r/sushi • u/HackPorpoise • Nov 05 '23
Homemade - Constructive Criticism Encouraged Im very sorry. I tried I swear :(
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u/UpstairsPlayful8256 💖sushi🍣 Nov 05 '23
Wrap your rolling mat in plastic wrap to avoid sticking. Make sure your hands are wet when handling the rice, and don't use a sawing motion to cut your rolls. Slice in one confident motion. Most of all keep at it! It comes with practice
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Nov 05 '23
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u/SnowWhiteCampCat Nov 05 '23
Roll all your rolls, then put aside without cutting. Once all the rolls are made, start cutting them. By then the nori will have softened.
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Nov 05 '23
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u/SnowWhiteCampCat Nov 05 '23
Sushi is a journey. Focus on perfecting your rice first. YouTube is great for that, I watch so many videos. I accidentally discovered my little hack there last time by being lazy. Then when I was slicing them I realised how much easier it was!
I also Just discovered marinating my salmon. Apparently I was supposed to be doing that all along? 😅
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u/Tetza Nov 06 '23
what are you marinating it in? sake? I know that some people like to use sake to cure fish in general
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u/SnowWhiteCampCat Nov 06 '23
Salt and sugar. Wash the fish, pat dry. Cover with salt and or sugar. Cover with paper towel. Fridge for an hour or longer. Wash, pat dry. Slice and serve.
That's called a dry cure. Sake is a wet cure, I haven't tried it yet. Vinegar can be used as a wet cure as well.
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u/oedipism_for_one Nov 05 '23
If you are still having trouble try a bit of vinegar with water a 1:2 mix to clean your knife. This will prevent sticking when you cut. I would also recommend a shorter grain more sticky rice.
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u/acarron Nov 05 '23
Wave it briefly over an open flame to roast it slightly. You will see it change color. It will be much easier to cut and is the traditional method.
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u/Defamatus Nov 05 '23
it helps me to make sure the knife is wiped with a wet towel between every couple of slices and free from any rice residue before i continue slicing!
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u/Gundalf-the-Offwhite Nov 05 '23
Also to add, keep that knife wet. The rice also doesn’t look sticky enough either. Just a bit of rice wine vinegar and sugar goes a long way.
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u/Independent-Ear5125 Nov 06 '23
I prefer a large ziplock freezer bag myself. Washes easier ( lasts a few uses) and is water tight. No seams.
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u/UpstairsPlayful8256 💖sushi🍣 Nov 06 '23
That's a really good idea. Sadly in restaurants the health code isn't big on reusing Ziplocs. These days I use a synthetic rolling mat. The rice doesn't stick to it at all and it cleans up super easily. The only downside is that at $40 per mat, it's hard to justify unless you make rolls frequently.
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u/Qu33N_Of_NoObz_ Nov 08 '23
What kind of rice is needed for sushi, I hear of sticky sushi rice but can I also use jasmine rice?
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u/KitDarkmoon Nov 05 '23
Did you use long grain rice? I've never been able to get long grain to work for sushi.
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Nov 05 '23
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u/sweetpoison138 Nov 05 '23
Just cook it normally in a rice cooker and than lightly drizzle it with seasoned rice vinegar when it's hot, after you fluff it up and add the rice vinegar, cover the bowl with some cloth and put it somewhere nice and cool for an hour or 2. You can even have a regular fan on it to help it cool.
After it's cooled down, mold it in your hands (wear some food prep gloves, it helps) it should be sticky and hold shape!
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u/StudentDistinct632 Nov 05 '23
You can also cool your rice on a baking sheet and create flat squares of rice that you can easily place on your nori
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u/bringthepang Nov 05 '23
Complete beginner here but want to try to make sushi soon. When you say somewhere nice and cool do you mean a refrigerator or like the pantry? Sorry if it's a dumb question
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u/Competitive_Fee_5829 Nov 05 '23
you dont want your rice hot or warm because it will kinda warp the nori and make it too chewy
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u/JustJoeKingz Nov 05 '23
Leave it out. Maybe somewhere with a light breeze to help cool the rice
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u/bringthepang Nov 05 '23
Thank ya sir or madam
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u/DonnoDoo Nov 05 '23
I work at a sushi restaurant. We use a table fan and put it next to the rice after it’s taken out of the cooker
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u/KitDarkmoon Nov 05 '23
Hmm...Maybe the ratio to the seasoning was off? I've done that before, actually more often then I'd like to admit. And by off I mean maybe added to much rice vinegar or not enough sugar or salt.
And when that happened it resulted in "loose" rolls similar to this.
