Skittle68
Sous Chef
Gourmet Greg said:I question what "everybody" would want, even if they knew it was an option, let alone that there could be any way to inform people. Do sushi chefs super-size their roll bite sizes because Americans want big bites, or do they super-size because they believe Americans want big bites?
Another complaint I have is that most sushi bars put too much rice in their rolls. I've never been to Japan so I don't have any idea what is traditional, but I often find way too much rice in my super-sized bite, and sometimes I poke it with a chopstick and knock out some rice before eating it. And, oh yeah, I add some extra wasabe. Maybe sushi chefs think Americans don't like spicy food too.
What are the economics of making them bigger? I doubt the additional nori costs much, and rice is dirt cheap, so you can make a bigger roll and pad it out with rice and get a really big serving size, while at the same time not using much more (expensive) filling, if any more at all.
I make my rolls smaller diameter and use a much thinner layer of rice.
I'm sure there are those out there that enjoy the large bites, but I'm gathering from the number of people saying they would prefer them to be smaller that it's the general consensus. Just saying