Photo of the Month: Be Inspired
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Photo of the Month: Be Inspired
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113 comments
Elena says:
Dec 10, 2010
Would love to see how you make the shrimp tampura… Wonder how it turns out so long in size? Thank you
Alex says:
Nov 11, 2010
Ive eaten at a local sushi bar that serves a roll (inside out) called the Las Vegas. It has salmon, cream cheese, serrano pepper. They then deep fry the roll, but without any tempura batter. It is just the rice deep fried to a golden brown, and the inside of the roll is still cool enough so that the cream cheese is not mushy. It is excellent. Would you know how they deep fry this and what is a more common name for it?
thesushichef says:
Nov 12, 2010
yes its probably flash fried, the rice is probably covered in flour and then placed into the deep fryer for a short time if its wrapped tight and covered properly the ingredients inside shouldn’t heat up so quickly
Mao says:
Oct 15, 2010
Hi from Spain!
Fantastic site and fatastic videos.
Some leason to cut Salmon for nigiris, maki, etc.., the right way to get nice slices…
All the videas i could see just explain how to prepare the pieze, but never show how to cut it for shushi…
Thanks for you apprtations…
(Sorry about my english)
Maki-Zen says:
Oct 14, 2010
Perhaps you can do an installment on the sushi knife?
Tx
Maki-Zen
Donovan says:
Oct 28, 2010
I’d also like to see a video segment on the knife. I’ve just gotten my 1000/6000 stones and would like to see the proper way to sharpen with them.
Kiliman says:
Oct 12, 2010
I just came across your website and I’m really impressed with quality of the videos. Everything looks delicious and I can’t wait to try making some.
I noticed that you haven’t made any videos in a while. I hope all is well with you. I’m sure you are just very busy.
Anyway, thank you very much for sharing your knowledge with us.
Donny says:
Oct 12, 2010
Hello! I just wanted to say I think its really great what you are doing with the website. I am just starting my hopefully long sushi career and have gotten my first yanagi knife (it is my only single bevel one I own) I was wondering if you could possibly do a video or blog some instructions for general care, sharpening (I dont have a whetstone yet, will a normal stick style work or will that risk damaging the knife) and any differen’t knives I may need to get for special cuts. So far I have worked mainly with sashimi, nigiri and maki.
Thanks! and keep up the great work. Its really helping us that dont have access to apprenticeships. (I live in the midwest so its very sparce)
Eric says:
Sep 14, 2010
Where do you get your sushi-grade fish? I’m in the Los Angeles area (S.F. Valley) but don’t want to have to go to Downtown LA every time I want to make sushi at home…You seem to live/have lived in LA…I’ve mostly been looking for red snapper & yellowtail but most markets only carry sushi-grade ahi tuna if I’m lucky.
Great vids. I can’t wait to try making the Alaskan Thunder…
thesushichef says:
Sep 16, 2010
Japanese markets
M says:
Aug 28, 2010
I would like to see a lesson on how to cut white fish for nigiri, for example, flounder. Because it is not in a block, it is much harder to cut.
steve says:
Aug 27, 2010
The detail in the instruction is simply fantastic.
This is very difficult art to learn and The Chef is most gracious for sharing his voluminous knowledge.
If you are reading this, I really really appreciate it.
Readers should be able to contribute $ to help support the site.
steve says:
Aug 27, 2010
f I knew where this sushi bar was I would be there every night.