1. Gillian
    October 3, 2009 @ 11:17 am

    Thanks a ton! I found this website on pure chance and it’s helped me more than any of the others!

  2. Naomi
    May 25, 2012 @ 1:38 am

    Hello! Great site!! Really excited to try this as I now live in Eastern Europe and they don’t put tempura bits into the sushi here! Please can you tell me, if I make a large batch of tempura buts, how long can I keep them for and how can I store them? Also, what is the best knife for cutting the sushi at the end??- This is where I butcher mine every time!!

  3. admin
    May 25, 2012 @ 9:38 pm

    Hi Naomi! You can make a batch of tempura bits and store. Wrap them well in plastic wrap and keep a day at room temperature. They can be stored in the fridge for up to a week. Simply refresh them in a warm oven before using.

    As for knives, remember to place your rolls seam side down before cutting and to use a swift but thorough sawing motion. Keeping thos tips in mind, any sharp chefs knife will do. And in a pinch, a serrated knife helps to reinforce the sawing method needed to cut sushi rolls.

    What are some of the favorite sushi fillings there?

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