Welcome to our Sushi blog! It is here that you can get some of the latest updates and exciting developments happening on AllAboutSushiGuide.com.
Salmon: bought at local supermarket. Sweet and fatty. I use Vietnamese rice and apple vinegar, nice though.
Hello! Here Dani from Barcelona. First of all, I have to say that I enjoy a lot reading your 'first hand' recipes, instructions and details. BTW I'm
Took this shot for college.
It is fake crab for California rolls
My wife and I love sushi and since I love to cook, my next challenge is mastering sushi at home. We are lucky to have a large market (Mitsuwa Marketplace)
New Mexico chile (ニューメキシコチリ): a whole green chile pepper with the stem, vein, and seeds removed; often tempura fried. Featured as the main ingredient of
Adds a unique taste to average rolls.
So after you buy your sushi grade fish, you freeze it at -20c for 7 days. How do you properly defrost it? Just take it out and leave it in the fridge?
Works great as a sushi ingredient and gives it a delicious taste.
Best rice cooker ever! Truly the Cadillac of all rice cookers. Nevery had any issues with it and perfect rice everytime! Absolutely love my rice cooker!
Avocado gives a creamy taste and a good flavor. Also it is a good choice if you want some veggies in your sushi.
This adds a different taste than most ingredients, as the smoking (I do this myself) adds the touch of an outdoors flavor. I use mesquite charcoal and
I've been using sushi grade fish for my small sushi restaurant for 1 month now... I was to use a more economical grade of fish to lower my sushi roll prices.
I have used many fine Japanese Yanagiba and have my favorites. I recently bought a rather inexpensive I.O. Shen, a Taiwanese blade, Rockwell 62 sandwiched
This is my first foray into the art of sushi. I used the Sushi Magic Sushi Kit, and it made the experience feel effortless.
I will be spending a couple of days in Las Vegas, NV. There are a few restaurants offering sushi, like Nobu and Wuzuzu. These say their fish comes fresh
So, I'm making gravlax and wonder if the curing process provides any additional protection. There seems to be some confusion in the blogosphere and since
Have been using this rice since it came on the Market. Very good texture and taste, great just of steaming, or making into sushi rice Recipe for Making
Here is the maki roll I talked about on the Types of Sushi page. You will have to excuse the poor photo, it was taken with a government blackberry that
This restaurant is good if you want to learn about the different styles of sushi. Chef inside knows even more of the best sushi and wants to become a great
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