— Shruti Kohli-Bhargava

Um their vegetable part, so I part 3 can bring some pictures of nigiri. That that you can bring yeah, so it's it can you can go through it. So this is like their the combo was pickled the vegetables or even like in this secure Cherry brought some petal and the pink one. And so the it's something that you don't use your use for. Sushi and this is Tomato or paprika? I think and then it is prepared was some marinade and so the it already has this some case with it. And then our next one is this is Andy. Sorry. This is a paprika. And you can you can be creative so like and don't try to retricate the taste of fish. You can you can be creative. The next one is typhoon vegetable that you can find in Japan. It is crunchy again refreshing flavor. So this is again, like nothing to do with the fish that you use for sushi and nothing. It's not the substitute. It's a story creative idea. so the next one is a the mushrooms and type of mushrooms and then that is already kind of seasoned in a grilled it I guess it's a was some teriyaki so something like that, so Again, be creative and then like and don't forget the the fish part like you can create the your own pace. You can create your own texture with the vegetable that you you like the big creative. Don't don't be afraid that Sushi and has a capacity to accept many different pictures and flavors. So the big creative and then about cooked fish you is very very popular and cook the fish for for sushi. if I think about the traditional options And the other ones the tuna is the tinned tuna is often used. But if you can also make tuna cooked the tuna as well, and then that's these things are like the two things and came up with my mind. But then again be creative Don't Be Afraid making mistakes and it does it wouldn't go too bad and the sushi has a capacity to make it everything very Tasties. Don't worry about it. yeah, yeah Shruti, I would second that which is again like I'm hard-pressed to really think about how you'd go so wrong. That you wouldn't enjoy it. I mean it might be a little sloppy or something when you go to cut it if you use salmon cook. Tuna, it cooked Cod, whatever it is ETC, but you know what? I mean that's technique that's learning how okay. Well as we do in American maybe you need just a very small strip of of mayonnaise in there like a koopy man is to help bind it together, you know makes it with the spiced mayonnaise as we do with like spicy. Tuna rolls. You can do that with cooked maybe even a little, you know line of cream cheese something in there to create some structural integrity. So yeah, just go for it. And you know what? Yeah, it might get a little messy when you cut it, but learn from that and think about what you could do better next time and the chances are that you're just gonna take a bite of him be like, oh God. It's terrible are so slim that if you're using good ingredients that you're going that you like anyway, you know, it's gonna be a challenge to mess it up.