Comments on: Sustainable Sushi Contest

By: Allison

Allison — Sun, 08 Mar 2009 08:19:38 +0000

The contest is now closed. Winners will be emailed and announced on Monday.

Thanks everyone who entered!

Casson – Thanks for stopping by! I really loved your book, and I’m sure our five winners will find it incredibly useful as well.

Katrina – I generally buy my sashimi pre-cut from Japanese markets. If you have a Japanese market near you that carries sashimi, that’s a very good place to start. I have not selected or prepared whole fish for use in sushi (I generally can’t use up that much fish) but I’m sure someday I’ll learn how, in which case I’ll definitely write up a how-to for you guys.

By: Chez US

Chez US — Sun, 08 Mar 2009 04:44:46 +0000

Tweet Tweet @sushiday Don't forget about this drawing ... » link to Sustainable Sushi Contest - Sushi Day - Sushiday.com over at Sushiday Chez US's last blog post... Frissee Salad with Goat Cheese

By: Chez US

Chez US — Sun, 08 Mar 2009 04:42:39 +0000

Really, any of it especially sashmi; but if I have to narrow it down ... I love the tuna belly (name escapes me right now) and also tako. Chez US's last blog post... Frissee Salad with Goat Cheese

By: Carmel

Carmel — Sat, 07 Mar 2009 22:18:05 +0000

My favorite is Ika Nigiri.

By: Jay Jeffries

Jay Jeffries — Sat, 07 Mar 2009 17:37:51 +0000

Traditional sushi tended to use more of what we would term under utilized species today. While I love turo, I am torn by depletion of the species. Our local sport fishermen catch tons of tuna and bring it home to share in the community. We can’t talk them into not catching the tuna, they just will not understand the long term detriment that they are causing to the fishery.

By: sarah evenson

sarah evenson — Sat, 07 Mar 2009 17:30:35 +0000

I was really interested in finding out that more than just the bluefin is in danger.I would love to find out what else is, so that I can change my sushi eating habits if need be. My favorite would have to be hotate-gai (scallops I think).

By: Lila L Bayer

Lila L Bayer — Fri, 06 Mar 2009 04:25:34 +0000

I love tuna and avocado, but also salmon and cucumber. I’d love to learn more, so this book would be awesome.

By: Glenn

Glenn — Fri, 06 Mar 2009 04:05:02 +0000

I love what our local sushi bar calls its “oh my God roll”. Basically a California roll of crab, avocado and cucumber. It’s fried tempura style, then cut into 8 pieces. They’re placed with the cut sides up on a plate, and covered with a mix of tuna, crab, and scallops that is piled higher than the pieces of roll. Drizzled with 3 types of sauces, eel, mayo, and spicy. I also love veggie rolls with tempura asparagus instead of the usual shrimp inside.

By: Mississippi Sushi

Mississippi Sushi — Fri, 06 Mar 2009 02:01:03 +0000

Chitlin, catfish, chicken fried steak……well it is Mississippi.

On a more serious note: Spicy tuna, California roll, shrimp….beginner sushi eater. I have made the BLT sushi which my brother-in-law loves. Our usual homemade sushi consists of imitation Krab and shrimp (grilled or tempura). Quality fish is hard to come by here.