sushi or sashimi

Fish, shrimp, lobster, crabs, scallops, and any other type of seafood.

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Kalrog
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Postby Kalrog » Wed Mar 19, 2008 4:21 pm

I swear the secret to good sushi is the rice. I haven't mastered that part yet. Getting a good toping (usually fish) is the easy part. And yes, I still pay for sushi at a restaurant because they do it better than I do - but I usually go for the values. There is a place locally that does a good sushi lunch for under $7. I can deal with that.

Honu - Thanks for all of the information!
Allie

Postby Allie » Wed Mar 19, 2008 7:37 pm

I would definitely love to have the illustrated instructions. I believe you still have my email address!

I don't recall ever cooking short grain rice but I do cook Jasmine, Basmati, and regular old long grain white rice or Uncle Ben's converted (rarely). I'm sure I could learn.

Thanks again for all the info!
honu41
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Postby honu41 » Thu Mar 20, 2008 11:03 am

Aloha Allie,

Cooking short grain is not hard. It is sometime referred to as "sticky rice."

I am putting together a pamphlet on sushi cause others have requested more info. Right now I am searching for illustrations and/ or pics that I could include. Do not want to infringe on copyright laws so I have to beon my toes.

malama pono a hui hou,
honu41
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bowhnter
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Postby bowhnter » Thu Mar 20, 2008 12:25 pm

I would be interested in that too Honu!
Mike

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honu41
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Postby honu41 » Fri Mar 21, 2008 12:40 pm

Hi Mike and Kalrog,

Send me your email address so I can send you the sushi info. It is on MS Word, and several pages long, so you can file it for future use. :roll:

Anyone else interested on making sushi send me your email address. :)

malama pono a hui hou,
honu41
Kalrog
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Postby Kalrog » Fri Mar 21, 2008 2:56 pm

Honu - if you want, I would be happy to host it for you (with all credit going to you). Would that make it easier?

Either way, thanks!

ps: check your PM for an email address.

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