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<blockquote data-quote="guywhofishes" data-source="post: 311313" data-attributes="member: 337"><p>real wasabi is quite rare</p><p></p><p>only had it once and I’ve been a sushi fan since the 80s</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>espringers is right - sushi at home is easy and excellent </p><p></p><p>learn to make the rice properly - that’s 90% of the battle</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>I read that in Japan many sushi chefs spend their first year focusing almost solely on making rice.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>I’ll say it again - cold rice is a nightmare - not sure how you guys deal w Hornbachers sushi - let it warm to room temp?</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>if you make anything at home with seaweed wrap you must toast it!</p><p></p><p>gummy wrap - another sushi nightmare</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 311313, member: 337"] real wasabi is quite rare only had it once and I’ve been a sushi fan since the 80s [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] espringers is right - sushi at home is easy and excellent learn to make the rice properly - that’s 90% of the battle [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I read that in Japan many sushi chefs spend their first year focusing almost solely on making rice. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I’ll say it again - cold rice is a nightmare - not sure how you guys deal w Hornbachers sushi - let it warm to room temp? [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] if you make anything at home with seaweed wrap you must toast it! gummy wrap - another sushi nightmare [/QUOTE]
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