“most places, the rice is too packed in, too dense. They do it with machines but you have to do it by hand. It’s a subtle thing”
Taking the rice with 3 fingers you make a soft rectangle (do not crush the rice together), smear it with wasabi. Then you cover the rice rectangle with the fish, moulding it lightly with your forefinger into the shape of a rectangle, flipping it over so that the rice is on top.
“Aren’t you serving my one to the customers then?” I laugh.
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