Dragon Roll - Daring Cook's Sushi Challenge
The Daring Cooks do sushi!! Smoked salmon, cream cheese and cucumber brown rice nigiri roll
Unagi, Salmon and Mackerel Nigiri for this month's Daring cook's challenge
Salmon Sashimi with Wasabi Sour Cream - The Open Door
Hawaiian Poke: Tuna tartare with an Asian twist!
My sushi experience
Homemade Sashimi Flowers, featuring our new Watanabe sashimi knife
Nobu-inspired Tuna Pizza - spicy tuna, tomatoes and seaweed on a grilled tortilla base.
Scottish salmon with Chinese black bean sauce from Uni in Boston
Tuna sashimi @ Sketch Parlour, London
Hamachi sashimi. Hawaiian hearts of palm, watermelon, yuzu, shiso at Michael Mina's new RN74.
Spicy salmon tartare with green chilies, thai basil, ginger, green onions and cilantro. Works well with green szechuan pepper.
Kinilaw: Filipino bar food consisting of raw fish dressed in vinegar, citrus, ginger, onions, and chilies.
Hamachi Yellowtail Crudo with Marinated Mission Figs with Lavender and Prosciutto
Ahi Limu Poke, from our Ultimate Backyard Lu'au. Sashimi-grade tuna, sea salt, seaweed, spicy chili, and sesame oil. A winning combination
French macarons from Patisserie Delanghe (San Francisco)
Nobu's Lobster Carpaccio + step by step food styling/photog on how I got my money-shot
Ahi tuna poke. How to bring the islands home to your kitchen.
Chickweed Chimichurri over Tuna Poke: Perfect for a warm spring evening outside!
Eating the reproductive organs of a sea urchin, may sound odd, but if you've been to a sushi restaurant you've probably seen Uni on the menu.
Crudo (Italian Raw Fish): Cured belly of ocean trout with house made mustard at Riva Restaurant
Crave sushi but don't want to fuss with the assembly? Make this deconstructed brown rice sushi salad with seared tuna. It's good for you, too.
Seared Scallop Sashimi, you will just love it!
Mouthwateringly fresh - salmon sashimi for our Valentines dinner at Musashi.
Sushi at home - heart-red maguro
sushi etiquette 101 -- five basic guidelines to get you started with eating sushi
Sashimi of Sea Bass with Blood Orange and Ginger Vinaigrette
Seared albacore tataki with a modern twist.
Sashimi straight from the source--otoro from Tsujiki fish market, Tokyo.
Sweet and salty, tender and crunchy, the tuna tataki at Sushi Samba.
Enjoying Sushi with Old Bordeaux: Toro at Shibucho
Yellow fin tuna, sage oil, hibiscus salt
Yellowtail Crudo with Tomato Ceviche at Father's Office, where it's not *only* about THE burger.
A Deconstructed Spicy Tuna Roll.