How’d I do?

18 comments

1. Good first try. Try pressing them down so the tuna attaches to the rice.

2. You’re going to wanna try and cut the fish against the grain more, those big pieces of solid sinue are chewy. Also less rice in proportion to the fish. Also the true mark to good sushi is consistency. Same shape, same size ect.

3. I’ll take 3 🙋‍♂️

4. Pretty good. Looks plain but tasty.

   Is your sauce good?

   How was the rice?

   I would love to taste it.

5. Cut thinner but longer.

6. I’d eat it!!

7. Cut you that fish more thin! And rice make grip. Nigiri mean- grip!

8. The filthy ashtray really sells it

9. Better than me

10. A for effort

11. Looks fantastic to me! Good job!

12. Less cigs, more soya. Looks good!

13. So, you’re gonna wanna cut the fish to form to the rice. Thin and long. Adjust the size of the rice to fit the fish. You’re supposed to form it. Not just set the fish on top.

    Keep at it. You’ll get better with practice

14. Looks awkward and uneven. That said, if you presented this to me, I would definitely eat every bite!

15. if offered to me, i would eat gladly, would just trouble u for some wasabi.

16. I wouldn’t kick you out of bed

17. It’s a start. Lose half the rice. I buy frozen sushi grade tuna and salmon, $30 a pound, and lay it over store bought sushi rolls because making the rice is a hassle. Best

18. Slicing fish into thin, even slices is the most difficult part of making sushi (in my opinion). I put together a guide for it to try to teach people how to control the angles, maybe it’ll be helpful to you!

    http://craftycookbook.com/how-to-slice-fish-for-sushi/

    I’d love some feedback from people who try it to improve for the future, so if you use it let me know if any parts are confusing!