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	<title>SushividsSushivids | Sushivids</title>
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	<link>http://www.sushivids.com</link>
	<description>How to make Sushi Video Tutorials Simple &#38; Easy</description>
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		<item>
		<title>ITS A NEW YEAR FOR SUSHIVIDS!</title>
		<link>http://www.sushivids.com/its-a-new-year-for-sushivids/</link>
		<comments>http://www.sushivids.com/its-a-new-year-for-sushivids/#comments</comments>
		<pubDate>Wed, 05 Jan 2011 21:41:21 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[IN THE NEWS]]></category>
		<category><![CDATA[new years]]></category>
		<category><![CDATA[sushivids]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1552</guid>
		<description><![CDATA[Wednesday, Jan.05.2011 // Happy New Years! It&#8217;s been a year and a half since the launch of Sushivids and we&#8217;re ready to sore new heights! Since the beginning, the main focus was driven towards proving that anyone can make sushi with a little guiding help. Sushivids has been proud to be the lending hand in your kitchen creations and will continue to bring you new light into this new year. The new scope of this year will involve a wider range of Japanese cuisine with more emphasis on creativity and innovation along side with the concrete fundamentals. There are so many new ideas to explore. Thanks to the supporters and active participants that help Sushivids become a better and more informative website. Happy New Years!]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>SPICY YELLOWTAIL ON CRISPY RICE</title>
		<link>http://www.sushivids.com/spicy-yellowtail-on-crispy-rice/</link>
		<comments>http://www.sushivids.com/spicy-yellowtail-on-crispy-rice/#comments</comments>
		<pubDate>Fri, 05 Nov 2010 10:20:42 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[APPETIZERS]]></category>
		<category><![CDATA[Cripsy Rice Sushi]]></category>
		<category><![CDATA[Spicy Yellowtail]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1537</guid>
		<description><![CDATA[// Spicy Yellowtail on Crispy Rice Coming Soon!]]></description>
		<wfw:commentRss>http://www.sushivids.com/spicy-yellowtail-on-crispy-rice/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>FUTO FIREBALL FROM RM SEAFOOD</title>
		<link>http://www.sushivids.com/rm-seafoods-futo-fireball/</link>
		<comments>http://www.sushivids.com/rm-seafoods-futo-fireball/#comments</comments>
		<pubDate>Wed, 20 Oct 2010 09:40:20 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SALMON RECIPES]]></category>
		<category><![CDATA[SUSHI ROLLS]]></category>
		<category><![CDATA[deep fried sushi]]></category>
		<category><![CDATA[futo fireball]]></category>
		<category><![CDATA[spicy salmon]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1489</guid>
		<description><![CDATA[Tuesday, October 20th 2010 // The little while that I was working at RM Seafood at Mandalay Bay, Las Vegas, I picked up a few tricks.. like this one, The Futo Fireball! The Futo Fireball was the #6 or #7 (I forget) reason why people go to Mandalay Bay! Cool Stuff. This roll is a deep fried California roll with a spicy salmon mix on top. I&#8217;ve made a few changes so you at home can make this fairly simple dish. Ingredients: Sushi Rice 1/2 sheet Nori Toasted Sesame Seeds (optional) Imitation Crab or real crab Cucumber Avocado Salmon Green Onion Tobiko/Masago (optional) Shichimi Togarashi (optional) Tempura Flour Mix Eel/Kabayaki Sauce Sriracha Kewpie Mayo Sugar Sesame oil (optional) Corn Oil/Vegetable Oil Lets Begin! Preparation: Mix crab with kewpie mayo, about 1 cup of crab to 1 tbsp of kewpie. Follow instructions on tempura flour box to make tempura batter or mix tempura flour with water and 1 egg white. Mix until no more powder is visible, this batter should be kind of runny since the roll will only be deep fried lightly and also we will be making tempura flakes. Leave some tempura flour on the side for coating. The [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>EXTRA CRISPY SPICY TUNA HAND ROLL</title>
		<link>http://www.sushivids.com/raw-spicy-tuna-wonton-hand-roll/</link>
		<comments>http://www.sushivids.com/raw-spicy-tuna-wonton-hand-roll/#comments</comments>
