Knife Work 101: Slicing Sashimi Cleanly
One long pulling stroke, a cold block of fish and a sharp blade are all you need.
By Andre Whitfield · 5 min read
The Bamboo Mat Masterclass: Rolling Tight, Even Maki
Loose rolls, torn nori and fillings that slide out are all fixable. Here is how to roll with confidence.
By Hana Morishita · 8 min read
Buying Fish for Raw Dishes: A Counter-Side Checklist
What to ask, what to look for and what to avoid when you are shopping for sashimi, nigiri and poke.
By Andre Whitfield · 6 min read
How to Wash, Cook and Season Sushi Rice Without a Rice Cooker
Great sushi starts with rice, and you do not need special equipment to make it well. Here is the stovetop method our test kitchen uses every week.
By Carla Mendes · 7 min read