Watch Chef-Instructor Grant Sato as he makes a sweet potato ohagi an Okinawan dish taught to him by his grandmother. This recipe is featured in his cookbook "
Have you ever had renkon chips? Renkon is lotus root. The only time I remember eating renkon when I was little was on New Year's Day--my grandmother said it was traditional--you ate it "so you can see the future". Renkon is also in nishime and umani--but I've never had it fried and crispy. Recipe courtesy of Karoly...
A delicious sushi for those that don't like raw ingredients...this one is made with a delicious imitation and cooked crab salad.
Perfect throw-together recipe for miso kabocha.
Fried Fish Sushi - Another great way to serve sushi for a dinner party. I make this when I have guests that don't eat raw fish...this is also a great way to introduce sushi to those that have never tried it or are reluctant. Photography by Leigh Ann Meeks.
Anyone who knows me, knows that I love to make pan sushi. Its super easy, you can make any type of sushi that you want and its fun to make! This is my version of california roll pan sushi.
Broiled sushi is a great party appetizer and is easy to make for those of you that don't want to spend your time rolling sushi. Place the rice and toppings in a pan, broil and serve! Your guests simply scoop the rice into a piece of nori (seaweed) and eat!