Kisume head sushi chef Toaki Kyo shares how to make authentic sushi at home, without the requisite years of training.

Heat cooking oil in large nonstick skillet. If you happen to have a cast-iron pan that is large enough, that's a great option ...

Barley rice is at the center of the meal, which comes with a basket of dozens of banchan. The table crowds with dishes: fried kelp, acorn jelly salad, mung bean pancakes, snails in vinegar.

Because sushi chefs usually use farm-raised salmon, there’s a bit more fat than tuna rolls, but still plenty of protein plus carbs from the seasoned rice.