SSushi

First time making nigiri


I’ve tried California rolls before but this is the first time I made nigiri with salmon. I’ve already eaten it and I have a lot to improve on haha cured in salt and sugar. Costco salmon. And I definitely put too much Wasabi under the fish. And maybe I put too much rice. What else can I improve on?

10 comments

  1. Looks really fresh just use less rice the next time that’s just my preference 🤙🤙🤙

  3. Really great job for your first time. Just a suggestion make your cuts thinner next time and a bit less rice

  5. I’m not super particular and would say a little less rice. I do like the thick cut though. I would also forgive the extra wasabi because of the extra fish.

  6. oh wowww! Your first try is really good. I can’t imagine if I’m making it too. Will be totally a mess I guess hahaha. I bet the taste was gewd as well. I think you can cut the Salmon thinner. Great jobb! 💪👏

  7. Cut too thick, reduce the thickness by 20%. Using too much rice, reduce the rice by 50%. For anesthetics, cut a little bit more diagonally at an angle since you are using the loin side. This cutting technique creates a spreading and widening anesthetics. The cut you currently make is a bit rigid and mostly used for sashimi

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