05-06-2015 - Sushi was once a delicacy only found in high-end Japanese enclaves of big American cities if you could find it outside of Japan. Now you can buy it at the Walgreens with the homeless guy by the counter. Even kids list the simpler rolls as their favorite food: spicy tuna, California roll, tempura roll. Much like Chinese food, it has become something that people throw out casually when thinking of restaurant options: “I could go for sushi,” “What about sushi?”, or “No, I had sushi for lunch.”
Despite its ubiquity, sushi still isn’t something most people would list as among their go-to home-cooked meals. The techniques of sushi appear simple (cut the fish perfectly) but are nigh-impossible to master (cut the fish perfectly). To dispel the mystery, Cozymeal talked to our sushi chefs, Chef Kaz and Chef Edison, about what everyone should know about making sushi, what inspires them, and how often they almost got fired.