My second time didn’t go so well

14 comments

1. I would still eat it.

2. Second time making sushi, it mostly stayed together but a few things went pretty awful lol

   I didn’t have a dish big enough so I had to stack

   One of my rolls got this weird squished shape

   I didn’t manage to cut the bottom of the seaweed when slicing the rolls, so I had to tear them aoart when I ate them, which ruined some of them. Would love any tips on this especially, I made sure to wet and sharpen my knife as I went

   I made salmon-avocado, tuna-cucumber, one salmon-tuna-avocado-cucumber, and one cone with salmon avocado and cucumber

3. How did you roll them? With matt? Try to make it tighter. And it really looks like the knife wasn’t sharp enough or wet. Do cutting on a cutting board so you can cut all the way. Slice the cut (pulling the knife towards you). If the knife is long enough one slicing cut will cut it. But if you have to you can do two cuts without causing problems.

4. Looks like your rice wasn’t cool and dry enough, and it made the nori mushy and hard to cut as well.

5. Looks good to me. Not professional of course but I’d eat it.

6. Food is Food bon apettit

7. It’s a learning experience. Probably still tastes 90% as good as a perfect prep.

8. It’s a loose rolling, yes. But yummy looking.

   The great part about practicing is that we get better over time and we get to eat our mistakes 🙂

9. Wet your knife

10. Use some oil or water on knife before cut the roll

11. Maybe put the smoother part of the nori on the outside so it is more presentable that way.

    Unless you already did that and something happened to the nori.

    Anyways, I’d eat it anyways because I love sushi😶

12. We all need practice to keep improving which means more sushi, so there isn’t a down side from my point of view

13. Keep rollin !

14. Well if it was perfect the second time trying we wouldn’t need sushi masters lmao. Looks great though! Just keep practicing!