		<pubDate>Wed, 04 Aug 2010 23:18:08 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[HAND ROLLS]]></category>
		<category><![CDATA[TUNA RECIPES]]></category>
		<category><![CDATA[hand roll]]></category>
		<category><![CDATA[raw tuna]]></category>
		<category><![CDATA[spicy tuna]]></category>
		<category><![CDATA[tuna sushi]]></category>
		<category><![CDATA[tuna wonton]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1494</guid>
		<description><![CDATA[Wed, August.08.2010 // Wonton with Tuna? Raw?!?  YES!  The combination cold raw spicy tuna and the crispiness of the wonton shell is just delectable.  In addition to the seasoned sushi rice and nori, the smooth and creamy avocado binds everything together with every bite. What you&#8217;ll need: Sushi Rice 1/2 sheet nori wonton skin 1 egg raw tuna avocado togarashi sriracha soy sauce scallions You will Also need: Portable deep fryer or Pot of Oil First, start to cook rice for your sushi rice.  While you wait for the rice to finish, dice up your raw tuna with a knife, preferable sharp and heavy like a deba knife.  Work at the tuna until you cannot anymore.  Transfer the tuna into a bowl with another bowl of ice under it.  This way the tuna will maintain cold and fresh. Next, add some sriracha (Asian chili sauce), togarashi (Japanese seven spice or five spice), scallions, and some soy sauce to preference.  It should taste hot, salty and delicious.  Add a dash of sesame oil if you have that on hand also.  Mix it up real good and taste it.  Add which ever ingredient you want more of to your liking. Next, turn [...]]]></description>
		<wfw:commentRss>http://www.sushivids.com/raw-spicy-tuna-wonton-hand-roll/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>HOW TO MAKE SUSHI RICE</title>
		<link>http://www.sushivids.com/how-to-make-sushi-rice-2/</link>
		<comments>http://www.sushivids.com/how-to-make-sushi-rice-2/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 08:56:57 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SUSHI RICE & SUSHI VINEGAR]]></category>
		<category><![CDATA[How to make sushi rice]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1467</guid>
		<description><![CDATA[Monday, 07.19.2010 How to make Sushi Rice! The proper way to making sushi rice is very important to making good sushi.  How to make sushi rice is part of the fundamentals and if you don&#8217;t know that, you cannot go very far.  I&#8217;ve seen a lot of videos on the web of how to make sushi rice and most of them aren&#8217;t very watcher friendly.  They don&#8217;t show you exactly the right way nor step by step of what you should do. I&#8217;m taking this website and heading towards a new direction.  Every video will be detailed and very easy to follow. Starting with this post, I will do my best to make sure every post is clear and to the point. Here you go:  How to make Sushi Rice // Ingredients will need: 4 cups of short grain rice 1 cup of Sushi Rice Vinegar Water Tools you will need: Rice Cooker Hangiri Wooden Rice Spoon 2 Small Towels Start off by placing 4 cups of rice into the rice cooker pot.  Wash the rice by running cold water into the pot while rubbing the rice together and stirring the rice.  (Rubbing too hard may break the grains.)  Wash [...]]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>SHRIMP NIGIRI WITH PAPAYA DRESSING</title>
		<link>http://www.sushivids.com/shrimp-nigiri/</link>
		<comments>http://www.sushivids.com/shrimp-nigiri/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 04:40:24 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[NIGIRI]]></category>
		<category><![CDATA[SHRIMP RECIPES]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[shrimp nigiri]]></category>
		<category><![CDATA[shrimp sushi]]></category>
		<category><![CDATA[sushivids]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1450</guid>
