Originally Posted by ironchefkorea

before I continue with my reply I'd like to extinguish any potential flames that may have been sparked by misinterpretation of my prior post. I'm a line cook/chef in training, and not coincidentally also an asshole. my typically unintentional animosity is directed towards noone, I just have a tendency to be a bit intense, and my writing style only emphasizes that.

that being said, I still disagree that what one makes at home qualifies as sushi. without the requisite hours of training in all the fields required to make sushi as it is recognized by other Itamae, one will never know the delicate balance of ingredients that makes sushi what it is. I have not studied the art of making sushi, I've only had the opportunity to observe in great detail the work of a master sushi chef. He taught me how to cut fish with my own Kershaw (nice taste in knives, Anxst), but nothing of cooking or seasoning rice, or the thousands of mise en place components and garnishes.

I don't think of my nigiri or maki as sushi. Even as an alumn from a respectable sushi establishment, I don't deserve that privelidge. The shit I made in my garde manger class is as much a bastardization as anyone else's.