What we eat 2-3 times every week. Spicy ahi temaki

I grow the avocados. I get the fish from the local fish girl (at roughly $10/pound for ahi). I grow the chili; ferment it; and make the pepper sauce. I grow the green onions. The furikake comes from Kona Chips (their furikake potato chips are outstanding). Koshihikari rice, Taiwanese rice vinegar, Maui cane sugar.