		<description><![CDATA[Monday, July.05.2010 // So yesterday I attended a bbq and was asked if I could make some sushi and of course I said yes.  Since I was going to make a party tray it had to be something simple and quick to make.  Also, since I live in vegas now, a bbq in the heat with raw foods would be spoiled right away.  So I decided to make some shrimp sushi or known as shrimp nigiri.  Shrimp sushi is very easy to make.  By the time your rice is cooked, the shrimp sushi preparation should be done already.  The great thing about making shrimp sushi for a party is that everyone can enjoy it because shrimp and rice is a familiar food and also its cooked.  Shrimp sushi is a fast and easy snack for anyone to make. Things you will need: Shrimp (headless) Sushi Rice Wooden Skewer sticks For the Optional sauce and garnish on top: Papaya Mayo Mint leaf Lime or Lemon Aonori Start off by placing a pot of water under high heat.  While you are waiting for the water to boil, skewering the shrimp at its belly beneath the legs to make the shrimp nice and [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>SPICY OCTOPUS ROLL</title>
		<link>http://www.sushivids.com/spicy-octopus-roll/</link>
		<comments>http://www.sushivids.com/spicy-octopus-roll/#comments</comments>
		<pubDate>Tue, 11 May 2010 07:37:20 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SUSHI ROLLS]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[Spicy Octopus Sushi]]></category>
		<category><![CDATA[sushivids]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1435</guid>
		<description><![CDATA[Monday, 05.10.2010 // It&#8217;s been a while since my last post, I&#8217;ve been overseas on vaca! -  Enjoyed very inexpensive quality sushi in Hong Kong! Was Delicious! Well back to business as usual.  Here&#8217;s a post on how to make a Spicy Octopus Roll.  This roll has got a lot going on in texture and meant to be eaten right away before the tempura softens from the octopus moisture and sauce.  It&#8217;s a step away from your normal fish and rice.  Enjoy it! What you&#8217;ll need: The Usual- 1/2 sheet of Nori Sushi Rice Toasted Sesame Seeds Rolling Mat Sushi Knife Cutting Board Extra- Spoon Mixing bowl Ingredients Inside- 2 pieces of octopus thinly sliced, (3 x1 inch) 1 tsp of masago 1 tsp of scallion 1 palm full of tempura Sauce- Spicy Mayo Instructions: First, spread the sushi rice onto the nori and scatter some toasted sesame seeds on top.  Make sure the sesame seeds are toasted!  Lightly toasting the sesame seeds over a heated pan will unlock its nutty aroma. Now slice up the 2 pieces of octopus into small pieces, roughly &#8220;1/2 to 3/4 cm&#8221; squares, it&#8217;s really up to you on how chewy you want it [...]]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>LONG ISLAND ROLL</title>
		<link>http://www.sushivids.com/long-island-roll/</link>
		<comments>http://www.sushivids.com/long-island-roll/#comments</comments>
		<pubDate>Wed, 07 Apr 2010 23:45:53 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SHRIMP RECIPES]]></category>
		<category><![CDATA[SUSHI ROLLS]]></category>
		<category><![CDATA[bubba roll]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[long island roll]]></category>
		<category><![CDATA[shrimp tempura roll]]></category>
		<category><![CDATA[sushivids]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1424</guid>
		<description><![CDATA[Wednesday, April.07.2010 Today&#8217;s post is about one of my favorite rolls, the Long Island Roll.  Originally called the Bubba Roll, as in Bubba Gump Shrimp, because it was loaded with shrimp.  Due to confusion of the word Bubba, my Auntie help me give a new name, the Long Island Roll, because it looked extremely long when plated. The Long Island Roll contains cooked shrimp and shrimp tempura.  Shrimpilicious!  Mmm.  Add some cream cheese, scallions, and AVOCADOS!  Sweet Unagi sauce and splashes of toasted black and white sesame seeds over the top.  Nom! &#8230; I&#8217;ve been using that word a lot. // You will need some: Sushi Rice 1/2 sheet of nori toasted sesame seeds 2 shrimp tempuras 2 whole cooked shrimps 1/8 of an avocado cream cheese 1 green onion unagi sauce The Long Island Roll: First, spread the rice on the nori.  Sprinkle the sesame seeds. Be generous!  It will give your sushi a more woody toasty aroma. Flip it.  Apply your ingredients.  Across the middle place the shrimp tempuras, cream cheese, and green onion. Roll it.  Close it.  Pat the sides in.  Perfect. Now if you bought cooked shrimp.  Cut them symmetrical halves, the long way, from head [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>TEMARI SUSHI</title>
