Rolling your own sushi in-house means a more entertaining, authentic and educational experience for customers. But bad sushi is very bad, so it’s important to have all your nori in a row before getting started. FM asked Sushi Chef Yasuo Saso if he could share some sushi wisdom. He serves fresh sushi daily as part of the Pacific Rim station at the GLOBALCAFE located in the GLOBALFOUNDRIES plant in Malta, NY for PRIME Business Dining. Saso was an apprentice chef in Tokyo for 12 years. ...

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