A Japanese scholar was so determined to discover the secret of good sushi--light and airy, meant to be eaten with the fingers, as opposed to the sticky chopstick chunks we're used to here--that he stuck some rolls and nigiri in an MRI machine.
He compared pieces made by an experienced sushi chef, an apprentice, and a sushi-making robot.
The difference seemed to be that the chef's pieces were smaller, less compacted and had their rice grains mostly aligned with each other, leaving lots of space for air inside.
While interesting, the study didn't address a much more pressing issue:
Sushi making robots?