I’ve been obsessing about sushi for almost 2 years now and I’ve learned alot on this weird rabbit-holing journey. I’ve gotten more familiar with a whole variety of fish and different cooking techniques, especially an appreciation of the precision and skil chef’s exhibit when they handle their knives. Preparing a saku block and slicing the perfect piece for nigiri still gives me nightmares. I’ve definetly gotten faster at making rolls, but I think I’ve hit a wall where I probably need to significant dedicated block of dedicated practice to get any better. I’ll probably take a break on this next year and focus on other cuisines and my other hobbies.
May 10 - Salmon Nigiri Jul 9 - Sushi Class in Tokyo Jul 28 - Pokemon Sushi [GHOST_URL/pokemon-sushi/] Jul 28 - Tamago & Shrimp Aug 4 - Mosaic (Miso Salmon & Tamago) Aug 24 - Torched & Pressed (Avocado, Miso Truffle Glaze) Nov 6th - Salmon Nigiri for Dad’s Birthday Nov 28th - Handrolls Nov 30th - Mosaic, Salmon and Negitoro Dec 16th - Tamago Sushi for Holiday Potluck