I took your advice. Am I improving?

9 comments

1. I took the advice you gave me and reduced the ratio of filling to rice. I also cooked it what I think is a bit better, someone said it should be 1 grain of rice thick, and while we decided we like a smidgen more rice than that the improved cook meant I could spread it much thinner than the first time. Its probably still not quite pure sushi but my toddlers like it and I tried my hand at salmon and avocado.

   Original post for comparison:
   https://www.reddit.com/r/sushi/comments/x4j9ew/anyone_got_any_tips/

2. Looks so good

3. Your rolls look fine. I’m just alarmed that there’s nearly the same volume of Kewpie on your plate as maki.

4. Looks fine, maybe hold off or at least reduce the mayo next time though lol.

5. I’d reduce the rice by 10% and add another line of salmon, but that’s my preference. Your enjoyment of said food is the more important than its appearance, so if this ratio is good for you then great!

6. Pretty good!! Nicely closed with a pretty even stack of clean cuts in the background. Also the rice looks fully cooked but still quite firm, well done!

   But 15-20% less rice. Are you using a quarter sheet of nori? Also traditional maki mono like that have more of a squared shape with rounded corners

   Not a big deal but devil is in the details

7. Practice will make perfect, but I want to ask, is that a dollop of Mayo?

8. omg i want that

9. I typically make my sushi with less rice (I like to have more about 70/30 with more filling/topping) and I add the mayo and wasabi IN the sushi.

   Otherwise, the sushi was rolled tight and looks great!