There's just something about freshly made sushi that makes me feel spoiled. There are times I'll get the question "do other Americans eat sushi?" Which I respond to is yes and no. I sadly have to tell them that the majority of it is for flair, and loads of sauce more than anything else. After showing them pictures of our "Dragon Roll", "Spider Roll", and the famous "Volcano Roll" They were in Aww. Some have never seen such crazy delious looking sushi before. A bit thnakful that some find it appealing, others just shake their head in dismay uttering "THAT is No sushi.." Proud but after looking at them they are a not in the slightest healthy.

Maguro over MAYO!

My go to is (if not already coated) wasabi and soy sauce brushed with ginger. A trick I picked up from someone, amaizng finisher at the end when the ginger has soaked up most of the soy sauce.

This is just a quick muse, but I'll go ahead and leave a sushi rice recipe.

Ingredients

90ml Rice Vinegar(can be just White vinegar as well)

100g Sugar

20g Salt

3-6cm Dashi Kombu (need to let sit in water to rehydrate)

2tbsp Sake (unless oyu're a connosoure, regular cooking sake is just fine)

3 cups Rice

Directions

Warm up or slightly simmer the Vinegar(this will disolve the sugar and salt)
Mix together Vinegar, sugar, salt, and sake.
Rest the Sushi Rice Vinegar to cool down
Cook rice(if you cnanot get Konbu, no worries this adds umami to the rice, but its total loss if not added)
Bowl; the rice, and with both hands Create a guided pour using a spatula or wie spoon(this prevents splashing, and correct spread)
Fold; DO NOT MIX the rice. Wide spoon, or if you got a Shamoji cut and fold.

Add more or put less, depending on your palette(start with half and see where it goes for you)

Enjoy