Made sushi for the first time ever! Had a lot of fun making it. Still a lot to learn but definitely worth it. Feel like i didn’t season the rice with enough vinegar.
Q/A: I tried cutting the nori sheet in half and it was too small to roll. I have seen some people cutting their nori in half and it worked fine for them. What did I do wrong?
Q/A: Do I need to wash the tuna before I used them like I do with salmon with salt/sugar?
Thanks for all the tips provided on this sub Reddit. Appreciate you all 🥹🥹
14 comments
Looking good Id eat it.
it looks very delicious, great job.
I have never washed fish before making sushi, but if it give you peace of mind, why not? Just be gentle.
I have never used that brand or any Korean seaweed to make rolls, perhaps their seaweed is cut smaller specifically for kimbap. But practice always helps!
For a first time it looks good, definitely better than what I did years ago. Ingredients also look really good, I have never seen tuna like that at hmart.
Thanks everyone 🥹
Nice job, looks good and better than my first time
Great price on the chutoro
Half sheets are only good for uramaki and hosomaki. For regular makisushi it’ll be too small so don’t sweat it
I never wash fish prior to use (with the exception of ones I cure at home). That salmon from Hmart is ready to go and curing is not required although it’ll improve texture and taste
First time making sushi, so fun!! Did you do it by yourself or with friends/a date?
I’m not sure if you did or not, but with farm raised salmon to get a good texture, take the skin off ( obviously right? Lol ) and rub it down with salt and sugar on all ends, set on a rack in the fridge where the moisture can drain out of it for around 45 minutes or so. Then take them out and rinse them off in room temp water and pat dry. Makes the texture so nice!
And for tuna it depends on how you serve it, I pay mine dry, and cut it then throw it in a bowl with a bit of sesame seed oil and siracha and mix and then refrigerate for 30-45minutes.
Eel sauce is easy to make, equal parts mirin,soy,and sugar reduced with heat but do not boil, about 10 minutes if done correctly and then refrigerate until cool and tacky
Spicy mayo – dab of sesame seed oil, siracha and mayo in desired potions and mix to desired taste
Hope any of that helps 😁
try adding some more of whatever ingredients u use into futomaki. your futomakis are quite small and you could add a lot more with how much rice you added. good sushi nonetheless.
Looks gooood!
I think you did very well!
You killed it. That tuna looks delicious. I wish I could buy slabs like that where I’m from. You are naturally gifted if this is your first.
Buy a spray mist bottle to season the rice, much more uniform and easy to use
So cool, how was the process?