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Meet Hazel Ann Rosete

Today we’d like to introduce you to Hazel Ann Rosete.

Hi Hazel, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Hashibami wasn’t planned at all. Everything started when my job cut some hours due to the pandemic. This situation gave me a lot of time to do some things at home. As I am scrolling through my social media account, I saw posts from my friends in the Philippines about baked sushi. An idea came to me and I tried to make my own version of it and so I did. (For those of you who are not familiar with baked sushi, it is essentially deconstructed sushi baked in a casserole and is eaten by scooping up a serving and wrapping it with nori sheets. It’s pretty much like DIY sushi in a tray.) I let my husband taste the bake sushi I made and he liked it as much as I do.

So, as our usual routine, we took a picture of it and posted it on our Instagram and Facebook story without any motives of selling. After a while, a friend of him asked if we are selling it and if so, she wanted to buy one. I smiled and told my husband that since we are not selling it I will just make one for her. Gladly she liked it and also posted a picture on her Instagram story. After that, she mentioned that people were asking her about the baked sushi (what is it? where did she get it? and so on). I was in awe and shocked that I am getting many DM’s and people are trying to order. Due to that, I decided to try and venture into the business and see where it will take me. It was the best decision that I tried and I can see it for myself. Through the power of social media, feedbacks about Hashibami baked sushi passed on to many people, creating connections in which I gained a lot of loyal customers.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I guess that there is no really a smooth road when it comes to business, especially when it’s nee for you. Since I am just starting, multitasking is what I do best. Prepping up the baked sushi, taking orders, replying to all inquiries, managing social media accounts, all at the same time. But it’s true that when you are happy with what you are doing, you don’t get tired. Especially with all the positive feedback from my customers, new-found friends and most of all, the encouragement and support of my husband.

Appreciate you sharing that. What else should we know about what you do?
I am a full-time employee at Navy Gateway Inns & suites – Naval Base San Diego.


  • Small Classic Baked Sushi – $15.00
  • Large Classic Baked Sushi – $35.00
  • Small Special Salmon Sushi Bake – $25.00
  • Large Special Salmon Sushi Bake – $45.00

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