Some recents I made, I refuse to pay what the Australian chains are charging. Still learning obviously. Any advice would be greatly appreciated!
by SaucierInSanAntone33
Some recents I made, I refuse to pay what the Australian chains are charging. Still learning obviously. Any advice would be greatly appreciated!
by SaucierInSanAntone33
3 Comments
That’s a lot of rice. What kind of rice is it? Standard round? Or high quality, like calrose or kimpo?
Looks good! My advice would be watch YouTube videos for tips. Make sure you season your rice with white wine vinegar and sugar, it makes a huge difference. Also, if you have any Asian markets near you, pick up some Korean BBQ sauce. It’s thin like soya sauce, but it’s really good for dipping sushi in.
– Definitely way too much rice
– Squeezing too hard when rolling. (You want to keep pockets of air between your rice grains)
– Wrapping cling wrap on your makisu (Bamboo mat) is handy when you are rolling ‘wet ingredients’ like Avocado.
Overall good effort.