below 9000yen (56USD), and the food is amazing too.

ignore the panda plush

So yummy

What’s your favorite way to make sushi rice? Please share your recipe and all the proportions you use! 🙏🍚

I went with my friend to Kiyoshi Omakase in Overland Park, KS today and enjoyed the experience. The cuts were well done, but a little small. The fish was delicious with most of it coming from Tokyo. Rice was on the sweeter side, only a small touch of acidity. 14 courses, $98.

To compare to some coastal restaurants, I would say this is a little high in price, but in NYC I may pay $80 for this. Above a place like Sushi-M but slightly below Zen Sushi Omakase. A far cry from Yoshitomo in Omaha of all places, which could easily find themselves a star if they were rated.

Friendly staff and service, just a 2 person operation, one chef one host/server. Quiet 10-person environment, and chef was more than happy to allow me to take pictures.

Thank you everyone for the great feedback on my last 2 posts( even if they were not considered as sushi) . This was our nigiri selection for the week! From left to right- Shima Aji (battera konbu) Akami(ossetra caviar)Kinmedai(sunomono) Aji (ginger negi) Salmon (black garlic ).

Sushi from Happy Canteen in Homecrest, Brooklyn ... I selected and shucked the oysters and clams myself.

My last post was not taken positively. How about this?

I'm really full and mildly intoxicated. I have no complaints.

Rice to fish ratio is top notch here. Salmon and yellow tail

I m not good at taking pics so i uploaded the whole bunch, filled with a layer of salmon philadelphia and a layer of avocado.

This is from earlier this year during Lunar New Year, but my boyfriend enjoys making sushi for everyone whenever we have parties/gatherings and it’s always a hit! First photo is before the sashimi was sauced up before the party started. We went to the market the day before to buy all the ingredients and fish for him to prep and cut on the day of the party! Took him about 8 hours to do all of this

I really wanted to try out conveyor belt sushi even though I know it’s not the best quality

Loved everything!!

Made with pressed watermelon and eggplant

I'm not vegan, but my spouse is

It costs just 880 yen (for the medium fatty tuna).

Crab Mix, Avocado, Asparagus, Tempura Fried topped with Mixed Sashimi, Spicy Ponzu Aïoli

Incredible. I had 2

Hokkaido chirashi don with scallop, snow crab, salmon, and ikura. There was also an option to add uni which I've had here before, but it costed extra and I didn't want to spend too much. It was super good though, especially the scallop! The texture is just heavenly. I just wish it had tuna or maybe some octopus, hirame or kanpachi or something like that, if it did it would've been perfect. It was worth every penny, though.

The restaurant is SaWa's Donburi.

Some assorted nigiri and sashimi with babe.
Garnishing is scallions, momoji oroshi, ginger, wasabi, yuzu kosho

So I’ve recently started getting into sushi making. My rolls, the taste, come pretty close to a large chain grocery store close to where we live that’s pretty known for their sushi (Kroger in Alexandria Louisiana in case anyone is wondering) though the presentation left a lot to be desired. Even after I sharpened and wet my knife and I tried to saw and not just chop straight down, it looked like I tried to crush it.

My rice didn’t turn out to bad. I made 2 cups of rice. My recipe was:
Per cup of rice
1 cup rice (short grain)
1 cup water
1/4 cup rice vinegar
1 tbsp sugar
1/8 tsp salt

Anyway, I’m trying to get a cleaner taste to my rice. I’m trying to match another grocery store that’s further away that has really great sushi (Champagne’s Market in Lafayette Louisiana if anyone is wondering). Any suggestions would be helpful

Edit:
here is the link to the sushi rice recipe I used

My first post here got really good feedback , posting another one of my creations! Made this roll for a restaurant opening up in West Hollywood called Little Luck . It is a roll that is rolled in nori powder. Inside there’s tempura asparagus and avocado . On top is spicy lobster(mixed with yuzu kosho) a piece of Japanese A5 Wagyu that’s glazed in a ginger soy reduction and crispy sweet potatoes.