Eel Sauce
Eel Sauce, also known as Nitsume, is a crowd favorite and it goes well on various types of rolls as well as a marinade for fish and chicken. In the United States, this sauce is created differently depending on which sushi bar you go to. I will show you how to create a delicious version […]
#1 Best Way to Make Ebi
Ebi refers to a style of preparing shrimp in Japan. Traditionally, you prepare the shrimp by “butterflying” them- That means that they are split open from the bottom and laid out flat. Butterfly shrimp can be use on maki, but it was originally used on nigiri. So I will show the process of making the […]
Garlic Mayo
Garlic Mayo is a hybrid sauce created by one of my former instructors in Oklahoma. It was designed to be both sweet and savory. I have made a few modifications to this simple sauce and I wanted to share it with you! For this tutorial, you will need: 1/4 cup of Kewpie mayonnaise 1/2 tsp […]
How to Make a Cucumber Roll
The cucumber roll is one of the easiest vegetarian sushi rolls to make. There are two ways to make one: Hosomaki, or skinny roll- usually cut into 6 pieces with the nori on the outside. Short Futomaki roll- also cut into 6 pieces, but the pieces are substantially wider. This version can be rolled with […]
Eel Sushi
Eel, or unagi, is a crowd favorite in most sushi bars. Making eel sushi at home is much easier than most people think! If you have an Asian market in your area, you can make unagi nigiri, a Dragonfly Roll, or the classic eel roll in under 30 minutes. **Disclaimer** All 3 species of eel […]
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 […]
