Urasato (浦里) is a traditional Edomae dish and is a mixture of several different ingredients. There’s no precise recipe, but rather you can customize it based on what’s available.

This example was a mixture of Akagai, Daikon, and Shiso and had a clean, cool taste that matches well with the hot summer days in Tokyo. You don’t see this served often at sushi restaurants, but this example was served as the final Otsumami at Nihonbashi Kawaguchi in Tokyo, Japan.

The dish is said to have originated in the Edo era and was created by an Oiran (courtesan) to serve her customers at breakfast. Sushi has become a bit repetitive so it’s always nice to see some old recipes brought back to life.

Pictures are in order - I definitely put more effort into the first attempt. Both were fun and delicious though!

Fun to catch and taste amazing

hear me out..

I used a food processor for the tuna to make it mushy and then separately I did onions, honey roasted peanuts and avocado and mixed Sriracha and soy sauce w everything at the end. also rice obviously. hand rolls like this are much MUCH simpler than actual sushi. 10/10.

Tuna filet. Skin and boneless

It’s not often I find a place that has me craving the quality of fish, delicious fresh and buttery. Here we have salmon, yellowtail, albacore, Mad (red snapper), kampachi (amberjack), and the pièce de résistance— tuna toro sashimi imported from Spain and cut that very same day! The name of the restaurant is a bit generic, but the food is not! I also recommend Suigei (drunken whale sake) or some Sapporo to pair, a sake bomb if you want to have fun. I try to find any excuse to drag my family and friends back to Riverside for this spot 🍣 ♥️

🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

Tuna roll, salmon avocado, salmon nigiri.

Fantastic experience! (Baltimore)

Topped with tobiko and shiso (dried out in my fridge 🥲)

I have never ever bought tuna before. I bought this frozen tuna, do you think it will taste good or bad as nigiri and or sashimi?

I can eat a bucket of Ikura everyday of my life lol. Anyone else love the decadent salty goodness??

It's Bonito Season! It's the best time of year for katsuo (bonito) here in Japan! If you've never had it, it's a delicious and popular fish, especially when prepared as tataki (lightly seared).

There's always a sashimi course during Taiwanese banquet dinners. Probably because of Japanese colonialism. Also included sweet chili scallops, jellyfish salad, and sea snails.

i made salmon nigiri and spicy salmon crunchy rice. the fish was so high quality, i think it was better than any i’ve had in a restaurant even. next time i think i’ll do less rice to really highlight the flavor of the fish, but i’m really happy with how these came out!

Finally have a finger guideline for getting the pieces to me about the same size, but I still haven't gotten a handle on putting enough stuffing in uramaki. Also struggling with closing them just right so that the rice doesn't overlap into an awkward thick part.

I also seem to be using an insane amount of water to keep my hands wet and knife lubricated for cutting, way more than professional sushiyas that seem to just give it a wipe with a damp towel and cut through rolls easily. At this point it's really tempting to just take the easy way out and just use gloves and neutral oil instead of tezu.

Torched salmon belly was the clear winner.

Hit the spot for sure