1st, 2nd, and 3rd attempts at making sushi! Learning so much already

6 comments

1. You’re making such excellent progress! Keep going!

2. Making progress !

3. Welcome to the world of sushi! Keep going and progress is looking good. If I had some tips they would be perfect your rice, that is an art and the building block to a good roll. Concentrate on that and the rest will fall into place. End of day, have fun!

4. It’s looking good. Here are a couple tips that may help out, sorry if you didn’t want tips lol.

   – try to get your ingredients distributed evenly across the roll. It’s hard sometimes to do this but try your best. You can trim the ingredients or let them hang out of the sides if you need to or want to.

   – really tuck that seaweed over the ingredients as tightly as possible. It may be easier to roll with your hands and use the mat to shape it when done. Some people prefer hand rolling (myself included and I’ve been making sushi for 15 years in different restaurants) it’s worth trying out mat rolling and hand rolling and seeing which one clicks with you. Getting sushi rolled tightly is probably the most important part for making it look nice.

   – when rolling rolls like you are making with the seaweed on the outside, leave a strip of seaweed at the top and just mash a few grains of rice into that strip to act as a glue. You can also leave a strip at the bottom or trim the seaweed if you want to make smaller rolls.

   – try to spread the rice as evenly as possible and make sure you push it all the way to the edge of the sides the seaweed. I like to put one hand down (like a little wall) on the sides of the mats and push the rice right up to my hand. Take your time during the rice spreading, it’s one of the most important parts.

   – keep that knife as sharp as possible and it doesn’t hurt to wipe the blade with a damp rag between each cut. We try not to wipe our knife too often in restaurants but that’s only because we don’t usually have time to be doing that. With something like spicy tuna or crab salad I’ll definitely wipe my blade off between cuts if I am not in a huge rush.

   – either keep your hands wet while rolling or if you are using gloves you can use a bit of oil or mayo and rub it in the gloves like lotion. That will help keep the rice from sticking to your hands. We have some crazy gloves that nothing sticks to at my current job but most gloves the rice will stick. I like to use a little sesame oil or olive oil, the mayo grosses me out to rub into my gloves lol.

   All things considered this is really good for the first 3 attempts! I’ve trained quite a few people over the years and most of them couldn’t do what you did after their third attempt.

   I hope you’re having fun because you’re doing great.

5. Enjoy ❤️

6. I was gonna make some shitty comment, but you know? I can’t do better and you’re killing it. Keep it up!