Taste was way better than storebought, way better than buffet type places' sushi, and on par or better with the nicer sushi places I've been to.
It was a HUGE pain to make. I hated every minute of it because it was my duty to cut the salmon, and it is really hard to work with.
Yeah, you need a really really sharp knife and good hand skills if you want to make a sushi with any decent speed.
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"I always wanted to be somebody, but now I realize I should have been more specific."
I think the knife was pretty sharp; it's a good qualitty chef's knife that's been sharpened recently. It's the hand skill that was lacking. First time I ever worked with salmon.
I wish this topic was about making homemade sushi with a double-sided sword.
*concentrate concentrate concentrate*
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Was it a car or a cat I saw?
Nah, I made it with a single-sided sword.
That is a kind of cooking on which I would not embark. I mean mostly because I don't eat fish, but also the rawness and the having to cut around the non-edible raw things and such.
Color me impressed.
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Willis, it seems like every other time you post, I need to look up a word that's in the OED or Urban Dictionary but not both.
-Mimir