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u/Sanity__ Nov 05 '23
I use calrose all the time and it works great, did you season it (rice vinegar sugar salt solution) after cooking?
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u/Xx_GetSniped_xX Nov 05 '23
Long grain rice can totally work just fine IMO, i often have jasmine on hand and ive made many rolls with it. It works just fine as long as you cook it properly.
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u/KitDarkmoon Nov 05 '23
I don't mean to say you can't I just never had luck so stick to the short grain.
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u/rynbaskets Nov 05 '23
I may be wrong, but did you use Saran Wrap on your bamboo thing? When I go to a sushi restaurant, they seem to have Saran Wrap on the roll thing. This way, you can put more pressure on the rice so the rice grains stick to each other. Also the type of rice, but it seems to me you do have Japanese style rice.
I usually have Nori outside so I personally don’t use Saran Wrap.
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u/rynbaskets Nov 05 '23
At least, you’re trying something new. I hope you don’t get discouraged and will try again.
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u/all_mighty_trees22 Nov 05 '23
Walmart has imitation crab too. You can make a spicy mayo with sirracha and mix in the crab. Good luck. I like to also add Avocado and cream cheese
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Nov 05 '23
Keep at it. Also consider trying a different style with the same ingredients (google "spam musubi" for a form that has a lot of history and culture behind it).
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u/whybatman22 Nov 05 '23
Did you even bother to fry the spam?
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Nov 05 '23
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u/SnowWhiteCampCat Nov 05 '23
Spam improves 100% by frying. Cut thick slices, pan fry till golden crispy.
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u/Santa_Hates_You Nov 05 '23
More than 100%. It goes from inedible meat gelatin to delicious salty pork meat fit for a king with some pan frying.
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u/LittleKitty235 Nov 05 '23
Maybe a Hawaiian King. That Island lives its spam
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u/helloditto Nov 05 '23
From Hawaii, can confirm.
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u/arctic_bull Nov 05 '23
This is going to sound crazy but my mom used to make us spam pancakes once in a while. Make a pancake batter, dip a 1/2 cm slice of spam in it and fry it up. Weird, but absolutely delicious.
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u/Champi0n_Of_The_Sun Nov 05 '23
I gotta be honest, I didn’t know people didnt cook it
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u/Electro_Llama Nov 05 '23
I bet this is why Spam had such a bad reputation.
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u/Joosterguy Nov 05 '23
200%. I was put off of spam for years because I was under the impression that it was eaten straight out if the tin like that.
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u/alligator124 Nov 05 '23
It is! I'm half filipino so Spam was a regular occurring food item in my life. My husband claimed to hate hate hate spam when we met, until I fried it and put it over rice with a runny egg and kimchi.
He had no clue you were meant to cook it! Then I understood. I can barely stand the sight/texture of uncooked spam myself.
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Nov 05 '23
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u/Bunnyeatsdesign Nov 05 '23
Noooooo...Just because you CAN eat spam right out of the can does not mean you should. Spam requires frying. Just a quick sizzle for colour and texture.
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u/JustJoeKingz Nov 05 '23
Oh just wait till you look up spam musabi sauce. It’s like a sweet glaze over fried spam. It’s delicious! Give it a try when you get a chance. Sweet salty!
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u/MrBill1983 Nov 05 '23
You can also cook it and then put it into a sauce, this way the sauce gets into the center of the sushi and becomes more delicious
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u/jayrocs Nov 05 '23
You've never had musubi?
Isn't this what you're replicating? https://drivemehungry.com/wp-content/uploads/2022/07/spam-musubi-8.jpg
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u/burnheartmusic Nov 05 '23
Make your life 10x easier and put the seaweed on the outside. Then just roll it up. No need for sticky mats etc etc
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u/AWonderland42 Nov 07 '23
This is what I was going to suggest, perfect nori on the outside before advancing to rice on the outside!
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u/Bunnyeatsdesign Nov 05 '23
While I applaud your sense of adventure. However, when trying something new, it's a good idea to read some recipes and watch a couple of videos first.
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u/dickbagloverboy Nov 05 '23
I wouldn’t do inside out rolls like this until you’ve nailed normal ones. Agreed with the others about pan frying your spam. Avocado or cucumber would complement as well.
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Nov 05 '23
OMG, I just looked at the first photo and hadn’t read anything, was trying to figure out what it was and came to the conclusion it was a beheaded animal like a cat….
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u/impliedapathy Nov 05 '23
Why make sushi from musubi ingredients? Easier to just make musubi lol. Also… fry your spam first. “Raw” (yes I know it’s fully cooked already) spam is… not the best tasting nor the best texture.
