Im very sorry. I tried I swear :(

36 comments

1. The first step in progress is failure.

   You’re on your way

2. Did you use long grain rice? I’ve never been able to get long grain to work for sushi.

3. r/sushiabomination

4. I may be wrong, but did you use Saran Wrap on your bamboo thing? When I go to a sushi restaurant, they seem to have Saran Wrap on the roll thing. This way, you can put more pressure on the rice so the rice grains stick to each other. Also the type of rice, but it seems to me you do have Japanese style rice.

   I usually have Nori outside so I personally don’t use Saran Wrap.

5. Wrap your rolling mat in plastic wrap to avoid sticking. Make sure your hands are wet when handling the rice, and don’t use a sawing motion to cut your rolls. Slice in one confident motion. Most of all keep at it! It comes with practice

6. Keep at it. Also consider trying a different style with the same ingredients (google “spam musubi” for a form that has a lot of history and culture behind it).

7. We all start somewhere. Also rolls are hard. Maybe try with some nigiri and work up to it. Or you can keep making rolls and you’ll see improvement over time.

8. Did you even bother to fry the spam?

9. who hurt you big dawg?

10. At least there’s no dumbass globs of mayo.

11. You’re on your way.

    Some advise

    1: seran wrap your mat so rice doesn’t stick to the Matt and easy cleanup

    2: you need to season your rice with a sugar Mirin, salt combo this is what makes the rice glue that sticks on the nori sheets. Either that or be lazy like me and buy ready made sushi spice mix.

    3: less rice is easier to cut. If you want an easier way to make sushi don’t invert the rice to make a Cali roll. Instead just lay out your rice and put toppings on top of rice and roll it. It’ll be easier to cut.

    4: I like your little Mickey mouse spoon

12. its okay! pick ur head up n try again! sushi is a hard hard thing to get right. walmart has sushi grade tuna that ive eaten before that was good, you could try that!

13. Only way to go is up, which I’m sure you will do!

14. You need plastic on your roller first off

15. While I applaud your sense of adventure. However, when trying something new, it’s a good idea to read some recipes and watch a couple of videos first.

16. I cook my rice with rice wine vinegar. Not a ton, a couple tablespoons.

    I also have the best luck with short grain sushi rice or jasmine rice.

    And yes, use Saran Wrap on your roller and watch a few videos on technique.

    I always wet my knife when cutting the sushi.

    I recommend getting cucumber, avocado, and some imitation crab next time you go to the store. It’ll taste better than uncooked spam lol.

17. What are you trying to make, spam musubi? Or some kind of sushi roll with spam?

18. Stoppppppppppp

19. What the fuck

20. Most of the time a whole piece of masubi is on a square brick of rice wrapped in seaweed

21. Raw spam sushi is crazy.

22. Did it taste good still?

    Practicing the cook on the rich, the process of handling it, and the roll takes time. I recommend making some creative sushi rolls to keep the price down. Good quality fresh fish adds up

23. Did it taste good at least? If so all that’s left is working to keep it together. Here is a site I found on how to keep the rice on the roll. Also, I think that was bit too much rice so that could have added to the stickage issue. Finally did you wash the rice till the water became clear, if not you should, definitely will help. This is pretty nice for a first attempt though and hope you continue making sushi. https://www.mykitchenescapades.com/sushi-rice-recipe/#:~:text=Combine%3A%20the%20vinegar%2C%20sugar%20and,sticky%20as%20it%20cools%20off.

24. Make your life 10x easier and put the seaweed on the outside. Then just roll it up. No need for sticky mats etc etc

25. spam is awesome lol

26. Saran Wrap on the bamboo will help so so much!! The rice won’t stick to it as bad, and then you can press the roll more and get the rice to stick together. Overall I think not bad for your first time making a roll! Sushi rice can be finicky so don’t be too hard on yourself!

27. No you didn’t.

28. Hey good effort and youre at a good start! Here are my tips (not a cher but i love doing sushi)
    1.put saran wrap on your mat. Like A LOT so it doesnt fall. After i dont take it off, i clean de saran wrap.
    2. I find smaller rolls harder to do. (Big ones too haha .. so try a medium roll).
    3. When doing an inverted roll like this, leave the bottom part without rice. So you can roll this part of the sheet under your filling. It will also help making it tight.
    4. Put less rice. You prefer have a good balance of the filling and rice.
    5. When putting tge rice, have a bowl of water to dip your fingers so the rice doesn’t stick as much.
    6. I was told that the knife is important in sushi … this is my next step to upgrade my sushi!

    Show us your next try!

29. As punishment for failure you will eat 100grams of wasabi

    Then try to make more

30. Spam musubi would be nice. Spam in this form just seems wrong even if you made it better.

31. if all else fails, u can always make bibimbap lol

32. I wouldn’t do inside out rolls like this until you’ve nailed normal ones. Agreed with the others about pan frying your spam. Avocado or cucumber would complement as well.

33. Atleast cook the spam bro

34. Btw did you even season the rice? After cooking the rice, you add rice vinegar, sugar, and salt

35. But you used spam

36. I commend the efforts of an inside out roll! I would definitely try getting a pan sear on your spam too to elevate the flavour. If you find your seaweed too chewy, it could mean it’s low quality or not roasted nicely. If you have an electric element on your stove, turn it on and run the seaweed over it to help “roast” it. Not too much- but brushing it across the heat may help improve the texture. It also looks like you have too much rice in Your rice cooking pot- which is likely why the moisture of the rice is off. Less rice in there will be ideal! Best of luck! You’re doing great!

    Edit: seasoned at home kimbap maker since childhood here, and occupational korean chef. Happy to help you on your journey if you have questions!