They look absolutely revolting and you should give them to me immediately so I can dispose of them into my stomach.
ItsMsRainny
The rice ratio looks to be a little too thick for my liking but I would still smash if they were given to me.
WasabiZone13
Thats not sushi
And calling yourself a chef after 2 weeks…
Okay
Shit and I just noticed you serve your condiments in plastic.
LMAO
Weeghman99
Congrats and good luck!
Handicapped-007
You can experiment on me!
Evening_Context_9369
I want them all!!
LadPro
Looks amazing, is that seared white tuna on top? What’s the seasoning?
pessenshett
That is a huge amount of rice to me, at my restaurant we do layers 2-3 grains thick at most, but it’ll depend on the restaurant and who’s training you. The filling to nori proportions are pretty good, you’re not getting too much overlap aside from the bottom left futomaki in your second picture. The cucumber roll next to it and some of the other maki in picture 2 are not great, but picture 3 is much better. It comes with time, this is a good start
AlphaDisconnect
It is not exactly my style of sushi. But I would give a spin.
Can we please make real fresh wasabi an add on? Like everywhere.
soulcityrockers
You torch the fish, not the rice. The point is to bring out the oils and change the flavor profile of the fish and to not overdo it with the blackened spots. You avoid burning the rice as much as you can.
oliviaReyees
looks like a pro already
LightFountain
I can’t give you my opinion without tasting. So when can I show up?
12 Comments
They look absolutely revolting and you should give them to me immediately so I can dispose of them into my stomach.
The rice ratio looks to be a little too thick for my liking but I would still smash if they were given to me.
Thats not sushi
And calling yourself a chef after 2 weeks…
Okay
Shit and I just noticed you serve your condiments in plastic.
LMAO
Congrats and good luck!
You can experiment on me!
I want them all!!
Looks amazing, is that seared white tuna on top? What’s the seasoning?
That is a huge amount of rice to me, at my restaurant we do layers 2-3 grains thick at most, but it’ll depend on the restaurant and who’s training you. The filling to nori proportions are pretty good, you’re not getting too much overlap aside from the bottom left futomaki in your second picture. The cucumber roll next to it and some of the other maki in picture 2 are not great, but picture 3 is much better. It comes with time, this is a good start
It is not exactly my style of sushi. But I would give a spin.
Can we please make real fresh wasabi an add on? Like everywhere.
You torch the fish, not the rice. The point is to bring out the oils and change the flavor profile of the fish and to not overdo it with the blackened spots. You avoid burning the rice as much as you can.
looks like a pro already
I can’t give you my opinion without tasting. So when can I show up?