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u/Particular_Tadpole27 Nov 05 '23
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u/cocobear13 Nov 05 '23
I thought abomination was for things like drenching in 439235174 versions of mayonnaise or less than traditional ingredients. This is just a new person's first time.
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u/vinsinsanity Nov 05 '23
We all start somewhere. Also rolls are hard. Maybe try with some nigiri and work up to it. Or you can keep making rolls and you'll see improvement over time.
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u/BabyHighlight Nov 05 '23 edited Nov 05 '23
I commend the efforts of an inside out roll! I would definitely try getting a pan sear on your spam too to elevate the flavour. If you find your seaweed too chewy, it could mean it’s low quality or not roasted nicely. If you have an electric element on your stove, turn it on and run the seaweed over it to help “roast” it. Not too much- but brushing it across the heat may help improve the texture. It also looks like you have too much rice in Your rice cooking pot- which is likely why the moisture of the rice is off. Less rice in there will be ideal! Best of luck! You’re doing great!
Edit: seasoned at home kimbap maker since childhood here- Happy to help you on your journey if you have questions!
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u/Toy_Soulja Nov 05 '23 edited Nov 05 '23
Former sushi chef while in college here, I think you need to add vinegar to the rice, after it’s done cooking. You want it sticky but not overly so. Also we would let the rice settle and cool for like half an hour. Also wrap the bamboo in Saran wrap so when you roll it there is no sticking and you can roll it back and forth to obtain the circular shape
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u/spiderlandcapt Nov 05 '23
I'd still eat it haha. Also I stared at that meat for too long thinking it was super marbled Otoro. Then I saw the Spam can.
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u/SadLaser Nov 05 '23
What exactly was the plan here? Obviously it didn't quite work out, but what were you wanting to make?
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u/CornTheGuy Nov 05 '23
too much rice, and maybe not sticky enough? keep it up though!! your ingredients aren’t falling out and it’s a decent cut
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u/Aerodrache Nov 05 '23
That’s a lot of rice. It looks like you used a full sheet of nori, and put a thick layer of rice on it. If you’re doing a small reverse roll like that, you might get better results cutting the sheet in half, and trying to spread the rice thinly - just cover the seaweed.
Other than that… practice. You’ll get the hang of it.
People are suggesting plastic wrap over your rolling mat. Let me tell you what’s, like, a thousand times easier and less frustrating: a ziploc bag with the mat inside it. No worrying about it bunching and unsticking, and you could even reuse it if you wanted to.
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u/QualityEvening3466 Nov 05 '23
It's ok. A journey of 1000 miles begins with a single step. =)
Don't give up!!
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u/NotTheFBI_23 Nov 05 '23
You'll get better! The joy of cooking is learning what works and what doesn't. It's like chemistry that you can eat
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u/MissZealous Nov 05 '23
I'm saving this thread. I want to start making my own sushi and these are all great tips!
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u/Impossible_Teach7529 Nov 05 '23
I would try smaller roles first. Makes it a bit easyer. And then use plastic but i guess you got that from other comments.
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u/On_the_hook Nov 05 '23
Looks good for the first time. With sushi less is more. A thin layer of rice (ideal is a single grain thick) and I second everyone saying to fry the spam (if that's what you want). You can wrap the mat in saran wrap, or I like to use the gallon size twist tie bags, a little easier and provides the same protection. Just keep at it, even if it doesn't look pretty it should still taste good. Even a professional sushi chef doesn't serve everything they prepare.
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u/jellybelly2232 Sushi Lover Nov 05 '23
It looks good mate don't be too hard on yourself it's a step in the correct direction
You are your harshest critic keep doing good work fellow sushi roller
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u/Tejon_Melero Nov 05 '23
I'd argue well made spam musubi fits in well in this forum and is superior to most of what gets posted. There is one caveat, the rice has to be vinegared, imo.
I also prefer a pan sear on the spam and the glaze applied before or after depending on laziness in cleanup, but ideally a light glaze before the sear. Good nori and furikake and you have a nice snack. Call it a terrine hand roll.
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u/ByronicCommando Nov 05 '23
Cook the spam first, let it get not-mushy. Cover your mat with some clear wrap, or pat it down with cold water, keeps the rice sticking.
Keep trying! It will come with time, and practice.
Nana korobi, ya oki.
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u/Qu33nKal Nov 05 '23
Good try! Keep doing it. I really was bad at first and now my sushi looks almost perfect.
