5 years making sushi at home for date nights and family dinners, how did I do?

2 comments

1. Looks good, either less water when cooking rice, or less force when making the rolls, or probably both. You should be able to pick out a grain of rice and have it still be the same shape as when it was cooked.

   There seems to be no sesame seeds? Someone have an allergy or something?

   For plating, make sure all elements of a piece are at the same angle. For example the pieces of a roll should all be slanted at the same angle, nigiri of the same type/line the same angle etc. Its a small change that doesn’t take much effort, but it elevates presentation from sloppy to polished instantly.

   Overall, looks superb for being homemade. If you’re really looking for something to improve on, I’d work on your nigiri and hosomaki (small, seaweed on outside, rolls).

   Good Job, very jealous of your friends/family!

2. Looks good. Congrats. 🤤