There are a few hard and fast rules when working with raw fish and delicate rice, however, so Food Republic reached out to George Ruan, chef and co-owner of Jōji in New York City for the non ...

We turned to George Ruan, executive chef of Jōji NY, to learn which two sushi tools he would never skip out on. His answers: a sharp knife and a rice cooker. Sushi making relies more on a chef's ...