assorted sashimi from ajisai + nacho fries. surprisingly good pairing. live más.

A local restaurant near me is organizing sushi eating contests. We have to eat 100 pieces if sushi within 30 minutes.

I am planning to participate this Tuesday. Does anyone have any tips to prepare for this? Should I not eat/drink a certain amount of time before it starts?

I appreciate the help!

The Sushi's we have to eat: 36 NIGIRI: • 6 sake • 6 tuna • 6 tamago • 6 kani • 4 inari • 4 sea bass • 4 ebi

64 MAKI: • 8 pcs. sake wasabi (1 roll) • 8 pcs. california (1 roll) • 8 pcs. ebi california (1 roll) • 8 pcs. veggie wakame (1 roll) • 8 pcs. tuna avocado (1 roll) • 8 pcs. crispy mayo (1 roll) • 8 pcs. spicy ebi (1 roll) • 8 pcs. salmon mango (1/2 roll)

The otoro and uni were 😍

😁

So I just called in a take out order for sushi and one of the rolls I asked for has hamachi on top. When I told the person, she asked if I had a long drive home. I said no, about 15 mins. She proceeded to tell me the chef said he would not make that roll because the hamachi would not taste good after a certain amount of time, which in my case would be 12-15 mins. Is that a normal thing for hamachi? I’ve never had someone tell me that before. I’m just curious lol

Hello! I got this bento box at Nanami Sushi in south Austin. The sashimi was chef’s choice and I forgot to ask which fish were used. The one I have circled was sooooo good and I tried searching based on their menu but I’m not sure.. can anyone help me figure it out? Lol thank you

Technic

Recently I've gotten really into making Sushi from home. It's been fun, and I think I'm doing a pretty okay job? One thing that I've been struggling with is Vegas Rolls. I've only made them twice, but both times after deep frying, they came out really crisp only to get unbearably soggy after a few minutes. Any advice?

Hi all,

We just had some Sashimi in the south of Taiwan. But what kind of fish was it? Of course salmon and tuna are clear.

I‘m curious about the other ones - especially the yellow and black one.

Thanks!