Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Sushi rice, while not terribly exciting on its own, is the most important part of sushi. In Japan, recipes and techniques vary greatly and are often kept confidential. Start by buying good-quality short grain rice and make sure to rinse it well before you start cooking. After it’s cooked, it’s important that the vinegar mixture is ready and sprinkled evenly over the rice while barely being turned, so it’s well distributed to each grain of rice. If the end result is fluffy, shiny, and evenly flavored, then you’ve done it correctly.
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...