"Howard Johnson" > wrote in message
...
> I have been going to this place where the chef makes the loosely packed
> rice and serves the sushi relatively warm compared to most places. I
> love spider rolls and he does them the best AFAIK. The rice comes out
> of the cooker - not refrigerated - so the rolls aren't cold and the rice
> isn't dense. It seems so good and homey compared to other sushi I've
> had. He also did something amazing tonight with the fat layers in the
> salmon slices - so geometric and artistic - the slices were perfect and
> I watched him do it without effort as he was conversing with someone
> else. I was mesmerized seeing him do it - so I wasn't talking. After
> eating there I always feel more healthy and better off mentally and
> physically the next day. They also serve free green tea and miso soup
> upon request if you order enough..

Correctly done, nigirizushi should be "room temperature". The neta shouldn't
feel
like it just came out of the fridge.
The shari also should be the same. Although I too have often run into shari
that had a
hint of "warmness". I simply assume they just made it and rushed, which
isn't all unusual
for a popular place. The rice (presumable sushimeshi) should not be in the
refridgerator.
Nigirizushi and makimono (rolls) aren't suppose to be "cold". It's just
ended up that way with
pre-made sushi being preserved in supermarkets.
M