Question to Sushi Chefs

[Fantality]

Most places are serving mediocre Shari and letting the Nori sit too long before serving. I don't have a strong preference as long as the rolls aren't monstrously overloaded abominations. I'll go for whichever has well-seasoned rice and crisp Nori.

Crisp nori on rolls? Is that even possible? If you want crispy nori, go for handrolls.

 

[tienowen]

I currently working at my four years at sushi high-end name of the sushi restaurant Nobu. I had two days a week to be ichiban at the sushi bar, the rest 3 days rotation with co-worker station. Here my set up for those days
Ichiban. Deba 180mm white# 2 Konosuke, Yanagi 300mm blue #1 and Nenohi 300mm sujihiki stainless
Yanagi for sashimi and nigiri, hosomaki, some roll except tempura roll. Sujhiki for tempura roll.
3 days rotation just add the masamoto gyuto mv 300mm for prep vegetable and cutting tempura roll, mostly hosomaki and some softroll I used yanagi for the job.
Rotation depends on the sharp my knives I also had sakimaru takohiki 275mm ginsanko 3 for back up and 1 extra sujihiki 270mm konosuke white # 2 just in case need to use for that day.

 

[Patrick Gilmartin]

I do like those, yes. I'm fine with a lot of the inside-out rolls, too, such as California roll. What I'm not so keen on is some of the overloaded creations, such as these:
View attachment 52068
View attachment 52069
To me, that's too much.

I like both, just see them as very different. One is a style of food who's entire beauty is in its elegant simplicity. The other is straight up junk food. Both have their place in my life

 

[Barclid]

Crisp nori on rolls? Is that even possible? If you want crispy nori, go for handrolls.

Yes, it's possible. Work fast and toast the Nori. But most places can't or won't do it, so I'm predisposed to other types of sushi.

 

[parbaked]

This is a fun look at Japanese trying American sushi rolls:

"It's not sushi to Japanese people"

 

[Chef Doom]

Well, it's all about the girth anyways

No matter how you perform they will always complain.

 

[Chef Doom]

Yes, it's possible. Work fast and toast the Nori. But most places can't or won't do it, so I'm predisposed to other types of sushi.

Just stick to sashimi with a side of nori sheets. Rice is useless filler for poor people.

 

[Fantality]

Just stick to sashimi with a side of nori sheets. Rice is useless filler for poor people.

But the main ingredient for sushi is the rice... Fish here is the side-kick

 

[Chef Doom]

But the main ingredient for sushi is the rice... Fish here is the side-kick

Which is why the Japanese are short and the Carribbeans are tall.

 

[daveb]

No matter how you perform they will always complain.

With what you pay them, they should not complain at all

 

[Nemo]

But when you’re serving people who know what Japanese style sushi is and should be, then a gyuto during service just wouldn’t cut it.

I saw what you did there....


LIKE!

 

[Ochazuke]

I saw what you did there....


LIKE!

Glad you got my little pun!

 

[Chef Doom]

With what you pay them, they should not complain at all

You would think. One chick had the nerve to complain that I paid her in $100 dollar bills. How is it my fault your favorite corner store doesn't break large bills. Try shopping at better neighborhoods. [emoji36]