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	<title>SushividsPREPARATION | Sushivids</title>
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		<title>BEST WAY TO CUT AVOCADOS</title>
		<link>http://www.sushivids.com/best-way-to-cut-avocados/</link>
		<comments>http://www.sushivids.com/best-way-to-cut-avocados/#comments</comments>
		<pubDate>Thu, 18 Mar 2010 01:25:04 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[PREPARATION]]></category>
		<category><![CDATA[best way to cut avocados]]></category>
		<category><![CDATA[how to cut avocados]]></category>
		<category><![CDATA[perfect avocados]]></category>
		<category><![CDATA[prevent avocados from browning]]></category>
		<category><![CDATA[ripened avocados]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1360</guid>
		<description><![CDATA[Wednesday,March.17.2010 How to Cut Avocados! A few people have asked me &#8221; How do I cut avocados and still keep them fresh for the entire day?&#8221;  First of all, I&#8217;ve seen many people cut avocados and everyone does it their own way from start to finish.  The difference between prepped avocados with longevity and avocados that brown quickly is, believe it or not, the person&#8217;s personality.  If you are a person with disregard for others things then most likely your avocados will come out looking swampy and pasty.  If you are a person with high regards of impressing others and you like to preserve the beauty of something&#8217;s essence, you&#8217;re prepped avocados will come out looking beautiful and flawless. // Handle with Care. Avocados are very delicate foods.  You must handle them with care.  There is never a time where an avocado needs to be gripped firmly.  A firm grip can turn the outer surface of the avocado to a pasty substance.  Almost anything with a force harder than a nudge can bruise the avocado. Preserve the Avocado Once avocados are in your possession, depending whether ripened or not, what you do with them next has a big outcome to [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>HOW TO CUT EEL</title>
		<link>http://www.sushivids.com/how-to-cut-bbq-eel/</link>
		<comments>http://www.sushivids.com/how-to-cut-bbq-eel/#comments</comments>
		<pubDate>Sun, 28 Feb 2010 22:13:19 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[PREPARATION]]></category>
		<category><![CDATA[cutting eel for sushi]]></category>
		<category><![CDATA[how to cut eel]]></category>
		<category><![CDATA[how to cut unagi]]></category>
		<category><![CDATA[How to make sushi]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1315</guid>
		<description><![CDATA[Yummy Delicious BBQ Eel! Cutting eel for sushi is simple when you have some instructional guidelines to follow.  Cutting eel feels like cutting through cooked fish with  a thicker meat and fat bond.  The meat is fragile but not as fragile as cooked fish.  You will need to know how much pressure and force to use when cutting eel.  Paying attention to thickness, length, width, shape, and starting position will affect your outcome of cutting eel. After cutting eel, Enjoy it on Dragon Rolls, Eel Cucumber, Eel Avocado, Eel Nigiri, or Eel Don! // Instructions for Cutting Eel: Before you start cutting eel, you should sharpen your knife to make this process as easy as possible. Take the eel out of package and cut the eel in half, right down the middle crease. Before cutting eel, position the pointy end facing you. Position the eel at a slight tilt to the right and position your knife onto the eel to make an X. The perfect shape you would want from cutting eel would be a slanted rectangle with dimensions Length: 1.5&#8243; and Width: 2&#8243; Height: 1&#8243; The diagonal sides would be considered the Length. A tip that I like to [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>HOW TO CUT OCTOPUS</title>
		<link>http://www.sushivids.com/ever-wonder-how-to-cut-octopus-for-sushi/</link>
		<comments>http://www.sushivids.com/ever-wonder-how-to-cut-octopus-for-sushi/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 06:01:56 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[PREPARATION]]></category>
		<category><![CDATA[how to cut octopus for sushi]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[octopus sushi]]></category>
		<category><![CDATA[octopus tentacles]]></category>
		<category><![CDATA[sushi videos]]></category>
		<category><![CDATA[sushivids]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=987</guid>
		<description><![CDATA[Thursday, December.10.2009 Have you ever wondered how you would cut an octopus for sushi if you ever came across one? We&#8217;ll its not every day that you decide to go to the market and buy a whole octopus to make sushi for yourself. Unless you really enjoy octopus that much, which is someone like me. Usually you can go to your local Japanese market and buy one tentacle and that would be enjoy to make about 20 nigiri pieces for you and your company to enjoy. We&#8217;ll I was about to cut an octopus one day and decided its not everyday you see someone cut octopus so I wanted to share this with you guys&#8230;&#8221;just in case&#8221; &#8220;one day&#8221; you were in need to know how to do this, well then you would know. Sushi Video : How to cut Octopus for sushi // First, cut the head off. Save it, discard it or do whatever you want with it because it is not favorable to use to make octopus nigiri. Second, flip it over and cut it directly in half. Grab one half and cut directly down in between each tentacle. Try to discard as much of the bum [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>HOW TO MAKE TEMPURA FLAKES</title>
		<link>http://www.sushivids.com/how-to-make-crunchy-tempura-flakes-for-sushi/</link>
		<comments>http://www.sushivids.com/how-to-make-crunchy-tempura-flakes-for-sushi/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 05:22:45 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
