You might think that Japanese people often make nigiri (finger) or maki (rolled) sushi at home, but these types of sushi are more often eaten at restaurants or as takeout. The sushi commonly made in the home is chirashi sushi, or scattered sushi. It’s very simple and needs no complicated knife or shaping skills. You simply choose your toppings and lay them over a bed of rice mixed with sushisu vinegar. This vinegar is the key ingredient, as it’s what transforms normal steamed rice into distinctive sushi rice. It’s simple, sensational, and makes all the difference.
A delicious ice cream packed with the antioxidant goodness of matcha green tea.
Winner of the 2003 Original Sushi Competition. Recipe by Chikako Aoki.
Winner of the 2002 Original Sushi Competition. Recipe by Maggie Thurer.
Winner of the 2006 Original Sushi Competition. Recipe by Jaturavit Saysena.
Winner of the 2007 Original Sushi Competition. Recipe by Trevor Blythe of the White Fox Restaurant in Tokyo.