Started making sushi at home a few weeks ago, looking for tips to improve, what do you think?
– Small plate is for my 2y.o daughter
– handmade tamagoyaki
– fish used: Eel, Tuna and Hamachi
– 2 hours prior to dinner, i cut the sashimi pieces and put them between two sheets of kombu seaweed for enhanced ummami
– wasabi is kameya honwasabi, not horseradish
– 1st roll – hamachi, tuna, avocado and kanpyo, with tuna, hamachi and avocado wrap, lemon sliced on top
– 2nd roll – hamachi, tamagoyaki, avocado with unagi wrap
– 3rd roll – tuna, avocado, kanpyo with hamachi and lemon slices wrap
– 4th roll – tuna, avocado, tamagoyaki with tuna and avocado wrap
