Fwoah! *super jealous* That's such a big variety! We only have maki rolls, onigiri, and whatever else they haven't sold out yet.... Tempura sushi! And Crispy Squid! ohhhh that must taste soooo good *salivates*
Mmm sushi. I just wish my most local sushi chefs would stop making ONLY uramaki. Uramaki is a nuisance to eat, it sticks to everything. What's wrong with good old fashioned make sushi? Stupid "ew seaweed" people.
You'd think so, wouldn't you? I really don't want a lot, I don't want anything specialist, just boring old unagi make sushi. But no, these chefs would rather make a million California uramaki and a handful of tuna or salmon uramaki. If I can say one thing, it's that at least this awful way of doing business has driven me to try to learn how to make sushi myself.