Self-taught Sushi – feedback welcome!

25 comments

1. These are beautiful, especially the cucumber flowers

2. The 5th photo is beautiful but also a bit overwhelming to figure out how to eat. The chive on the salmon nigiri is probably too long and too many of them, and the radish next to it will likely fall apart easily.

3. These look better than my stuff and I’ve been studying for 4 years. But I only do nigiri, so there’s that. This all looks delicious.

   Philosophically I’d say you want to exercise restraint. Your rice balls for nigiri are very fat. Nigiri should be the equivalent of one bite, and the size of a finger. Use less rice, and pack them a little less tightly. Even high-end sushi restaurants in Japan will often restrict the toppings on Nigiri. There’s nothing wrong with garnishing your nigiri; but the philosophy underlying nigiri is to keep things small, balanced and harmonious. If you are studying in tokyo, I’d practice applying wasabi to the fish, as well, since it is applied on the fish in Japan.

   For rolls, since those are more of an American invention – outside of cucumber rolls and some small maki – you can go hog wild with those and it looks like you have. That said, I’m not sure the pipework is necessary on the first picture.

   Let the rolls and nigiri speak for themselves.

   Again, though, great work overall.

4. You definitely show early potential for plating. You can tell it’s amateur though by WHAT you are using for garnish and some toppings used as well. But you have an eye for spacing, colors, and obviously photography which would be lighting. If you dedicate and learn from a good teacher you show a lot of potential. I have my own small sushi restaurant here in San Diego, CA. and have been making sushi for over 15 years.

5. The overall aesthetics are very pleasing. Photo #9 got my head spiraling.

6. Immaculate presentation and it all looks delicious. Great job!

7. Your plating is extraordinary! And I love the radish mushrooms. I would wish you luck with your new career path but you won’t need luck with talent like that.

8. I love these!

9. They look so good and yummy! And almost artistic! Good presentation

10. I love how creative and beautiful these are. I can imagine a mermaid eating 4 and a fairy eating number 5, such fairytale aesthetics going on!

11. I like the radish mushroom. Sushi looks great too!

12. LMK if you need a new friend or an official taste tester.
    My official qualifications are “I want to eat what you have made.”

13. 🤤 I’ll take seven

14. Nice presentation?

15. Looks great. Good luck in school and you’ll make a great sushi chef. Don’t forget to own your own restaurant or someone else gets paid for all your hard work.

16. Very impressive.

17. That scallop is magnificent 😍

18. Plating is beautiful but I feel falls into what I hate about a lot of plating. Don’t plate it if you don’t intend it to be eaten.

19. You have a ton of talent! Thanks for sharing and good luck on your journey

20. On picture 5, I would take off the flower on the shrimp and remove 3/4 of the chives on salmon. Otherwise, I’d take joy in devouring everything here. Well done.

    I haven’t combed the other comments, but if you haven’t already, can you offer more info on the mousse on the first maki?

21. Your plating is absolutely gorgeous. You can see the precision and tons of careful work there. Great job. My note would be to think of flavor along with your aesthetics. The piece that stuck out to me was the salmon with the bundle of chives. It looked neat and gorgeous but in reality this would be a mouthful of greenery. Just my take.

22. You’re doing some lovely plating. My only criticism would be that it’s too much fuss, not enough restraint. It misses the mark on the elegance of sushi, and worse, would obscure the simplicity and clarity of taste.

    Purportedly, on how to get her curated simple elegance look, Coco Chanel said “Before you leave the house, look in the mirror and take one thing off.” I would suggest before you serve (or photograph), look at the plate and take two things off.

23. The first one is probably nice but it’s got all that junk in the way I can’t see the roll proper. The others look nice, but as someone has pointed out sushi is about restraint. Less is more. Fish to rice ratio is an art to be mastered. One thing I can’t stand about westernized sushi is all the sauces and extra crap on it. Good quality fish carries itself, it doesn’t need dressing

24. I thought these were cupcakes

25. Thought it was cupcakes lol