Comments on: More Nigiri Sushi

By: Fredricks

Fredricks — Fri, 14 Jan 2011 15:23:11 +0000

It is not so difficult to make a nigiri-zushi by hand-forming for the beginners, but also is said that it requires a few years to master the way duly, which can be pretty hard for a beginner.
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By: Esther

Esther — Tue, 11 Jan 2011 09:32:45 +0000

Recently I came to the conclusion that I’ll have to spend all my life tasting all those millions of types of sushi.
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By: Norman

Norman — Fri, 31 Dec 2010 11:42:26 +0000

Just recently I found out that sushi does not mean raw seafood; instead, it refers to the vinegared rice that can be paired with raw seafood. So even vegetarians and those determined on having their meals cooked can be satisfied by sushi.
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By: Ragan

Ragan — Wed, 29 Dec 2010 14:06:02 +0000

Not bad for all you can eat sushi! Some of the dishes actually come out in really creative ways like with lots of leafy decorations and/or sauces squirted in artistic patterns.
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By: Thai

Thai — Thu, 23 Dec 2010 15:49:34 +0000

Oshinko assorted pickled vegetables, which can be very salty. Another term for pickled vegetables is tsukemono. Depending on the restaurant, the latter can refer to a pickled cucumber salad. The vegetables generally include pickled carrot, cucumber, eggplant and different types of radish.
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By: Longenecker

Longenecker — Fri, 17 Dec 2010 14:33:20 +0000

Different toppings I’ve tried and liked: tamago, crabstick, spam, unagi, salmon, and tuna. If you include nigiri using raw fish in your bento, be sure to refrigerate so that the fish doesn’t spoil. Just take the sushi out of the fridge about half an hour prior to eating so that everything can warm up to room temperature (and the rice can soften as it often hardens when refrigerated).
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By: Wanda

Wanda — Mon, 13 Dec 2010 13:36:10 +0000

Recently I found this recipe: “Make a paste out of mustard, water, and shoyu. Shape sushi rice into oblongs about 1″ x 2 1/2″; flatten slightly. Pat mustard paste on rice; press desired topping on top. Dip in shoyu to eat.”
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By: Maximo

Maximo — Fri, 10 Dec 2010 10:06:28 +0000

I am in loved with Japanese cuisine , especially in sushi made from Japanese sea perch and fat greenlig with good sauce it’s delicious.
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