Reviews
Hanashizuku in Singapore: The Cuppage Plaza Sushi Spot I’d Never Have Found Without a Local
A hidden second-floor room off Orchard Road, a sashimi platter a ten-year local called the best in the city, and izakaya plates…
Reviews · Technique · History
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Reviews
Sushi Plus Thai by Sensei in Palatine: The Sushi Tacos Are the Tell
Crisp sushi tacos, a salmon carpaccio that looks like a real restaurant, and a Pad Thai we couldn't stop eating. Sensei in…
Reviews
KOMA at Marina Bay Sands: A Beautiful Room, and Sushi That Doesn’t Quite Earn the Bill
Gold parasols, a torii-gate hallway, a bronze bell the size of a car. KOMA's room is the show. The sushi is fresh…
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Everything from seasoning the rice to slicing fish like a pro — our complete, beginner-friendly path to making sushi you’ll be proud of.
Start with the foundation most people skip: properly seasoned, body-temperature rice. From there we cover knives, fish selection, rolling, and nigiri technique, step by step.
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