How do you explain about nigiri sushi? I'm not quite comfortable with staff explaining to customer that "nigiri is a slice fish on a rice ball". That is a reason why sushi restaurant owners (at least in Boston) ask me what toppings they should put on sushi pieces because otherwise it's just a slice fish on rice.
I give moisture and flavor control right after butcher them, sometimes age them, to prepare them particularly
for sushi. The preparation is much more effective and powerful than "toppings".
Thoughts?
(Photo: John Dory from Rhode Island)
RO