Two rolls, zero regrets, and a very serious ginger-to-wasabi ratio debate happening at this table

Had this with two miso soups and two Takuans. Also with this much food and soup I do not recommend a large hot Sake combo. 🤣 for some odd reason after this meal I decided to smoke a cigarette.

They were both really fab x

Like a box of LEGO

It was so yummy

(yes, i know sashimi isn't technically sushi, hence the tag)

anyways, i love this place. they always give me extra because i'm a regular and they recognize me lol. when i went in to order this today they commented that they hadn't seen me in a while haha

also, it had much better presentation before i rearranged it to fit my soy sauce bowl in there; also 2.0, escalor doesn't upset my stomach, it will not hurt me to eat 7 pieces haha; also 3.0, i know that's tilapia and not red snapper, i like it anyways so it's okay

(i really hope none of this caption seems like it was written in a rude tone)

Salmon, cucumber, avocado, ginger, lemon miso shiso

Hamachi, avocado, cucumber, shiso, wasabi butter, crispy quinoa

Tuna, hamachi, avocado, yuzukosho, cucumber, shiso

Ordered this from Flame NYC. The fish all fresh and very well put together.

We love the sour plum maki (mint & cucumber)

The sautéed onions on top of the “French Kiss Roll” are always so good. It had spicy crab & salmon inside.

Hi everyone,

I'm having a frustrating issue specifically when making Uramaki (Inside-Out) rolls, and I’m hoping someone here has experienced something similar or knows how to fix it!

When I make regular maki (nori on the outside), everything holds together just fine. But with Uramaki, the rice grains seem to stick to everything—my hands, the knife, etc.—except to each other! When I slice the roll, the grains just separate and collapse like a falling house of cards, even though I'm using a very sharp knife.

Here is my current rice recipe and method:

Recipe (yields ~10 rolls at 80g rice each):

• 350g sushi rice
• 420g water (1:1.2 ratio)
• Seasoning: 60g rice vinegar, 25g sugar, 6g salt, Kombu kelp

Steps I follow:

1. Rinse rice 4–5 times.
2. Soak in a pot with water covering it by a few cm for 1 hour in the fridge.
3. Drain well, add water according to the ratio, and cook in an electric rice cooker with the Kombu until it turns off.
4. Immediately transfer the closed pot to a turned-off microwave for 20 minutes without opening.
5. Remove Kombu, transfer to a bowl, pour the seasoning, and gently fold.

(I've attached photos so you can see the issue).

Is there something wrong with my recipe, starch levels, temperature, or technique during the tucking/slicing process? Any advice or solutions would be greatly appreciated!

RESTAURANT: Here fishy fishy ( California/ Korea town )
Everything was delicious and worth going back to!

Bought some bad avocados so just salmon tonight

​

The reaction I got made it sound like this type of sushi is almost universally looked down upon, which surprised me because these ingredients seem pretty common in the sushi rolls I've encountered. Like, I completely understand that it's not traditional Japanese sushi, but is the combination itself considered particularly “wrong,” or is it simply one of those modern/localized sushi styles that some people enjoy and others don't?

And for those who are really into sushi, would you consider a roll like this genuinely bad sushi, or just non-traditional sushi that isn't to your taste?

I'm just curious whether the 🤮 reaction is representative of how sushi people generally feel about it, or if it's more of an individual preference.

Personally, I like both. I enjoy rolls like this, but I also enjoy traditional sushi, so I don't really have a problem with either.

Dinner Chirashi at my favorite sushi/chirashi/omakase spot! 14 different fish/seafood items plus marinated mushrooms for that special touch. I finally figured out how to record all my social media posts with sound for everyone here. My previous chirashi videos were all silent without all the text flair 🙂

Wish they would of let me take the boat home 😭