Sushi is an edible art form that is as old as time itself. Emerging during the Bronze Age in Southeast Asia, fish was pressed and fermented with rice and vinegar as a means of preservation. This made ...

From bustling cities to small towns, and from the food aisles in major grocery chains like Kroger to local convenience stores, sushi has become nearly as ubiquitous as burgers that you sometimes spot ...

If sushi doesn’t have fish, is it still sushi? I don’t care. It’s fishless sushi, and it’s awesome. When it comes to creating unique sushi, the folks at Sushi Maki are on a roll. This sushi standout ...

To celebrate its 15th anniversary, Sushi Maki founder and CEO Abe Ng has decided to revitalize the restaurant’s menu and overall philosophy to be more in line with the times. The local chain currently ...

Sushi Maki is in every kind of food space you can imagine — Whole Foods, consumer-packaged goods, casual dining, fast casual, universities, airports — and now a “polished fast-casual” location in Fort ...

Our favorite spots for omakase, takeout rolls, and everything in between.

To prepare the kiwi and salmon maki, first wash the rice: place the rice in a large bowl (1) and rinse it under cold running water, moving the rice with your hands. Do at least 5-6 rinses until the ...

The “sushi-roll cutting” ceremony took place on Wednesday, so it’s now official: The omnipresent Sushi Maki (restaurants, universities, Whole Foods…) has just opened a 2,000-square-foot, full-service ...

Handled properly, sushi works well for takeout and delivery. Sure, the bites of fresh fish and pillowy rice are best consumed as soon as possible. But there’s rarely a need to reheat or assemble, and ...