Commercial sushi

I love these things. 

They do a little bit better than I do myself.

And they're such a massive pain in the butt to make yourself. 

I mean it. 

Make the sushi rice, just so.

Make the wasabi just so.

Cut the seafood portions, just so. (I notice this preparer wasn't so careful. The fat-lines in tuna run both vertically and horizontally. Amateur!)

Prepare the shrimp just so. 

Drag out the nori and the bamboo roller and proceed like you're rolling massive joints. Just so.

Press rice into your hand and form the cut fish portions onto it, just so.

It's so persnickety. So fussy. So exacting. So technical. So precise at each step. So many steps. So many things to drag out. Such a mess to clean up. Then store extra rice and put everything back; the soy sauce, the wasabi powder, the vinegar and sugar used for the rice, the bamboo roller and the nori. Clean the pot for the rice, the implements used to cool the rice. The knife used to cut the fish and the rolled sushi. 

I'll only mention shopping for suitable fish in Denver.

Ugh.

So much nicer when somebody else does all that. They say, (cooks say this) that sushi chefs apprentice for ten years. But honestly, that's Japanese bragging again about how technically exacting and how fussy they are, similar to French chefs. Americans are a lot more slipshod.