Sea Smoke Uramaki
My favourite home-made uramaki: fried shrimp and avocado wrapped beneath flame-seared salmon, finished with teriyaki glaze and ikura. Fat, smoke, sweetness, salinity, and texture layered just deliciously.
My Sushi Mindset
In my vision, sushi isn't "cooked"—it's engineered. To succeed at home, you must shift from a cook’s mindset to an assembly lead. Timing is everything but the secret is in the preliminary flow. Once rice is ready and the mise en place is set, your rolls are already half-finished.
Modern Carbonara
One of the most debated italian pasta dishes on social media, often pushed toward unnecessary refinement. My version takes a measured approach instead: technique, balance, and a few deliberate deviations from an “original” recipe that is, by now, more myth than standard.
Tiramisù
For many Italians, tiramisu is deeply personal, often defined by their mother’s version—mine is no exception. This was the first recipe I learned, born from necessity when far from home. With good savoiardi, it stays simple yet deeply authentic and comforting.
Japanese Curry Rice
A Japanese comfort dish shaped by adaptation rather than tradition, learned directly from a dear Japanese friend. Curry meets rice in a nearly perfect match—mild, rounded, deeply familiar—reflecting genuine home-style cooking.
Sushi Rice
Sushi rice is foundational—when mishandled, the entire preparation fails. In Japan, apprentices focus on it before anything else. This method provides a reliable process for consistent results. Requires a rice cooker and careful timing.