Do sushi chefs really have to wash rice for 3 years before they’re allowed to touch fish? 🤯 That’s the rumour everyone hears, but Chef Mark says… not exactly. Turns out, it’s less about time and more about trust. Because mastering fish butchery isn’t easy. It takes precision, patience, and years of discipline. 🍣 Think you could do it? #SushiChef #CulinaryMyths #ChefTalk #KitchenWisdom #FoodTok