		<link>http://www.sushivids.com/temari-sushi/</link>
		<comments>http://www.sushivids.com/temari-sushi/#comments</comments>
		<pubDate>Tue, 30 Mar 2010 20:50:23 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[NIGIRI]]></category>
		<category><![CDATA[SALMON RECIPES]]></category>
		<category><![CDATA[SHRIMP RECIPES]]></category>
		<category><![CDATA[TUNA RECIPES]]></category>
		<category><![CDATA[sushi rice ball]]></category>
		<category><![CDATA[te mari]]></category>
		<category><![CDATA[temari sushi]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1415</guid>
		<description><![CDATA[Tuesday, March.30.2010 // // &#8221; Te Mari&#8221;, meaning hand ball, is made from a small ball of sushi rice and an ingredient meshed together wrapping a damp cloth or plastic wrap around the two while forming them into a ball shape. The image above of temari sushi is shrimp, snapper, tuna, salmon, and yellowtail.  Each temari sushi is garnished with a complimentary ingredient on top for taste and decor. Compared to nigiri sushi, temari sushi is a more convenient way to make sushi.  The out come looks fun and elegant enough to serve to a semi casual gathering of friends or family. Start enjoying the benefits of temari sushi.  It&#8217;s easy and fun!]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<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>
		</item>
		<item>
		<title>SPICY SALMON ROLL</title>
		<link>http://www.sushivids.com/how-to-make-a-spicy-salmon-roll/</link>
		<comments>http://www.sushivids.com/how-to-make-a-spicy-salmon-roll/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 18:11:03 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SALMON RECIPES]]></category>
		<category><![CDATA[SUSHI ROLLS]]></category>
		<category><![CDATA[how to make a spicy salmon roll]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[Spicy Salmon Roll]]></category>
		<category><![CDATA[sushi videos]]></category>
		<category><![CDATA[sushivids]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1345</guid>
		<description><![CDATA[Thursday, March.11.2010 How to make a Spicy Salmon Roll Want somethin&#8217; good? Easy? Won&#8217;t break the bank? Please not another California Roll? Feels like a good day for a Spicy Salmon Roll. Simple ingredients with a complex combination of taste and texture. Spicy Salmon Roll- Ingredients: Salmon, Masago (fish eggs), Green Onion, Tempura, with Spicy Mayo. First, you will taste the Sweet &#38; Tangy Spicy Mayo atop of the sushi roll. Next you will have a feel for the Silky Salmon texture followed by the contrastingly Fried Crispy Tempura. Once your teeth meet together, it&#8217;ll cut through the green onion to unleash a mild yet bitey taste and aroma. Swoosh it around a bit and out comes the light and salty Masago. By then, your taste buds should be well balanced out, getting that last chew in, while your fingers are reaching for that next piece. The spicy salmon roll is a great introduction to raw sushi! If you are a beginner that is new to raw fish, the thought of a Spicy Salmon roll might be a bit much to your thoughts and senses. I can understand soft and delicate is not your usual thing. Don&#8217;t judge it. Try [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<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>SUPREME VEGGIE ROLL</title>
		<link>http://www.sushivids.com/the-supreme-veggie-roll/</link>
		<comments>http://www.sushivids.com/the-supreme-veggie-roll/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 05:20:46 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SUSHI ROLLS]]></category>
		<category><![CDATA[how to make a vegetable roll]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[vegetable roll]]></category>
		<category><![CDATA[Vegetable Sushi]]></category>
		<category><![CDATA[Veggie Roll]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1294</guid>
