Sorry for replying late. I was busy working. Ok. Let me get everything clear. When you cut green onions you use your arms because your knife is moving back and forth. When you cut onions you can use either your arm or wrist because your knife is moving up and down. But you can get better speed with wrist. Just think about range of motion of your arm and wrist.

Thank you soooo much. Don't worry about replying late . As long as you do it I am honoured. Keep on the fantastic work.

+Dirty Mario Thank you for your support.

孙仲伦 I had the same question. Why wash it after chopping? If you wash it when it’s still whole, it’s clean enough. The only justification I see is if you were trying to intentionally rinse some of the stronger flavors away, although he did say it was to make it less sticky. Maybe he’s serving it raw

Yeah, it’s to get rid of all the flavor to be used as a garnish for sushi. If you like the flavor I would not wash at all

Yes, but that's the point. They prefer to use it more as a garnish, without overpowering onion flavor.

The green onions already come wrapped in rubber bands.... And it's pretty insignificant... just don't actually chop the rubber band.... The plastic wrap that everything is wrapped in is much worse, yet still mostly negligible. Sushi is some of the most natural food available in this day in age, especially when minimizing the amount of sushi rice eaten.