A master sushi chef will tell you that the perfect bite of sushi is the one that best fits a customer’s taste, and although they mean this with the utmost sincerity, it is not true. The best bite of sushi is not a roll with four kinds of fish, avocado, cream cheese, and a quart of spicy mayo.Those Frankenrolls are admittedly delicious, but if that’s all you’re ordering, you’re doing it wrong. After reading the following reasons, we think you’ll agree.More: 10 Types of Seafood You Really Shouldn’t Eat (and 10 You Should)The cuts of fish in rolls are worseNo respectable sushi chef is skimping on the quality of their product, but the reality is that not all cuts of a fish are created equal. Just like a butcher isn’t likely to grind up beef tenderloin for a burger, a sushi chef isn’t using the prime cuts of tuna belly for a roll.What’s used for individual pieces of sushi – be they slices of sashimi (just plain fish) or nigiri (a slice of fish on top of rice) – will be a better cut of fish than what’s ground up and mixed with Sriracha in a spicy roll.

Pro tip: chefs save the very best fish for customers who sit at the bar.More: The 9 Most Popular Sushi Rolls, Ranked by CaloriesYou can’t taste the fishTo continue the steakhouse analogy, you wouldn’t want to take a prime piece of beef and coat it in a mixture of A.1., cream cheese, and caviar. where to order sushi grade fish onlineThe kitchen sink of ingredients in an Americanized roll run together such that the competing fatty flavors will overshadow the integrity of the fish.play sushi bar onlineMore: 10 Costly Mistakes You’re Making at the Grocery StoreThe texture is lostGreat sushi is all about the balance between the fish and the rice. sushi takeout long beachThis simple balance that makes a nigiri bite of uni or saba so special goes out the window when a roll is stuffed with fake crab, topped with an aquarium’s worth of different fish, and soaked in a heavy sauce.best sushi home delivery london

Credit: Dan Gentile/ThrillistRolls don’t take as much skill to makeAnyone working at a respectable sushi restaurant has a serious approach to the craft, but the chef making the rolls is typically the low man on the sushi-bar totem poll. It doesn’t take as much finesse, and most diners would probably be upset to know that their dinner is likely being made by the least-experienced cook on the line.Credit: Dan Gentile/ThrillistAmericanized sushi rolls aren’t healthySure, a fast-food burger will eclipse any calorie count on a sushi roll, but that doesn’t mean it’s right to remix one of the healthiest meals around into a caloric rice bomb.Credit: Dan Gentile/ThrillistRolls just aren’t as authentic as nigiri or sashimiFlashback to your hazy memories of Jiro Dreams of Sushi and try to remember if he was making rolls. Spoiler alert: he wasn’t. That’s not to say rolls don’t exist in Japan, but most of what you see on an American specialty-roll menu wouldn’t even be considered sushi to that affable 85-year-old Japanese legend.

Credit: Dan Gentile/ThrillistSo, how do you quit your roll addiction?The first step towards a better sushi experience is to avoid specialty rolls altogether. These still offer the same satisfaction and the familiar flavors of seaweed, but allow the chef to better showcase the fish.Once you’ve cleared years’ worth of mayonnaise out of your arteries, try letting your server or chef guide you through ordering nigiri. The Japanese names of the fish can be intimidating even to experts, so don’t try to fake your way through it. Instead of ordering an entire meal at once, start with a few pieces, then tell the server which you liked best. They’ll take note of your preference and be able to guide you toward new types of fish that suit your palate. Then, if you’re still hungry after working your way through the nigiri menu, order that spicy rainbow dragon roll for dessert. More from Thrillist:9 Alarmingly Caloric Foods You Never Would’ve ExpectedChefs Tell Us 2015 Food Trends That Need to Be Retired12 Myths About Wine Busted by a Sommelier

A master sushi-chef will tell you that the perfect bite of sushi is the one that best fits a customer's taste, and although they mean this with the utmost sincerity, it is not true. More: Chefs Tell Us 2015 Food Trends That Need to Be Retired The cuts of fish in rolls are worse You can't taste the fish The texture is lostThis simple balance that makes a nigiri bite of uni or saba so special goes out the window when a roll is stuffed with fake crab, topped with an aquarium's worth of different fish, and soaked in a heavy sauce. Rolls don't take as much skill to make The 9 Most Popular Sushi Rolls, Ranked by Calories 10 Costly Mistakes You're Making at the Grocery Store Sushi Delivery Japanese Food Takeout HealthWhat if we told you that the sushi you order in America probably isn’t even real sushi? If you ever watch “Jiro Dreams of Sushi”, the ultimate documentary about the greatest sushi chef in the world, you’ll notice the absence of the kind of rolls that seem commonplace here in the United States.

In reality, America has taken an ancient art form and “super-sized” it to sell to the masses, completely altering the original facets of authentic sushi. Here are five reasons why if you are a true sushi lover, you’ll never order rolls again. 1. You aren’t actually eating sushi. Real Japanese sushi, in it’s original form, consists of only four components: cooked rice, rice vinegar, seaweed, and either fresh raw fish or vegetables. A sushi master’s skills are measured by the quality of ingredients he chooses and how well he blends them together. Deep-fried tempura roll with spicy mayo sauce and cream cheese? As delicious as those rolls may sound, it completely ruins what sushi is actually suppose to taste like. With real sushi, you are tasting the quality of the vinegared rice, the freshness of the fish or vegetable, the seaweed it’s rolled with and even the soy sauce and wasabi. Nothing more, nothing less. 3. You’re eating old fish. “Fancy” sushi rolls are perfect for getting rid of the least desirable pieces of fish.

Lovers of spicy tuna might not know that the roll exists solely to get rid of older tuna — that spicy mayo sauce is perfect for hiding that fishy taste. Sushi chefs typically save the freshest and best cuts of fish for people who sit at the bar, order omakase, nigiri or straight up sashimi, and will actually appreciate their craft. From what was originally just a piece of raw fish, rice and seaweed is now a deep-fried, spicy mayonnaise-bleeding monstrosity packed with . Sushi, as it was meant to be made, should contain fewer ingredients than you have fingers on one hand, among which are vegetables and raw fish that contains omega-3 fatty acids. 5. The sushi you order probably isn’t made by a real sushi chef. It takes around 10 years to become a real sushi chef, and one doesn’t spend a decade of training to deep fry an Americanized roll and drizzle mayonnaise on it. It’s possible that the person who made your roll is most likely the least skilled person in the restaurant.