Done sushi a few times but i doesnt seem to get better at it?

24 comments

1. Maybe you just suck?

2. Seems good to me

3. Maybe need a sharper knife?

4. You are doing just fine for a beginner. You need to practice your cuts, they are inconsistent. Learn to sharpen your knife. Watch a YouTube of nigiri and practice. Making sushi is hard, and it takes again, lots of practice. Keep it up

5. Looks fantastic don’t be so hard on yourself.

6. I doesn’t either.

7. Keep going. You’ll get better. Your 100th time will be better than your 10th time, which is better than your 2nd time. Remember that the master sushi chefs have honed their craft for decades. Decades! And agreed with others. Sharper knife.

8. If you need help DM me, I’m a chef-owner of a sushi restaurant in Italy, you can check my work on my page.

9. It’s the simplicity of sushi that makes it so complex. Nowhere to hide, can’t cover anything up. Keep making and working on your cuts!

10. I don’t care about the art really, the art is when it’s in my mouth.

11. Looks decent don’t be so hard on ur self practice make perfect 🤙🤙🤙

12. Doesn’t look too bad and I’m sure it tastes great!

13. Great attempt..!

    Reducing the rice size will make for easier molding when practicing. If the fish is too thick, you can ‘score’ the fish to make it bend around the rice. It’s difficult to describe, you need firm enough rice to not break apart but not too stiff that it’s chewy.

    Keep trying

14. Looks like the work starts off with making proper saku size blocks. Use a sharper knife or sharpen your current one. Practice getting your fish in one long stroke at an angle to get the most surface area while perfecting thickness needed for nigiri. After you aburi (torch) your fish you need to finish with a seasoning like brushing soy or tare, that’s where the technique shines.
    You need more than a few times to get better. Most sushi veterans have cut thousands of slices of fish before they got to being even passable in the eye of their masters. No worries or pressure on you. You’re not applying to be a sushi chef. Take your time and have fun! Any mess ups can be made into rolls. No waste!
    Also remember your rice is your base. You can have the best fish but if your rice is average your sushi altogether will be average. Happy slicing!

15. I’d happily eat that.

16. Not realistic to expect to be restaurant quality after a few tries. A chef at a restaurant will make the same dish dozens of times in a single night, and they’ll do that multiple times a week.

    Keep at it, with that in mind.

17. Buy a good knife and learn how to sharpen with whet stone

    Watch you tube videos of sushi chefs preparing fish blocks for sashimi

18. Practice makes perfect only if you practice perfectly.

19. Ive thrown a baseball a few times but im still not in the ML

20. There’s a reason sushi masters have the title. They’ve spent a LONG time working on technique with lots of mentorship and they do it EVERY. SINGLE. DAY.

    If you make sushi 6 days a week for 5 hours a day you’ll get pretty good in a few months.

    Just be patient and have fun

21. People spend their lives honing this craft

22. Sushi is tedious to learn, but it looks like you are on the right track

    Mainly because you only get to make it once every once in a while which from a practicing point of view, isn’t nearly enough

    Sure some people turn out to nail most of it from the very beginning but the fact that actual sushi chefs train for years just to get the basics right should tell you something

    Let’s say you want to learn skiing. After few days on the snow you compare yourself to the cooler skiers on tge mountain with hundreds of days on the snow, you might think the same thing you think of your sushi

    If you geniunely want to improve and keep track of your progress, you should focus on one particular thing until you get it right enough for you to move onto the next

    For example you coul start with rice: washing, cooking and ultimately nigiri shape. In that order, because the latter strictly depend on the former

    Nothing wrong if you want to start from the fish cut instead, some might reasonably argue that it would be better to start from the rice as that would be the first logical step, and I agree, however I also think that it’s best that you do whatever makes you actually enjoy the process and have fun

    Gl 🙂

23. I’m in the same boat as you. I know everyone says practice makes perfect but I can’t make it all the time and it really doesn’t seem to get any better. the nigiri slices are hard to cut and my rolls are always loose and floppy

24. I would eat that with no hesitation