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Today is my 109th day of intern and also the last day of intern at Sushi King Queensbay Mall. My working time is from 9am to 6pm. Today is my first day to do opening at service station. Opening the service station includes of table setting with nitsume, shoyu and wasabi, mop the floor with hot water, service trolley setting, wipe the tables by using water and liquid pan dandy, prepare the ice green tea in dispenser and jars, arrange the tin and botol beverages in beverage chiller and make the new wasabi. I also responsible to work in the pantry to clean the ocha cups, utensils, sauce plates.

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Today is my 108th day of intern. I work at service station from 2pm to 11pm. Today I try to make the beverages by myself and serve to the customers. I have learned to make all types of beverages in menu.

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Today is my 107th day of intern. I am again assigned to the kitchen.I work from 2pm to 11pm. Today, I read the orders, do the food setting, labelling the defrost items and do the closing at dishop.

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It is my 106th day of intern and I work as waitress from 1pm to 11pm with a hour of overtime. Today I serve the foods to the customers, guide customers to use the iPad for ordering and clean the tables. Also, I request to the service crew to teach me on making the beverages and desserts when customers place the orders.

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Today is my 105th day of intern. Since not enough staff at kaiten today, I am assigned to work at this station. My working time is from 10am to 7pm. I do the opening at kaiten. Start from today, the grand menu is changed to the new one. Sushi type is added and one of the special sushi setting is changed. The senior cook who called Nazri teach us how to do the new setting of the special sushi.

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Rest day

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It is my 103th day of intern. I back to the service station and work from 10am to 7pm. As a waiter or waitress in Sushi King, we are required to greet customers with basic Japanese language such as "irasshaimase"that mean welcome when customer enter the restaurant and "arigatoogozaimasu"that mean thank you when customers would want to leave the restaurant. As a waitress, I also have to serve foods and beverages to the customers and clean the tables after customers left.

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Today is my 102th day of intern. I am assigned to kitchen station due to lack of manpower. I work from 9am to 6pm. I do the opening at dishop like previously. I also responsible to read the customer's orders that show on display to the cooking staff and make the food setting. I learn to handle the busy situation.

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Today is my 101th day of intern and my working time is from 2pm to 11pm. It is my first day as the service crew at Sushi King Queensbay. Firstly, I refer to the menu and try to memorize the type of beverages. Secondly,I walk around the tables to remember the table sequences in the restaurant. Thirdly, I learn to use IPad in the restaurant for customers food ordering. Fourth, I learn the steps to help customers for sushi ordering by using computer system.Fifth, I learn to see the call belt indicator such as food refer to kitchen food is ready to serve,sushi refer to sushi is ready to serve,table number with red colour on the display refer to customers call waiter/waitress and table number with green colour on the display refer to customers call to end bill.Service station need 4 person to do closing.I am responsible to clean the nitsume(sweet sauce) and shoyu(soy sauce) botols then refill them and keep in refrigerator.

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My internship has been 100th day today. It is also my last day in the kitchen because starting from the new schedule tomorrow, I will be assigned to service station. My working time is from 2pm to 11pm. I almost familiar with how to do the food setting at dishop, so I enter the cooking area to observe and learn how to cook the hot dishes, and how to fry the agemono foods with deep fryer. While at the closing time, I do the closing at dishop again. Clean the work table, microwave, rice cooker, electric hot cupboards and so on to prevent stain and breeding of cockroach.

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It is my 99th day of intern and I work from 10am to 7pm. The company change the restaurant opening time from 9am to 10am for every Monday to Thursday. Thus, I do the opening shift today. I learn to do opening at dishop. It includes of preparing chawanmushi, miso soup, bento box, prepare all ingredients need to use for setting foods like boiled egg, cooked siew pak choy, 7cm cut spring onion, chopped spring onion and so on.

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Today is my 98th of intern and my working time is from 2pm to 11pm. I as an assistant of senior staff at dishop to learn for food setting. Try to see the order dishes, then clean the tray and make the food setting on tray like put the chawanmushi with lid,fill hot water into the miso soup and cover it, fill a bowl with rice and so on so forth. This day,I do the closing at dishop again.

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Rest day

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Today is my 96th day of intern and I work from 9am to 6pm. I learn to do the sauces by following the SOP and under guidance of senior staff and kitchen leader.The sauces that I had learned include of ponzu sauce,wafu dressing, nanban sauce and tartar sauce. I jot down the recipe as following.

