Even if you’re not Japanese and are not at all acquainted with Japanese culture, you still must have heard of sushi. It’s a very popular food; most metropolitan cities in the world would probably have a Japanese/Asian restaurant or two that you can easily go to if you want a bite of this wonderful dish.
There are many recipes, especially the breakfast ones, that would look good with a poached egg on top. While the aspect and taste would gain 100 points, the technique can give you some headaches. How can you obtain that silky egg white and gooey yolks without too much effort?