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Some hosomaki
Some hosomaki from my restaurant. Kappamaki (japanese cucumber), salmon and tuna.
First time making fried sushi today. It was very delicous. ( It was not all for me )
Next time I will include some chicken or other meat in my rolls.
My cleanest roll, beginner
Hoping to move on to the rice on the outside soon, but not sure why it's done that…
7 comments
I was a chef in a pretty nice restaurant in California for 10 years. I Then opened my own business and was pretty successful. I was able to pay off my house and decided I missed doing sushi. I’m a little rusty but my goal is to turn this meh sushi spot in my local food city in to the best sushi in town. I have a ways to go to be able to transform it in to something amazing but damn it I’m going to try.
*dies after*
how was it? I don’t have sushi often anymore, but grocery store sushi is a good stand-in when you have nothing else open on holidays lol.
I believe the range of people’s experience with sushi is pretty wide
I’ve had some descent sushi when I was back in Korea, Publix sushi is not that bad… in fact actually better than some of my local sushi places.
I wish I could find sushi like this in grocery stores. All the places around me the avocado is brown and the fish is discolored.
I don’t mind ordering it from one of the many dedicated sushi spots near me, but it’d be nice!
Wegmans would like a word with you.
I actually worked at wegs for almost 5 years and ran a sushi department for almost 2 while I was there, it’s pretty legit and definitely much better than people give it credit for since it’s “grocery store” sushi.