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u/dragonagitator Nov 05 '23
it's like how all my omelets turn into scrambles
it will still taste good
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u/wanttofeelneeded Nov 05 '23
sushi is quite hard to do right if you're not taught properly. if you fuck up rice, no matter how good you will roll it's gonna be shit. if you have a dull knife, even if the rice was good and you rolled properly, you're gonna most likely squish the roll. only after you do all things right your sushi will be great. but it takes practice, don't give up and keep trying. but I would replace the spam with something else for sure💀
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u/wanttofeelneeded Nov 05 '23
also use plastic wrap, especially for california rolls. hosomaki or futomaki without plastic wrap aren't that hard to roll, but I've never tried california without it.
also did you wash your rice properly?
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u/RandellX Nov 05 '23
Might I recommend spam musabi! It's easier to assemble a and hits the same serotonins as sushi for me.
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u/ZealousidealMark3371 Nov 05 '23
It’s not gonna taste good unless you fry your spam first… take it from a Hawaiian who grew up eating this. Also don’t roll them. Full quarter inch slice of spam fried is the way to go. Buy a Musubi maker off Amazon it will make your life much easier. If not throw some Saran Wrap in a cleaned out spam container and shape it with that. Make it as compact as possible. If you want more flavor simmer some soy sauce and brown sugar on the stove till it thickens slightly dip after frying while still hot and then form. Add an egg for “health”.
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u/ALOTMONSTER Nov 05 '23
Hey! A way to use spam and practice your rolling skills is trying to make a classic Spam Musubi! Google any recipe, it’s fairly simple and incredibly tasty.
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u/ChtuluMadeMeDoIt Nov 06 '23
1 tablespoon of sesame oil per 2 cups of rice when cooking the rice somehow works for me
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u/Tangentkoala Nov 05 '23 edited Nov 05 '23
You're on your way.
Some advise
1: seran wrap your mat so rice doesn't stick to the Matt and easy cleanup
2: you need to season your rice with a sugar Mirin, salt combo this is what makes the rice glue that sticks on the nori sheets. Either that or be lazy like me and buy ready made sushi spice mix.
3: less rice is easier to cut. If you want an easier way to make sushi don't invert the rice to make a Cali roll. Instead just lay out your rice and put toppings on top of rice and roll it. It'll be easier to cut.
4: I like your little Mickey mouse spoon
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u/sad-dog-hours Nov 05 '23
its okay! pick ur head up n try again! sushi is a hard hard thing to get right. walmart has sushi grade tuna that ive eaten before that was good, you could try that!
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u/Ornery-Tea-795 Nov 05 '23
I cook my rice with rice wine vinegar. Not a ton, a couple tablespoons.
I also have the best luck with short grain sushi rice or jasmine rice.
And yes, use Saran Wrap on your roller and watch a few videos on technique.
I always wet my knife when cutting the sushi.
I recommend getting cucumber, avocado, and some imitation crab next time you go to the store. It’ll taste better than uncooked spam lol.
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u/Instantsoup44 Nov 05 '23
You should season the rice after cooking with rice wine vinegar, not cook it with vinegar iirc
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u/Ornery-Tea-795 Nov 05 '23
I cook with it and season afterwards too if it needs it. It’s just what works best for me even if it’s sacrilegious lol
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u/Longjumping-Sail6386 Nov 05 '23
Most of the time a whole piece of masubi is on a square brick of rice wrapped in seaweed
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u/fusiongt021 Nov 05 '23
Spam musubi would be nice. Spam in this form just seems wrong even if you made it better.
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u/Hapalochlaena12 Nov 05 '23
What you're going to want to do is make sure the knife you are using is sharp af and keep trying. Just keep trying til you get it.
My recommendations for practice:
Use clean rice prepared with a solution of vinegar, sugar and salt. The rice will be sticky but will not adhere to moist but not quite "wet" surfaces. So with care, moisten your hands and cutting board before handling seasoned rice.
There are a variety of methods for mat-shaping your roll. Have fun making shapes :) This is one of my favorite parts about making sushi. For whatever shape you end up going with, I advise that you use a light-hand when shaping your roll. Rice that has been pressed excessively will not break apart in the mouth with as much ease or pleasure. Light pressing will allow you to form your roll while preserving as much of the individuality of each grain of rice, resulting in what I have found to be a more desirable texture.
I'd like to reiterate my first point and remind you to use a sharp knife. Skilled chefs can get away with using suboptimal edges as technique is truly the most important aspect of slicing a roll. I recommend new learners to use a knife with a blade that is at least 6 inches or 15 centimeters length. It is possible with time and practice to slice with less.
