Comments on: Sushi: Ultimate Guide on Different Types of Sushi and Best Sushi Rolls

By: Cathy

Cathy — Fri, 23 Apr 2021 15:22:02 +0000

One of the best lists of what each roll contains that I’ve come across. I love Sushi and want to try different ones but couldn’t find a list that broke down the ones that would be spicy. Now I want to go get some today!

By: Victoria

Victoria — Fri, 15 Nov 2019 15:24:29 +0000

In reply to Joseph.

Joseph,
Whenever you find cream cheese in a sushi roll, it’s definitely a sight to indicate that is a Americanized version, to which most of the time is created by the chef.
That is why it’s hard to determine which roll you’re mentioning, since mostly they just put cream cheese in the center, roll it inside-out before dipping into panko/tempura batter and deep fry. These frying rolls will often glaze with spicy mayo or kewpie (the Japanese sweeter version of mayonnaise) but I haven’t see it covered with cream cheese though.

By: Joseph

Joseph — Sun, 27 Oct 2019 02:03:59 +0000

I once had a sushi roll, deep fried, then coated with cream cheese and cut into bite sized pieces. What is this?

By: Victoria

Victoria — Fri, 30 Aug 2019 13:25:25 +0000

In reply to Maura. Hi Maura, There are quite a lot of sushi press and molds that are on the market. You can either get them at a local Japanese grocery or at the fastest go online. Here's a reference on some of the popular and probably easiest to use sushi mold/press

By: Maura

Maura — Wed, 28 Aug 2019 23:31:45 +0000

Yes! Great article. I lived I Japan a very short time when I was 8 and the first dish I learned to prepare was sushi. Simple with cucumber. I still have my rolling mat, and a sushi rice press, but I can’t find anything like it now. It was bought in 1980, similar to the rectangle rice press, but it has two pieces which fit inside, 7 half cylinder on each piece. It would create 7 small inch long cylinders. Like the small sushi roll already cut. Of course with no nori, and probably no filling. Any idea?

By: Victoria

Victoria — Wed, 07 Aug 2019 13:01:22 +0000

In reply to Diana Tepper. You're welcome. There are several articles on our site for tobiko/masago, Hamachi, unagi sauce and spicy mayo that you might want to look at. For others I'll make sure to include them in future posts. Thank you for your interest, have a great day !

By: Diana Tepper

Diana Tepper — Mon, 05 Aug 2019 07:56:56 +0000

lovely article – now I will go look up tobiko, negi, unagi, ponzu, kabayaki, Hamachi, masago – unless you can add a section about these things?
I’ve discovered a small independent family-run sushi place near where I live – I didn’t want to go to the chain places – and now I can go in with a reasonable degree of information at my fingertips – thank you so much!

By: Victoria

Victoria — Fri, 03 May 2019 17:06:05 +0000

In reply to jean s. Thanks for sharing your interest. Hope you have an enjoyable time at your sushi dinner.

By: jean s

jean s — Fri, 03 May 2019 14:19:48 +0000

Very nice ..
my husband & I have ever eaten sushi we are from the north east (we deep fry our fish where i come from”
my son who served in the navy in California & loves sushi wanted to take his father & i out for mothers / fathers day to a sushi / japanese all you can eat place
I had no idea what to order or what even in any of it so I was very glad to find your very interesting & informative article..
now ill be more prepared for my dinner w my family tomorrow..

By: Victoria

Victoria — Thu, 07 Sep 2017 13:15:35 +0000

In reply to Steve Taylor. Thanks for stopping by, Steve. Glad you liked the article.