Perfectly circular sushi is my goal, 7+ years as a sushi chef and I’m getting close!
Perfectly circular sushi is my goal, 7+ years as a sushi chef and I’m getting close!
by Live-Possibility4126
6 Comments
Live-Possibility4126
also I’m a big fan of doing proper proportions. it’s important you don’t add too much rice, too many veggies to a fish. I also feel like some places skimp on avocado I always make sure it’s like 1/3 ratio lol
imsohungrydudee
This is absolutely not circular or appetizing. Don’t worry I will dispose of it for you so you don’t have to look at it anymore. Please feel free to send me all future attempts at sushi that are not perfectly circular. Also feel free to send ginger and some low sodium soy sauce
Boollish
I actually believe that makizushi can be relatively squared off. Many of the old chefs like to do so when they have squared off pieces inside.
Live-Possibility4126
I know alot of people see these giant plates of sushi or rolls covered in alot of toppings. I truly believe what makes sushi is good symmetry and understanding portions and art.
I’ve posted 2-3 sushi rolls that got me a lot of views, but as a sushi chef I think it’s important to remember the basics
fleckstin
Looks fire my guy love the colour variety. Everything looks super fresh
No-Pop-6030
Are these perfect portions to you? End pieces could be more even with the other cuts. Also the amount of rice could be less imo, you can see where it overlaps. Tho this is typical for modern day Americanized sushi.
6 Comments
also I’m a big fan of doing proper proportions. it’s important you don’t add too much rice, too many veggies to a fish. I also feel like some places skimp on avocado I always make sure it’s like 1/3 ratio lol
This is absolutely not circular or appetizing. Don’t worry I will dispose of it for you so you don’t have to look at it anymore. Please feel free to send me all future attempts at sushi that are not perfectly circular. Also feel free to send ginger and some low sodium soy sauce
I actually believe that makizushi can be relatively squared off. Many of the old chefs like to do so when they have squared off pieces inside.
I know alot of people see these giant plates of sushi or rolls covered in alot of toppings. I truly believe what makes sushi is good symmetry and understanding portions and art.
I’ve posted 2-3 sushi rolls that got me a lot of views, but as a sushi chef I think it’s important to remember the basics
Looks fire my guy love the colour variety. Everything looks super fresh
Are these perfect portions to you? End pieces could be more even with the other cuts. Also the amount of rice could be less imo, you can see where it overlaps. Tho this is typical for modern day Americanized sushi.