Our first impression was the size of the rolls. To be fair, the standard of sushi rolls is six or eight pieces This depends on which way the nori is cut. We noticed that in one case, up to 12 pieces were cut. Still, one of the rolls was thinner.

The next point was that in some rolls the "packing" was very loose, making it look bigger, but with less ingredients. Kyoto is "K", the supermarket is "S", and the two restaurants are "R1" and "R2" respectively.

We did not find it this time, but we have seen many restaurants were the main ingredient in the roll is....rice..

Observe the Philadelphia roll. The main components of the roll are cream cheese and Smoked Salmon (kunsei). Look at the amount of smoked salmon in the rolls and appreciate that in "R2" (arrow) there is a clump of rice instead of a larger piece of salmon.

The smaller "S" rolls are because they have more pieces per roll.

The California roll ingredients are cucumber, kani (crab substitute), and avocado. Here are shown open California rolls from a supermarket "S", and Kyoto "K". The "S" roll has almost no avocado, more like avocado paste and the cucumber has been cut including the rind, which must be painstakingly removed. When visiting Kyoto, observe how the sushi chefs are peeling cucumber all the time!

The "K" roll has substantially more avocado (more expensive) and less cucumber, which has been peeled..

Lastly, we opened the Philadelphia rolls. Observe the quantity of smoked salmon (kunsei) in each of the rolls. In fact, roll "R1" is not smoked salmon, while in roll "R2" there is a very small piece of kunsei and a clump of sushi rice. There is definitely more kunsei in the "K" roll!

The last point is that each and everyone of the rolls we tested was more expensive that the Kyoto roll.