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I got promoted one year to slicing the makisushi, but got sent back to the minors after it was judged that I sliced the tekkamaki and kappamaki at too steep of an angle, and compressed the rice while slicing the futomaki.
Too bad run-of-the-mill tekkamaki subbed for the promised ume shiso roll, which would have been a more interesting element.
I'm not sure what it normally comes with -- we asked for any shellfish to be replaced with something else (neither my husband or I are big on raw shellfish), what we got was, from top left, ikura (salmon roe), tobiko (flying fish roe), tamago-yaki (thick omelet), tekkamaki and kappamaki
It was all good, but my favourites were the chuutoro and tekkamaki.
Which is strange, because while they are both made of tuna they are on opposite ends of the fanciness and price scale: chuu-toro is a luxury while tekkamaki is one of the humblest types of sushi there is.