Comments for SushividsSushivids | Sushivids

Comment on HOW TO MAKE SUSHI RICE by thesushichef

thesushichef — Sun, 05 Feb 2012 02:37:21 +0000

If you don’t pour too much vinegar at once it should be fine.

Comment on SUGGEST WHATS NEXT!? by thesushichef

thesushichef — Sun, 05 Feb 2012 02:35:56 +0000

keep your hands moist at all times, have a very sharp knife, and inside a philadelphia you can use smoked salmon, cream cheese and green onion

Comment on SUGGEST WHATS NEXT!? by thesushichef

thesushichef — Sun, 05 Feb 2012 02:34:36 +0000

minced tuna with sriracha, scallions and a bit of togarashi

Comment on SUNSET ROLL: SPECIAL TEMPURA SHRIMP by Febrina

Febrina — Mon, 30 Jan 2012 06:18:56 +0000

This is awesome. I will try making it next time. Making sushi rolls at home saves me a lot of money haha

Comment on HOW TO MAKE SUSHI RICE by Mike

Mike — Fri, 27 Jan 2012 07:24:09 +0000

This hangiri I bought today has small cracks and it hasn’t been put to use yet. All I did was rinse the whole thing with water and left it to dry thoroughly. The material is spruce and it has copper bands that’s been nailed down with a nailgun. Should I submerge it in water to expand the wood rather than wiping it down with a wet towel?

Comment on SUGGEST WHATS NEXT!? by Kathy

Kathy — Tue, 17 Jan 2012 03:32:11 +0000

How do you get the rice to not stick to your fingers? Also how do you get the rolls to cut so easily, mine always squish.

Last, could you do a Philadelphia roll?

Thanks for your videos they are GREAT!

Comment on SUGGEST WHATS NEXT!? by DM

DM — Sat, 14 Jan 2012 15:16:31 +0000

Amazing fortune that I stumbled on your site here looking to learn how to make sushi rice. Quick question for you: My wife and I really like spicy tuna rolls. In your fried roll it says to get the spicy tuna from a Japanese market. We do not have any Japanese or Asian markets around. Is there a way we can make it ourselves? Is it minced tuna with spicy mayo?

Comment on CONTACT INFO by thesushichef

thesushichef — Thu, 05 Jan 2012 17:28:08 +0000

I haven’t had anytime to make a video but here’s a recipe for the surf and turf roll at RM seafood. Tempura fry 2 finger size fillet Mignon (1/2 inch x 1/2 inch x 4 inch each) for only 5 seconds. It will turn out to be crispy and medium rare. Place the fillet Mignon with Julienne cherry peppers in the middle of your sushi patty and roll it up. Add 2 nigiri size slices of albacore to cover the top of the roll. Place a plastic wrap over it and cut it into 8 pieces. Remove the plastic wrap and add dabs of oil on the fish and smooth the oil out on the fish. Use a hand held torch to sear the top side of the fish. Go ahead and splash some ponzu sauce over the top, drizzle some lavender honey (or regular honey is fine) and top off with scallions. Delicious.

Comment on CONTACT INFO by Cortney Kepesky

Cortney Kepesky — Thu, 05 Jan 2012 16:51:05 +0000

I love the tutorials I saw on YouTube! However, there isn’t a video I can find on the web that shows how to make the Surf ‘n’ Turf roll, especially from beginning to end process (marinating and cooking the beef). Is that something you can look into doing?

Comment on CONTACT INFO by thesushichef

thesushichef — Thu, 05 Jan 2012 08:45:42 +0000

eel sauce is like making teriyaki sauce but with added eel bones. soy sauce, sugar, mirin, eel bones

Comment on SUSHI DICTIONARY by robert

robert — Fri, 23 Dec 2011 00:16:43 +0000

looking to find out how to make sauces for sushi rolls… need help thanks

Comment on CONTACT INFO by Uni

Uni — Fri, 09 Dec 2011 22:48:24 +0000

How do you make that eel sauce or brown sauce that goes on top of sushi

Comment on SUGGEST WHATS NEXT!? by Vi

Vi — Fri, 09 Dec 2011 05:49:30 +0000

Thank you for your hard effort!! ^.^

Comment on SUNSET ROLL: SPECIAL TEMPURA SHRIMP by Anthony

Anthony — Tue, 06 Dec 2011 20:52:17 +0000

Sunset roll is just amazing! Made this roll with a friend and it was a hit.

Comment on SUGGEST WHATS NEXT!? by Athi

Athi — Mon, 05 Dec 2011 00:53:04 +0000

Hi!
Thank you for your vids, its impressive how we can learn by watching you. I’m from Paris and everytime i go to see my parents, they ask me to cook for them.
You should try rolls with red pepper and salmon as a basis, my favourits!

Comment on CONTACT INFO by New Sushi Chef

New Sushi Chef — Thu, 01 Dec 2011 20:41:34 +0000

Thank you so much for wonderful website. Tomorrow I will become Sushi Chef and I learn a lot from your website.

New Sushi Chef

Comment on SUGGEST WHATS NEXT!? by Aaron Plath

Aaron Plath — Fri, 25 Nov 2011 16:15:41 +0000

I’ve watched all your videos, thank you very much. Your technique is perfect, and so is your precision. I’ve always been curious though, how did you get into the sushi profession in the first place? What were your inspirations? It’d be neat if you did like a personal interview video talking about these things. Keep up the great work.

P.S. Newer videos pls!

Comment on SUGGEST WHATS NEXT!? by thesushichef

thesushichef — Fri, 25 Nov 2011 00:07:48 +0000

1 cup vin 2 tbsp sugar 1 tsp salt, 1 tsp lemon or/and 1 tsp orange juice and throw the wedge in there as well with a small piece of kombu.

Comment on HOW TO MAKE TEMPURA FLAKES by thesushichef

thesushichef — Fri, 25 Nov 2011 00:04:20 +0000

put 2 cups of wheat flour 1/4 cup corn starch, 1tsp baking powder, 2 tsp salt

Comment on SUSHI DICTIONARY by thesushichef

thesushichef — Fri, 25 Nov 2011 00:01:13 +0000

Online, Amazon, or in a japanese or korean market