ngl that looks delicious.
this post was submitted on 02 Nov 2025
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Lol, when I first heard of Sushi, I was a kid and I joked that Japan needed to conserve fuel because they spent all of their fuel invading my homeland and now doesn't have any to cook their food.
(I was a kid at the time, so I made dumb jokes pls don't get offended lol)
I like Sushi btw 😋
If Japan is going to catch strays, invading people is a pretty good reason.
Too bad they didn't have Anime before, if they did, they could've won peacefully.
Looks like theyre good at it. Even frying with chopsticks. Soft in the middle, crispy at the ends.
This is actually quite tasty
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
How would you find a place that does this?
Being in the right area is the first big step. The spot I first tried was in Seattle (Japonessa Sushi Cocina) and it was exceptional. Highly recommend it, though it isn't exactly what I was talking about. It's kind of more of a booksmart joint compared to the streetwise charm of the style it was inspired by, if that makes sense. Follows many of the same sensibilities, but has a bit more interest in subtlty.
The second spot I tried was in Houston. The name was something very generic and forgettable like 'Sushi Tex-mex', 'Sushi Texas' or something like that. More intense experience, in a good way. Of the two, I was surprised to find that I actually liked this place more, tho not by a whole lot. Bigger portions for less, and fast and loose with their ratios. I enjoyed that it was a less disciplined but equally earnest endeavor, I guess. I have the pallette of someone who would happily eat nothing but licorice and root beer if it wouldn't run me ragged though, so make of that what you will.
And ofc the best place to try it is supposed to be where it came from; Mexico's west coast. The carts are, from what I've heard, the best version of it by far. I haven't been able to try this true authentic stuff yet because my country is making all of the worst choices it can atm (faster than usual, I mean), but if you've got the ability to travel safely, this is the spot to go looking.
And there are also supposed to be some places in southern California, but I haven't been or heard more about them than that.
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.
In Panama, that crispy rice is called concolon :)
Had a persian friend who would make tahdig all during Covid and I definitely ate more than I needed to.
And we have places here that serve fried sushi rolls, they are good, but no fried stuff after 40.
I think there are often fried sushi rolls on the menu of most places. It's the only way I can convince certain family members to go.
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Batter those bites, then fry them. Tempura Sushi
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.
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Fuck I guess I'm eating sushi for lunch today...
Look, I love sushi... but I also love cooked fish so I can't deny I've wondered what this would taste like.
It's those crispy edges. They're doing something. I'd try one.
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Gotta be American, there's enough oil on the pan to drive you from New York to San Francisco
Don't look at us for that much oil, that's some sino-scottish culinary styling
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But is it enough to invade your pan?
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That particular Teflon cooking pan... I hit mixed feelings on it. I'm using it with wooden utensils only because I didn't want to eat Teflon anymore but I did want the non stick.
Anyway, that finish seems to protect the Teflon, but its like a file or sandpaper for any utensil. So I'm slowly eating my wooden spoon.
Newer versions of that pan use ceramics, not Teflon
It seems to be slightly less non stick, and more sensitive to quick temperature changes over time (hurts adhesion of the ceramics), but otherwise it's pretty solid and very safe
Why not just use something else like carbon steel or cast iron. They are both cheap and easy enough to maintain. My carbon steel frying pan is just as non-stick as Teflon, and actually gets better the more I use it.
I have cast iron pans too. When you have family members who'll make them rust it's easier to just not 🤷
If pure ceramic had a strong enough surface I'd prefer that, or stainless steel if it could maintain the same degree of non-stick.
I thought there was a class action lawsuit against the company for faking "ceramic" coating while still using PTFE.
No, they called it a non-stick non-toxic coating, they didn't originally claim ceramic.
They claim the new surface is ceramic (and it looks plausible from seeing how damaged pans look in photos)
This is what im vaguely aware of: There have been several lawsuits against ceramic non-stick pan brands, most notably a recent $2.5 million class action settlement with HexClad, which faced claims of false advertising about the presence of toxic chemicals like PFAS and PFOA. Additionally, a class action lawsuit against Blue Diamond, filed in 2020, alleged the pans were not as non-stick as advertised. A similar suit against GreenPan was filed in 2019 but was ultimately dismissed.
Oh nice!
Micro-Class-Action-Lawsuit payout for all of the micro-plastics in my body.
As if the payouts aren't already a joke.
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These rolls don't look like they contain fish. Looks more like avocado or cucumber.
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
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I want to slap this person in the mouth.
with sashimi, in the economy?
I don't really see a problem here
I'm sure seared tuna rolls would be delicious, this is just that with extra steps.
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