I've been making sushi every week for a while now, this is my latest attempt! What do you think?
imgur.com/a/j9wxw
imgur.comPosted Apr 3, 2014, 4:46 PM UTC
19634
imgur.comyou did awesome!
I have a tip for your blackrolls though :).
- When you spread the rice on the seaweed
- Make a small Half-Pipe of rice right down the middle of the paper
- Once you've made it fill the center of the half pipe with contents(Fish/Veggies/Etc..)
- Pull the bottom margin of untouched sea over the half pipe
- Roll the whole half pipe to where its sideways (aiming away from your body)
- That margin of seaweed should be blocking the contents from falling out
- Once the margin feels flat, tuck the lip deep and pull the roll backwards ( this makes it tighter)
- Finish by Rolling it onto the top Margin of Dry seaweed.
- Set the blackroll down on the seam, The weight of the roll should seal it.
and thats how you make a perfectly circular blackroll with no seams.
edit: I work in a sushi restaurant that rarely uses bamboo. All of our rolls are made only by hand, its a family tradition my taiwanese boss and his family follow.
7
Do you by any chance have some photos you can link to do this? I'm trying to understand but I am having a hard time. That sounds like some pro level skill right there!
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I am not at work to film it, so I made this paint to help instruct.
Its not perfect, but its each step you need to take.
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That's nice! Can you video it when you can and post it?
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Sure, I will do my best :D
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:O You're amazing. Thank you!
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Your photos made my stomach growl! YUM!
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Please invite me to your next session, you seem to be very generous when it comes to the maki filling!
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Do you happen to live in Israel?>
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Unfortunately, I live in Germany. Too bad :(
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Awkward...lol. /I'm German genetically raised by a Jew so its ok...lol
-6
i would love some of that.
I think one of these days im going to go to a fish market and get some salmon or some other way of getting really fresh fish and roll up some mother fucking philly rolls all day
those avacado ones are good too, or just nigiri or just plain salmon
fuck yeah
3
Oishiisou. Looks delicious.
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*Oishisou
The "sou" takes off the last "i".
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Hai, iidesune
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Someone must like Salmon very much! It was all for yourself right?
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Haha sadly it wasn't, we were 6 people.
And salmon is pretty cheap (and delicious), I'd love to use tuna but it costs twice as much or even more. There's some Gilt-head bream (Is that the right name? Here it's called Dennis) in there too.
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Looks great!
My only suggestions is purely visual for the maki.
When you put the rice on the seaweed, don't spread it from edge to edge. Leave about 1/5 of the seaweed uncovered. Then when you roll it up, start from the covered side and roll towards the uncovered side. This makes it so you don't have the spiral look.
Like on the first picture with the salmon roll, you have that little overhang of rice. If you had left it uncovered you would have a "perfect" circular piece.
It's just a personal preference though. Still tastes amazing either way.
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Looks very traditional and awesome!
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Out of curiousity, how much did it cost you to make that delicious bounty of sushi? I might give it a whirl if it's reasonably affordable.
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Including everything (sea weed, rice seasoning, etc) I'd say it was around 150NIS, which is like, 43$. I don't know anything about the prices in other countries, but I'm assuming it's quite lower. Oh and there was also a small plate with 2 vegi rolls, I forgot to take pictures of them.
We were 6 people, so it's pretty affordable.
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That's not bad at all! I might have to look into it...
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Omg all salmon sushi?!?!? Can we be friends? :)
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This is great! I lived in Israel in 2011 and I couldn't find good sushi anywhere. Maybe I just didn't know where to look. Where did you get the salmon? It looks absolutely amazing! Why weren't we best friends then?! :)
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I think you like salmon alot!
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Very jealous. Can I ask if you make the rice every week or do you store it? Also do you get sashimi grade fish or normal fish? Is there a difference?
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I'll tell you this much, Jiro certainly didn't dream of it.
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Is salmon from typical grocery stores safe to eat raw? I imagine not, and if so, where can one purchase sushi grade fish?
I don't know. I remember reading here something about having to freeze the fish for one week or one day depending on the temperature, look it up.
I just go to the local fishmonger (the guy who sells fish, I'm not sure about the word), he told me it's safe to make sushi with and he is a super nice guy so I take his word for it. Hopefully it won't get me killed?
No, it's not safe. Where to buy sushi grade depends on where you live. There isn't really a chain of grocery stores that carry it, so you'll have to Google it.
Specialty seafood stores typically care some sushi grade fish. Salmon from the grocery store is typically safe (depending on how brave you are) after being deep frozen for several days.
I purchase salmon and tuna (that are technically not sushi grade) from Whole Foods. The quality and freshness from that particular store hasn't given me any problems yet, and I pay about $8 for more than enough fish for 2 people.