Focus on doing great rice. The rest will come with practise!
Step 1: use Iio jozo sushi vinegar for your Shari (low water, cut the rice with vinegar when complete). Step 2: use magu roll or pichit paper to dethaw your fish. Step 3: use a much sharper $48 knife from mtckitchen. https://mtckitchen.com/kanetsugu-molybdenum-yanagi-270mm-10-6/
3 comments
https://thejapanesebar.com/food/sushi-sashimi/
Focus on doing great rice. The rest will come with practise!
Step 1: use Iio jozo sushi vinegar for your Shari (low water, cut the rice with vinegar when complete).
Step 2: use magu roll or pichit paper to dethaw your fish.
Step 3: use a much sharper $48 knife from mtckitchen. https://mtckitchen.com/kanetsugu-molybdenum-yanagi-270mm-10-6/
Good luck!