Steps: Rice ball (2s) → 3 slices at 0.5s spacing → gentle press
The nigiri tutorial: cut-face up; when it glints, it is right.
Unlock: Day 1
LOG LOG 03FRESH
Sushi Recipes
Prep timings, rice temperature rules, menu unlocks, the wasabi debate.
The rice temperature rule (floor-88 consensus)
| Temperature | Vinegar | Result | Fix |
|---|---|---|---|
| Fresh off heat (>40°C) | vinegar will not take | grains sticky, will not hold shape | cook 2h ahead, do not rush |
| Body-warm (35-38°C) | ★ the perfect window | vinegar opens up, moulds hold tight | touch the bowl before service: warm, not hot |
| Cooled (<25°C) | vinegar goes flat | edible, but tips drop ~15% | 30s of steam rescues it once |
🍚 The thermometer arrives with the rice-paddy unlock; before that, go by feel: the bowl warm like a just-held hand. Floor-88 verdict: rice temperature beats knife work, and it ruined some egos.
The wasabi feud: hand-place or let them choose?
⚔ Hand-placed (counter dignity)
- ▸Fresh-grated wasabi: +10% plating score
- ▸Tradition says the chef decides — it IS the dish
- ▸"Self-serve wasabi" rooms lose 5% ambience
🛡 Self-serve (service reality)
- ▸Allergic guests WALK OUT on hand-placed wasabi (real mechanic)
- ▸Tip chance +8% with self-serve
- ▸"I sell sushi, not pride" — the 600-upvote reply
▸ The peace deal: hand-place the expensive dishes (plating pays), self-serve the cheap ones (tips floor it). No dev ruling; both sides accuse the other of ruining sushi culture.