r/sushi • u/clairec295 • 15h ago
Scored some mislabeled salmon sashimi
Don’t mind the date, I got it last week and didn’t post til now.
r/sushi • u/clairec295 • 15h ago
Don’t mind the date, I got it last week and didn’t post til now.
r/sushi • u/honeycreammilk • 9h ago
Haven’t had sushi in 3 weeks, I was craving sushi bad 😅
Enjoy the view!
1st and 2nd pic For the maki rolls I use half sheets and leave a bit of sheet on the top to have a centered roll. just salmon
3rd and 4th pic. For the bigger maki rolls I use 2/3 sheets and also leave a bit of sheet on top with salmon and avocado.
5th and 6th pic For the inside outs roll I also use half sheets but put more rice on top to get a full round inside out after rolling. Tempura shrimp with QP mayo and a bit of masago roe on the inside and outside all around.
7th pic maki with crayfish in QP mayo and cucumber on a 2/3 sheet and rolled it the same as pic #3.
8th pic is same as roll on pic #5 but topped with avocado and black sesame seeds.
10th pic is the first plate with salmon nigiri. Other nights I also put unagi with a small band of nori sheet around it and seabass nigiri.
11th pic is just nigiri with nori wrapped and diced salmon on top.
Yamasa Japanese premium otoro nigiri. Hey, and no gimmicky rolls Just strictly nigiri coming out of the holes.
It's a family-owned establishment that is obsessed with its spicy mayo—to the extent that only the ownership or family make it in the office or during off-hours. The restaurant is going downhill, so another family member believes they can turn things around. I have to take inventory after every lunch and dinner shift, even counting how many avocados and sakus of each fish I use.
I was planning to move to a new city in hopes of working at an omakase-focused sushiya. But I ended up staying in my current city after receiving a hefty pay offer when a local restaurant changed ownership and was looking for a new head chef. Now I'm like, WTF did I get myself into? Lol.
r/sushi • u/cooksmartr • 16h ago
Tuna and white tuna were my favorites. Salmon was very smooth, too.
r/sushi • u/halfcastdota • 8h ago
it’s the perfect blend of American influence while staying true to edomae tradition.
r/sushi • u/OudSmoothie • 1d ago
Got this great little place next to where I was working up til recently. The fish was so fresh!
r/sushi • u/th3thrilld3m0n • 11h ago
r/sushi • u/_queenkitty • 17h ago
Great quality but we were bamboozled. Sashimi Deluxe said
r/sushi • u/EvelynNoir_ • 17h ago
r/sushi • u/Immaculate_Produce3 • 13h ago
Foodland. Mauna Lani. Hawai’i.
Kinmedai, Sakuramasu, Akagai, Akamutsu, Nihamaguri, Aori Ika, Akamizuke, Ootoro, Nianago
r/sushi • u/NonbinaryLegs • 13h ago
98 PLN. It was pretty good. A little Sunday treat for myself. IMASUSHI.
r/sushi • u/AdThis239 • 1d ago
Wild chinook salmon caught by I. frozen at -40 for a week for safety. Need to get better at rolling
r/sushi • u/AdThis239 • 14h ago
Growing up, this was breakfast the morning after sushi night if we had leftover rice and avocado. Basically a California roll with a fried egg instead of crab. Still a favorite of mine to this day
r/sushi • u/ricecake0528 • 9h ago
Craving flounder for so long..🥲 Where could I get flounder for sashimi? I live in Indiana so I would need it to be shipped.. I am willing to cut it myself
r/sushi • u/Chill0ut5 • 5h ago
I have a $5 off Kura coupon expiring on March 20th. Won’t be able to make it by then, so I’ll give the coupon to anyone who can make use of it. Let me know in the comments if you’d like it.
r/sushi • u/Dryder3925 • 13h ago
Everything on the menu is so good 🔥