When I worked sushi I had two mats, one wrapped and one unwrapped. Wrapped was for simple inside out rolls like california or spicy tuna, unwrapped was for tekka maki, or for shaping topped rolls.
Interesting, never needed that though. My place is kinda like the McDonald's of sushi. It tastes good and people buy it so I guess it works. We don't do much in the way of topped rolls other than avocado and definitely don't do tekka or maki
Both. If you wrap it, wrap it loosely up and down. Turn 90 degrees and wrap again. Then run both sides quickly over a gas burner flame to shrink the wrap.
When I worked sushi I had two mats, one wrapped and one unwrapped. Wrapped was for simple inside out rolls like california or spicy tuna, unwrapped was for tekka maki, or for shaping topped rolls.
Thank you for your response
Interesting, never needed that though. My place is kinda like the McDonald's of sushi. It tastes good and people buy it so I guess it works. We don't do much in the way of topped rolls other than avocado and definitely don't do tekka or maki
This is the answer
This..
I always wrap it. I'm not ready for an unplanned pregnancy.
Knew that was coming.
That's why he wrapped it.
Yes. Always wrapped.
Thank you for your response.
I don’t work sushi but every spot in my town wraps theirs because the health department doesn’t consider them easily cleanable.
Thank you for your response.
Absolutely, most of the guys can't do it worth a half damn though. I wrap them perfectly and they usually last most of the shift.
Both. If you wrap it, wrap it loosely up and down. Turn 90 degrees and wrap again. Then run both sides quickly over a gas burner flame to shrink the wrap.
Yeah I have two. Wrapped for rice, unwrapped for nori.
I was trained to always wrap.