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<blockquote data-quote="guywhofishes" data-source="post: 311313" data-attributes="member: 337">real wasabi is quite rareonly had it once and I’ve been a sushi fan since the 80s- - - Updated - - -espringers is right - sushi at home is easy and excellent learn to make the rice properly - that’s 90% of the battle- - - Updated - - -I read that in Japan many sushi chefs spend their first year focusing almost solely on making rice.- - - Updated - - -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?- - - Updated - - -if you make anything at home with seaweed wrap you must toast it!gummy wrap - another sushi nightmare</blockquote>

[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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