Comments on: Dynamite Roll

By: Bridget

Bridget — Thu, 18 Feb 2010 21:41:23 +0000

Dynamite roll is my favorite! Thanks for sharing, your pictures look great

By: Julian

Julian — Mon, 17 Aug 2009 08:15:35 +0000

I believe that Sushi is totally different in North America and One who goes into a Sushi shop anywhere in North America doesn’t expect the Chef to be a “True” Sushi chef, that is a real master from Japan with years of experience just cooking rice etc.etc.
You take what you get.
I like both styles of Sushi traditional and North American (various rolls etc.)
But one thing I would like is to have the names of the rolls unified though out N.A. like the Dynamite roll pictures here, on the east coast this is the dynamite roll. But on the west coast a Dynamite roll is a Tempura prawn roll with avocado,mayonaise and Tobiko.
there should be some kind of North American Sushi Organization to get it all unified, or else we will have every Sushi “CHEF” from North America making and naming their own rolls as they please….

By: Allison

Allison — Mon, 30 Mar 2009 07:48:04 +0000

Yep, and yep!

By: Anonymous

Anonymous — Mon, 16 Feb 2009 16:54:42 +0000

"Tobiko" wasn't in your glossary but I assume from your recipes, it is some kind of fish roe. Very colorful and tasty addition I assume! 's last blog post... A Hug Rolled up with Salmon and Seaweed

By: Allison

Allison — Fri, 23 Jan 2009 23:05:35 +0000

Charles – Thanks! I’ll write a post soon all about our picture set-up, since so many people ask.

Jack – Um… I would assume so, as I’ve made sashimi from fresh-caught tuna. BUT I don’t know much (if anything) about fishing and how to clean the fish, etc., so I can’t be 100% sure.

MakiMom – Thanks.

By: MakiMom

MakiMom — Fri, 16 Jan 2009 04:52:17 +0000

No. 4. I think great sushi is a result of a perfect balance of temperature between the sushi rice (slightly warm) and the slice of fish (some kind of perfect cold -not too cool, not too icy) and the right flavor of soy sauce - not too salty and not so strong as to drown out the flavor of the fish. MakiMom's last blog post... Sushi chef glass ceiling for females?

By: Jack Ohm

Jack Ohm — Fri, 26 Dec 2008 16:37:41 +0000

Just a quick question……when you say Sashimi grade fish…..can I assume fresh caught Salmon….from the great lakes here in Ontario…..would work in this application.

By: Charles

Charles — Wed, 24 Dec 2008 07:50:23 +0000

Your food pictures look amazing! I’d love to know how your setup is when picturing your food.

Charles
http://pampanguenacafe.wordpress.com

Charles’s last blog post… Spread the news about Pampanguena Cafe Restaurant

By: Allison

Allison — Sun, 07 Dec 2008 19:40:53 +0000

Sadao, David, and Marisa – Thank you for your help! I really appreciate the well thought-out answers.

Serene and Bjorn – Er, I’m confused by both your comments, but still thank you for taking the time to comment.

New to Sushi – Please don’t be intimidated! It is really quite easy to make sushi at home, and when making it for yourself you certainly don’t have to make your sushi to the standards of professional sushi chefs. Just make what you enjoy!

Nicisme, IE Food, and Jams – Thanks!

Dreamt – If you can’t find sashimi-grade fish, don’t despair… there are plenty of delicious sushi recipes you can make that use no sashimi at all.