Good maki rolls like this one aren't unlike well-crafted sandwiches: Lots of contrasting flavors and textures coming together to create something far greater than the sum of their parts. And just as in sandwiches, the better the ingredients, the better the final product will be. I wouldn't say it's a waste of good fish if you really enjoy the result. More
I don't think sushi commercials can get any better than the ones for Japanese sushi delivery service Gin No Sara. Explosions! Guy in a bear suit! Buckets of paint! Possessed index finger! Levitating cucumber chunks! And so much more. More
From Japanese blogger shiinaneko comes this demonstration of how to use an iPad as servingware. Pull up a photo of a sushi board/sashimi platter/bowl/open hand, lay down the appropriate foodstuff, and you'll be eating in style. In shiinaneko's words, "iDish. Unbelievable variety of foodstuff, with Unbelievable dishes." (PS: A screen protector is recommended.) [via Metafilter] More
It's time for the final day of Sushi Week. Today we make chirashizushi: the simplest, homiest, and most varied form of sushi. If you're averse to raw fish, have limited knife skills, and don't like touching cooked rice with your bare hands, then this one is for you. More
Nigiri is the big grandaddy of the sushi world—the one which'll really test your skills. It's the only one that requires any really challenging knife skills, and without the aid of a sheet of nori to hold everything together, shaping them also takes quite a bit of practice. In today's slideshow I'll teach you how to how to cut and shape nigiri. More
Ben Stiller complained in There's Something About Mary that there aren't enough meats-in-cones. It's a shame that Mr. Stiller overlooked negitoro temaki (fatty tuna and scallion hand rolls), a classic meat-in-a-cone if there ever was one. Temaki, or hand rolls are the quickest, dirtiest way to get sushi from pantry to gullet. They don't require any special tools to make, or even any utensils to eat. More
It's Sushi Week here at Serious Eats, so I figured I'd go over the basic tools you'll need to make it at home. There aren't many, and fortunately, two out of three of them are extraordinarily cheap. More
Makizushi may look like they are more difficult to make than say, nigiri, but with the aid of a bamboo rolling mat, they are actually quite simple. The key is to keep your hands moistened at all times in order to help you spread the rice thin enough, and to use fillings sparingly (I've had rolls burst on me, and believe me, it ain't a pretty sight). More
It's sushi week at Serious Eats. We're kicking it off with a sushi style guide (on nigirizushi, makizushi, temaki, inarizushi, oshizushi, and chirashizushi) and notes on how to make sumeshi, the vinegared rice that makes sushi, well, sushi. Each day this week, we'll feature instructions on how to make a different basic form of sushi. Why? Because that's just how we roll. More
Remember our adorably fat sushi-loving feline friend, Sushi Cat? He's back for more in Sushi Cat: The Honeymoon. Eat all the sushi! Achieve full belly! No skill required! More
