SSushi

Open faced handrolls


Open faced handrolls

15 comments

  2. Ya this is basically new hotness Temaki. Like I wanna hate it, and I definitely keep this clear from traditional Sushi, but it is arguably the same as cone shaped Temaki…just not closed up, so it’s ALMOST the same as traditional Temaki cones…

    To be fair, since I suck at rolling sushi, and I really just wanna get down with the fish and rice, this is typically what I do at home since it’s super easy.

  4. I have never seen it like this but now I’m going to be lookin… lol that looks fantastic

  10. Sushi chef told me the reason why this is a trend is because it’s a lot easier to make than traditional sushi and rolls. You don’t need a trained sushi chef anymore. He’s not a fan of it and I’m not quite sure where I stand yet

  11. As a sushi chef, I just want to finish rolling it.

    I understand it’s it’s own thing and they do look amazingly delightful but it strays too far from the original idea behind sushi for me. They look like they would be difficult to eat compared to any other style of sushi.

    I’d definitely order some and try them out, I do love some crispy nori on my hand rolls. I’m pretty spoiled, I only eat hand rolls when I make them myself and instantly after rolling. If serving to tables this might be preferred by many people.

    I’m all over the place with this reply. these things ping ponged my mind a little.

    These are beautiful though, I bet they taste amazing.

  13. I’m gonna go out on a wild guess and say Nami Nori popularized this, but if a Hawaiian or Korean came up with this concept originally, I would not be surprised. It seems like something people making onigiri/musubi and kimbap would easily pivot to.

    Fun trend. Anyone have any origin stories?

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how would you guys react to this? Im intermediate level but my language school is insisting i should be in the beginner class

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