		<description><![CDATA[Tuesday, Feb.23.2010 The Vegetable Roll is the healthiest dish you can order off a sushi menu.  The vegetable roll is underrated amongst the sushi community due to its perception of blandness or because most sushi bar vegetable rolls are actually bland.  I work at a sushi bar and even I think our original vegetable roll is bland and lacks a contrast in texture. As you can see above this is no ordinary vegetable roll.  Inside is a blend of cucumber, avocado, steamed asparagus, lettuce, and shredded carrots.  This combination usually comprises of your average vegetable roll.  Not only does it taste boring, just looking at it will bore you enough not to order or attempt to make this roll. To make a vegetable roll more appealing, now lets try to add a layer of avocado on top to add a cool and smooth texture to contrast the rough textures of raw vegetables on the inside.  Cilantro leaves will give the blandness a mild kick of minty freshness to the roll.  A bit of tempura flakes on top will be another contrast to the  soothing layer of avocados.   A small piece of shredded carrots on top will give some color contrast. [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>THE RAINBOW ROLL</title>
		<link>http://www.sushivids.com/how-to-make-a-rainbow-roll/</link>
		<comments>http://www.sushivids.com/how-to-make-a-rainbow-roll/#comments</comments>
		<pubDate>Sun, 07 Feb 2010 08:04:44 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SALMON RECIPES]]></category>
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		<category><![CDATA[how to make a rainbow roll]]></category>
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		<category><![CDATA[rainbow maki]]></category>
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		<guid isPermaLink="false">http://www.sushivids.com/?p=1182</guid>
		<description><![CDATA[Sunday, Feb.07.2010 The Rainbow Roll Original and Authentic.  Health Conscious Diet! The Rainbow Roll is assorted fish and avocados layered on top of a California Roll.  The fish selected to be on top of the roll is usually up to the sushi chef unless a customer specifically asks if the sushi chef can  accommodate their preferences.  The sushi chef will be happy to do so.  Sometimes the owner of the restaurant will be happy to charge you an extra two dollars also.  So if you want it done your way with out the miscellaneous fees, you got to do it yourself.  Now making rainbow rolls for yourself isn&#8217;t all that cost effective from having to buy a variety of different fish.  What you should do is gather a few friends that are willing to share the experience as well as the costs too.  It will be a fun experience and good eats. The name Rainbow Roll derives from the multiple colors of ingredients visible over the top. Tuna is red, Salmon is orange, Yellowtail is yellow, Snapper is White, and Avocado is green. Looks like a rainbow with all those connecting colors. Sushi Video : How to make a Rainbow [...]]]></description>
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		<title>VALENTINE ROLL</title>
		<link>http://www.sushivids.com/how-to-make-a-valentine-roll/</link>
		<comments>http://www.sushivids.com/how-to-make-a-valentine-roll/#comments</comments>
		<pubDate>Sun, 24 Jan 2010 05:47:44 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SUSHI ROLLS]]></category>
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		<category><![CDATA[how to make a valentine roll]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[perfect valentines day dinner]]></category>
		<category><![CDATA[perfect valentines day gift]]></category>
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		<category><![CDATA[Valentine Roll]]></category>
		<category><![CDATA[valentine roll recipe]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1158</guid>
		<description><![CDATA[Saturday, Jan.23.2010 Forget the stuffed teddy bears and flowers this year. The perfect gift and dinner for valentines day would be to make sushi! Surprise you better half with a home made sushi dinner at home with a Valentine Roll. What&#8217;s so special about the Valentine Roll is that it&#8217;s shaped into hearts with Tuna as the borders. You&#8217;ll have big red sushi hearts instead of the generic red foil wrapped chocolate. Your bf, gf, husband, wife, family, and or friends will enjoy looking at and eating this roll for valentines day. Be thoughtful this year. Since we&#8217;re in a recession, don&#8217;t blow your money on things that won&#8217;t be appreciated! Rather make something nice for one another or make it together and make it a fun learning experience. Girls.. tell your girlfriends you made a sushi valentines day dinner and they will be jealous. Fellas&#8230;when your girlfriend makes her girlfriends jealous..believe me when i say be in for a good surprise. Happy Valentines Day! Sushi Video : How to make a Valentine Roll recipe // Sushi Tools: Rolling Mat Bowl Spoon Sushi Ingredients: Sushi Rice 1/2 Sheet Nori 5 Nigiri Slices of Tuna (~ 3 x 1.25 in.) 2 [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<item>
