Continuing to practice making (and more importantly eating) homemade sushi! I decided to do a mix of everything today. Only had salmon on hand, but an I/O and classic maki, along with nigiri and sashimi leave me wanting for nothing! I wish this type of everything combination existed at restaurants, but I’ll have to continue to settle for the nigiri platters.
As for as what needs work, my rolling of the maki is quite poor. I’m proud of my nigiri making skills but I can never quite seem to perfect my rolls. The nori I’m using was also relatively poor, but it did the job. It was a bit frangible when cut which didn’t help the maki presentation.
For my su, I use a basic 4:2:1 mixture. I have previously added su to rice in the ratio of 1:10 cups (1 cup of su per 10 cups of cooked rice), but I’ve noticed that, especially when making lower quantities of rice, it seems to be too much. I plan on trying to move down to a 0.5:10 ratio and seeing how that works.
Once I figure out a golden ratio, I plan on getting a bit creative with my Sushi Su. I’d like to get my hands on some Yokoi Akazu eventually, but will stick with some basic combinations for now.
If anyone has any advice on Sushi Su recipes, nori brands, or general tips, I’m all ears. Thanks!
by Gilgamesh150
