So I naturally assume I can just do anything if I set my mind to it right? This is my first ever attempt at making a sushi roll. What resources helped you the most on your at home sushi chef journey? I want to do better next time!

9 comments

1. Your rice is too dry.

2. oo looks good for ur first try!!

3. I wish the California rolls I have had used this much crab!

   I never made sushi before so I think this looks delicious

4. Hiro Terada videos

5. Sat at the sushi bar and watched, asked polite questions and tipped well. Cookbook from a thrift store. Videos. This sub.

6. Use different rice. I can’t really tell from the photos, but it looks like you may have used jasmine. It pains me every time to pay for the sushi rice at the local Japanese market (idk what brand) but it’s phenomenal and totally different in terms of flavor and texture.

7. Encyclopedia of sushi rolls and Sushi: Taste and Techniques are the 2 books I used to learn most things. They both have good recipes for things. The first is kore about making cool looking sushi rolls, the second has a lot of technical info. If you look around you can find them cheap.

8. Just from looking at the photo your rice looks off. I follow this [recipe](https://cooking.nytimes.com/recipes/10754-sushi-rice) and it’s perfection each time.

   Overall great job! I admire that you asked for recommendations for improvement. I think your second attempt will be even better!

9. Beginner here as well. I’d mince up that crab, mix it with mayo. Little bit of chili oil if your feeling frisky!