I've been making sushi almont every weekend for two years. I love my career but I'd like to learn and become a legit sushi chef to eventually switch careers one day. Unfortunately, due to long working hours and the remaining time for my family, I can't take a full course to become a chef so I just try and improve over time.
From this pic (feel free to AMA) can anyone give me any tips on what to improve?
I'm considering starting to use different protein (scallops, sardines, mackerel etc.) but don't know where to start.
Thank you
by Kinetic_2
