Comments on: Contest Winners, and a Sushi Post on Fridgg

By: Sushi Stu

Sushi Stu — Fri, 02 Apr 2010 21:41:20 +0000

I love the colours in this dish

By: Krissy @ The Food Addicts

Krissy @ The Food Addicts — Sat, 27 Mar 2010 17:21:13 +0000

i am such a sushi fan. i love your website! the photos are spectacular… its as if the sushi is jumping out of the photo. keep up the great work!

By: Paul Lowe

Paul Lowe — Mon, 25 Jan 2010 15:26:13 +0000

Love the posts here need to try my hand at the ideas you have given out. Not too sure how they will turn out though lol.

By: kathy

kathy — Thu, 14 Jan 2010 23:00:31 +0000

such a mistake to come back to your site as now i desperately want to make some!! i will have to try this catfish idea.. looks brilliant. still sad i can’t get fresh salmon like i could in france. congrats on the 3 years! thank you for bringing us such great sushi recipes.

By: Warren

Warren — Sun, 06 Dec 2009 22:36:08 +0000

I just picked up my package from the post office today!

I’m a noob and I’m excited. Now I’m at work looking through all of your recipes and trying to think up some concoctions of my own. I’m going to plan out 5 days in a row where I make two rolls a night.

I’ll try to take some decent pics. =]

By: Lizz

Lizz — Fri, 27 Nov 2009 04:22:28 +0000

=D I’ll have to get some skills hehe

By: Jennifer

Jennifer — Tue, 24 Nov 2009 22:50:20 +0000

I got my package today, I love the shirt (and other goodies)! Thanks for the opportunity to win the contest!

Lizz–It’s not the camera, the camera is merely a tool. It’s the photographer and their skills, remember that

By: Lizz

Lizz — Thu, 19 Nov 2009 20:53:26 +0000

I love your site and sushi! I don’t know if this has been asked before but what type of camera do you use for your pictures? Best food pictures on a food site!

By: Susan

Susan — Wed, 18 Nov 2009 19:41:43 +0000

I have used tilapia with unagi sauce before, but I will try catfish next time.

Also, have you tried to find frozen, pickled mackerel to use in sushi? Saba is one of my favorites in restaurants. I ordered a copy of Sustainable Sushi through my school’s library and I was very pleased to discover that I can keep eating my saba! Now, I’m interested in incorporating it into homemade sushi, but I’m not quite sure where to start.

Also, I am quite upset to hear about imitation krab. That was one of my favorite maki-fillers because it is so convenient to keep in the freezer and just thaw as needed. Any suggestions for substitutes?