Any tips for beginner looking to make a lot of sushi at once at home ?
by Necessary_Bug7369
6 Comments
Guitarjake921
For a first time, not bad at all. I’m sure it tastes great. Work on consistent slices, it helps learning to get the right amount of rice each time. Watch videos to learn from different people, and keep practicing.
Really Nice but try to make more consistent slices and make sure to have a sharper knife, and try to make a more “sticky” rice, maybe letting it cool a little will help make it more consistent, but you did a great job
Kanpai_Papi
Congrats on your first attempt!
A few things I notice off the bat is
1. Your rice looks unseasoned. It’s as white as the plate. Sushi rice thats seasoned will have a slighy hue or colour to it. Even more so for chefs who use akazu (red vinegar) 2. Your knife is dull its obvious by the inconsistent cuts in salmon and this is combine with your slicing technique. (Lots of videos on that) If you plan to make a lot maybe invest in a better knife 3. Learn to form shari.(the rice bed) Your rice is literally all over your plate and on top of some neta(the fish cuts) 4. Ultimately having uniformity of your nigiri is important. It allows the texture to shine and bring attention to the flavours of the rice and fish with every bite.
6 Comments
For a first time, not bad at all. I’m sure it tastes great. Work on consistent slices, it helps learning to get the right amount of rice each time. Watch videos to learn from different people, and keep practicing.
Looks great. How did it taste?
I would eat it!
[Required watching for home sushi makers.](https://youtu.be/LKJZd1VHsr8?si=qqeao83OXhfQniD7)
Really Nice but try to make more consistent slices and make sure to have a sharper knife, and try to make a more “sticky” rice, maybe letting it cool a little will help make it more consistent, but you did a great job
Congrats on your first attempt!
A few things I notice off the bat is
1. Your rice looks unseasoned. It’s as white as the plate. Sushi rice thats seasoned will have a slighy hue or colour to it. Even more so for chefs who use akazu (red vinegar)
2. Your knife is dull its obvious by the inconsistent cuts in salmon and this is combine with your slicing technique. (Lots of videos on that) If you plan to make a lot maybe invest in a better knife
3. Learn to form shari.(the rice bed) Your rice is literally all over your plate and on top of some neta(the fish cuts)
4. Ultimately having uniformity of your nigiri is important. It allows the texture to shine and bring attention to the flavours of the rice and fish with every bite.
Keep at it!