SSushi

Burnt the rice, rice was somehow still soggy, had to reroll them multiple times but in the end my first ever selfmade maki turned out pretty good


Burnt the rice, rice was somehow still soggy, had to reroll them multiple times but in the end my first ever selfmade maki turned out pretty good

26 comments

  2. They look great! I’ve never even attempted to make sushi so you’re about a million steps ahead of me!!

  5. Congrats! Did you wash the sushi rice before cooking? I like to wash it until the water runs almost clear. Also allowing it to cool in a non metal bowl like wood or silicon helps. Traditionally the rice is hand fanned to cool down and this helps make the rice grains seem individual rather that a wet clump

  9. This is hilarious, I love how it’s all just in a giant pile too. I’m not trying to clown on you though, it’s really difficult and I’m not very good either.

  12. No it didn’t, it looks like my first time making it, keep trying cuz you will eventually learn

  13. Ah, the first days of making sushi. Thank the Lord that I spent a week learning how to make the rice just right and already loved Asian food before that. Being something of a home cook help me in the beginning, so I’m sure that if I hadn’t had that advantage then probably would have turned out like this.

    As others have said, not talking trash on you at all. I would eat a bunch of this and it just shows the levels of care and attention to go through when it comes to making sushi as well as the different levels we achieve through our journey. This is almost a euphoric picture lol

  14. As far as the rice goes, what exactly were you using to cook it? Did you make regular rice or actual sushi rice? What kind of grain did you use? The true telltale sign of soggy rice is always too much water, though. Specially if you burnt it in some way and it still turned out soggy lol

  15. There should be a separate sub for people posting their first times making sushi. They can get advice or feedback or encouragement there.

    Frankly don’t need to see this shit here though.

  16. yeah idk why your post activated so many weird negging lurking loser types lmao, but hell yeah, that is indeed sushi, and you made it yourself. literally the type of post this subreddit was made for, glad you enjoyed the process and the result, keep at it 🍣

    and before any of you dorks reply to me pretending to actually care about your fake pearl clutching on the sanctity of reddit sushi pictures, consider first that you’re probably just a miserable unlikeable person looking to take your garbage out on & be shitty to other people in a consequence-less environment. hope that helps!!

  19. I’m glad you didn’t get discouraged enough to give up. Your next batch will be better this way. I’d eat it up. 🙂

  21. I think I saw a sushi chef add a small splash of rice wine vinegar to the rice as it cools.
    That may have some affect on the rice.

    Daiso has lots of sushi molds to help you get started.

    Using a bamboo mat covered with cellophane helps.
    Don’t be afraid to roll it really tight.

    Looks great for a first try.
    Good job

  23. Buried the leads boo OP IS 16 & FIRST TIME BOIL RICE. You did great sugar sorry sounds like your Dad is dropping the ball but we’re all super proud of you

  24. I hope you had fun sharing this feast!

    Not a pro here but I’d like to suggest to use less water on your rice.

    Wash the rice until not murky anymore (I usually do 7 – 9 times), soak it for 45 minutes. Put it in the pot and level the rice, add water to cover (just about 0.5cm in height over rice). Cook on low setting WITHOUT the lid, when it starts boiling give it 2 minutes then turn fire to lowest setting (like there’s barely any flame) and cover the pot (give this 7 – 10 minutes). Between the 7 – 10 minutes you have to pay attention and stay close to your cooking rice to listen to it when you start to hear sharp/crisp burning turn the stove off. If you don’t hear it, just turn it off the 10th minute. Keep covered for another 5 minutes. Take it out to a bowl big enough for twice the amount of your rice. Loosen the rice carefully in front of the fan with your rice scoop. Try a grain and decide if it’s the right texture for you. If so, add your mirin/seasoning and cool it down some more.

    Keep covered (with a cheese cloth) while working on your rolls. They tend to dry out fast.

  26. Hey well done! Rice will become easy with practice 🍙 even sushi masters had to start somewhere

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