second time i’ve every made sushi, and first time actually cutting the fish correctly. pretty proud of this, i wanted yellowtail but my local asian market was out, and fresh market had sashimi on sale for $10/lb.
by butterlover34
4 Comments
mwilliams840
Beautiful!
No-Big1920
Very nice! Maybe use less rice, but honestly looks great!
adhoc42
Looks great! Just work on your rolling technique. Be mindful of how you’re squeezing it during the roll to control the tightness and the roundness. Try it with and without a bamboo mat to decide which is easier. I personally prefer to roll without a mat.
Also, use a thinner layer of rice, maybe one or two grain thick. It should be so thin that you can still see the seaweed through the rice.
When you position the ingredients, put them about one third of the seaweed sheet height from the top, and roll it down from there. That will help ensure you get a decent layer all around avoid the ingredients ending up on one side of the roll slice. Have fun!
4 Comments
Beautiful!
Very nice! Maybe use less rice, but honestly looks great!
Looks great! Just work on your rolling technique. Be mindful of how you’re squeezing it during the roll to control the tightness and the roundness. Try it with and without a bamboo mat to decide which is easier. I personally prefer to roll without a mat.
Also, use a thinner layer of rice, maybe one or two grain thick. It should be so thin that you can still see the seaweed through the rice.
When you position the ingredients, put them about one third of the seaweed sheet height from the top, and roll it down from there. That will help ensure you get a decent layer all around avoid the ingredients ending up on one side of the roll slice.
Have fun!
Wow! Good job!