My first attempt was with salmon; this time I went with tuna, and when I saw they were selling ikura, well, I’m only human.
Last time I struggled with the width & uniformity of the nigiri slices. This time I felt my cuts were more uniform and visually appealing, but I still couldn’t get the sizing right, especially the length. Those 3 teensy pieces were the biggest of the bunch and the only ones that could fit over rice. I’m not sure if the filet was too narrow or if I’m doing something wrong.
I decided to chop up the loser slices with some chives and use it for gunkan, and top the maki with what was left.
The gunkan was delicious, but huge. I probably could have used half the rice per piece.
The maki was quite nice as well, though the topping was a bit overboard. I was able to spread out the rice much better on the nori than I did the first time, which resulted in better proportioned pieces.
The nori on both the maki and the gunkan got soggy quick, I assume from the water on my hands when handling the rice.
Overall definitely room for improvement (especially sizing my nigiri cuts), but I’m very happy with the result and the improvements from the first attempt.
by kinkersun