How much work was it? Sushi is something that the people I’m around with say isn’t worth the effort, due the supposed effort required to birth them. I wonder what your insight on it is.
It’s not more work than a regular meal. It would depend heavily on how good you are at making rice, and rolling (burritos, blunts, etc). If you make the same style, you could make it damn quick, because most of it is just uncooked.
We made a whole night of it. Made miso soup, I had a big fry pot going and we were making tempura out of everything.
It’s a bit of a pain in the ass, because all the leftovers are great, except the rice. So no matter what, you gotta make new rice each day. But since there’s no raw fish, you can eat it multiple times without worrying about it too much.
How much work was it? Sushi is something that the people I’m around with say isn’t worth the effort, due the supposed effort required to birth them. I wonder what your insight on it is.
It’s not more work than a regular meal. It would depend heavily on how good you are at making rice, and rolling (burritos, blunts, etc). If you make the same style, you could make it damn quick, because most of it is just uncooked.
We made a whole night of it. Made miso soup, I had a big fry pot going and we were making tempura out of everything.
It’s a bit of a pain in the ass, because all the leftovers are great, except the rice. So no matter what, you gotta make new rice each day. But since there’s no raw fish, you can eat it multiple times without worrying about it too much.
Not really, we used to make sushi pretty regularly, it’s well under an hour of work. The sharper your knife is, the faster it goes.