Dear Sensei: I'm on TV

the final countdown to Morimoto's Sushi Master Season 2 premiere

It’s almost show time! Morimoto’s Sushi Master season 2 premieres this Friday, April 25th on the Roku Channel, and I’m feeling all the things: excitement, nerves, deep gratitude, and maybe just a little disbelief. This journey has been unfolding behind the scenes for a long time, and now it’s finally about to meet the world.

But before we get into all that, let’s rewind to this past Sunday’s monthly deep dive, where I shared my favorite gyoza fillings, folding tips, and sauces in one downloadable guide.

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Collard Greens Gyoza

Let’s Make Gyoza!

In this month’s bonus deep dive, I shared tips for making your own gyoza including three of my favorite fillings:

• Collard Greens

• Kimchi + Tofu

• Vegan “Beef” with Truffle

You’ll also find dipping sauce pairings along with step-by-step instructions for folding and cooking each one. Whether you’re new to dumplings or just looking for something fresh to add to your table, I hope it inspires some delicious experimentation. You can read the full gyoza post here:

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Lights! Camera! Sushi!

Behind the scenes of Morimoto's Sushi Master Season 2

OH MY DASHI!! It’s finally here.
(What does that mean? You’ll just have to watch the show to find out! Morimoto’s Sushi Master Season 2 premieres this Friday, April 25th on the Roku Channel.)

Being on the show was unlike anything I’ve ever done. I stepped onto that kitchen stage with years of experience behind me, but also with some very real questions about where I fit in the food world. What I didn’t expect was what I would learn about myself or how quickly the cast would turn into a tight knit group. I made friendships that are still going strong today, and I’ll be sharing a few photos and stories from our time on set.

Also, I’ll be sharing my reflections in upcoming newsletters. If you watch and have questions about what it was like behind the scenes, feel free to send them my way! I’m excited to answer reader questions in a post-show edition newsletter.

Thank you, as always, for being here. Whether you’ve been following my journey for awhile or just recently found your way to Dear Sensei, it means so much to have this space to share stories, food, and the unfolding of what’s next. This week feels big. Knowing I get to walk into it with this thoughtful community behind me makes all the difference.