In the Kitchen with a Southern Sushi Chef
A sushi press is a wooden or plastic box that has a removable bottom as well as a top used to make pieces of sushi that are topped with fish and various ingredients. This type of sushi is called oshi-zushi. Using a sushi press is an easy way to make impressive, hassle free sushi [...]
Buddha’s Bones is a collection of short stories that tells various parts of my story as a Black, female sushi chef. Previous: Buddha’s Bones Intro How Sushi Made Me an Honest Woman, Part 1 Like many Black women, I had spent years coming to terms with my hair. Each experimental phase became an expression of myself that [...]
Traditionally, okonomiyaki is a type of pancake or pizza that is cooked on the griddle then layered with an assortment of ingredients. Sometimes the ingredients are cooked inside the batter. The batter typically contains cabbage and the toppings vary as the word okonomi roughly means favorites or whatever you like. Yaki means grilled, though not necessarily [...]
Ever feel like you’re overspending at the sushi bar but just can’t kick the sushi habit? There’s no need to give up sushi. One of the great things about preparing sushi from your home kitchen is the money you can save. But just how much can you save? I decided to find out. I [...]
Dazzle your friends with a simple roll that only looks difficult. The secret to making this roll is a piece of plastic wrap. Nova lox and avocado are layered on top of the sushi roll then covered with a piece of plastic wrap which stays in place while the roll is being cut to [...]
It’s easy to create delicious sushi rolls from common supermarket ingredients if you don’t want to invest in more costly sashimi/sushi grade fish. Though this hand roll is made with inexpensive Nova lox, the flavor is super rich. Also try substituting crabstick for the salmon. Want to know more about hand rolls? Learn about [...]
If you’ve ever taken one of my sushi classes, you’ve heard my spiel. You know that I do not advocate making sushi rice on the stove top and insist that sushi rice should be made in a rice cooker. This is advice that I always heed. Cooking quality sushi rice is one of the most important [...]
Rarely a day passes when I am not faced with questions: How did you choose to become a sushi chef? How did you learn to make sushi? What is it like to be an African American female sushi chef? When asked politely, I am happy to answer. I made the decision to pursue a [...]
Buddha’s Bones Life Lessons Learned Through Rice “I hate to waste this rice. Since it won’t keep, what if we made some more sushi and shared it with the neighbors?” she suggested. “They would absolutely love it!” I nodded approvingly, thinking that it was exactly this type of hospitality and thoughtfulness that I [...]
Furikake (say foo.ree.ka.kay) Furikake is a blend of seasonings often used as a topping for rice. Each blend varies depending on the brand, but most include seaweed, dried bonito (fish) flakes and sesame seeds. If you’re looking for a way to jazz up steamed white or brown rice, furikake will give your grains just [...]
The kappa maki, a type of sushi roll named for a mythical water creature said to enjoy cucumbers, is a classic that can be found on sushi bar menus worldwide. The roll bears just two ingredients cucumbers and sesame seeds yet packs a powerful flavor combo. This variation of a kappa maki uses roasted [...]
Balsamic vinegar is a multi-purpose culinary marvel. While often associated with tangy balsamic vinaigrette, it can also be reduced to a thick syrup in which the flavor becomes quite sweet. The syrup can then be used in savory dishes or even in sweet ones such as a topping for ice cream. The inspiration for this [...]
