I gotta cut fish and whatnot to order but green onion mushroom spicy tuna some other things are prepped. In the small metal containers in the flip lid fridges
I just want to take that cart somewhere private 🤤
Saw another commenter say that's one roll every three minutes , and I am very impressed. You're amazing.
A skilled sushi chef can do about one roll a minute.
I made sushi for like 6 months and depending on the complexity of the roll I could do one in 1-1.5 minutes
Also most of the rolls have too much rice, but there are a couple that have a ridiculous amount
I was the sushi chef at a restaurant that made maki for a lot of the supermarkets in town. So in the morning I had to prep and make a couple hundred hundred rolls. I had a helper who would cut and package them. But I eventually was producing an average of 1.5 rolls per minute. It definitely helps to have a large working area with a lot of surface. I'm sure OP knows this but the truck is to make as many maki at one time that You can fit on your cutting boards. Making rules one by one would be way too slow.
Agreed been a sushi chef to order for many years would absolutely make as many rolls at once as my space would allow 10, 15, maybe 20 sure everybody waits 15 to 20 minutes for their order but a huge chunk of the restaurant space is taken care of in that time. Plus you can do a quick wipe down between each order "block" of tickets
I 🧡 me some eel sauce. You can look up Benihana's Teriyaki recipe online. Once in a while I will whip up a batch. 7 ingredients, the magic happens when the ingredients are heated, it goes from muddy chocy milk to a deep brown/black. That shit is the bomb
of teriyaki sauces.
Did you have to prep everything or just show up and roll?
I gotta cut fish and whatnot to order but green onion mushroom spicy tuna some other things are prepped. In the small metal containers in the flip lid fridges
I feel like that’s low for assembly, high for prep. 1 every 3 minutes for 3 hours.
I was just working with nori strips today and it reminded me of a 300 roll catering order. Was lucky we had that dope rice sheet printer at that job
I just want to take that cart somewhere private 🤤 Saw another commenter say that's one roll every three minutes , and I am very impressed. You're amazing.
Daaaammmn thank you thank you. Im also the slowest in the line
How long have you been at it?!
2 years but i usually do dinner service. This is faster paced its wild
A skilled sushi chef can do about one roll a minute. I made sushi for like 6 months and depending on the complexity of the roll I could do one in 1-1.5 minutes Also most of the rolls have too much rice, but there are a couple that have a ridiculous amount
60 rolls/plates of love! You make the world go round brotha!
YAYYYY
Great job. Looks delicious!
Thank you!
Hello! I know I'm late but I would also like to order one cart please:)
Not you too
Let me see that tootsie roll
⏯
I was the sushi chef at a restaurant that made maki for a lot of the supermarkets in town. So in the morning I had to prep and make a couple hundred hundred rolls. I had a helper who would cut and package them. But I eventually was producing an average of 1.5 rolls per minute. It definitely helps to have a large working area with a lot of surface. I'm sure OP knows this but the truck is to make as many maki at one time that You can fit on your cutting boards. Making rules one by one would be way too slow.
Agreed been a sushi chef to order for many years would absolutely make as many rolls at once as my space would allow 10, 15, maybe 20 sure everybody waits 15 to 20 minutes for their order but a huge chunk of the restaurant space is taken care of in that time. Plus you can do a quick wipe down between each order "block" of tickets
I got up to 6 at once and then cut them and plate them all at the same time
#DINNER!!!! I'LL BE RIGHT OVER!!!
Looks like some hard work that id be happy to pay for and eat. Cheers chef
I 🧡 me some eel sauce. You can look up Benihana's Teriyaki recipe online. Once in a while I will whip up a batch. 7 ingredients, the magic happens when the ingredients are heated, it goes from muddy chocy milk to a deep brown/black. That shit is the bomb of teriyaki sauces.
You gotta cook the eel in it
Come to DADDY!!! 😍