Are Super Thick Sashimi Sushi Handrolls The New Sushi Hype? | Nori Nori

[@dougcrowley2356]

Jenny Dang what an awesome video!

[@alainvincent1309]

Everything You Film Looks Amazing! Thank You Jenny!

[@jennyfoodtravels]

Always grateful for your support!

[@alainvincent1309]

@@jennyfoodtravels Those Jacked Up Hand Rolls Had Me Hungry! Bon Appetite Jenny Dang!

[@nanyobeznaz2558]

No blue in the glaze shimmer on torched A5! Cold flame. Scorch it in zigzag across the grain with a sharp focused flame on super low water surface. Don't stop moving, but take your time. Too fast, and the sugars won't form correctly, and may lack umami. Too slow and the fat breaks down too far towards the center and lacks the slight stickiness that you want to preserve in the mouth feel. Cheeks on teeth. A slight breaking of the fat across the surface, while the fat globules in the center haven't begun to inform the protein around them, let's chewing become a poetic completion of the cooking process. Dinner is finally served whenever you can bare to end the bite with a swallow. Which plum sake you take is your fate to choose.

[@nanyobeznaz2558]

Execution: not so much Memorization: impressive