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Tips for Making Sushi at Home

Making sushi at home is fun — and you can eat your mistakes! As a sushi novice armed with these sushi-making tips, you can march into your kitchen knowing that you can make some truly tasty sushi. [more…]

Six Top Fish for Sushi

Six fabulous fish always star at a sushi bar: bluefin tuna, big-eye tuna, yellowfin tuna, red snapper, Japanese yellowtail, and salmon. These are the six most popular fish for sushi. Sushi with raw fish [more…]

Sushi Rice

You might think rice is rice, but making sushi rice takes a special touch (and a lot of steps!). Because the rice is such an important part of any sushi dish, don’t forego the sushi-rice preparation. [more…]

Cucumber and Wakame Salad

This light, refreshing cucumber and wakame salad possesses just the right amount of thin, crunchy cucumber in proportion to delightfully chewy wakame seaweed, to tease your palate into wanting more. [more…]

Types of Sushi Knives

What distinguishes Japanese sushi knives from Western-style knives is that many types of Japanese sushi knives are honed on only one side, the right side, to create the sharpest cutting edge possible. [more…]

Fresh Vegetables for Sushi

Fresh vegetables like cucumber and carrots are common in sushi. But for variety and authenticity, look for some specialized vegetables to add to your sushi-making session. These sushi-friendly vegetables [more…]

Smoked Salmon Sushi Rice Balls

These quick-as-a-wink-to-make, four-ingredient smoked salmon sushi rice balls are 2- or 3-bite sushi. Because these rice balls use smoked salmon, you can serve them to friends who are squeamish about raw [more…]

Bottled Sushi Ingredients

Many of the bottled ingredients used when making sushi are probably familiar to you. These bottled sushi ingredients keep, unopened and in a cool dark pantry, for many months. Refrigerate opened bottles [more…]

Tools for Shaping Sushi

When making sushi, your well-washed, moist hands are the best tools you have for shaping the pieces. You may need a few other tools to shape sushi, depending on the type of sushi you plan to make: [more…]

Safely Storing Fresh Seafood

To store fresh seafood that you've bought for sushi, you must follow some storage guidelines. All fresh seafood needs to be stored chilled — either in a refrigerator, freezer, or container of ice — to [more…]

Refrigerated Sushi Ingredients

Some of the ingredients you use in sushi need to be refrigerated — and not only the fresh, raw fish that you can use to create sushi magic. Look for these refrigerated sushi ingredients in your local Asian [more…]

Sushi Dry Goods

Keep sushi dry goods in a cool, dry, dark pantry or cupboard —as for all dry food ingredients. Sushi dry goods quickly deteriorate if exposed to heat, moisture, or light. Most of these sushi dry goods [more…]

Sweet Tuna and Snow Peas Pressed Sushi

Sweet Tuna and Snow Peas Pressed Sushi offers contrasting texture: crunchy snow peas; soft, slightly sweet tuna; and chewy vinegared sushi rice. Make this appealing pressed sushi an hour or two ahead and [more…]

Miso Soup with Manila Clams

Miso soup with Manila clams is a big hit in Japan, and for good reason. The nutty flavor of miso finds a perfect partner in the sweet flavor of clams. If you can’t find Manila clams, choose another type [more…]

Chilled Seasoned Tofu

Chilled seasoned tofu is a hot-weather favorite in Japan, but this tofu dish is a favorite year-round with sushi lovers worldwide. Custardlike tofu soaks up the flavor of the soy sauce it’s served with [more…]

Cucumber Sliced Rolls

Cucumber sliced rolls are a time-honored favorite on sushi bar menus around the world. They’re thin sliced rolls, consisting of a half sheet of nori and only one filling ingredient [more…]

Oranges in Plum Wine

This simple dessert of oranges in plum wine is easy, beautiful, and refreshing. The plum wine complements the oranges wonderfully, and you can prepare this dessert up to a day ahead of serving it. [more…]

Roast Beef and Watercress Hand Rolls

Pick up some sliced roast beef at your local deli for this hand roll, and if the sushi rice is done ahead, you’ll have your roast beef and watercress hand rolls ready in minutes. [more…]

How to Read the Menu at a Sushi Bar

When you go out for sushi, the number and variety of dishes on the menu can be overwhelming. To help you out, the following lists contain Japanese words and dishes that frequently appear on sushi bar menus [more…]

How to Chat at a Sushi Bar

If a Japanese-speaking sushi chef is behind the sushi counter, these ten brief Japanese expressions will come in handy and make you a very welcome guest. Stress each syllable equally and you’ll be set. [more…]

Sushi For Dummies Cheat Sheet

You love sushi, but you’re not sure you’re completely familiar with all the different types of sushi or the items available. Fortunately, you can find that information easily, as well as key phrases that [more…]

Salmon Roe Battleship Sushi

Sushi is especially gorgeous when adorned with salmon roe — known for its showstopping size, orange-red color, and velvety texture. This easy Salmon Roe Battleship Sushi has only four ingredients, so it [more…]

Hard-Boiled Quail Eggs with Matcha Salt

Most people eat their first hard-boiled quail egg out of curiosity. When they taste how much flavor these little quarter-ounce quail eggs have, especially when dipped in [more…]

Shrimp Finger Sushi

Shrimp finger sushi is a beloved sushi bar staple. The process for making shrimp finger sushi isn’t difficult, and the sushi looks (and tastes!) amazing. [more…]

California Inside-Out Roll

Some people say that the California inside-out roll was invented in Los Angeles during the early 1960s for people new to sushi bars. The California inside-out roll became [more…]

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