California Roll
Arguably the most notorious sushi roll of them all: The California Roll. This roll has been the “bread and butter” to most sushi bars. This roll is what most people start off with, if they have never tried sushi before (because it doesn’t contain raw fish). This roll is great for introducing your friends and […]
Uni Sushi
Sea urchin, also known as uni, is best enjoyed on sushi. uni sushi can be tricky to get a hold of, but if the right kind it can be very delicious! There are only two views on uni, as I have found: You either love it or you absolutely hate it. There really isn’t any […]
Flying Fish Roe
“What are these little orange balls on my sushi?” “It’s flying fish roe!” I would always say. These little balls are also known as tobiko. They are used primarily for aesthetics. Most sushi bars use them for garnish, lite flavor, and texture. Tobiko is slightly salty and, in large quantities, very crunchy. But these little […]
Ponzu
What is Ponzu? It is a special citrus/soy sauce blend. It is traditionally made with a Yuzu fruit- similar in look and taste to North American lemons. What is it used for? This sauce has as many uses, if not more, than soy sauce! I use it for salad vinaigrette, dipping tataki (seared meat or […]
Sweet Soy Sauce
Sweet soy sauce is traditionally used on nigiri as a final touch. It is a relatively thin glaze that really compliments raw fish. From Feudal Japan to the Megacity of Tokyo, traditional sushi chefs have always made the “perfect Bite.” The Perfect Bite refers to the idea that each piece of Nigiri is hand crafted […]
Spicy Mayo Recipe
The Spicy Mayo recipe is fast and easy. It is the most common sushi sauce made at home because of this. With a few minutes of your time and a couple of ingredients, you could be enjoying this sauce in no time. Spicy Mayo is a staple sauce in almost every sushi bar in the […]
Tuna Roll
The Tuna Roll that I am going to show you is made with one of the more traditional styles of sushi, known as the hosomaki style (skinny roll). It is considered to be one of the more difficult styles because it the ingredients need to be precise – too much rice or fish and the […]
How to Make Sushi Rice
Learning how to make sushi rice is one of the first things that a sushi chef will teach you. It is rumored that a chef will only allow the apprentice to make sushi rice for several years – before ever allowing them to touch a piece of fish! Luckily, you don’t have to do that […]
Citrus Garnish
No matter what dish you are serving, there is a citrus garnish to compliment it- especially seafood. I constantly keep a small supply of lemons, limes, and oranges around just for the occasion of decoration. This page will show you several different ways to cut citrus fruit into splendid, functional garnishes. These garnish tutorials will […]
Strawberry Garnish
A Strawberry Garnish rose was the first garnish that I ever learned in the restaurant industry and it really opened my eyes to the possibilities of garnishing! Fruit garnishing is one of the easiest ways to really make a plate stand out. This rose is easy to do, it looks fantastic, and it can be […]
