My review: the filling is sub-par but ‘not too bad.’ I like that it’s always cooked, never raw. The shrimp on the sushi sashimi platter has a nice chewy consistency to it. The rice, however, is horrible.
…is the age of the “industrial sushi” upon us? The answer is no!
Such things never fly in Hawaii. It’s usually the quality of the rice. Sushi was never designed to be ideally refrigerated. But such is the realities of modern life or should I say health code. A really good sushi rice will withstand cold temps well and remain supple cold. And if necessary will revive when left to warm to room temperature. While regular Japanese rice can successful be used for sushi, but not if you want to last a while. Use a sushi grade rice, just like you use sushi grade fish.:dubious: