Comments on: Gatekeeper Maki

By: Allison

Allison — Mon, 30 Mar 2009 07:49:02 +0000

Felix – Cooked.

Darren – *gasp*!!!

By: Darren

Darren — Fri, 20 Mar 2009 21:24:30 +0000

Blasphemy!!! Salmon fishing in California has been banned for 2009. Here’s the story: http://www.acwa.com/news_info/water_news.asp?articleid=1808 It’s like the Prohibition for Salmon (instead of alcohol)

Darren’s last blog post… Sticking with the basics and RSS feeds

By: Felix

Felix — Thu, 19 Mar 2009 10:37:16 +0000

Hi Allison,
sorry to ask, but I don’t understand exactly: In your receipes is the amount of sumeshi raw oder cooked?
For example: 2 cup sumeshi – is this 2 cup raw oder cooked sushi rice.

Thanks and keep on with your wondeful website!

Felix

Felix’s last blog post… Sushi-Sorten -

By: Allison

Allison — Sun, 08 Mar 2009 06:36:12 +0000

James – Fantastic! You can be my first ever guest poster. And you’ll finally try sushi!

By: Nate

Nate — Sun, 08 Mar 2009 00:03:12 +0000

Interesting. At first, when I read that the ingredients called for spring roll wrappers, I was thinking those flour wrappers for egg rolls. But I think you actually mean the rice paper wrappers that you see used in Vietnamese summer rolls? Nate's last blog post... Sensational Sushi at Sakae Sushi (Burlingame), Part 2

By: James Chartrand - Men with Pens

James Chartrand - Men with Pens — Thu, 05 Mar 2009 12:28:51 +0000

That’s actually not a bad idea. I recently replaced my broken camera with a nice one that does work, and I’ve been trying to think of photos that might be interesting to people. Hm hm!!

By: Allison

Allison — Thu, 05 Mar 2009 09:44:11 +0000

Janice – Like Michael said, the Philadelphia Roll is a great one using smoked salmon. If you’re comfortable with sashimi (raw fish) then you can also try that with sashimi-grade salmon.

Another good beginner roll using sashimi is sashimi-grade tuna and avocado. Very basic, but very delicious.

The Crunchy Shrimp Roll is a popular one with my family, and it doesn’t use any fish – just tempura shrimp (which you can buy frozen at most grocery stores), avocado and green onion.

If you’d rather use canned tuna rather than raw tuna, try my Tuna Salad Sushi. It might seem simplistic, but tuna salad and lettuce actually go very well with the sushi rice.

Lastly, you mentioned liking sushi with shrimp… this Shrimp n’ Apple Roll is really delicious – it’s my brother’s favorite roll.

Motivated to try making your own sushi yet?

Katie – Oh yes, there are so many different possibilities for sushi fillings, and you can come up with tons based on your own personal preferences. That one actually sounds pretty good… I may have to try making it sometime soon!

Michael – Thanks for the suggestion for Janice! I agree… we should get James to try this one and guest post about it!

Hmm, James? You up for it?

By: Michael Schoonmaker

Michael Schoonmaker — Wed, 04 Mar 2009 05:01:22 +0000

Janice – I recommend a classic Philadelphia Roll. Buy the box (not a tub) Philadelphia cream cheese and some fresh (as you can get it) salmon. Prepare nori and rice as normal and lay strips of the salmon with strips (easier to cut off the block, hence the box) of cream cheese. Yum!

Allison, this looks wonderful! A buddy of mine’s wife won’t touch sushi, and I’m devising a roll like this to try and get her into it, too. James, you should try this and guest post on Sushi Day to tell us how much you loved it! ; )

By: Katie

Katie — Tue, 03 Mar 2009 18:22:34 +0000

This looks wonderful as I am a big pesto fan and there are endless possibilities for pesto that you could change up the inner veggies with – cilantro pesto with diced chorizo, red peppers ands thinly sliced jalepenos could be for someone with mexican taste…oh thanks for getting my thoughts going! I guess sushi can be filled with anything according to personal tastes! Thanks again!