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		<category><![CDATA[crunchy tempura]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[how to make tempura flakes for sushi]]></category>
		<category><![CDATA[sushi recipe]]></category>
		<category><![CDATA[sushi tempura]]></category>
		<category><![CDATA[sushi video]]></category>
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		<category><![CDATA[tempura crunch]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=689</guid>
		<description><![CDATA[Wednesday, October.28.2009 Sushi Tempura ! Crispy Crunchy Sushi Tempura Flakes!  I know you guys have been waiting for this one.  Ask an you shall receive.  Usually if you ask a question I&#8217;ll respond back quickly but for video suggestions its kind of hard cause I do get a lot of requests, so if you&#8217;ve made a suggestion sit tight and I&#8217;ll get on it asap.  Some stuff w/ eel and some salmon skin is coming up don&#8217;t worry.  But back to tempura.  So I finally got a day off where it was actually&#8230; a day off.  Nothing else to do but further grow this website into something greater.  I actually made this video at home whereas usually the videos are of me at the sushi bar in my work clothes.  Today I&#8217;ll be in my kitchen and for a change I&#8217;ll be speaking in the video.  I&#8217;m not really the type to be talking or or showing my face or to do a haul post, sorry not my steelo but I decided to give it a try anyway.  It would probaly be easier for you guys to follow anyway so I guess its for the better.  So here it is [...]]]></description>
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		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>HOW TO CUT SALMON FOR SALMON NIGIRI</title>
		<link>http://www.sushivids.com/how-to-prepare-a-salmon-fillet-to-salmon-nigiri/</link>
		<comments>http://www.sushivids.com/how-to-prepare-a-salmon-fillet-to-salmon-nigiri/#comments</comments>
		<pubDate>Fri, 07 Aug 2009 04:25:38 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[NIGIRI]]></category>
		<category><![CDATA[PREPARATION]]></category>
		<category><![CDATA[how to check if your knife is sharp]]></category>
		<category><![CDATA[how to cut salmon for sushi]]></category>
		<category><![CDATA[how to fillet a salmon]]></category>
		<category><![CDATA[how to make salmon sushi nigiri]]></category>
		<category><![CDATA[how to take skin off salmon]]></category>
		<category><![CDATA[salmon sushi]]></category>
		<category><![CDATA[sushi videos]]></category>
		<category><![CDATA[sushivids]]></category>

		<guid isPermaLink="false">http://thesushichef.wordpress.com/?p=112</guid>
		<description><![CDATA[Thursday, August.06.09 Extraordinary Salmon Nigiri &#8220;It&#8217;s Thursday!  Thursdays are good.  It&#8217;s my one and only day off of the week and I&#8217;ve come to dedicate Thursdays for all my new posts.  I want this blog to be the best that it can be, making every post clear and easy to follow.  That was the initial purpose of the start up of this blog.  I&#8217;ve always believed its quality over quantity, especially when it comes down to Sushi.  One post a week will give me enough time to prepare a great post for you viewers.  I also thought Thursdays would be a good day for you viewers to watch so you&#8217;ll have a day or two to prep before the weekend.  That about wraps it up.  Alright, back to why you&#8217;re here.  THE NEW THURSDAY SUSHI POST! Enjoy!&#8220;  -thesushichef Today is dedicated to salmon.  One of my favorites because.. well its good and don&#8217;t forget cheap!  You can buy a fillet of sushi grade Salmon at your local Japanese market for about ten dollars.  Not too shabby considering ten dollars will get you roughly about four to five pieces of salmon nigiri at your local Japanese restaurant.  One fillet will output [...]]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>HOW TO PREPARE CUCUMBERS FOR SUSHI</title>
		<link>http://www.sushivids.com/how-to-prepare-cucumbers-for-sushi/</link>
		<comments>http://www.sushivids.com/how-to-prepare-cucumbers-for-sushi/#comments</comments>
		<pubDate>Thu, 23 Jul 2009 18:43:45 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[PREPARATION]]></category>
		<category><![CDATA[cucumber roll]]></category>
		<category><![CDATA[cucumber video tutorial]]></category>
		<category><![CDATA[Cucumbers]]></category>
		<category><![CDATA[how prepare cucumber video tutorial]]></category>
		<category><![CDATA[how to cut cucumbers for sushi]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[naruto]]></category>
		<category><![CDATA[sushi videos]]></category>
		<category><![CDATA[sushi vids]]></category>

		<guid isPermaLink="false">http://thesushichef.wordpress.com/?p=29</guid>
		<description><![CDATA[Thursday, July.23.09 So you want to prepare cucumbers for sushi&#8230; Sounds easy right?  Well it depends&#8230; if you have someone to guide you through it, then YES!  Here it is.  How to prepare cucumbers for sushi.  The way the cucumbers will be prepared can be to put inside sushi or for sushi to be wrapped with the cucumber, aka naruto.  Yes, sushi can be wrapped with cucumber.  It must be cut very thin and not break.  Sounds tricky but the tricks on you when you find out how easy it is with some practice. Sushi Video : How to Prepare Cucumbers for Sushi // First, you will need: Japanese Cucumbers (If you do not have these readily, you can use regular cucumbers.  Big, long, and straight cucumbers are easiest to cut.) A sharp knife. A veggie/fruit skin peeler A big container (bowl) A drainer and a Cutting Board Start off by peeling the cucumber skin off.  Next, cut the round edges off to make the cucumber look like a cylinder.  Cutting some of the cucumbers can be tricky because some cucumbers are shorter or longer than others.  The ideal size is to cut the cucumbers into 4inch cylinders.  Give or [...]]]></description>
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		<slash:comments>8</slash:comments>
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