As someone who loves sushi, when I saw that Rose was having a sushi demonstration, I knew that I wanted to attend. The event was quite informative, and it finally explained why Cornell Dining’s sushi never seemed to taste quite right. Apparently the most important part of making sushi is getting the rice right, which is something that is especially hard to do in bulk. I also learned that traditional sushi rolls have the rice on the inside, but “American” sushi is often made with the rice on the outside. I found this fact to be intriguing, because I never really paid much attention to which side the rice was on until that talk. Now I have found myself noting whether the sushi I am eating is made the traditional way or the American way. I have discovered that I do eat both, but–most likely due to the general preference in the United States–most was made the American way.