Chefs debunk eight common sushi myths and mistakes

Two chefs have clarified common misconceptions about sushi, addressing eight popular myths. They emphasize that store-bought fish can be used for sushi, but it should be fresh and preferably labeled "sashimi grade." Chopsticks are not mandatory; fingers are often preferred in traditional settings. Additionally, while using a mat can help with sushi-making, the quality of seaweed is crucial for a successful roll. The chefs also noted that too much soy sauce can be inappropriate, and it's acceptable to use low-sodium soy sauce at home. Lastly, asking a chef to cut sushi is generally considered disrespectful, as proper cutting is part of the craft.