If you visit an Asian grocery store, you can see shelves with rice packets labeled as ‘sushi rice’. In reality, there is nothing called ‘sushi rice’ in Japan and they use that term only to refer to rice after it has been cooked and seasoned to use for sushi. In western countries, rice varieties that are suitable for making sushi …
10 Sushi Recipes With Salmon
Smoked, raw, grilled, or baked, Salmon can be used in numerous ways in sushi recipes. They are bursting with delightful flavors and add an aesthetic appeal to the dishes. I feel that the texture, color, and flavor of sushi-grade raw salmon are the best as it looks like a precious gem over a bed of rice in nigiri sushi. If …
How Often Can You Eat Sushi?
If you are a big fan of sushi like me then you are probably guilty of having a date with King crab sushi rolls or smoked salmon rolls with a platter of sashimi twice or even thrice a week. Sushi is just too good to resist, isn’t it? And, it’s easy to lose the count of how many you eat …
Do I Need To Cook Tuna For Sushi?
For some people, tuna and sushi are inseparable, and why not? After all, it is one of the most popular sushi rolls in Japan. Interestingly, before the Edo period, tuna was considered as a poor man’s food but the popularity of tuna sushi roll changed the scenario and today it is one of the highly prized delicacies at sushi restaurants. …
6 Sushi Roll Recipes With Crab
Soft, delicate, sweet, and savory, crab meat is the most succulent and delicious of all seafood. Pair it up with sushi rice, nori, veggies, and you got one of the world’s most palatable dish on the table. Everyone in my family loves crab meat and we like indulging in the treat once in a week. Talking about crab, let me …
Why Is Sushi So Filling? Read this First!
When I am extremely hungry after a long day at work, my go-to food is usually sushi. It not only fills up my growling stomach but also comforts my mind. I usually order about 2-3 sushi rolls and by the time the third one arrives, I am almost full! So, why is sushi so filling? I believe it’s partly due …
