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Originally Posted by Jeff Lebowski
No, that's not what I was saying.
All that sushi experience and yet so ignorant? What a pity.
The problem with supermarket sushi is not just the freshness of the fish. It is the fact that the sushi rice gets tough and stale after sitting in a cooler for hours. And the cucumbers wilt and extract moisture. And the seaweed extracts moisture from the rice and gets limp and chewy. And you can't even begin to approach the variety of styles and flavors and sauces that you would get at a quality sushi bar. Not by a mile.
This is like arguing that day-old leftovers from Panda Express are just as good as fresh chinese food from a gourmet restuarant. It's absurd.
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Dude, what's going on here? We're usually on the same page. Must be Utah county supermarket sushi.
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