Photo of the Month: Be Inspired
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Photo of the Month: Be Inspired
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113 comments
steve says:
Aug 27, 2010
If I knew where this sushi bar was I would be there every night.
steve says:
Aug 27, 2010
Its a good thing I do not know where the sushi bar connected to this website is. I would be there every night, and broke, divorced, and fired.
stephen says:
Aug 25, 2010
I have been struggling to make sushi since 1990. Even got a job in a sushi bar to increase my knowledge. And still struggled.
This website is fabulous. Beyond fabulous. I think I have a chance now.
Thank you very much for sharing this hard to learn skill.
Lalo says:
Aug 24, 2010
have you made that sushi roll that goes it to the oven i try making it but i think its not come out right helppppp ja ja
thesushichef says:
Aug 25, 2010
can you give me more details about what goes into this roll and how it looks like
Tanzexin says:
Aug 28, 2010
Warp More seaweedIN it!!
Oscar says:
Aug 16, 2010
Hey!
Great videos man, they are awesome!
I was wondering how the eel sauce is made, or can you buy it? I’m in Europe and can’t find it,
Best regards!
Krista says:
Aug 11, 2010
SHAGGY DOG ROLL!
cris says:
Aug 10, 2010
I suggest:
1.- Some recipes “bitterweet sauces” for tempura and panko rolls
2.- How to make a tempura shirmp or panko shirmp that it will be into the roll
Thanks the best videos by far!!
Christy says:
Aug 2, 2010
Is it possible for you to post a video for the philadelphia roll?
Bill says:
Jul 4, 2010
Hey I actually had a blast learning how to prepare tempura batter, as well as avacado and cucumber slices for making sushi…
The only problem is, I have a lot of trouble finding ways towards making or preparing imitation crab meat that’s usually found in the crunchy rolls and such.
I have no idea how to prepare it, and it’d be awesome if you could make a video on that!
With kind regards
Bill
thesushichef says:
Jul 4, 2010
i’ll try to work on that asap, i have to purchase a new camcorder, my flip camera stopped workin on me but as for the crab mix, either for imitation or real crab, just mix in some kewpie mayo, if its real crab, make sure its nice and dry then mash it up with your entire hand, palms and fingers and in between, get it nice and separated. for the fake crab, slice each piece into thirds and give it a nice mix, not a good idea to mash up imitation crab though.
Bill says:
Jul 16, 2010
Hey! I’ve managed to improve on making the crab meat salad/mix.
In turn of the kewpie mayo, I’ve started using (Hellman or Blue Plate) mayo, and everything’s turned out fine.
The bad part about spending lots of time practicing were.
1st time trying to make the crab mix =
Creole seasoning + 1 egg (with seasoning) + CHEAP generic mayo.
Then I improved on it , after trying the kewpie mayo and such, and I found that Blue Plate mayo tastes the same as kewpie, and because Kewpie costs more than blue plate (since it’s imported mayo). On top of that I started subbing the kewpie mayo with the blue plate for the spicy mayo as well when mixing it with siracha and I haven’t noticed too much of a difference.
Other than that, I’ve also used your technique…. jeezum! lolz sushi chefs sure do have really strong forearms! You guys must be used to making the crab mix and such right? Either that or the noobie has to do it (poor guy).
Thanks though! Your vids have been helping me a lot, and I hope you can find a new cam that suits your taste.
nicole says:
Jun 23, 2010
I had a sushi roll in rockwall, TX and it was covered in a white cream sauce. The cream sauce had shrimp in it as well.