tag:blogger.com,1999:blog-17422713.post6844232512122992747..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Spicy Tuna MakiHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-17422713.post-3283560674783820712008-03-18T11:21:00.000-04:002008-03-18T11:21:00.000-04:00Hi Liberal Foodie,Well, there is the first time fo...Hi Liberal Foodie,<BR/><BR/>Well, there is the first time for everything. It's all a matter of practice. Just make sure you have a good source of fish. That's the hardest part. The rice is cheap, and the rolling is just a matter of practice. Get some cucumber and practice with that before you use the $28/Lb tuna :)<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-66620467681530940732008-03-18T11:05:00.000-04:002008-03-18T11:05:00.000-04:00as much as I loev sushi, I am too intimidated by t...as much as I loev sushi, I am too intimidated by the thought of making it at home. Thanks for this step by step process. I must admit I am still a littel nervous of messing up!liberal foodiehttps://www.blogger.com/profile/07556426291754301119noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-35048432187179644992008-02-29T18:03:00.000-05:002008-02-29T18:03:00.000-05:00I love making sushi. It's so good.I love making sushi. It's so good.La Cuisine d'Helenehttps://www.blogger.com/profile/13364824048171251506noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-16385417637332370752008-02-28T17:09:00.000-05:002008-02-28T17:09:00.000-05:00Ok, thank you, Helen.I thought maybe there was som...Ok, thank you, Helen.<BR/><BR/>I thought maybe there was some quality to Hellman's that made it a superior choice in sushi making.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-5952432919584496152008-02-28T11:04:00.000-05:002008-02-28T11:04:00.000-05:00I recommend Hellmann's because it tastes good (as ...I recommend Hellmann's because it tastes good (as long as you get the full-fat version :)<BR/><BR/>If you don't like Hellmann's, use your favorite mayo.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-2785351519996043772008-02-27T20:36:00.000-05:002008-02-27T20:36:00.000-05:00I'm not being a wiseguy, here.Why do you recommend...I'm not being a wiseguy, here.<BR/><BR/>Why do you recommend Helman's mayo specifically?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-81770610244603284442008-02-27T12:39:00.000-05:002008-02-27T12:39:00.000-05:00Ok, so I've just figured out why I tell you to bre...Ok, so I've just figured out why I tell you to break the nori parallel to the perforation lines. It's because most <A HREF="http://www.imakesushi.com/howto/inside-out-roll.html" REL="nofollow">other websites</A> that I found say that. <BR/><BR/>We might be all wrong :)<BR/><BR/>How thick to cut the roll depends on what kind of roll you are making, so I doubt the lines are there for that.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-88655003970192830072008-02-27T12:35:00.000-05:002008-02-27T12:35:00.000-05:00I've tried toasting the panko crumbs with oil for ...I've tried toasting the panko crumbs with oil for the crunchies. While they taste good on their own, they don't hold the crunch once combined with tuna.<BR/><BR/>I have no idea if the way I break the nori is technically correct. That's what I remember reading in one of the books or websites when I taught myself how to shape maki and I it works well for me, but if you have a way that works for you, use that.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-40879499547332405882008-02-27T12:23:00.000-05:002008-02-27T12:23:00.000-05:00Can the effect of the bread be achieved by using s...Can the effect of the bread be achieved by using store-bought panko bread crumbs? (Seems like a lot of chopping!)<BR/><BR/>Also, I always thought that the perforations were supposed to be a guide for cutting the sushi, but it looks like you have them parallel to the bottom of the mat when you start, so they'll be length-wise along the susi rolls. Is that the correct way?<BR/><BR/>Thanks for the recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-55845125230791880762008-02-27T12:12:00.000-05:002008-02-27T12:12:00.000-05:00Lookin' good Helen!Lookin' good Helen!Peter Mhttps://www.blogger.com/profile/01907758539058786065noreply@blogger.com