The Sushi Thread

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I've gone to a few sushi houses since becoming a fan, and one thing I really dislike is the temperature of the dish in the sushi house. I know that in the store the container has been sitting in the cooler for at least a few hours, but at the restaurant, the rice is warm/room temperature. This is not appealing to me. I still chow it down, and the flavors are good, but does anyone else share the dislike of the non chilled sushi? Is this just a noob thing or personal wierdness?

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Probably a little of both. Sushi rice should not be piping hot, but by no means should it be chilled. Chilling it hardens the rice, and also kills its flavor.
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FWIW, I also steer clear of most of the tempura selections for this reason.

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Wait, you don't eat tempura because it's hot? That's just weird. Tempura should be eaten as soon as it comes out of the fryer as the more time that passes, the soggier it gets (that probably goes for all things breaded and fried). Tempura should be piping hot and the breading should still be crispy and eaten having been dipped in the sauce provided.