NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

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Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

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Popular in Food

How to Roll Sushi

Yes, you can! Filled with rice, smoked salmon, and cucumber, this finger food is party-perfect.

Take a look at these tips for creating Sushi:

Sushi Meshi (Vinegared Rice)

Try This Technique:

Step 1.

1. Spread cooked rice in shallow pan. (Good varieties for sushi include Koshi-Hikari from Japan and Kukuho Rose, Silver Pearl, and Tamanishiki, all from California.) Drizzle vinegar mixture over rice. Using a spatula, pull rice toward you, folding it over on itself while being careful not to cut rice grains. Repeat folding process until rice absorbs vinegar mixture.

Step 2.

2. Place seaweed sheet on bamboo mat lined with plastic wrap, or on other flexible material, such as pastry cloth lined with plastic wrap. With moistened hands, spread about 1/2 cup prepared rice evenly over one side of each seaweed sheet, stopping 1 inch short of longer edge.

Step 3.

3. Place cucumber and salmon strips on top of rice. Use finger to dot rice with small amount of wasabi alongside salmon and cucumber strips. With finger, spread wasabi on rice to make thin line.

Step 4.

4. Starting with rice-covered edge, roll up each sheet jelly-roll style. Take care to roll sushi evenly. Moisten seaweed edge with water; press lightly to seal.

Step 5.

5. To cut sushi roll, dip sharp, thin-bladed knife into hot water. Using sawing (back-and-forth) motion and very light pressure, slice each sushi roll crosswise into eight or more pieces. For easier cutting, frequently dip knife blade into hot water.


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