My second attempt at making sushi, the first attempt was horrible.
My second attempt at making sushi, the first attempt was horrible.
by daaavid_vitovec_
9 Comments
Graybeard_Shaving
Well done. I’d pull up a chair and share a plate of that anytime.
Gut_Reactions
Looks good.
When you look down on your nori (before rolling), there should be about 1/4th or 1/3rd of the nori that is bare (not covered in rice).
Right now, you’re probably covering almost the entire sheet of nori with rice. That’s why you’re not getting a seal at the end. If there had been some bare nori, you could smear it with a little bit of water and “glue” it down.
michael_t_lindsay
Looks great!
_TP2_
Nice cooking of the rice
AgentThunderProphet
I just pick these up with my hand and dip in soy sauce. I see people fighting with chopsticks. Just pick it up.
GenTenStation
Looks good. What’s the meat? Looks like canned chicken
SaltyCar8132
Keep it up
Shipsnipe1313
Honestly?
Not bad.
My first few attempts were inconsistent. But still perfectly edible.
Practice makes perfect
My suggestion? Start with less fillings. Master making Maki with one filling then begin to add stuff and fancy it up.
Just about everything while making sushi is about technique.
Helpful-nothelpful
Bad sushi of good sushi. Looks like you should practice your one slice knife skills.
9 Comments
Well done. I’d pull up a chair and share a plate of that anytime.
Looks good.
When you look down on your nori (before rolling), there should be about 1/4th or 1/3rd of the nori that is bare (not covered in rice).
Right now, you’re probably covering almost the entire sheet of nori with rice. That’s why you’re not getting a seal at the end. If there had been some bare nori, you could smear it with a little bit of water and “glue” it down.
Looks great!
Nice cooking of the rice
I just pick these up with my hand and dip in soy sauce. I see people fighting with chopsticks. Just pick it up.
Looks good. What’s the meat? Looks like canned chicken
Keep it up
Honestly?
Not bad.
My first few attempts were inconsistent. But still perfectly edible.
Practice makes perfect
My suggestion? Start with less fillings. Master making Maki with one filling then begin to add stuff and fancy it up.
Just about everything while making sushi is about technique.
Bad sushi of good sushi. Looks like you should practice your one slice knife skills.