Supermarket sushi sales are booming – even though a new study says Brits have no idea about the fish they are eating. So how authentic are our best-selling convenience brands? We asked two masters of the cuisine to give us their view
As the sticker rips on the third of our sushi lunch boxes, chef Yuya Kikuchi freezes, eyes fixed on a prawn nigiri. “Crazy,” he says, “no, no, no.” In all his 19 years making sushi, this prawn is one of the least appetising ingredients he has ever seen.
“This is too small, too thin. It’s crazy,” he says, raising the flacid crustacean to his eyes where it dangles limply.