My F&W
quick save (...)
Slideshow

How to Make Sushi

Even if mastering sushi can take a lifetime, Iron Chef star Masaharu Morimoto says anyone can make a well-balanced maki (roll) a...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 2 of 10
  • < back
recipes

Step 2: Prepare the Fillings

To be eaten safely, sushi-grade fish must be handled correctly: It should be frozen for at least one day to kill any parasites. For the best flavor and texture in oily, strong-smelling fresh fish, such as salmon and mackerel, rub the fillets with fine sea salt and let stand for 30 minutes; rinse the fish well, pat dry and sprinkle all over with rice vinegar.

More ∨
You might also like
advertisement