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It is my 95th day of intern. I work closing shift from 2pm to 11pm. Today is my first time to learn to do closing at dishop.Before the closing time, we need to defrost the items, do labelling, wash some utensils to make closing complete faster.

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Today is my 94th day of intern and I work from 9am to 6pm. I am included for the training of the coming Ramadhan buffet at Sushi King. At 9am, I do the opening by doing the chawanmushi and miso soup. From 10am to 1pm, I attend the training.From 3pm to 6pm, I become the back up for kaiten as the staff are attending the second training session. There are some items of Ramadhan Buffet we practice to do during training session as shown at below.

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Today is my 94th day of intern and I work from 12pm to 11pm. I work two hours overtime due to insufficient manpower in the kitchen. I first help for food setting at the dishop because lunch hour is very busy. Then, check the chawanmushi, miso soup and bento box whether enough. If there is not enough, make the new again. After that, cook the rice is also part of my job. All are repeated again and again

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It is my 93th day of intern. I work for closing shift in the kitchen from 2pm to 11pm. This day, I work at dishop for food setting with a senior staff. I ask everything about dishop and learn some knowledge from her. Four person are needed for closing the kitchen. I am assigned to clean the cooking area with my kitchen leader. He teach me about what should and shouldn't do in the kitchen and some safety precaution due to kitchen is a high risk station.Some utensils need to be wiped with a layer of oil daily to prevent rusting. At last, I am successfully closing that area with my kitchen leader.

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Today is my 92th day of intern. I work from 10am to 7pm. Due to lack of manpower at kaiten, I am assigned to kaiten for assistance. I make the sushi and put on the sushi belt as previously. When the customers flow are slow down, I wipe the vapour of every sushi covers on belt. It is to let customers can recognise the sushi without blurry that caused by the vapour.

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It is my off day today

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It is my 90th day of intern today. I work from 11am to 8pm. Today I learn to make edamame salad by following the SOP that need to be used by dishop for food serving. The senior staff who called Siti teach me the method for doing edamame salad.

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It is the 89th day of my intern and the second day I work in kitchen. My working time is from 2pm to 11pm. Kitchen has four sections which included dishwasher, dishop, agemono and cooking. Dishop become the first station for me to learn to remember the menu. Staff work at this station is responsible to do food setting before being served to the customers to ensure foods are in good looking.

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Today is my 88th day of intern. After almost 3 months work in kaiten station to make sushi, I change to another station today. It is to make food preparation and hot dishes in kitchen. I work openingshift from 9am to 6pm. At the starting point, I learn something easier such as cooking rice, making chawanmushi, miso soup and mixed bento setting. Due to I am strange to the menu in kitchen, I spent my break time to study the menu and try to memorize the name, types and ingredients setting of dishes.

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Today is my 87th day of intern in Sushi King Queensbay Mall. I work split time from 10am to 2pm and 6pm to 11pm. When I am there, I hand in the typoid record in photocopy sheet as requested by the restaurant manager. It is needed by the restaurant to keep the employee record of typoid injection as it will be checked by MOH. Then, I work like always for fulfilling the customers' needs for lunch and dinner. Closing is part of my work at night.

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Today is Company Paid Holiday(CPH) to replace 24th of April which is the king's installation day.

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It is the 85th day of my intern and I work from 2pm to 11pm. Today is Labour Day and also a public holiday. Many people get rest today but we don't. I understand that in food and beverage company, employees used to work as usual even there is the public holiday but receiving the double or triple paid in their salary. As a hospitality student, I know that hospitality industry is a hectic, super busy and crammed industry. This day, I work too. Busy like every weekend to complete my tasks.

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Today is my 84th day of intern. My working time is from 10am to 7pm. I received a Sushi King hand book from one of the restaurant manager for a few days ago. However I did not know what should I do for that hand book. It is about the internship evaluation report, knowledge assessment and some practices. I refer to the district manager who is the head of the restaurant that called Mr Boey. He tell me that I have to fill up the handbook given and hand in to him.

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Rest day

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Today is my 82th day of intern. My restaurant manager offer me and some new staff to attend a training class from 9am to 1pm at Sushi King 1st Avenue Mall. The training is related to the sanitation and hygience of food handler. I arrive there on time and complete the training. From 6pm to 9pm, I back to my working premis to work. I help my kaiten staff to wash the sushi covers and make the customer's order.

