CS> Real easy to do.  Very tasty.  With a super sharp 'sushi' knife, you
 CS> can slice these to show the inner core too if you want, but most do not
 CS> bother unless selling them (so you can see the core).

I finally had my first sushi last week. :)  Had a salmon roll slice and another
of of Tuna.  Not all that bad and my Gson mixed some sauces with a bit of bite
to em, but admit it did add to the flavor a bit. :)

This was at one of the oriental buffet's up on Clairmont Blvd. :)

 CS> A sushi knife BTW is (at least in Sasebo) just a very sharp very thin
 CS> knife (like a fish fillet one) dipped in vinegar so it doesnt stick.

 CS> Hehe the tricks of the trade from someone who's seen it then done it
 CS> for years.

Like the Navy says; you'll travel the world and learn new things.  :)




 
 
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