Vegetarian Sushi Secrets


  1. Timothy Keough
    April 17, 2012 @ 12:51 pm

    Thank you, Marissa! Great article, and I am sincerely grateful that you continue your knowledge seeking for your audience and customers (and for yourself). My wife and I have been meaning to order some of your infamous rolls- and not sushi rolls. I miss you! Keep up the GREAT work!!!

  2. Justine
    April 17, 2012 @ 1:19 pm

    Excellent, well written article! Thank you 🙂

  3. Neil
    April 17, 2012 @ 2:32 pm

    Nothing more than “Thank You”.

  4. Adam
    April 29, 2012 @ 8:13 pm

    Great article, Marissa! I’m glad others are paying attention to this. The sushi bar I work at doesn’t even use a tartar style spicy tuna. It’s basically an inside-out tekka maki with spicy sauce inside so ours actually comes from the pretty case. But with so many generic sushi bars with lofty standards, it’s often scraped off less desirable parts of the tuna and it oxidizes pretty quickly…and I’ve seen that served. A lot of people just trust sushi bars outright because they blindly trust the sushi chefs to only serve highest quality fresh fish. I couldn’t agree more with demanding higher standards.

  5. Robert
    July 11, 2012 @ 8:50 pm

    I suppose I’m very very lucky. The local sushi place– literally two blocks from my house — doesn’t use chopped or scraped tuna in it’s spicy tuna roll. Instead, they cut it from the same block as any other roll and add shirachi for the spice directly. Not chopped, solid strip cut then and there.

    Certainly beats the one time I did have a spicy tuna roll at another restaurant with the scraped stuff. Tasteless, and I hated the texture. I need my tuna to FEEL like tuna.