Time for a small rant about some of the disgusting fare that passes for sushi maki these days. Don’t get me wrong, some sushi rolls are wonderful, but some people have gotten totally out of control. We’re going to shed some light on these sushi roll transgressions, and hopefully prevent these kinds of things from [...]

The right way to create a new roll? Pick a main flavor profile, even if it’s not seafood. OK, of course it’s seafood. If you’re serving rolls with cream cheese you’re probably not creative enough to use other non-traditional combinations of ingredients! Now pick a complementary ingredient. There are plenty of classic matches with veggies, [...]

We recently had the great pleasure of attending a sushi class. This class is offered every month by Chef George Catering in Davie, FL. It’s a basic class, but there’s plenty of fun to be had learning and eating sushi with new friends. Chef George Catering operates out of a commercial kitchen in Davie, and [...]

OK following up on our recent Sushi Roll Rant, we decided to carry on bravely in spite of the outrage from tens of kitchen sink sushi roll enthusiasts. Time to repeat the mantra – if you can’t tell what kind of seafood is in your roll, or if there even is any seafood in there, [...]

So here are our official Sushi Pro guidelines to sushi roll creation. Actually there are no rules, but it’s an excuse for this opinionated writer to force a narrow viewpoint on an impressionable audience. But since you’re here, why not? So take a few minutes away from constructing those PB&J rolls, and read up! Sauces [...]

Sushi rolls are big in America, really big! They seem to have displaced so many other forms of sushi, and certainly dominate the menus at most American sushi bars. While bemoaned by coastal dwelling purists, the emergence of sushi rolls has been both neccessary and inevitable. Sushi rolls enabled sushi to penetrate rural America. But [...]