The dainty chirashi-zushi at Sushi of Shiori (one of the 5 Japanese eateries I visited in part 1 of my search for the best sushi in London).
Make your own Tuna Tartare!! In a pool of incredible day-glow Cucumber Broth. Your guests won't believe you made this at home!
The amazing signature Sea Pearls dish at Sydney's best restaurant, Quay
Deliciously fresh sashimi at Soho Japan, London - affordable, traditional Japanese food.
Thomas Keller's citrus marinated salmon with potato blinis and garden greens - surprisingly easy to make.
Thin slice of geoduck atop a green shiso leaf, drizzled it with some olive oil, meyer lemon juice and a pinch of red shiso salt
How can a seafood platter be without sashimi? The raw fish was generously sliced, and ready to be savour.
Spanish mackerel topped with scallions and ginger, one of twenty three similarly beautiful pieces that comprise Chef Toshi-san's omakase dinner at Toshi Sushi in Downtown Los Angeles, CA. All for only $44.50!
Sweet creamy Uni on a bed of citrusy crispy veggies make this sea urchin ceviche a light refreshing treat.
Tomato "Sushi" — Slow roasted tomatoes pose as "sushi" over richly flavored and textured sushi rice
Nigiri sushi, part of November Daring Cooks' challenge! See the complete challenge at my blog
Nigiri Sushi with Unagi
[DC] Picturesque salmon sushi for this month's Daring Cook's Challenge. Almost too beautiful to eat and super simple to create!
decorative spiral roll for this month's daring cook's recipe- and the perfect tempura recipe to accompany it!
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.