I still work on the perfect rice seasoning. Currently my favourite is rice vinegar, Mirin, sugar, salt keeping it a bit on the sourr side.
by knopsl
11 Comments
avevev
I would leave out the “wet” bit of the cucumber (the center bit). Makes the rolls soggy in my opinion. You can snack on that on the side.
Ancient-Chinglish
ricey
helpmefixer
Your rice looks like rice cake.
CookingToEntertain
Too much rice for my preference. Also I don’t like using the cucumber core; I stick to wedges and cut out the center if I even use cucumber in my maki.
But rolls do look nice and tight which is a positive!
MikaAdhonorem
You efforts are well done, and appreciated. Being a carnivore, I enjoy the light, clean taste of cucumber alongside of “meatier” rolls, but this takes away nothing from your efforts. Handmade rolls always make the best taste!
dokdodokdo
Boring
DaRealMasterBruh
I recommend cutting the cucumber and carrots into thinner julienne, that way you can gauge how much you need, but the main thing is that this way you can shape it at will, preventing it from touching the seaweed, making it look cleaner
matttrout10
Where the meattttttt
Royal_Introduction33
1. Rice too thick (thinner layer required)
2. Rice too wet (using a rice cooker helps and less water if needed)
3. Filling is plain or odd (julienne the cucumber into strip, removing wet core; you could also use egg Japanese style square cooking, Korean style spinach, carrot strips cooked, etc).
RJfreelove
Looks good, I signed up for a single class to make sushi for the next time, looking forward to it!
th3en1gmuh
Good! Better than what mine could have looked like. I haven’t made any before.
11 Comments
I would leave out the “wet” bit of the cucumber (the center bit). Makes the rolls soggy in my opinion. You can snack on that on the side.
ricey
Your rice looks like rice cake.
Too much rice for my preference. Also I don’t like using the cucumber core; I stick to wedges and cut out the center if I even use cucumber in my maki.
But rolls do look nice and tight which is a positive!
You efforts are well done, and appreciated.
Being a carnivore, I enjoy the light, clean taste of cucumber alongside of “meatier” rolls, but this takes away nothing from your efforts.
Handmade rolls always make the best taste!
Boring
I recommend cutting the cucumber and carrots into thinner julienne, that way you can gauge how much you need, but the main thing is that this way you can shape it at will, preventing it from touching the seaweed, making it look cleaner
Where the meattttttt
1. Rice too thick (thinner layer required)
2. Rice too wet (using a rice cooker helps and less water if needed)
3. Filling is plain or odd (julienne the cucumber into strip, removing wet core; you could also use egg Japanese style square cooking, Korean style spinach, carrot strips cooked, etc).
Looks good, I signed up for a single class to make sushi for the next time, looking forward to it!
Good! Better than what mine could have looked like. I haven’t made any before.