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It is my 81th day of intern and I work from 10am to 7pm. Like usual, I use the rice balls that standby by the staff who is doing opening and start to make sushi at 10am. After the lunch hour, customers are fewer, I defrost the items from freezer like kani shredded, kani stick, chuka lidako, chuka kuraage, ebi, inari, tsubukko and tobikko. At the same time, I stick the labelling on every packaging for easy referring the unfrozen shelf life.

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Today is my 80th day of intern. My working time is from 2pm to 11pm. While closing, I clean the work table, dustbin, basin and the floor to avoid unpleasant smell and the breeding of cockroach and rat. From this, I learn that to handle a restaurant not only need to have well planning in preparing foods and providing good service, but also need to always take care of sanitation and clean to retain the prestige of the premise.

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Today is my 79th day of intern. I work from 10am to 7pm.I plan to learn the new thing to enrich my intern life. This day, I learn to prepare the ingredients of tamago by following the SOP and learn to cook the tamago under guidance of a kitchen staff who called Madhab. He teach me in details and show me the way of doing tamago.

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This day is my 78th day of intern and my working time is from 9am to 6pm. Today is the declared public holiday to celebrate king's installation. Thus, the served sushi on belt is same as every weekend to fulfil the customers' needs. Today I do the opening of kaiten area and do all the gunkan sushi.

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Today is my 77th day of intern. I work from 11am to 11pm. It means I work for 3 hours overtime. The customers are full and even queue up in front of the restaurant to wait to be seated. Sushi finish rapidly. The kaiten staff and me cooperate with each other in adding up sushi, preparing the orders, observing the sushi balance, cooking and mixing rice and making rice balls. Everyone play the important role in making the smooth operation. The good planning skill is needed to prevent supply under the needs and wastage while closing which cause the profit decrease.

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Today is my off day.

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It is my 75th day of intern. I work from 2pm to 11pm. My restaurant manager care about my progress of work and give me some advise to work well. She promises to change me to another station which is kitchen to learn new thing.

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Today is my 74th day of intern. My working time is from 9am to 6pm. I start to do the opening with put the rubbish bag, cut the materials that need to be used, make the rice balls, check the prepared items in chiller such as egg mayo, salmon mayo and kani mayo whether enough to use, and check the take away container whether enough. Everything need to be prepared to avoid hectic during peak hour.

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It is my 73th day of intern and I work from 11am to 8pm. Same as usual, I make the nigiri sushi from 11am. Today people make order for take away of assorted sushi which call classic delight and all time favourite. The kaiten staff and me work together to complete the order within the standard serving time. It is again prove that teamwork is important to give the good service to customers.

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Today is my 72th day of intern. I work morning shift from 9am to 6pm. Today I learn to make maki sushi by observing the technique from the senior cook who call William. He make sushi very fast and nice. He share his experience and knowledge that benefit to me.

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It is my 71th day of intern. However, today I am absent with dental medicine certificate.

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Today is my off day.

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Today is my 69th day of intern. My working time as schedule is from 9am to 6pm. I do the opening as usual. Opening of every section is important as this can ready to serve the customers at all times. The empty belt is then full of sushi. Customer can make multiple choices on sushi belt.

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It is my 68th day of intern and I work from 2pm to 11pm. Even Friday is not weekend, but many customers dine in and take away too. Today i make the customers' orders to enhance my ability in handling the orders. I also do the labelling for unfrozen foods then check all before going back.

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Today is my 67th day of intern. My working time is splited again. It is from 10am to 2pm then 7pm to 11pm. Same as yesterday, I fill the sushi belt with gunkan and nigiri sushi, while my colleague make the maki sushi. Start from 7pm, I tend to wash the sushi covers and the sushi robot for pre-closing. Closing the work table is start from 10.15pm as time for last order is end at 10.15pm.

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It is my 66th day of intern. My working time is from 10am to 2pm and 6pm to 11pm. Morning I tend to fill the sushi belt full of sushi while night I tend to make orders and do the closing with another one kaiten staff. .

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My internship has been 65 days today. I work from 11am to 8pm. When i have arrivded to the working area,my kaiten colleagues done the gunkan sushi and maki sushi. Thus, I make the nigiri sushi. After finish all,i make the rice balls for stand by then cook rice and mix rice. From this,i learn that people work in team has to work initiative and rely to help each other in order to achieve smooth operation.

