You could ask chef for less rice !
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separating the fish from the rice, is considered disrespectful in authentic or high-end sushi restaurants.
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Chef’s Craftsmanship: Sushi chefs (itamae) spend years perfecting their craft, especially the difficult task of making the rice (shari) which is considered just as important as the fish (neta). The chef carefully balances the temperature, texture, and vinegar flavor of the rice with the topping.
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Thank you so much for all of helped !!! Guys !
See you Next time with more sake ! 🍶🍶.
@anti_mundays
@hanahsingz
And my prince Alex ! And princess ariel!!
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@trueworldfoodsdc
@trueworldfoods
@mtckitchen
@yoshihirocutlery
@cozymeal
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Sushi#SushiLovers#SushiTime#SushiPorn#sushirolls #sushigram
