good mythical morning’s chef

20 comments

1. I’d pass.

   (1) I would hope everyone’s hands are very clean; (2) that rice is very sticky, you would need wet hands; (3) not everyone can make their own.

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3. thaaaaaat sounds like food poisoning, but it’s most likely celebrity chefs cooking for celebrity chefs so they probably know what they’re doing

4. pre-Covid? Maybe. But in a post-Covid world? Absolutely no chance.

5. I’m honestly surprised to see the reaction to this. If I’ve invited someone into my house to have a meal, I’d be trusting that they know how to wash their hands lol. I think this sounds great, I’ve seen a few videos about how it’s a common party food in Japan too.

6. I’ve done something similar except I keep the fish on a glass plate that’s on top of ice packets to keep it cold. My friends all trust me and everything is gone within a few minutes

7. If any one needs me I’ll be on the guest room with the tray

8. What’s the green salad thing in the bottom left corner? I have it in poke bowl every time, want to purchase it separately but don’t know what to call it.

9. I’ve cooked and cut many things in my life but not matter how many times I’ve tried and how many YouTube videos I’ve watched, I’ve never been able to get the green onion to curl like that

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11. I imagine Josh keeps good food company, should be delicious!

12. Dang I want to be friends with them.

13. Why ruin perfectly good sashimi??

14. Doesn’t seem very sanitary to have everyone handle the same rice.

15. I’ve always wanted to do this as a party, it’s a fun idea

16. I do this a lot, get basically chirashi and then seaweed on the side and make little mini rolls. 🤤

17. my only concern is food safety – raw fish should probably be kept on ice if it’s being left out like this. But other than that yeah looks good

18. the easy (and deeply inauthentic) version of this:

    – sushi rice (i make rice in my pressure cooker + alton brown’s sushi rice seasoning [recipe](https://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe-1944633.amp) which takes like 45 secs total in the microwave)
    – those little packs of crispy roasted seaweed
    – cucumber/avocado/imitation crab/yellow pickled radish/sashimi if you have it/anything else you want
    – sesame seeds or furikake
    – wasabi, pickled ginger, soy sauce
    – spicy mayo if you’re into that (mayo + sriracha + a bit of sesame oil)

    just take a piece of roasted seaweed, fold it in half lengthwise, add rice and toppings in the middle, eat

19. Anyone know what that other fish is I see there’s tuna and salmon what’s the 3rd one

20. The problem with making sushi at home is that you need to go way out of your way in order to get good enough quality fish, and then the fish you end up serving is the most boring mediocre sushi in the world compared to going to a restaurant.