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It is already the 64th day of my internship at Sushi King Queensbay Mall. Today I work from 9am to 8pm. I work overtime for 2 hours.i am first put the plastic of rubbish at kaiten area, do the miseen place and make the rice ball. Then, start to make the sushi with another kaiten staff. Today I learn the cutting skill in cuttinh the "golden ball" into halfas I feel that my cutting technique has to improve more to become better.

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Today is my 63th day of intern and I work from 2pm to 11pm.When I arrived to the restaurant, I work as usual like add on the sushi because many sushi are finished after peak hour of lunch, make the order, clean the cover and so on so forth, During closing time, I clean the sushi cards from dust and oily surface.

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Rest day

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It is my 61th day of intern. My working time is from 2pm to 11pm. Among the sushi, I feel that tropical roll is the hardest sushi to make. I try to make it today with the assistant from my colleague.

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Today is my 60th day of intern. I work morning shift from 9am to 6pm. It has been 2 months I work at kaiten. Today I would like to try the new thing that I never do before.That is learn to cut the cucumber stick. I follow the step that my kaiten leader demonstrate to me before he admit to the hospital then try to do by myself.

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It is my 59th day of intern. My working time for today is from 9am to 6pm. The new thing I learn today is to make the curry sauce for the new promotion menu.

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Today is my 58th day of intern. I work from 11am to 8pm. As usual, I make the nigiri sushi when I have arrived to the restaurant at 11am. The nigiri sushi that I like to make the most is salmon nishoku. This time, I can make delicately. I feel so happy and satisfied.

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It is my 57th day of intern and I work from 9am to 6pm. Today I learn to make the special sushi that I never do before. It is challenging. The sushi is called emerald roll. My colleague teach me the way to do it.

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It is my off day.

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Today is my 55th day of intern. My working time is from 2pm to 11pm. The new menu is start today.I try to make the new sushi when there is the order.

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It is my 54th day of intern. I work from 11am to 11pm with 3 hours overtime. Today is my first time to do closing kaiten with another one intern student that is just change to this position. Due to it is the last day of the month, many customers visit to the restaurant with their monthly withdrawn salary. The sales is high, and I am surprisingly to have the compliment from my restaurant manager because able to handle the orders.

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My internship is already the 53th day. The working time for today is from 12pm to 11pm. Today I learn to closing with washing the rice cooker and mix rice bowl.

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It is my 52th day of intern. I work from 11am to 9pm. Today I request my colleague to teach me on the method of cutting salmon fish. He demonstrate to me the steps from A to Z. I am then try to cut one piece of salmon under his guidance. Also, we have the training for new menu start from April.

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Today is my 51th day of intern. I work from 9am to 9pm with 3 hours overtime. It is less busy today. I take this advantage to learn to make special sushi called as Alaska roll.

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This is my 50th day of intern. I work from 11am to 11pm with 3 hours overtime. Every certain period of time, we would need to check the wastage of sushi according to the sushi time on belt. This is purposely to ensure sushi are fresh to served on sushi belt to the customers. If there are the unsold sushi during closing time, it is considered as EOD(end of day) product in which they cannot be reserved for the next day of operation and need to throw away at the time. These sushi need to be recorded in kaitenwastage book.

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This is my 49th day of intern. I work from 2pm to 11pm. This is one of the busiest day for a week. I work to fill the sushi belt full.Again and again..

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Today is my rest day.

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This is my 47th day of intern and I work from 9am to 6pm. It is the opening shift again. Before this, I always ask for help to my kaiten leader or colleagues to help me in cutting the cucumber slices for sashimi order. Today I try to cut the cucumber slices by myself under the monitoring of kitchen leader whose named Ganesh. He is helpful because of teaching me even his job is unrelevent to kaiten.I feel thankful.

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Today is my 46th day of intern. I work from 9am to 9pm. It is my another overtime working day in March. Today I would like to challenge myself to make the customer orders. It is the way to enhance my making skill. The orders will show on the display or in printing paper. The standard serving time for customers' food order is among 15 to 20 minutes. I observe that the orders on the display will also indicate the time for preparing foods to make sure foods are served within standard.

