qmax
Sous Chef
With due respect to American perceptions, sushi is predominantly about the rice.
In Japan, being a sushi apprentice means spending 8-10 years learning to prepare the rice properly. The topping, whether Chirashi, Nigiri, Maki, Inari, et al, is secondary to that. It's all about the rice.
That's the biggest reason why fast-food or grocery store sushi is so inferior to a high quality Japanese restaurant.
In Japan, being a sushi apprentice means spending 8-10 years learning to prepare the rice properly. The topping, whether Chirashi, Nigiri, Maki, Inari, et al, is secondary to that. It's all about the rice.
That's the biggest reason why fast-food or grocery store sushi is so inferior to a high quality Japanese restaurant.
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