Comments 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

By: thesushichef

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

minced tuna with sriracha, scallions and a bit of togarashi

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!

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?

By: Vi

Vi — Fri, 09 Dec 2011 05:49:30 +0000

Thank you for your hard effort!! ^.^

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!

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!

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.

By: thesushichef

thesushichef — Thu, 24 Nov 2011 23:51:29 +0000

sounds interesting, I might give it a try.

By: alessandra da Cortona, Italia

alessandra da Cortona, Italia — Wed, 02 Nov 2011 10:52:26 +0000

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??

By: Amanda

Amanda — Thu, 13 Oct 2011 00:50:19 +0000

I fell in love with a roll which had peanut butter on the inside (other ingredients i’m sure) & unagi laid on top…Its the most bizarre combination I have come across, and now everything else seems expected. Can you give this a shot?

By: Steve

Steve — Tue, 04 Oct 2011 23:15:09 +0000

Hi SushiChef
Wondering if you’d consider experimenting and then show us how to make sushi using Shirataki Noodles in place of rice. I realize this is untraditional but many folks who love sushi would go nuts for a video on how to roll sushi using these noodles. The cool thing about the noodles is they are about 98% soluble fibre, with virtually no calories and extremely low in carbohydrates.

Using these noodles would make sushi eating available to those on low carb and diabetic diets. Just a thought. If anyone can show us how to properly roll these noodles into sushi, it would be you. I really enjoying your blog, I’ve learned a lot by watching and rewatching your videos. Amazing presentation. Thanks for listening, Steve

By: sara

sara — Sun, 02 Oct 2011 18:19:39 +0000

SPANISH ROLL! With tortilla, jamon serrano and salmorejo! Fantastic!

By: Easter

Easter — Sat, 27 Aug 2011 14:06:08 +0000

Too many coimplmnets too little space, thanks!

By: Kari

Kari — Thu, 18 Aug 2011 18:22:57 +0000

First of all, I just want to say that your website is really the best out there for tips on sushi. And I should know, I have spent hours searching on this topic. But I would like to know if you cold smoke your own salmon? If not, do you know how? In my area, we can get fresh sushi grade salmon, but not cold smoked, just the smoked that is more like cooked, in packages. Thank you for any info. Keep up the great work and thank you!

By: Cody

Cody — Fri, 05 Aug 2011 22:53:52 +0000

I love the videos! The only thing I need now is the recipes of the various sauces you use. Keep up the good work!

By: Penelope

Penelope — Sat, 18 Jun 2011 04:28:59 +0000

Hi!

I’m wondering how you would make a Spicy Scallop roll, I’ve been trying with what information I found but I always either overcook the scallop or couldn’t get the taste just right. Any suggestions?

By: thesushichef

thesushichef — Fri, 03 Jun 2011 00:49:32 +0000

hey yes i have made something like this, everybody calls rolls differently, but i havent made a video in a long time, i will try. but if you have any other questions i try to at least answer any questions that people might have. not a lot of time for videos, got some time for questions

By: thesushichef

thesushichef — Fri, 03 Jun 2011 00:44:50 +0000

1 cup kewpie mayo, a squirt of sriracha, and add sugar to your liking maybe like 2 tbsp or more. maybe some togarashi if you got some

By: Regina

Regina — Mon, 30 May 2011 00:34:27 +0000

I’ve seen a volcano roll that sits in a panang sauce… any suggestions for making that sauce? The store bought just don’t compare. :/ I love your site. Very thorough, great recipes, pics and videos. Keep it up.