Very nice! A couple of pointers: Make the rice logs a *little* bit smaller (not much, you’re close) and then put the rice log in the crease between your middle two fingers and your palm, and then press down the fish on top with two fingers and continue massaging and pressing down along the edges with those two fingers to get that “draped” look you see at sushi restaurants. You don’t have to press too hard, but don’t be afraid to give it the effort it needs. Sushi chefs aren’t overly gentle about this part, it won’t hurt anything 🙂
Good job! For a new flavor you can always try some ponzu on the tuna. Or a touch of sesame oil with soy.
2 comments
Very nice! A couple of pointers: Make the rice logs a *little* bit smaller (not much, you’re close) and then put the rice log in the crease between your middle two fingers and your palm, and then press down the fish on top with two fingers and continue massaging and pressing down along the edges with those two fingers to get that “draped” look you see at sushi restaurants. You don’t have to press too hard, but don’t be afraid to give it the effort it needs. Sushi chefs aren’t overly gentle about this part, it won’t hurt anything 🙂
Good job! For a new flavor you can always try some ponzu on the tuna. Or a touch of sesame oil with soy.