After I came back to Lebanon, directly I started my own sushi business. besides that, I am still working as a teacher.
While I am working as sushi chef, I don’t feel like I am working, I feel like enjoying! I think TSA provided basic and very useful information.
Now I am doing all kinds of sushi (Nigiri, Uramaki, Hosomaki and Sashimi. In Lebanon Crab and Salmon are easily available. Plus, I use Mackerel, Squid, Red Snapper (Rarely Tuna, Hamachi yellowtail, Shrimp) for sushi.