http://www.marisabaggett.com/2012/05/04/albacore-tuna-crudo-italian-style-sashimi/ How to make sushi Sun, 20 Jan 2013 19:03:49 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://www.marisabaggett.com/2012/05/04/albacore-tuna-crudo-italian-style-sashimi/comment-page-1/#comment-130045 In the Kitchen with a Southern Sushi Chef » Blog Archive » Tuna Nachos with Mango Salsa Mon, 30 Jul 2012 15:38:41 +0000 http://www.marisabaggett.com/?p=749#comment-130045 [...] sounded reasonable. After all, I’m particularly fond of fish and cheese together. And when you count the idea of how some sushi bars smother rolls or just mounds stuff with [...]

]]> http://www.marisabaggett.com/2012/05/04/albacore-tuna-crudo-italian-style-sashimi/comment-page-1/#comment-119766 admin Tue, 26 Jun 2012 03:36:02 +0000 http://www.marisabaggett.com/?p=749#comment-119766 Soaking the red onions in a bit of cold water helps to control the strong flavor, allowing the other flavors to shine.

]]> http://www.marisabaggett.com/2012/05/04/albacore-tuna-crudo-italian-style-sashimi/comment-page-1/#comment-119595 Ken Mon, 25 Jun 2012 13:18:52 +0000 http://www.marisabaggett.com/?p=749#comment-119595 Why do you have to soak the red onions?

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