About Us"Sakanaya" means "Fish market" in Japanese, known as a country of fresh fish and sushi. From years of experience, the owner purchases fish directly from trusted markets from right here in local Boston to all the way back to the roots, in Tsukiji Japan. Our policy is to be your local fish market wherever you are located, to provide quality fish in reasonable prices as it has been. Allston, MAOur first sakanaya is located in Allston MA, right in the middle of exciting and busy students' city of Boston. Fish are cut to portions and packed individually for you to choose what you want for how much whether on price or weight. Request sushi, or "saku (mixed sashimi plate" for your special occasions or regular day!DeliveryWe deliver fresh fish. You heard it right, as long as you live on the east coast of US continent.  Customers in Washington DC or closer to Boston area can have your choice of fish delivered to your door within a day, and even customers in Florida can enjoy our fish using our innovative "Co-op" delivery service.

Order online here, or contact us for details. Cannot beat the prices here for sushi and sashimi. I ordered over $30 worth of sushi and a Takara Donburi, anywhere else and i would be paying $75 or more. I got the good stuff too, Uni, Ikura, Amai Ebi, etc. Definitely got my monies worth and will be returning regularly for the Takara donburi for lunch. Highly recommend this hidden jewel.We want to start out with a general applause for sushi chefs. Rolling and cutting all of those sushi rolls perfectly is an amazing accomplishment. Practice makes perfect, as they say, so you, too, can become a pro sushi roller with just a little practice. Here to help you with the technique is Top Chef winner Stephanie Izard. She’s created a sushi roll with an unexpected ingredient that we bet we’re going to see on menus around the globe. What is it, you ask? She worked with LAY’S® Wavy and added LAY’S® Wavy Original Potato Chips to the outside of the roll. It adds salt and crunch to the roll that is oh-so good.

Let’s start with the rice. Sushi rice is a little bit different than other rice because we need it to be sticky. The trick is to use rice wine vinegar. Ingredients:– 3/4 cup dry medium grain sushi rice – 1 cup water – 2 teaspoons rice wine vinegarFor the stickiest rice, use a rice cooker. Otherwise follow the instructions on the bag for stovetop cooking. 2. When the rice is finished cooking, quickly transfer it to a bowl and add the rice wine vinegar. Gently work the rice with a fork (it’s too hot for your hands) to combine the vinegar and aid in the cooling process. 3. Once the rice is cooled, you may begin the sushi roll. Do not refrigerate rice before making the sushi rolls. Cook your rice either in a rice cooker or on the stovetop. When it’s finished, transfer it to a bowl and add the vinegar. It will be very hot, so use a fork to mix in the vinegar. When it’s cool, you’re ready to get rollin’. Rather than using fish and veggies alone, Stephanie has added a cream cheese schmear to this roll that packs a flavor punch.

Ingredients:– ½ pound cream cheese – 2 ½ tablespoon Spanish onion, diced – 2 teaspoons lemon juice – 2 teaspoons Worcestershire saucehow to make sushi rice panlasangpinoy – 4 teaspoons mayonnaisesamurai sushi menu okcWhip cream cheese in a stand mixer with a paddle attachment.sushi las condes delivery cheque restaurant 2. Add onion, lemon juice, Worcestershire and mayo. chinese food delivery london e16And salt and pepper to taste. sushi grade fish savannah

Mix until well combined and slightly fluffy. Place in a piping bag or plastic zip bag with a corner cut off. First, whip the cream cheese until it’s fluffy. sushi grade salmon in montrealThen add the other ingredients. Put it in a piping bag or a zip bag with the corner cut off. Ingredients:– 1 ripe avocado – 1/2 cucumber, peeled and seeded – 1/4 pound fresh sushi grade tuna – 2 full sheets nori – 2 cups LAY’S® Wavy Original Potato Chips, finely crushed – 1 bamboo sushi mat wrapped in plastic wrap 1. Cut the avocado in half, remove the pit and scoop the fruit out with a spoon in one whole piece. Slice into uniform strips, 1/4 inch thick. 2. Cut the cucumber into similar sized strips, keeping them as long as possible. 3. Crush the LAY’S® Wavy Original Potato Chips by hand in a bowl. They should be the size of rolled oats.

4. Lay a piece of nori on a clean surface. Gently spread half the rice over half the nori, widthwise, ensuring that it reaches the edges. 5. Cover the rice with crushed LAY’S® Wavy Original Potato Chips. Place the plastic wrapped bamboo mat on top of the rice covered nori and flip it over so the bamboo mat is on the counter and you have a clean side of nori in front of you. 6. On the opposite end of the nori than the crunchy rice, squeeze a 1/2 inch thick line of schmear. Place the tuna and several slices of avocado across the length of the schmear and top that with several strips of cucumber. Before you begin rolling, make sure the toppings are on the side closest to your body, so that they will be rolled away from you. 7. Roll your sushi! 8. Repeat the process with your remaining ingredients. 9. Using a very sharp knife, carefully slice the roll down the center. Then slice each half in half and each quarter in half, until you are left with 8 even pieces.

Okay it’s time to do this thing. First, prepare your additional ingredients. Cut the avocado and the cucumber, keeping the pieces thin. Crush your chips in a dish using the back of a cup to make oat-sized pieces. Cut thin slices of tuna with a sharp knife. Note: do not cut your fingers! Wrap your mat with plastic wrap. Place a piece of nori on a flat surface. Cover half of it with rice. It’s going to stick to your fingers, so have a clean cup of water nearby so that you can dip your fingers in to clean them off. Cover the rice with crushed LAY’S® Wavy Original Potato Chips. Then place the mat on top of the nori and flip it over. It’s kind of like flipping a pancake. You have to go fast and commit! Put the clean side of the nori closest to you. Squeeze a 1/2-inch-thick line of schmear on the nori about an inch from the long edge. Add avocado, cucumber and sliced tuna. To roll, gently lift the edges of the bamboo mat and roll it over so the vegetables are covered.