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My internship become the 45th day. I work for closing shift from 2pm to 11pm. Closing kaiten always need two person to complete. One person incharge inside the kitchen while another one incharge outside the kitchen. I incharge of the closing inside the kitchen with washing the sushi covers and arranging them, clean the kaiten dustbin, clean the basin, checking the switch and clean the kitchen floor. When there is not enough place to arrange the sushi covers on the kitchen worktable, I arrange them on the restaurant table.

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Today is my 44th day of intern and I work from 11am to 11pm. I work overtime for 3 hours. This day I make the another sushi type called as "gunkan".Bonanza for last few days enable me to train myself in making gunkan sushi faster and in true way. Gunkan sushi is the sushi that its rice ball is surrounded with seaweed and ingredients are put to cover the rice ball.

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It is my 43th day of intern. My working time today is from 10am to 2pm, then 6pm to 11pm. We call it as split time in schedule. This is my first time to experience the split time schedule. The two section of working time are the peak hour. At 10am in the morning, I fill the empty belt with sushi as usual.

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Today is my off day.

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Today is my 41th day of intern. Today working time is from 12pm to 9pm. For self enrichment, I learn the harder maki from my colleague and the video is shown at below.

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Today is my 40th day of intern and I work from 9am to 6pm. After Bonanza,we continue to the usual served menu. At the same time, the Bonanza has improved my efficiency in making the sushi. To improve myself, I try to make the new thing which call "maki". Making maki is quite hard so that I start with the easierst one. The example of the sushi in the picture called as kanikama maki.

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It is the 39th day of intern and I work from 12pm to 9pm. The last day of Bonanza indeed full of customers at all times. My job scope same as the first day of Bonanza which is up the sushi to the sushi belt. I need to observe the type of sushi that are nearly finish and up the sushi to the belt. It is really a tired day for me to keep making the same thing.

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Today is my 38th day of intern. I work from 12pm to 11pm. I work overtime as today are a lot of customers but lack of employee. It is the third day of Bonanza. Customers never stop for queueing up in front of shop to dine in. The staff are very busy, keep up the sushi on belt to fulfil the need. My job scope today is to prepare the sushi and closing at night. There are a lot of sushi need to prepare.

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It is my 37th day of intern and is the second day of Bonanza. I work at 12pm until 9pm. There is the lunch time when I start to work. My job scope today is to prepare the rice balls, cook rice and mix the sushi rice. When the rice balls are enough to use, I used to make the sushi as well.

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Today is my 36th day of intern. I work from 12pm to 9pm. It is the first day of Bonanza. Bonanza valid for 4 days. It is my first time to work during the expected busy period. All the staff in kitchen only need to make sushi because there is only sushi available during Bonanza. My job scope today is to put the sushi prepared by the staff in trays to the plates and upbelt.

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Off day.

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Today is my 34th day of intern. My working time is from 11am to 8pm. Everytime I start to work at 11am, I know my responsibility is to make all the nigiri sushi items. To make the sushi belt full, a man cannot be completed but need the teamwork. So, I always clear my job scope and rely to act as an assistant when I am needed. As the photo shown as below, every staff stay at their position and work.

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This is my 33th day of intern and I work from 2pm to 11pm again. When finish my stuff at kaiten, I learn to wash the utensils at dishwasher with operating the dishmachine. I clean the plates with liquid pan dandy then put them into the dishmachine operation .

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Today is my 32th day of intern in Sushi King Queensbay Mall and in kaiten. I work closing shift from 2pm to 11pm. This night, I responsible to do closing with clean and vacuum the sushi belt. This is my very first time.

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Today is my off day.

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Today is my 30th day of work but I am absent with medical certificate again.

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It is my 29th day and the fifth week of intern. I work from 11am till 8pm. On the less busy Monday, I learn to wash the sushi robot parts and assemble them to the sushi robot.

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Today is my 28th day of intern. I have to closing due to my working time is from 2pm to 11pm. Before the day come to the end and closing has to be made, I learn to move the materials of making sushi to another side and closing one side first to make everything become easier later

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It is my 27th day of intern. My working time is same to yesterday in which from 11am to 8pm. Today is quite busy because of weekend. However, we are not forget to keep everythings with standard includes the cleanliness. I check all the sushi plates which are dirty or stain then pass to the dishwasher to clean.

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Today is my 26th day of intern and I go to work at 11am then back at 8pm. After my break at 3pm, I request my kaiten leader to teach me defrost the products to be used at kaiten for the next day. Every defrost products's shelf life in chiller are different. The kaiten leader tell me the way to remember and how to label all of that.

