I’ve been making homemade salmon sushi for a while now and use supermarket salmon, this is from Aldi I cure and freeze it myself. When I cut a sheet of nori in half I feel like my rolls never close. I can’t tell if I use too much rice or if I should put less fish, I know the answer is probably whatever I’d like but I struggle with this continuously. Also this is my first time searing my nigiri I used a butane kitchen torch any tips?
5 comments
The hoso maki size is perfect. You can feel the size of the nigiri in your mouth.
You may have to decrease both. You shouldn’t have to press the roll into itself because the rice will compress instead of staying fluffy. You should be able to roll it all the way over once and have about 1/4-1/2 inch nori left over. Then you roll it up completely and gently shape with the makisu mat.
This is my technique anyway. There are many ways to do this but this is how I do it.
I would find your local sushi bar and make friends with the sushi chef(s). See if you can’t get any tips from them because visual learning may be better than just reading about it.
Hope this helps! Your sushi looks damn decent for a home cook! Keep it up !
Probably too much rice and salmon in the rolls. Especially if you ever want to throw in a cucumber or avocado.
Maybe but nevertheless looks good!!
Looks good to me!