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Northshore October 2025
Sushi master Steve Weng’s hand whips around inside a steaming vat of sushi rice, and in a second or two, he is holding a compact ball. It looks airy and light—not at all densely packed—yet the individual grains cling together in a perfect shape, awaiting a sliver of raw fish. Frank Zheng, CFO of Feng Shui As the base for many sushi dishes, the rice requires an artful touch, explains Weng, who can be found behind the sushi bar at Feng Shui Restaurant in Burlington. If the rice is packed too tightly, it throws off the balance of the dish. And sushi is all about balance; from the delicate slices of fish to the heat from the wasabi, t
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