Canadian wink, sausage and mash went from pub fare to weeknight staple here—think Yukon Gold potatoes, prairie-style grainy mustard, and good butcher’s sausages sizzling in a skillet. Piled high with creamy mash and a glossy onion gravy, it’s cabin-cozy, city-friendly, and perfect for cold nights.
Norwegian-Style Fish Soup with Dill or Parsley
Simple, coastal, and comforting, this creamy fish soup tastes at home from Norway’s harbours to Canada’s shores. Atlantic cod, Pacific haddock, or sweet East Coast shrimp settle into a gentle dill-scented broth with tender vegetables—nourishing after a windy day by the sea and proof that humble ingredients can feel memorable.
Shrimp or Fish Ceviche
Bright, zesty, and beach-day simple, ceviche may be rooted in Mexico, but it feels at home in Canada too—especially with cold-water halibut, scallops, or spot prawns. Lime “cooks” the seafood until just opaque, then fresh tomatoes, onion, coriander, and a little heat turn it into sunshine in a bowl. It’s coastal cooking at its cleanest: crisp, vibrant, and made for sharing.
Smoked Fish Pâté
Smoked fish pâté is Canadian at heart — simple, rustic, and refined all at once. I usually make it with smoked trout, a nod to Canada’s lakes and rivers, but…
West Coast Salmon and Dill
On Canada’s West Coast, salmon is more than food — it’s a way of life, a symbol of the coast itself. Flaky, tender salmon or trout served with a bright dill and caper sauce feels effortlessly elegant yet remains wonderfully simple. Piled on toasted bread or served over greens, it captures the balance of richness and freshness that defines West Coast cooking.
Garlic Shrimp with Lemon and Chilli
Some dishes prove that less is more — and garlic shrimp is one of them. Sizzling in olive oil, butter, garlic, and a touch of chili, shrimp transforms into something bold yet effortless. Served with crusty bread for dipping, it feels as at home in Canada as anywhere in the world — whether made with sweet Atlantic shrimp from the East or meaty West Coast spot prawns, it’s a dish that celebrates the richness of our coastal waters.
Tuna Tataki with Mango & Veg
Tuna tataki — a Japanese classic of lightly seared tuna with a cool, raw centre — has found a home in Canada’s mosaic of flavours. On the West Coast, where sushi culture thrives and fresh seafood is part of daily life, tataki has become a favourite starter. This version takes on a Canadian twist with seasonal fruit: sweet peaches from Niagara or juicy mangoes from Toronto markets, adding brightness, balance, and a touch of local character.
Lobster and Mango Salad with Basil
Lobster salad may sound French, but in Canada it’s pure East Coast indulgence. Here, sweet Maritime lobster meets juicy mango in a pairing that feels both elegant and playful. Tossed in a basil–lemon mayo and scooped with crisp garlic toast triangles, it captures the brightness of Canadian summers — light, fresh, and made for sharing.
Crab, Avocado and Grapefruit
Crab is one of the great treasures of Canada’s coasts, prized for its sweet, delicate flavour. On the West Coast, Dungeness crab is a summer staple, often celebrated in crab boils and seaside feasts. Here it’s given an elegant twist — layered with creamy avocado, tart grapefruit, and silky crème fraîche. A drizzle of balsamic brings balance, while crisp garlic toast triangles make the perfect scoop.
Earls Inspired Clam Chowder
This creamy chowder, inspired by the version at Earls, is hearty, rich, and deeply comforting — the kind of bowl that feels like home on a chilly Canadian day. Made with chicken stock, potatoes, smoky bacon, and cream, it’s a versatile dish that works with or without clams. Whether served on the coast or far inland, it has become a Canadian favourite for its warmth and flavour.
Maritime-Inspired Lobster Bisque
Lobster bisque may be French in origin, but it feels right at home in Canada, where lobster suppers are a hallmark of Maritime culture. Once humble fisherman’s food, lobster has become the centrepiece of East Coast feasts and celebrations. Silky, rich, and deeply flavourful, bisque captures that spirit — simmered from shells, enriched with cream, and perfect for turning a cold winter night into something festive.
Fresh Mackerel or Sardines on Toast
This dish is rooted in Canadian coastal life — simple grilled fish on rustic bread with a squeeze of lemon. In Atlantic Canada, mackerel is one of the most accessible catches, often hooked right from wharves in summer and fall. Families in Newfoundland, Nova Scotia, and the Gulf of St. Lawrence would fill buckets, then head home to fry or grill the catch. Served here on toast with tomato and rocket, it’s rustic, nourishing, and a reminder of how Canadians cook with the season and the sea.
Prawn, Bacon and Mango Salad
This salad brings together Canadian favourites — shrimp and bacon — with the brightness of tropical fruit. Sweet prawns, juicy mango, and salty bacon or Parma ham meet crisp greens and homemade garlic croutons, all tied together with a zesty chili-lime dressing. It’s light yet satisfying, a dish that works as well on a snowy winter day as it does on a summer patio.
French Inspired Salad Nicoise
Salade Niçoise is one of those timeless French classics that has travelled beautifully, finding a place on Canadian tables, especially in Québec where French culinary traditions run deep. Fresh tuna seared rare, or even a can of olive-oil-packed tuna, brings substance to a platter of potatoes, beans, tomatoes, eggs, and olives. With its balance of colour, flavour, and texture, it feels rustic and elegant at once — a dish that shows how Canadian kitchens blend heritage with what’s fresh and local, like BC albacore tuna.