It depends on where you live. He goes to an Asian market or a restaurant supply store and gets the fish.

He practiced for over a year. Maybe about a year and a half. He’s super detailed in everything he does so he always researches topics and methods to death. He’s also part japanese and introduced me to some of the best food Ive ever had when we visited his family in Japan. So when we came back to eat at sushi restaurants near us it wasn’t even a comparison.

Making the rice is a whole process. Washes, then soaks for 30min I believe, cooks, seasoning and and he fans it to cool it. I wish I could be more detailed but I can ask him and relay it later!

That kid is plotting something with a belly full of beans…he’s a brewing something

He does! He buys the sushi grade whole fish wholesale.

Replying to comments is erroring out for me but he’s been doing this for a over a year.

Prep was over an hour but making the rolls was about 30 to 40 minutes. He very meticulous about the whole process. He’s half Japanese and his mother is loving special weekend dinners at our house.

The white fish there is yellowtail!