Mmm looks good but try adding less rice. Needs to be like 1-2 grains thick. It’s a binder/filler not the whole meal. Damn good though for your first shot. I remember mine being just t-total shit.
Also see if you can get some shoyu (Japanese soy sauce, basically old school way of doing it). Aged stuff is magical with sushi.
About the soy sauce, i have many different kinds of different sauces, i mean like different soy sauces, different oyster sauces, fish, etc (they are very common and cheap in vietnam). So i probably wouldn’t be surprised much by it 😅 i mean, i live in a country where the pasta or chocolate island is 10 times smaller than just the fish sauce department, and 10 more for soy sauce
About the rice, first, it’s not easy to make it thin, i started making thinner, but don’t think i can really make it thinner (the tutorial photos are old compared to the one in the post)
And the second one is price, rice costs like $1 per kilo, and with water it weights more. But fish costs 16 times more than that. So i were to add more fish this post would be called not “$4 or less sushi”, but $8, etc
I really like the idea that i can make budget sushi that cost like a bowl of the cheapest soup, without really budgeting
All good, for the rice issue, if you ever want to try and make it thinner, I use basically a smear method, make a small stick of rice and then spread it like mayo. Using the tips of your fingers. Also I use half sheets vs full sheets.
Mmm looks good but try adding less rice. Needs to be like 1-2 grains thick. It’s a binder/filler not the whole meal. Damn good though for your first shot. I remember mine being just t-total shit.
Also see if you can get some shoyu (Japanese soy sauce, basically old school way of doing it). Aged stuff is magical with sushi.
About the soy sauce, i have many different kinds of different sauces, i mean like different soy sauces, different oyster sauces, fish, etc (they are very common and cheap in vietnam). So i probably wouldn’t be surprised much by it 😅 i mean, i live in a country where the pasta or chocolate island is 10 times smaller than just the fish sauce department, and 10 more for soy sauce
About the rice, first, it’s not easy to make it thin, i started making thinner, but don’t think i can really make it thinner (the tutorial photos are old compared to the one in the post)
And the second one is price, rice costs like $1 per kilo, and with water it weights more. But fish costs 16 times more than that. So i were to add more fish this post would be called not “$4 or less sushi”, but $8, etc
I really like the idea that i can make budget sushi that cost like a bowl of the cheapest soup, without really budgeting
All good, for the rice issue, if you ever want to try and make it thinner, I use basically a smear method, make a small stick of rice and then spread it like mayo. Using the tips of your fingers. Also I use half sheets vs full sheets.
You’re not wrong, and I’m sorry for whomever is downvoting you. (That’s not what they’re intended for, and your comment is both valid and helpful.) 🤘🏼