Author: nick

For this recipe, you’ll need a pyrex rectangular dish and smoked salmon, either sliced or in a whole fillet (as they are usually sold).

These sweet little tofu pillows stuffed with sushi rice are a favourite with kids and adults alike.

Chirashi Zushi is a layer on sushi rice onto which assorted sliced seafood, tamagoyaki, and vegetables are placed.

Kobashira is trough shell scallops. Generally, they are already removed from the shell, and only the adbuctor mucle is eaten.

Uni is sea urchin roe. When fresh, it is oily and rich that is not firm but rather paste like.

Ikura is salmon roe. Each egg is shaped like a small orange sphere, glistening and filled with salty liquid.

Herring roe is sold removed from the herring, generally salted to preserve it.

Similar to a sweetened omelette, tamagoyaki can be prepared as nigiri sushi or included as one of the many side dishes to a meal. It is also a common addition to bento boxes.

Kuruma ebi is a prawn. It should be skewered from the belly to the end and rinsed before boiling in salty water.

Ika (cuttlefish) is best very fresh, when the texture is not so rubbery. The tentacles, called geso, can also be used.