I also have trouble eating most nigiri in one bite, though this is (probably?) due to having a fairly small mouth rather than to problems with jaw opening. I like to sit at the sushi bar in restaurants, rather than at a table, because then I can talk to the sushi chef and explain that I prefer a smaller bite. A good sushi chef will figure out the best size to make the nigiri for each individual customer; when you order at the bar, you usually order a few pieces at a time rather than everything at once, and so the chef can adjust as you go along. (Not all restaurants have sushi bars though; some of them have the chef hidden away in a kitchen. It tends to be the more expensive ones that have sushi bars.)
There's a place here in London that specialises in what they call "canape sushi"; this is a smaller version of nigiri. Here's their website, and there's a photo of their canape sushi on the front page. I don't know how widespread this trend is, but at least the term might give you something to google for.
As for rolls (maki), look out for hosomaki; these are thinner in diameter than futomaki (I can't eat a piece of futomaki in one bite, but hosomaki are fine). Hosomaki are usually cut into 6 pieces per roll, but you could ask for them to be cut into more pieces (8?), which would make them smaller again.
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branchandroot
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Date: 2011-07-01 12:03 am (UTC)I also have trouble eating most nigiri in one bite, though this is (probably?) due to having a fairly small mouth rather than to problems with jaw opening. I like to sit at the sushi bar in restaurants, rather than at a table, because then I can talk to the sushi chef and explain that I prefer a smaller bite. A good sushi chef will figure out the best size to make the nigiri for each individual customer; when you order at the bar, you usually order a few pieces at a time rather than everything at once, and so the chef can adjust as you go along. (Not all restaurants have sushi bars though; some of them have the chef hidden away in a kitchen. It tends to be the more expensive ones that have sushi bars.)
There's a place here in London that specialises in what they call "canape sushi"; this is a smaller version of nigiri. Here's their website, and there's a photo of their canape sushi on the front page. I don't know how widespread this trend is, but at least the term might give you something to google for.
As for rolls (maki), look out for hosomaki; these are thinner in diameter than futomaki (I can't eat a piece of futomaki in one bite, but hosomaki are fine). Hosomaki are usually cut into 6 pieces per roll, but you could ask for them to be cut into more pieces (8?), which would make them smaller again.
I hope this helps!