Sushi at home is easier than you think, but the rice is tricky. The difference between a memorable roll that makes you smile & salivate vs. one you'd like to forget lies in the seafood and the rice. With the seafood covered, follow along with the ever so talented Helena Yuu to learn the secrets behind the perfect sushi rice.  Find more of Helena's content on her IG @looni3leans or her YouTube @lovelinayuu Continue reading

Guy Dean offers some awesome tips on how else you can prepare our poke marinade with our signature cubed tuna or how to use the marinade with other seafood or meat! Continue reading

What goes in the perfect Poke Bowl? That depends on what you prefer but here's a few of our favorites! Continue reading

Make the perfect poke in 30 minutes or more! Tune in to see the secret ratio and more! Continue reading

The cut for sashimi is what makes that clean and satisfying mouth feel. So what's the secret? Chef Taka Omi from Sashimiya on Hornby St. breaks down the basics! Tune in for a slice! Continue reading

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For this recipe, you will need:

• 2 slices thickly sliced sour dough bread, toasted cooled
• 160 gram canned tuna
• 3 tbs hummus

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For this recipe, you will need:

• 4 portions wild salmon
• 1 small red onion, sliced
• 1 whole lemon, zest and juice
• 1 whole orange, zest and juice
• 1 tsp toasted sesame seed oil
• 1 tablespoon soy sauce

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University of British Columbia's Executive Chef David Speight walks you through the perfect summer dish. This is sure to be a crowd pleaser! Please enjoy responsibly, at least a fathom (6 feet) apart.

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Toronto Chef Helena Yuu saucing up Organic Ocean Trap caught Humpback Shrimp! Inspiration from Chef Ryan Lister of Liberty Commons!

See more at: 

@lovelinayuu

@listerlikesfood

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