But it tastes so much worse than adding a ball of wasabi to the piece and dipping the soy sauce separately if at all. How can you possibly get enough wasabi to really bring out the flavor of the fish without absolutely drowning your sushi in soy sauce? Not every piece should get the same proportion of soy sauce and wasabi either.
Just watched this episode again. Riker is absolutely awful at cooking scrambled eggs. Even if he had used perfect free range organic Earth chicken eggs, those looked dry, burnt, and chewy.