Finally have a finger guideline for getting the pieces to me about the same size, but I still haven't gotten a handle on putting enough stuffing in uramaki. Also struggling with closing them just right so that the rice doesn't overlap into an awkward thick part.
I also seem to be using an insane amount of water to keep my hands wet and knife lubricated for cutting, way more than professional sushiyas that seem to just give it a wipe with a damp towel and cut through rolls easily. At this point it's really tempting to just take the easy way out and just use gloves and neutral oil instead of tezu.
by Boollish
12 Comments
Nice. I’d say slightly more rice but the rice looks cooked perfectly. ✌️🏴
Dang, your day 3 looking better than my year 3
you’re soo on your way to having a life skill!!!
congrats!!
Oshii
Looks fabulous for day 3! Honestly like super bang on. From someone who’s been doing this a while, I’d love to hear things finger sizing technique.
What’s the grey in the rolls on the third pic?
Impressed at your use of tai if you indeed did cure it in kombu. Looks great.
Great job, especially since it’s only been 3 days. How much did the ingredients all cost roughly? Just wanted to compare it to going out and ordering the same stuff.
I would love to eat that
Very nice. I’d try and get more slices out of each roll personally as they look a little chunky
Just a lil less fish in the hosomaki, and bare edge only on the far side of nori. 👍
Almost there