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This is my 25th day of intern. I work from 12pm to 11pm in which I am doing overtime for 2 hours. This is my first time to do overtime. The lunch hour start from 12pm thus I observe the sushi type that need to add on until there is less busy. Apart from learning the practical in kitchen, clean,hygience and safety are also the important criteria so that I swept and mop the floor.

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Today is the first day of March while my internship comes to the 24th day. I work morning shift from 9am to 6pm. I do the preparation as always and make the sushi then arrange them on belt. Start from today, we have to follow the new rule from headquarters for the number of plates to up on sushi belt. I refer to it and try to memorize.

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It is my 23th day of intern. I work start from 11pm to 8pm. I make the "nigiri" item such as ebi ten nigiri, ebi fry nigiri, surimi scallop, inari, inari boat tuna, salmon nigiri, salmon nishoku and unagi nigiri. I try to remember the plates that need to be used to make special sushi and others when I am less busy.

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Today is my 22th day of intern. I work from 2pm till 11pm. I work as usual to make the sushi belt full. I learn to make an order under the guidance of the staff. The product that I try to make named sushi chef set.

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It is my 21th day of intern in which there were 3 weeks have been past for my internship.  My working time is from 12pm to 9pm. The first thing I have arrived to the restaurant is hand in my medical certificate to the restaurant manager. Today is weekend so that the staff are very busy as every weekend. The customers are in and out continuously. Today I learn to make the harder thing which call salmon sashimi. A lot of customers bring to more orders and I stand this chance to practice more. My colleague and leader always correct me to make it perfect.

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It is my off day.

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Today is my 20th day of intern. However I am absent to work due to sick. I refers to the restaurant manager and get the approval for MC from her.

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Today is the 18th day of intern and I work for morning shift from 9am to 6pm. Opening kaiten area to prepare anything that need to be used to make sushi at 10am. The sushi are prepared full on belt by the staff and me. After the lunch hour from 12pm to 3pm, I learn to open the plastic of "kanikama" which is the crab stick that had already defrost before a day and keep them into the chiller with a new containe.

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It is the 17th day of intern in Sushi King Queensbay Mall. Working time for today is from 2pm until 11pm. It is what we call closing shift. I work as usual when I have arrived to the working premis. Add on the sushi which are finished at lunch hour, cooking rice, mixing rice, make rice balls and so on so forth. To ensure the hygience and appearance of sushi on belt, we used to change new covers. I responsible to stick the time stickers to every new cover and keep them back in plastic for use on March

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Today is my 16th day of intern. Unlike before, my working time is from 10am to 7pm. When I have arrived to the working premis, the staff that responsible to do opening finished all the miseen place of making sushi. Therefore, the staff and I start to make sushi at 10am. This day I learn to write the labelling on board. The labelling is required for use when closing time.

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There is 15th day and the third week of intern today. After rest on yesterday, I have to wake up early to work from 9am to 6pm today. However, I enjoy to work early in the morning. Like always, I do the miseen place and start to make sushi rice ball. Unfortunately, I face with the sushi maker problem that cause the sushi rice are not in standard size. It cause delay of making rice ball. The problem is solved after I trying to ask the staff. The adjustment of the sushi maker is important to control the standard.

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Today is Sunday and my off day. Finally I can enjoy the weekend and having a good rest day.

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This is my 13th day of intern. The time of working for today is from 2pm to 11pm. Weekend is always full of customers. The kaiten staff and I non-stop in making sushi to fulfil the customers' needs. To ready for closing, I wash the sushi covers first and put them aside.

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Today is my twelveth day of intern. I work for morning shift from 9am to 6pm. I do the opening myself again. It becomes easy for me and I can finish all the miseen place by the time to start making sushi. To keep the sushi fresh, we always start to make sushi at 10am and arrange them on sushi belt according to the types.

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Today is my eleventh day of intern. I work for noon shift until closing of the premis from 2pm to 11pm. I am lucky today as the Chief Cook(CC) in which they call him "cikgu" visits to our outlet.  He knows I am a new intern student and thus show me the correct way of making sushi like the Sushi King procedure. He explains the categories of sushi such as nigiri, gunkan, maki and temaki then demonstrates one by one sushi types to me. The example of sushi that "cikgu" show me are as below.