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Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi,...
Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the clas...
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
Sushi night gets a serious upgrade with this colorful Boston roll packed with cooked shrimp, creamy avocado, and crisp cucumber. Bright tobiko on the outside gives each slice that...
Classic sushi rice and a quasi-tofu poke are combined to fill aburaage pockets, then topped with crunchy tidbits of color in this version of inarizushi. In its basic form, this cas...
Sekiaji (Seki horse mackerel, 関あじ) is a branded Japanese jack mackerel from Saganoseki, in Oita Prefecture on the island of Kyushu. It is not a separate species. Only fish caugh...
Mili, on the Lower East Side, will serve food along the lines of cured scallops with melon and shiso, peaches with mortadella, and monkfish with sea lettuce.
Homemade rainbow roll sushi looks impressive, but it can be surprisingly approachable. Process photos and a video take you through the technique from start to finish. Even first-ti...
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