(Masamoto Yanagiba 9.5") Are you in search of the perfect kitchen tools for your sushi adventures? Look no further! In response to many...

In addition to the "Love" I put into our sushi rice, there is one particular ingredient I use when cooking rice. Water. Yes, not just...

As Breakthrough Sushi celebrates our 10th anniversary and my 50th birthday, I find myself preparing for a momentous occasion with 100...

Let’s call this boy Josh. Doesn’t he look happy? Doesn’t he look so proud? Look at his Sushi. Don’t they look good considering, Josh was 11

Spicy Scallops Temaki Hand Roll COOKING TIME: Total: 35 - 40 minutes Sushi Rice: 30 - 40 minutes Rolling: 1-2 minutes When it comes to consuming raw fish, concerns are natural, especially if you don't have access to fresh fish. The terms "Sushi" and "Sashimi" grade fish can be perplexing, leaving many people unsure about which fish is safe to eat raw. As a sushi instructor, I often receive questions about what makes fish "Sushi Grade." (For a more detailed explanation, check