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		<title>Nigiri sushi</title>
		<description>Discuss Nigiri sushi</description>
		<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html</link>
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			<title>madsushieater says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1208</link>
			<description><![CDATA[this type of sushi is LOVELY if you get a chance EAT IT]]></description>
			<dc:creator>madsushieater</dc:creator>
			<pubDate>Fri, 23 Dec 2011 12:45:01 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1208</guid>
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			<title>Jeremy says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1170</link>
			<description><![CDATA[I have used hot/sweet Chinese mustard in place of wasabi. There are also different kinds of wasabi available, in a small tube or more often seen as powder that is mixed with equal amounts of water to make the wasabi paste.]]></description>
			<dc:creator>Jeremy</dc:creator>
			<pubDate>Mon, 22 Aug 2011 17:23:59 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1170</guid>
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			<title>jack says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1143</link>
			<description><![CDATA[Easy, just put it in a fridge and it will defrost like anything that is put under 0C/32F. Do not try to defrost it with anything crazy like a Bunsen Burner or try to heat it up to melt it quickly, because that would ruin it]]></description>
			<dc:creator>jack</dc:creator>
			<pubDate>Tue, 14 Jun 2011 14:18:46 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1143</guid>
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			<title>Mina says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1085</link>
			<description><![CDATA[Oh thanks so much, this website is great! I really love sushi, and Nigiri Sushi is my favorite (especially the shrimp one :P). Can't wait to try it out!!! Thanks^^]]></description>
			<dc:creator>Mina</dc:creator>
			<pubDate>Wed, 24 Nov 2010 12:52:07 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1085</guid>
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			<title>Family_Sushi_Addicts says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1028</link>
			<description><![CDATA[There is a great store in Richmond BC that has all the ingrediants, it's like a sushi gorcery store. It's vcalled Izumiya look into it]]></description>
			<dc:creator>Family_Sushi_Addicts</dc:creator>
			<pubDate>Sat, 02 Oct 2010 23:02:23 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-1028</guid>
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			<title>dana says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-951</link>
			<description><![CDATA[Check your local grocery store, look in the Asian or the international isle. Look for sushi rice. It's a bit expensive but a little goes a long way. Wasabi is a bit overrated. Most wasabi is actually just horseradish with green food coloring. MOst grocery stores now a days have a sushi counter you can find small containers of ginger, wasabi and soy sauce. why get large quantities how often do you really plan on making sushi. Finding fresh fish to use, just ask your local grocery store most grocery stores have a fish department. Ask what is fresh let them know you are going to eat it raw. They will make sure it's fresh enough to eat that way. If you plan on eating Salmon, wild is always better than farm raised.]]></description>
			<dc:creator>dana</dc:creator>
			<pubDate>Sat, 19 Jun 2010 22:32:44 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-951</guid>
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			<title>Show says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-946</link>
			<description><![CDATA[There is no true definition for "sashimi grade". I would recommend using Atlantic salmon from a reputable source. Parasites such as ringworm can be easily removed as said above. Some even suggest deep freezing whilst fresh will disable the fungi. Using UV lighting to remove affected portions of the meat is also handy but all of said precautions do not affect spores. As for bacteria and viruses, they are hardly compatible to survive in us. An extra precaution I take is using rice wine (roughly 70% alcohol) mixed with wasabi. I'll marinate thinly sliced cuts of salmon in the solution for roughly 10 seconds -> dip them in soy sauce to rinse that alcohol and wasabi taste off -> rinse with water. This should leave your fish with an extremely mild sensation of rice wine (which can be quite pleasant), almost no trace of wasabi and some remnants of soy sauce.]]></description>
			<dc:creator>Show</dc:creator>
			<pubDate>Wed, 16 Jun 2010 18:14:45 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-946</guid>
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			<title>sarahmissbonita says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-940</link>
			<description><![CDATA[if your soooooooooo not going with raw fish but still want fish and are too lazy to cook fish.....try smoked fish....salmon or mackarel... :) be creative...]]></description>
			<dc:creator>sarahmissbonita</dc:creator>
			<pubDate>Tue, 08 Jun 2010 19:46:32 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-940</guid>
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			<title>adrre says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-893</link>
			<description><![CDATA[crazy!!!!!!!!!! !!!!!!]]></description>
			<dc:creator>adrre</dc:creator>
			<pubDate>Mon, 26 Apr 2010 10:07:43 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-893</guid>
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			<title>wasabisucks says:</title>
			<link>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-891</link>
			<description><![CDATA[what do you mean buy. sushi grade.]]></description>
			<dc:creator>wasabisucks</dc:creator>
			<pubDate>Sun, 18 Apr 2010 14:51:51 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/How-to-make-sushi/nigiri-sushi.html#comment-891</guid>
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