Comments on: Jumpin’ Jack Fish Roll http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/ All about sushi, nigiri, and maki Thu, 11 Mar 2010 03:36:14 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Willa Jamil http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-46345 Willa Jamil Fri, 25 Dec 2009 13:24:49 +0000 http://sushiday.com/?p=183#comment-46345 Nice looking recipe - thanks for providing. I sent it to my sister who likes sushi very much. Willa Jamil Nice looking recipe – thanks for providing. I sent it to my sister who likes sushi very much.

Willa Jamil

]]> By: Allison http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-38783 Allison Mon, 06 Apr 2009 09:56:15 +0000 http://sushiday.com/?p=183#comment-38783 <strong>Dave</strong> - So... how'd the sushi-making go? :) <strong>Kimberly</strong> - Thanks. <strong>John</strong> - My first attempts at sushi all fell apart, so practice definitely does make perfect. But even disastrous attempts taste delicious, so it's all good. ;) Dave – So… how’d the sushi-making go? :)

Kimberly – Thanks.

John – My first attempts at sushi all fell apart, so practice definitely does make perfect. But even disastrous attempts taste delicious, so it’s all good. ;)

]]> By: John Sporting Goods Fishing http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-38434 John Sporting Goods Fishing Tue, 24 Mar 2009 09:47:08 +0000 http://sushiday.com/?p=183#comment-38434 My attempts at sushi have always ended in disaster, however when friends from Japan come and stay I let them try to show me. I'm getting better. My attempts at sushi have always ended in disaster, however when friends from Japan come and stay I let them try to show me. I’m getting better.

]]> By: Kimberly Spencer http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-37271 Kimberly Spencer Wed, 04 Feb 2009 06:17:48 +0000 http://sushiday.com/?p=183#comment-37271 That's a wonderful blog entry, thanks for sharing. We just started a blog ourselves and I'm a complete newbie at this so kudos for such a good job on your blog! Good read by the way, thanks again for your efforts, I very much appreciated reading your thoughts. :-) That’s a wonderful blog entry, thanks for sharing. We just started a blog ourselves and I’m a complete newbie at this so kudos for such a good job on your blog! Good read by the way, thanks again for your efforts, I very much appreciated reading your thoughts. :-)

]]> By: Dave http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-23259 Dave Mon, 09 Jun 2008 20:16:03 +0000 http://sushiday.com/?p=183#comment-23259 Allison - I'll give it a shot sometime this week and let you know how it turns out. I may try a little of both. I finally found a butcher less than 30 minutes away from my house that has sashimi grade fish so i'm going to be going sushi crazy for the next week or two. =D Allison – I’ll give it a shot sometime this week and let you know how it turns out. I may try a little of both. I finally found a butcher less than 30 minutes away from my house that has sashimi grade fish so i’m going to be going sushi crazy for the next week or two. =D

]]> By: Allison http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-23064 Allison Fri, 06 Jun 2008 05:32:29 +0000 http://sushiday.com/?p=183#comment-23064 <p><strong>Dave</strong> - Hmmm. I've always used the sliced jalapeños in a jar, so I've never really had a problem with them. Plus I don't really eat them, so... yeah. :P Blanching could work, another thing that might work is sauteing them? Slice them up, stick them in a pan with a little butter or oil, and saute them until soft. not sure how well that would work, but I can imagine it working pretty nicely.</p> <p><strong>Robert-Gilles</strong> - Haha yeah! Way to pair the sushi with music! :)</p> <p><strong>Joel</strong> - Awwww, I feel so special! :D It takes a little practice to make the sushi look good (several of my first ones fell apart!) but they certainly are delicious mistakes!</p> Dave – Hmmm. I’ve always used the sliced jalapeños in a jar, so I’ve never really had a problem with them. Plus I don’t really eat them, so… yeah. :P Blanching could work, another thing that might work is sauteing them? Slice them up, stick them in a pan with a little butter or oil, and saute them until soft. not sure how well that would work, but I can imagine it working pretty nicely.

Robert-Gilles – Haha yeah! Way to pair the sushi with music! :)

Joel – Awwww, I feel so special! :D It takes a little practice to make the sushi look good (several of my first ones fell apart!) but they certainly are delicious mistakes!

]]> By: Joel Falconer http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-23007 Joel Falconer Thu, 05 Jun 2008 00:43:09 +0000 http://sushiday.com/?p=183#comment-23007 You're the first foodie blog to be added to my feed reader. I love sushi like crazy - tried making some last year. It could've turned out better, but it was edible ;) You’re the first foodie blog to be added to my feed reader. I love sushi like crazy – tried making some last year. It could’ve turned out better, but it was edible ;)

]]> By: Robert-Gilles Martineau (ロベル。ジル) http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-22990 Robert-Gilles Martineau (ロベル。ジル) Wed, 04 Jun 2008 10:34:50 +0000 http://sushiday.com/?p=183#comment-22990 You could always eat (or make) it with the Rolling Stones' Jumping Jack Flash playingin thebackground! Robert-Gilles You could always eat (or make) it with the Rolling Stones’ Jumping Jack Flash playingin thebackground!
Robert-Gilles

]]> By: Dave http://sushiday.com/archives/2008/06/01/jumpin-jack-fish-roll/#comment-22957 Dave Tue, 03 Jun 2008 17:19:15 +0000 http://sushiday.com/?p=183#comment-22957 I LOVE jalapeños in sushi. Spicy tuna rolls tempura style with a slice of pickled jalapeño on top if my favorite sushi. However, I don't really like the crisp texture of fresh jalapeños, and pickled ones kind of overpower the taste of a lot of the tunas. Any ideas on how to prep them to blend in more with the fish? I was thinking about maybe blanching them? I dunno, I wouldn't want to waste trial and error on yellowtail :D I LOVE jalapeños in sushi. Spicy tuna rolls tempura style with a slice of pickled jalapeño on top if my favorite sushi. However, I don’t really like the crisp texture of fresh jalapeños, and pickled ones kind of overpower the taste of a lot of the tunas. Any ideas on how to prep them to blend in more with the fish?

I was thinking about maybe blanching them? I dunno, I wouldn’t want to waste trial and error on yellowtail :D

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