Learning to make my own sushi. Any recommendations/tips?

5 comments

1. The focus should be on quality ingredients, a nice knife and a rolling mat. Along with a good cutting board and you’re set. That’s a nice kit you have but I think you might find that you don’t end up using or needing a lot of it

2. Less rice more stuffing, take your time, do it with love and patience. And when you cut your rolls, make sure the knife is wet with water and cut fast instead of cutting slowly

3. learning the correct way to cook the rice is essential.
   also high quality ingredients make a huge difference overall

4. – I wet my hands twice, one when grabbing the rice to place it into the nori and again to spread it.
   – When entertaining, make all the rolls first then slice it. It takes me way too much time to roll, slice and then do the next one.
   – Use a very sharp knife, I use a serrated carving one.
   – When slicing outside rice rolls, use wrapping plastic to grab the roll or wet the finger you are holding the roll with to avoid the rice to fall off.

5. Wrapped your rolling mat in saran wrap and remove the wrap after you done using. Get a Sujihiki if you can.