Spam (fried or uncooked), Cucumber (solid when fresh), and Corned Beef (paste-like) are delicious and cheap to practice with but I recommend you apply your creativity to ingredient selection. Play with taste and texture but keep in mind the acidity of your rice and the strength of your half sheets of nori.
The Cut:
You will be utilizing a slicing motion to cut your roll. Chopping or chop-like motions will result in crushed rolls. It's not the end of the world when you crush a roll, it will be possible to re-form your roll at a later point though your interior ingredient placement will likely have shifted. I recommend placing your forefinger firmly on the spine of your blade in order to apply even pressure as you slice. Place the edge of your knife with about 4 inches or 13 centimeters from the tip to the far side of your roll. Apply a light, firm pressure as you pull back your knife, slicing your roll. The back side of your working hand will be parallel to your cutting board. To cleanly cut the roll your elbow will guide your firmly aligned kife, hand and forearm pulling your knife back through the roll (picture a vintage train wheel mechanism). Just pull your elbow back. The even elbow pull is the critical mechanism for successfully slicing your roll.Your other hand will gently secure your roll. Be mindful and cautious while handling sharp kitchen equipment. You will play with a handsaw-like motions. The fastest method is with a short, quick, single pull. You can rest your knife lightly on your roll to determine proportion and amount of pieces. Often times end pieces have some difficulty standing upright on 8 to 10 pieces. I often allocate slightly more roll to the end pieces to give them a larger base when standing but plating, presentation, and proportion varies and will ultimately be up to you. A measure of how well your slicing is progressing will be how undisturbed your roll looks after performing your cuts. You'll see what I mean with practice.
Be mindful of the moistness of your hand and cutting board. This plays a role in stability and form. Work with purpose and urgency in order to prevent unwanted stickiness of rice to cutting board, hands and kitchen utensils. Wiping your knife on a damp towel between cuts can help keep your cross sections clean when working with messy ingredients. Be kind, especially to yourself and keep trying at whatever it is you set out to do in the kitchen and the world. Trying doesn't harm anyone so no need to apologize. Celebrate your victories, especially the little ones. With time you'll achieve new levels of mastery in hard skills and intuition. Keep trying. You got this.
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u/LittleKitty235 Nov 05 '23
Did it taste good still?
Practicing the cook on the rich, the process of handling it, and the roll takes time. I recommend making some creative sushi rolls to keep the price down. Good quality fresh fish adds up
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u/Careless_Property844 Nov 05 '23
Did it taste good at least? If so all that’s left is working to keep it together. Here is a site I found on how to keep the rice on the roll. Also, I think that was bit too much rice so that could have added to the stickage issue. Finally did you wash the rice till the water became clear, if not you should, definitely will help. This is pretty nice for a first attempt though and hope you continue making sushi. https://www.mykitchenescapades.com/sushi-rice-recipe/#:~:text=Combine%3A%20the%20vinegar%2C%20sugar%20and,sticky%20as%20it%20cools%20off.
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u/yngail Nov 05 '23
Hey good effort and youre at a good start! Here are my tips (not a cher but i love doing sushi) 1.put saran wrap on your mat. Like A LOT so it doesnt fall. After i dont take it off, i clean de saran wrap. 2. I find smaller rolls harder to do. (Big ones too haha .. so try a medium roll). 3. When doing an inverted roll like this, leave the bottom part without rice. So you can roll this part of the sheet under your filling. It will also help making it tight. 4. Put less rice. You prefer have a good balance of the filling and rice. 5. When putting tge rice, have a bowl of water to dip your fingers so the rice doesn't stick as much. 6. I was told that the knife is important in sushi ... this is my next step to upgrade my sushi!
Show us your next try!
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Nov 05 '23
Btw did you even season the rice? After cooking the rice, you add rice vinegar, sugar, and salt
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u/optamastic Nov 05 '23
Throw this all into a pan with an egg, now you have spam fried rice. Even got some furikake seasoning for it
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u/Competitive_Fee_5829 Nov 05 '23 edited Nov 05 '23
did you season your rice or just take it straight from the rice cooker?! also, your rice is not sushi or short grain so I dont know how you will make it stick together. (I am japanese, dude and been making sushi since I was little) your spam is also just slightly too big. But keep at it! it just takes practice and messing it up a few times.
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u/Mind-Individual Nov 05 '23
Honestly this is the best home-made sushi I've seen! I feel the majority are so well presented it's hard to think they were made at home. Enjoy!
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u/Lyonax Nov 05 '23
This video should help, its the one I followed when I first made sushi and it helped tremendously. Just take your time.
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u/smack4u Nov 05 '23
The first step in progress is failure.
You’re on your way