We do but only maki (rolls), chirashi (scattered), inari (bean bag) and temari (balls) and never nigiri. Nigiri seems so simple and easy to make but it's full of professional techniques. Fish has to be sliced properly, rice has to be held strong enough to stay together but weak enough to easily fall apart in your mouth. So let's leave it to professional and stick to maki at home.
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Hi ! I'm Yoshimi, the owner of TOKYO KITCHEN !