I have a recipe I received several years ago from a sushi class I took for spicy tuna rolls. There is two ingredients I can't find when I search the web. They a
I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via pu
I found this photo on the internet. I am going to japan next week. I would like to know what is the veggie on the sushi. I think it looks like some spring onion
I have been reading posts in the internet, but it just made me more confused. My conclysions after reading several posts of different websites
As I go spearfishing a lot, I have always lots of fish at home. After testing a variety of recipes, I was thinking of trying some sushi variations (sashimi, mak
I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be There is no real "sushi grade". It
I recently tried sushi for the first time by making it myself. While I loved the rice and insides, I sadly did not like the flavor of the seaw
It is often very hard to even get uni in many places (which is blamed on sometimes weather and/or sea otters) and even when I can order it, it is not of uniform
I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to sp
So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it st
I thawed raw sushi salmon the day before and then wrapped it in papertowels and put it in the fridge overnight, but I forgot to put a lid on the container. It t