- About different kinds of fish that can be used for sushi and the benefits of each
- What fish need to be frozen before using raw (cod, mackerel)
- The health risks of eating raw fish (minimal)
- How fish can often be mislabeled
- That "sushi grade" fish is not a real thing
- Maki rolls are the easiest
- I can definitely save money from making my own sushi
- It's harder to make than it looks
- There is some initial investment that amortizes over time
- Sushi made at home rivals cheap sushi, but probably never will match expensive places
- I have a lot of practicing to do!
It was great fun to take some time out of my crazy work schedule to focus on something I wanted to do. It has the side benefit of being tasty and fairly healthy too. Overall, I'm glad I made time for learning to make sushi. I can't wait to research more using Scoop.it and keep practicing making better rolls.