East Side Sushi Page #4

Mix them thoroughly

so that every grain of rice is seasoned.

Got it.

Hey, the fish that doesn't sell here,

can I take it home?

Sure, it's still good.

Just not good enough for our customers.

Are you going to barbecue it?

Maybe.

Or maybe I'll make some nigiri.

Ah.

I knew you liked it.

Do not pack rice.

Let it coo! evenly.

We only cook as much rice as needed.

Never waste a grain.

And that is how you make

perfect, very good rice.

And that is how you make

perfect, very good rice.

What is that?

Tuna. It's called maguro in Japanese.

Tuna's white, and that's red.

It's still raw, honey.

It's just like the one in the can,

but it tastes better.

I'm slicing this like the sushi chefs do.

They cut against the grain.

Mama, dinner ready yet?

Almost, baby.

Sorry. I followed the directions exactly.

What are you doing? That's good tuna.

This stuff taste better fried.

I don't know what I did wrong.

- You used rice vinegar?

- Of course.

Did you fan the rice?

Yes, I let it set for the

right amount of time.

How old was the rice?

Old? I don't know.

Rice too new, it has too much moisture.

I didn't look.

Why didn't anyone tell me?

We didn't know

you were experimenting at home.

You try to become a sushi chef?

Woman's hands are too warm.

You cannot handle raw fish.

That's true, and the perfume affects taste.

Well...

Can I watch you guys make the maki rolls?

On my break, of course?

Yeah, sure.

I could learn how to make the

California rolls for the bento boxes.

Why is everyone so quiet?

We do not speak when we are working

because we do not want to spit in the food.

Oh, I see.

Hey.

I saw this competition

for California sushi chefs.

Oh, some kind of masters of sushi?

Champions of sushi.

Yeah, that's right.

So, you should enter. I'm sure you'd win.

Nah, I stay behind the counter.

I bet the prize money is pretty good.

No way. I'm not gonna

look like a fool on TV.

Too scary.

We have a table of eight

We have a table of eight

that has been waiting for their food

for over 20 minutes.

They need their food now! Hayaku!

Hai, Mr. Yoshida.

We'll have the vegetable tempura.

Uh, the chicken teriyaki

and two miso soups.

Okay.

- Thank you.

- Robert.

I told you before.

Do not take orders for non-sushi items.

It's not a big deal.

You tell them to order non-sushi items

from the waitress.

You train the customer,

don't let them train you.

How much you drink?

I've had a beer. Maybe two.

And sake. No more drink.

Change your ways,

or you will not work for me.

I forgot it's your Japanese night, right?

Mmm. That's good.

Apa, try some.

I put, uh, cilantro and jalapeos in those.

I got a pay cut today.

What?

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