This is the gigantic sushi roll prepared by the chefs at the Sushi Chef Institute in Torrence, California. It measures about a foot in diameter and required a samurai sword to cut. I bet that was so flavorful. Where's a competitive eater when you need one? I bet Matt Stonie could have laid waste to that thing. Or puked trying. Me? I'm good for about twenty regular sized sushi roll pieces before I start feeling ooky. I dunno, sometimes raw fish and I don't get along that great. "You buttchugged four bottles of sake and a miso soup." Everybody's got their sushi rituals.
Keep going for the video.
Thanks to Davey, who prefers his sushi rolls much smaller and with way more wasabi.