Sushi

Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.

Good for dinner at home now, great for (eventual) potlucks in the future.

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Everything you eat with it will taste better.

This gives us hope for the future of fashion.

In Japan’s prettiest city, the train station is filled with ramen, the tofu is plentiful, and it’s easy to get a taste of what this country’s food is really all about

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Chicago chefs Paul Kahan and Erling Wu-Bower show how to make crudo, or Italian-style sushi, at home.

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Okay, so sushi is a little ambitious for a weekend. But this easy spicy tuna roll recipe? You've got it in the bag.

With the buzz surrounding sustainable seafood, why do so many restaurants still serve endangered fish, and what can I do about it?

Dear BA Foodist: Whenever I go out for sushi, I feel self-conscious. Is it okay to use your hands? Is dipping the sushi in soy sauce frowned upon? How do I use wasabi?

Benefits: Heart + Metabolism My mother innovated constantly to satisfy her two sons' demanding palates, so she adapted quinoa with brown rice to make one of our all-time favorite foods: sushi. Once called "Inca Gold" due to its stamina-building properties, quinoa contains all the essential amino acids, rendering it a complete protein food. Its high manganese content supplies the body's production of superoxide dismutase, an enzyme that protects against free radical damage to your energy factory. Consider this an energizing longevity recipe!

It can be expensive to buy sushi, but it’s pretty cheap to make at home. And it’s nice because then you can use whatever vegetables you like, rather than settling for the standard vegetables that are in most rolls. You can use what we’ve listed here, or pick something completely different. It’s up to you. Nori (seaweed sheets), rice vinegar, sushi rice, and wasabi paste are the special ingredients to seek out for this dish. They may all be available in your supermarket or natural foods store, or (definitely) in an Asian food store. Bamboo sushi mats are cheap and handy to have if you are going to make maki sushi regularly; they can be found in most kitchenware stores these days.

The Japanese man I buy my fish from gave me this recipe. One day I noticed that he was making hand rolls for lunch from the trimmings of a No. 1 grade A tuna loin. He let me have a roll since I’m such a good customer, and I have to say it was the best spicy tuna roll I’d ever had. You’ll get the hang of rolling these in no time—practice makes perfect.

Trompe l'oeil as much as hors d'oeuvres, these rolls use carrot where nori would usually be at a sushi bar and boneless beef top loin instead of tuna. The pungent mustard sauce is an artful counterpoint to the sweet carrot.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

Here is a lovely seasonal dish that's fresh and delicate. Note that there is no raw fish in this recipe; the word sushi simply denotes that a dish features seasoned rice, which can be served with a variety of accompaniments, including raw seafood. This type of sushi is called chirashi-sushi (chirashi means "scattered"), and the rice is mixed with asparagus, thin strips of carrot, and cooked shrimp.

Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hr