So here are our official Sushi Pro guidelines to sushi roll creation. Actually there are no rules, but it’s an excuse for this opinionated writer to force a narrow viewpoint on an impressionable audience. But since you’re here, why not? So take a few minutes away from constructing those PB&J rolls, and read up! Sauces [...]
Read the rest of this entry »
Nominate sushipro for a social media award in the Shorty Awards food categoryYour sushi chef should apply more wasabi to fish with stronger taste and to more oily fish #SushiBasics Feb 4, 2012 / 20:00h
Yuck! I guess by 'traditional' they're referring to the nori? RT @CandidFoodie http://t.co/FK6qtSbk @sushipro WTF is hybrid sushi? Scary! Feb 4, 2012 / 19:24h
RT shitmysushisays I coulda been a contender! They used to say I'd end up as an uni gunkan zushi. Now look at me, a lowly JB roll #reality Feb 4, 2012 / 16:05h
RT @shitmysushisays gee, maybe you can fill your soy sauce up to the very rim next time, just to make sure you spill some every time Feb 4, 2012 / 02:15h
Sushi meetup in Las Vegas this Sat, Feb 4th at Sushi House Goyemon, deets => http://t.co/GLGJcasL Feb 4, 2012 / 01:35h
[classic] interview with Florida Sushi icon Chef Yozo => http://t.co/oiSKfoxQ Feb 3, 2012 / 23:10h
