Ginza roll is consist of soft shell crab, tempura shrimps, BBQ eel, tobiko, avacado, cucumber, asparagus, green onion & mayonnaise.
In the past 50 years, sushi has grown from an exotic delicacy to a staple in the American diet.
In the ‘60s, it was only accessible to in-the-know diners in Los Angeles. Now, sushi is available everywhere — from the grab-and-go section of the grocery store, to the country’s best restaurants. And the sushi craze is not slowing down; the $2 billion industry is expected to grow in the next five years.
But just because Americans are eating more sushi, doesn’t mean they’re eating it correctly. In fact, sushi expert Aung Myint says we’re doing it all wrong — and he has a few tips for the next time you order a few rolls.
Making sushi at home will become easier with practice. But it is always good to keep a few things in mind as you are making your first attempts and even throughout your career as a sushi shokunin. Here are some tips and techniques for making perfect Sushi at home featured in Sushifaq.com.
Ginza Roll via kwout