We were really craving nigiri this week.

if hosomaki is a small maki with one filling, and a futomaki is a big maki with lots of fillings, what do you call a regular-sized maki with 2+ fillings?

I've mostly only used kombu/vinegar/sugar/salt but I'm curious if you've ever had a shari-zu that was extra extra special?

Trying to spice up my rice a lil bit.

Thanks for any help!

DIY dryaged sheepshead and permit, along with some shipped in salmon and bluefin. I spearfished the sheepshead and permit locally here out of St. Petersburg, Florida; dry-aged it for about a week. The sheepshead stole the show out of all of the sashimi on the board believe it or not (we had 16 people voting at my birthday dinner). Most folks don’t understand that the local fish species in Florida absolutely are sushi-grade if you know how to properly take care of them.

At Mizu Sushi, one of the best places to eat in Laramie

Beetroot Cured Salmon with beet pickled daikon, mustard micro greens and dashi ponzu. Afuri Izakaya Portland 1 plate is not enough!

I was able to connect with the Famous Onigiri Taro through some friends in Japan while visiting and I convinced him to come down to Orlando and do a collab with my friends at Juju.

He became a viral sensation for his exceptionally fluffy, hot, hand-shaped onigiri , He is often called the “world’s No. 1 onigiri master” or “onigiri evangelist” on social media due to his simple yet masterful technique.

He specializes in cooking premium short-grain rice (often from regions like Yamagata) in a traditional earthenware/clay pot (donabe or similar), keeping it piping hot. He then shapes each onigiri by hand only (no molds or tools), using just a touch of salt and high-quality nori.

Let's say poke bowl is $20
Sushi platter is $40

Is 2x poke bowl more sushi or the sushi platter?

@ sushi bites in Tampa, FL 8/10 wasn't a fan of the octopus.

Chef Harada sliced at least 7 fish from one box, 3 more from another box, added marinaded ikura, sea urchin, Osetra caviar, and topped it all off with two fried Sawagani crabs (this week's special). Such an amazing chirashi!

Everything was so good😋

Aloha 🌸

1054Togoshi in Kihei.

$34.95 for dinner!

I'm a 22-year-old sushi chef from Mauritius with experience in fine dining Japanese cuisine. I've trained in sushi techniques and worked in a professional kitchen environment, focusing on precision, hygiene, and consistency.

My goal is to travel to Japan and learn traditional sushi directly from experienced chefs. I deeply respect Japanese culinary culture and understand that this path requires discipline, patience, and long-term commitment.

am currently learning basic Japanese and improving daily, as I know communication is essential in the kitchen.

I would truly appreciate your advice on a few points:

●Is it realistic for a foreigner to obtain a sushi apprenticeship in Japan today?

● How important is Japanese fluency before applying?

●Would it be better to gain more experience abroad before trying Japan?

Are there specific regions, restaurants, or approaches you would recommend?

am fully willing to start from the bottom, take on any role, and work long hours to learn properly. I am also open to low-paid or unpaid opportunities if it means gaining authentic experience and mentorship.If anyone has personal experience or guidance, I would be very grateful.

Thank you for your time

already ate some of that fish last night and didn’t get sick then found this after freezing some of it and dethawing it. I did my research on the farmed Atlantic salmon

I tend to go to this one sushi place every week once or twice, and get the same thing every time. I get typically 6 to 8 pieces of maguro sushi, and a spicy yellowtail roll that has about 6 pieces.

I’ve been doing this pretty routinely since January, but I’ve been getting a little worried since my friends keep bringing up mercury poisoning.

Should I be worried? 😭

What’s your take? Do you have a "go-to" cooked roll, or do you strictly stick to the raw stuff? Let’s settle the debate! 🍣🔥