		<title>SUSHI ROBOT</title>
		<link>http://www.sushivids.com/sushi-machine/</link>
		<comments>http://www.sushivids.com/sushi-machine/#comments</comments>
		<pubDate>Wed, 20 Jan 2010 22:18:47 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[IN THE NEWS]]></category>
		<category><![CDATA[autec sushi maker]]></category>
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		<category><![CDATA[maki maker]]></category>
		<category><![CDATA[Sushi machine]]></category>
		<category><![CDATA[sushi maker]]></category>
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		<guid isPermaLink="false">http://www.sushivids.com/?p=1144</guid>
		<description><![CDATA[Wednesday, January.20.2010 Have you ever heard of a Sushi Maker?&#8230; That makes sushi at the touch of a button ! Apparently, they&#8217;ve been out for a few years now and a lot of sushi establishments have seen the benefits of having a sushi maker machine. All you have to do is turn the sushi maker on, load it with rice, set preference, and hit a big green button! Sushi Video : Sushi Maker ( Mechanical Robot ) // A perfect spread of rice comes out on a tray ready for you to apply your favorite ingredients. Hit that big green button again and it rolls it for you! Seriously, imagine if you had this sushi maker at home &#8230; oh the possibilities. Above is a sushi machine by Autec called the Nori Maki Maker. They also have a machine that makes rice blocks for nigiri and a sushi roll cutter. Very fascinating stuff. Although some can debate whether a sushi machine can replace a sushi chef. The answer, I believe, is not entirely. A sushi chef and his work is a very intimate relationship. His creation goes beyond what a sushi machine can do on its own. Nonetheless, the sushi [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>ALASKAN THUNDER ROLL</title>
		<link>http://www.sushivids.com/alaskan-thunder-roll/</link>
		<comments>http://www.sushivids.com/alaskan-thunder-roll/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 05:48:26 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SALMON RECIPES]]></category>
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		<category><![CDATA[alaska roll]]></category>
		<category><![CDATA[Alaskan Thunder Roll]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[jalapeno sushi]]></category>
		<category><![CDATA[Salmon roll]]></category>
		<category><![CDATA[salmon sushi]]></category>
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		<category><![CDATA[yellowtail sushi]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1044</guid>
		<description><![CDATA[Tuesday, Janurary.05.2010 The Alaskan Thunder Roll This Roll was is more on the healthy side.  The name of this roll came from its original ingredients to the Alaskan Roll, Salmon, Cucumber, and Avocado.  The added Jalapeno, Yellowtail, and Green Onion would the the Thunder.  So here is the Alaskan Thunder Roll.  It is meant to be eaten with ponzu sauce, or adding lemon juice and lemon zest to your soy sauce can be an alternative. Sushi Video : How to make an Alaskan Thunder Roll recipe // Things you&#8217;ll Need: Bamboo mat Sushi Rice 1/2 sheet nori sesame seeds(optional) 2 thin slices of a Salmon fillet 2 thin slices of a yellowtail fillet Couple pieces of thinly cut cucumber 2 slices of avocado few thin slices of jalapeno 1 green onion Alright lets try to make it. First, spread your sushi rice onto your nori and sprinkle sesame seeds on the rice if you have it on hand. Next, place the salmon, avocado, and cucumber on the seaweed side of the patty and roll it together. Apply thinly sliced jalapeno across the top of the roll. Cover the roll and jalapenos by placing 2 slices of yellowtail on top Apply [...]]]></description>
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		</item>
		<item>
