Homemade sushi! Would love some suggestions for improvement…

11 comments

1. Very nice. Some of the larger roll pieces are a bit rice heavy. You’ll improve with practice. And your rolls will like-wise become tighter as you practice.
   Need a extremely sharp knife, and wet cloth between cuts to create even, precise cuts. Keep rolling and keep posting. And thank you.

2. Ditch the mango and we’re in business

3. Looks great for first attempt! A bit rice heavy but nice work 😄

4. I love the ingredients and the variety you’re showing! Hope you and your friends/family enjoyed your plate!

5. Mango in sushi is like a dream for me

6. More fish, less rice

7. Looks good. If you’re using cucumbers use a mandolin to slice them into tiny strips. It makes the consistency softer

8. Rice looks a bit wet/smushy to me. How did you cook it? Soaked? Blended Su with rice and helped it cool off/absorb (fanning etc) and not just sit in it?

9. Include some tempura shimp rolls also!

10. Start from the hand rolls

11. Hi OP. Let’s talk sushi in general. The rice is the most important. It cannot be mushy or dull, so work on selecting the rice, rinsing properly, not over water, and proper fanning to release moisture when adding the vinegar/sugar. Each rice grain should have definition and firmness. Also for the rice vinegwr, don’t shy or skimp on sugar, it adds to the shine as well.
    For makisushi simple rule less rice is more, use a nice thin layer.
    Plating, please use an appropriate plate like flat rectangular, non-porous or wood. Maybe i am ADHD but also plate with the rolls together not spaced out, seems uneven and less appealing. Dress with shoga and wasabi and a garnish leaf. Cheers.

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