Dishes of Fish and Seafood

Philadelphia sushi rolls at home are some of the most popular and beloved rolls in Japanese cuisine, and they're easy to make at home with just a few special ingredients. The main stars of the classic Philadelphia are tender lightly cured salmon, creamy Philadelphia cheese, sushi rice, nori, avocado and cucumber. The main secret of success is properly cooked and seasoned rice plus a neat rolling technique on a bamboo mat (makisu). Cook the rice until fully done, season with a mix of rice vinegar, sugar and salt, and cool. On a sheet of nori spread the rice and place cucumber and avocado in the center. Roll into a tight roll, then spread cream cheese and thin slices of salmon on top. Slice with a sharp knife into 8 pieces. Proportions for 4 rolls inside.

Making sushi rolls at home is much more achievable than it looks — with the right rice, fresh ingredients and basic rolling technique, you can build rolls that rival the ones from your favorite sushi restaurant. The key is properly cooked sushi rice: rinse it until the water runs clear, cook at a 1:1.2 ratio for about 12 minutes, then dress while warm with a mix of rice vinegar, sugar and salt. For classic Philadelphia or California-style rolls, use cured or lightly smoked salmon, fresh cucumber, avocado and cream cheese. Lay nori on a bamboo mat, spread the rice, add fillings and roll into a tight log. Proportions for 4 rolls and rolling technique inside.

Whole flounder baked in the oven is one of the easiest and most elegant ways to cook this delicate white fish — sweet, mild flesh that turns out juicy and beautifully golden in just 20-25 minutes. The flat shape of flounder means it cooks much faster than round fish and needs almost no prep. Rub the fish with salt, pepper, olive oil and lemon juice, make a few shallow cuts on the top side so it cooks evenly, top with lemon slices and sprigs of thyme or rosemary and bake at 200°C (400°F) for 20-25 minutes. The flesh comes out delicate and lifts off the bones in tender flakes. I'll share exact proportions and tips for the best result.

Sea bass baked in foil is one of the most elegant yet effortless fish dishes in Mediterranean cooking — it's ready in just 20-25 minutes and requires no special culinary skills. Sea bass (also called branzino) is a delicate white fish with a subtle sweet flavor and moderate fat, especially prized in Italy, Greece and Spain. Baking in foil preserves all the moisture and aroma, so even without elaborate sauces the fish turns out perfectly tender. Rub the whole sea bass with salt, black pepper and olive oil, stuff the cavity with rosemary or thyme sprigs, lemon slices and garlic cloves. Wrap tightly in foil, place on a baking sheet and bake at 200°C (400°F) for about 20-25 minutes. Serve with lemon wedges. Proportions for 2 fish inside.