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just a guess but I'd say....Noah?
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∙ 14y ago
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How long is cooked sushi fresh?
It varies from person to person, and even machine. But an average person can make a single sushi roll in 1-7 minutes.
Do Chinese people make sushi?
Yes Chinese people do make sushi Japanese people also make sushi .
Who is the person who invented sushi?
Sushi was invented by no particular person. It has been made for hundreds of years.
How much money does a sushi restaurant make a year?
Sushi restaurants can make a lot of money in a year. Sushi restaurants in Japan make more than in the US.
Is sushi a simple dish?
Generally no, people take years of practice to perfect sushi making. Some types of sushi are harder to make than others, but generally sushi is hard to make.
How is sushi made?
They take sushi...... and give it to the person eating it.....with chopsticks
Does sushi make you feel more full?
Yes, sushi does sometimes make you feel more full. This is because the rice that sushi is made with is very filling as it is a carbohydrate.
When was sushi brought to the US?
Sushi originated in Japan in the 8th century. Sushi first made an appearance in the United States in the 1960's.
Is puffer fish eaten as sushi?
yes, it can be eaten as sushi, but only very skilled sushi makers can make it because it is so poisonous
Can you make sushi out of snails?
no you can't
What raw fish is used to make sushi?
There is no such thing as raw sushi the raw fish component in sushi is actually called sashimiwhen cooked and combined with the Japanese sticky rice the dish is now called sushi.
Why do people like sushi's when they taste like hell?
The taste of sushi depends what is in the sushi and the opinion of what you think the sushi taste like.The word "sushi" just means "roll" not "raw fish" like most people believe. As a sushi beginner, I would order the shrimp tempura. It is completely cooked and I have not met a single person who doesn't like it at least a little bit. As for what sushi tastes like That depends on what you order and the person eating it.
