Photo of the Month: Be Inspired
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Photo of the Month: Be Inspired
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113 comments
Kathy says:
Jan 16, 2012
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!
thesushichef says:
Feb 4, 2012
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
DM says:
Jan 14, 2012
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?
thesushichef says:
Feb 4, 2012
minced tuna with sriracha, scallions and a bit of togarashi
Vi says:
Dec 9, 2011
Thank you for your hard effort!! ^.^
Athi says:
Dec 4, 2011
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!
Aaron Plath says:
Nov 25, 2011
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!
alessandra da Cortona, Italia says:
Nov 2, 2011
Thank you thank you thank you!!!!! It is a great site for sushi! My friend Keith and I live in italy and ocnce every while we do sushi dinners.I have made the volcano rolls and turned out to be fabulous, we worked out eel sauce and spicy mayo, the only thing i can’t get right is the sushi condiment. Right now I am using what a friend of mine that is a sushi chef gives me, but I think that I have to learn to make my own. I know that his is made if rice vinegar, sugar, salt, mirin and sake, but for the life of me, I can’t get the proportions right, can you help??
thesushichef says:
Nov 24, 2011
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.