Quote:
Originally posted by unconnected
Yea, I meant the 'master' part literally, as in I am a fully trained Sushi Master in the few months we have been trying it ..
as long as you know what you are doing and you know where to get the incredients it is all good.. 1/2 the fun is learning how to do the stuff and get good at it.. and the rest is being able to make some kick ass rolls just the way you like it.. And Sashimi sure ain't as easy at it looks.. there is a whole art just to the cutting process.. The last batch I made consisted of chunks about 4 times bigger than what you get at a restaurant.. man.. way too big.. I loved it, but can't say the same for everyone else 
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I dont disagree one bit, and believe me if its anyone here that knows
there sushi, your speakin to him [that went for the cutting process].