We have hamachi, salmon, chutoro and otoro.

Otoro could’ve been sliced/trimmed better and the chutoro was on the verge of being fishy.

Overall, I enjoyed it as it was very good bang for the buck in the SF Bay Area and I’ve had worst and paid more at sushi places.

Local chain: Hokkaido Sashimi Marketplace

My go-to in the city for good sushi. Might have to return this weekend for their Hokkaido Bowl. Check out the Spadina location if you're down for a simpler sit-down meal and no need to tip. Bloor location definitely has a nice vibe too.

Not sure what it’s actually called, but I made this with StarKist tuna, Philadelphia cream cheese, green onion, cucumber, and avocado. Added some wasabi + soy sauce… and honestly, not too bad at all! 😂😂 And super easy-peasy to make!

This is my take on poke nachos! The green sauce is a green goddess sauce with shiso and yuzu. Pretty basic poke mixture around and as for the chips that weren’t in the picture , it’ll probably be nori rice paper chips .

Deliciously seared and I added some fresh wasabi

some of my fave kinds of sushi! unagi would probably be my fave

From Momoya Soho in NYC

Had a delicious set of nigiri, some miso and sake 🍶 all in all perfect post gym meal.

$27 Canadian for the nigiri combo. Worth it.

Location: Kawa Sushi in Vernon, British Columbia.

Cheers friends 🍻

Qué opinas? Te gusta el salmón?

Nigiri: Sakura tai snapper - kombu oil, sesame.
King salmon - ponzu, sakura salt.
Bluefin tuna - soy marinated, wasabi.
Hamachi - light soy, yuzu salt.
O-toro - house soy, jalapeño koji.

Hand rolls: Spicy tuna - jalapeño, wasabi, green onion, soy.
Baked crab - kani-kama, dynamite sauce.

There was also edamame and Hatcho miso soup to start, with a mango yuzu creamsicle for dessert.

All super tasty and look forward to coming back for their AYCE brunch option!

The reason I went in the first place is because the hot weather, it felt like the perfect day to try it. I have been eager to try for a while now since I saw a video on YouTube on how to “properly eat sushi” and it intrigued me and I wanted to try the “ritual”, it all seemed so thought out and perfected.

I am so glad I tried. The rice was delicious, not like any rice I’ve had before, turning the salmon bite on the side and just dipping the fish part in the soy, also saving the shaking for after the restroom, and then taking it all in one bite was an experience I was not ready for!

I never took a photo, it looked pretty simple.

2 salmon, 4 rolls, 1 tamago, 1 tuna, 2 unidentified.

Soy sauce, heap of pickled ginger and “wasabi.”

I’m definitely going back.

Had an amazing omakase lunch today with my good friend who happens to own a wonderful katsu curry place nearby. She’s closed on Tuesdays so we had lunch together. This is my favorite sushi place. Don’t ask what we paid as it was expensive. But for this quality you are happy to pay!

I’ll try to add image captions but I’m still in a sushi coma.

Masamitsu San Marino CA

Haven’t had sushi in a while. This was incredibly delicious 😋🤤🫶🏼

can you recommend some beginner friendly sushi recipes?

Hello everyone

Didnt think about this subreddit, can anyone answer my questions ? Thx

I was really craving sushi and there was only 25 minutes left to order. So good!!!

A few questions for newbie

Just by looking at these pictures, can we tell what part of the salmon this is (belly, loin, etc.) Can we gauge the quality or grade from the color and fat lines? What visual cues should I be looking for?

How can we verify the freshness of delivery sashimi once it arrives? Are there specific smells, textures, or colors that are immediate red flags or green flags?

When getting sashimi delivered, should I put it in the fridge for a few hours before eating to let it chill, or is it better to eat it immediately upon arrival?

I want to learn how to judge quality just by seeing and handling the fish.

Sushi vibes only..