Savor sushi in two delightful forms – nigiri, with fresh fish on a small bed of rice, and maki, where rice, fish, and veggies are rolled in seaweed. Each bite, a tasty mix of flavors and textures.

Or salmon nigiri. Hmm... Let me start again ... Sprinkle the salmon with the seasoning, about 1 teaspoon per fillet. Drizzle the salmon with the olive oil, then put the salmon in zip-top bags ...

He says hako sushi holds up much better than the nigiri served during most omakase ... including scotch fillet with soy-based steak sauce, tofu-sesame sauce, and charred lemon.