Usually that’s done by battering and frying the entire roll before cutting it.

Doing it with individual pieces is possible, of course, but it massively increases the chance of overcooking the center, which usually is not desired.

That's dragon eye rolls, if you want to order some. They're goood.

It really is. There is a growing genre of fusion cuisine buzzing around the mid NA continent that is basically sushi hardware with Mexican food software. Lots of fried dishes, as much flavor in each bite as they can fit (counter to typical sushi philosophy, but highly effective in practice), and a whole lot of staple ingredients of the area (think tons of onions, dairy, peppers, and spices etc).

Sushi that is confrontationaly tasty is basically the whole idea, and it is easily some of the best experimental cuisine I've tried in a long, long time. Can't recommend it enough tbh

When I first started cooking I used to burn the rice all the time and I had to throw it all away. Then one day I had dinner at a Persian restaurant and they brought me some of the charred rice (called "tahdig") as a special treat. It was a real eye-opener (tongue-opener?) because that shit is incredibly delicious. They regretted serving it to me because I started begging for it every time I went, which is apparently a rather rude thing to do.

Korean dol sat bibim bap is similar. It's a dish served in a massively hot stone bowl with the rice on the bottom, and the longer you let it sit there before mixing everything together, the more the rice chars and the better it tastes. It's almost crazy how much charred rice is not a thing in world cuisines when it's actually incredibly delicious.

I did this once. I didn't realize it was sushi though.

I was outnof town, training for work. My meals were paid. I decided "That tuna is $20, but I am not paying it so why not.

It was raw.

So I cooked it in the hotel room.

EDIT: Another fun food mishap from that trip, I ordered some expensive pasta from a place I had not been to evet, same logic, "Its $25 but ita not my money.". This was back in 2010 BTW.

I went and picked it up to take back to the hotel. Its a Family Style restaraunt. It was $25 pasta because its meant for like, 4-5 people.

It's those crispy edges. They're doing something. I'd try one.

Tbh doesn't look awful

Don't look at us for that much oil, that's some sino-scottish culinary styling

But is it enough to invade your pan?

They call it gas though.

Well, if you’re already going to waste pack of sushi for the purpose of making a shitpost, might as well use the cheapest one you can find

Definitely avocado; cucumber doesn't have that color gradient but avocados do.

until uniformly gray

Their name is Ben Dover

I'm sure seared tuna rolls would be delicious, this is just that with extra steps.

with sashimi, in the economy?

If Japan is going to catch strays, invading people is a pretty good reason.

Referring to fried sushi as bland fish is fucking wild