Making sushi might seem daunting at first, but contrary to the belief, you don’t need years of training or specialised tools ...

On International Sushi Day today, we unwrap the many ways countries have added local flair to this Japanese classic.

Originally served at Seattle’s Hotel Sorrento by chef David Pisegna (and published in The Best of Food & Wine collection from 1988), this throwback salmon ... the original recipe, but didn ...

Cut the salmon crosswise into four equal portions, then make two 1/4-inch-deep, 2-inch-long slits, about 1/2 inch apart, on the skin side of each piece of fish. Rub the seasoning paste all over ...