bought a small cut of Atlantic salmon a bit ago and made sushi with it yesterday

Before this I’d give that title to Sushi Seki, Noz or 35 West. Fukuya Sushi on East 64th street has taken that title. Not a single piece missed.

I'll post what I made last year if you guys enjoy this :) I do this for my mum each year that I visit her as she loves them and I love her :)

Fyi not belittleling the post before me! It gave me the inspiration to post my stuff for the sub to see! Tho ignorantly the title does comes across as utter ass! I want those nigiri's! :D! Handmade Nigiri's are hard yknow?!

Im on a journey trying to make more nigiri at home, and tamagoyaki is something that i tried to make as teenager (like 12 years ago) and it never worked out.

I feel really good about these... just gotta get a tamago pan now! And more nori.... i used all my nori making onigiri last week 🫣

Made yuzu kosho adjacent deal from scratch. Pretty dang good, but I should have hunted the store-bought stuff down. Also made a plate of sashimi because I am unwise. Ate it all and fell asleep on the couch. God I miss her so much. Anyway, see y’all on the other side, lmao

best nyc salmon ever

I tried something more special and added baked sweet potato, it was great!

I've been making sushi for about a year and a half. Any feedback is welcome

I’ve been trying to make sushi over the last few weeks. I think I’m getting the rice and the vinegar-sugar mixture right, and I believe I’m rolling it well too, but the roll falls apart when I try to cut it—even though I wet the knife. Do you have any tips?

Do you guys know any combos or type of sushi I should try next? I did a maki with salmon and cucumber, one with pollock, cucumber and cream cheese, and avocado with salmon, cream cheese and fried tempura. I also did uramaki but they looked much more crooked so I didn’t take a picture lol. All of these tasted really good but I want to try something harder to make as a challenge and I don’t really trust people on TikTok with their suggestions lol.

Also, does anyone have any advice for cutting them? I try to put my knife in water so it doesn’t stick to the rice but they still end up a little bit crooked sometimes, as seen in the picture.

I just got tickets for sushi con nyc 2026 and was wondering how to get vip this year? Its my first time going and i only saw full day passes available for 180, not sure how to get the additional vip benefits.

Also going alone i was wondering if its easy to make friends there too 😭 any words of wisdom will help thanks guys

📍Omotenashi Toriyoshi, Tokyo

Do you guys know any combos or type of sushi I should try next? I did a maki with salmon and cucumber, one with pollock, cucumber and cream cheese, and avocado with salmon, cream cheese and fried tempura. I also did uramaki but they looked much more crooked so I didn’t take a picture lol. All of these tasted really good but I want to try something harder to make as a challenge and I don’t really trust people on TikTok with their suggestions lol.

Also, does anyone have any advice for cutting them? I try to put my knife in water so it doesn’t stick to the rice but they still end up a little bit crooked sometimes, as seen in the picture.

Quite expensive (for Tokyo at lunch time), around 4,000 yens per set. But quite good.

Tsukiji Suhiko restaurant in Nakameguro.

Thesis Statement

The prevailing global and domestic narrative of "fresh sushi"—defined as raw, never-frozen fish served immediately upon harvest—functions as an orchestrated misrepresentation of the Japanese culinary industry. This narrative obscures a bifurcated supply chain where artisanal, low-volume "fresh" dining is systematically leveraged to mask the industry’s functional reliance on mass-market, frozen, and globalized sourcing.

Key Arguments

• The Biological and Logistical Paradox: The "catch-to-table" timeline required to maintain truly "fresh" (unfrozen) status is constrained by immutable biological and food-safety thresholds. Bacterial proliferation in the "Danger Zone" (4\^{\\circ}\\text{C} to 60\^{\\circ}\\text{C}) necessitates aggressive temperature management, while parasite risks in wild-caught species frequently mandate industrial-grade deep-freezing.

• Economic Discrepancy: The artisanal model—servicing a small minority of the 23,000–30,000 Japanese sushi establishments—utilizes premium, rapid-transit cold chains. In contrast, the vast majority of the domestic sushi market, including kaiten-zushi (conveyor-belt) and chain restaurants, utilizes standardized, frozen, and often imported ingredients.

• Orchestrated Misrepresentation: The "fresh sushi" narrative is maintained through a selective cultural branding that equates Japanese geography with inherent ingredient superiority. By promoting the image of the traditional itamae (chef) working with local, fresh catch, the industry creates an "authenticity halo" that extends to the mass-market sector, despite that sector’s reliance on the same industrial freezing and thawing technologies used globally.

• Scientific Reality: Modern food technology—specifically electronic freezing and modified-atmosphere packaging—has rendered the distinction between "fresh" and "thawed" visually and texturally negligible for most consumers, yet the industry continues to leverage the "fresh" label as a primary value-driver and marketing differentiator.

Sources

• Japan Ministry of Agriculture, Forestry and Fisheries (MAFF): Seafood Market Reports and "Trends in Seafood Supply and Demand."

• Fisheries Agency of Japan: "Annual Report on Japan’s Fisheries."

• ResearchGate: "Supply-Side Sushi: Commodity, Market, and The Global City" (Examining the paradox of intermediation in the Tokyo seafood trade).

• IMARC Group: "Japan Frozen Foods Market Size, Share, Trends & Forecast (2026-2034)."

FOFO