		<title>BLACK DRAGON ROLL</title>
		<link>http://www.sushivids.com/how-to-make-a-black-dragon-roll/</link>
		<comments>http://www.sushivids.com/how-to-make-a-black-dragon-roll/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 07:20:18 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
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		<category><![CDATA[dragon roll recipe]]></category>
		<category><![CDATA[how to make a dragon roll]]></category>

		<guid isPermaLink="false">http://www.sushivids.com/?p=1003</guid>
		<description><![CDATA[Friday,December.18.2009 There are many versions of the Dragon Roll. Usually the top consists of Eel and avocado but the inside varies to the restaurant. Some contain crab, shrimp and cucumbers. This particular Dragon Roll one contains spicy tuna. Of course you can put whatever you want inside just don&#8217;t be greedy and over pack it.  You&#8217;ll be sorry   There is a Green Dragon roll, also known as the Caterpillar roll.  It has eel and cucumber inside and a full layer of avocado infused on top of the roll.  Any way the Dragon roll is made, it is always based around the eel ingredient.  Preferably hot and toasted. Sushi Video : How to make a Dragon Roll recipe // What you&#8217;ll need to make a Dragon Roll: -3 nigiri size slices of Eel -1 slice of Avocados (size: 1/16 of a whole Avocado) -Small palm full of spicy tuna -Small bowl of tempura flakes -Tobiko -Eel Sauce -Palm full of sushi rice -1/2 sheet of nori -toasted sesame seeds -Small piece of octopus and 2 salmon roe for dragon head garnish (optional) Making the Dragon Roll: First, spread the rice on your 1/2 sheet nori.  Sprinkle toasted sesame seeds onto [...]]]></description>
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		<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>
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		<category><![CDATA[octopus sushi]]></category>
		<category><![CDATA[octopus tentacles]]></category>
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		<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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		<item>
		<title>SUNSET ROLL: SPECIAL TEMPURA SHRIMP</title>
		<link>http://www.sushivids.com/how-to-make-the-sunset-blvd-roll/</link>
		<comments>http://www.sushivids.com/how-to-make-the-sunset-blvd-roll/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 22:21:04 +0000</pubDate>
		<dc:creator>thesushichef</dc:creator>
				<category><![CDATA[ALL VIDEOS]]></category>
		<category><![CDATA[SHRIMP RECIPES]]></category>
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		<category><![CDATA[eel sauce]]></category>
		<category><![CDATA[How to make sushi]]></category>
		<category><![CDATA[shrimp tempura]]></category>
		<category><![CDATA[spicy crunchy crab mix sushi]]></category>
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		<category><![CDATA[Sunset Blvd. Roll]]></category>
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		<guid isPermaLink="false">http://www.sushivids.com/?p=984</guid>
		<description><![CDATA[Thursday, December 3, 2009 Updated Post! &#8220;This never ending roll is vibrant in color and unique in taste. A reminiscence of Flashing Lights and having a Good Time.&#8221; The Sunset Blvd. Roll *Thinking back&#8230;* I&#8217;ve moved away from my hometown of CA to learn how to make sushi. This roll reminds me of LA, the place you would find me on a random late night Rendezvous. Walking down the street, sun down&#8230;, you can just feel it in the air. Electric lights and the clutter of joyous commotion. A sense of crazyness that gives you a good feeling. This roll, picture at the top, reminds me of such crazyness with a good feel. Streching long on the plate like the street of Sunset Blvd., every part of it is individually unique but when united together, it is what makes the the street of Sunset Blvd. &#8220;The Street of Sunset Blvd&#8221; and the Sunset Blvd. Roll to be &#8220;The Sunset Blvd. Roll.&#8220; Sushi Video : How to make a Sunset Blvd. Roll recipe ( Shrimp Tempura Special ) // Preparation: Sushi Rice 1/2 sheet of Nori 2 Shrimp Tempura 3 Asparagus 1 Crab Stick Tempura Tobiko (Flying Fish Roe) Wasabi Tobiko [...]]]></description>
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