Sushi is one of those things I've always left to the experts. It takes years to become a sushi chef, and I would almost venture to say that it is a rather elitist process. But that said, I've seen too many non-sushi chefs taking the concept too far and sticking all kinds of salad greens and things in their rolls and frankly, I thought it unappetizing if not altogether disrespectful. I like borrowing some of the concepts though, like taking sticky rice, making a sesame crust and searing them into little cakes, etc... Sushi is such a wonderful thing...
Oh, and great web site by the way! |