How tightly is the Maki rolled, are the end pieces trimmed to look like the rest of the roll, and how precise are those cuts?
I am far from an anal person, but when you pick up a piece of Futomaki and it all starts to unravel from platter to soy or from soy to your mouth, then it just isn’t all working together anymore to give me the balance of flavors and textures the sushi chef intended when he created the combination in the first place. And besides that, it is just plain sloppy to have the remnants of the ingredients that should be snuggly tucked inside hanging out two of the six pieces (unless it is the claws of the soft-shell crab or a the tail of a tempura shrimp). • The originality of the Futomaki. As you gain experience you are going to drop that California roll in a flash and start looking for something with more pizzazz. Put me down for a Manhattan from Miso – lobster, snow crab, scallop, shrimp, avocado, cucumber, massago, lemon, and spicy sauce or the Chef Spicy Tuna – Flash fried tuna tempura, grilled asparagus, onion, Jalapeno massago and spicy sauce. I think you get the picture. Make sushi at h
