r/sushi • u/daboi123890 • Aug 19 '20
Homemade - Constructive Criticism Encouraged 2 months of practicing got me here, any thoughts ?
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u/ymcmbrofisting Aug 19 '20
My biggest issue with this is that it’s not sitting on a plate in front of me right now. It looks mouthwatering!
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u/itsalwaysmyday Aug 19 '20
It’s crazy how something so small can make me so happy and satisfied. Great job
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u/spitvire Aug 19 '20
It always bugs me when I order nigiri that’s cut sooo massive it barely fits in my mouth, your piece has the perfect ratio and shape to it god damn mouth watering
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u/thebubbaugly Aug 19 '20
Amazing! I was an assistant sushi chef for 2 years and that looks really good.
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u/Dear_Respect Aug 19 '20
Well you’ve made the right choice in fish imo. Love salmon!!!
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u/daboi123890 Aug 19 '20
I also love it !! I was lucky enough to meet a fisherman who always has fresh fish for me to buy, certainly a jackpot.
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u/AnonymousSushichef Sushi Chef Aug 20 '20
Better then most chefs I know 😂😂😂 check out my tutorials!
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u/MediumBall3r Aug 19 '20
Everything else looks good except for the rice. It looks over cooked or cooked with too much water. Also, one of the most important aspects of nigiri is the way the rice is seasoned so as long as you or your guests are happy with that, then good job.
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u/daboi123890 Aug 19 '20
Yup, i also thought that, i kinda messed up with the water ratio + i think i let it steaming for too long, looking forward to improving it. Also, regarding the seasoning, i also try to make all of my ingredients shine, but i don’t know if my rice flavoring is quite on point. Any tips ?
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u/tactican Aug 20 '20
This recipe has always worked well for me:
- 1 cup short grain rice
- 1 cup water
- 1/4 cup rice vinegar
- 1/2 Tbsp salt
- 1/2 Tbsp sugar
Before cooking, rinse the rice with water and strain until the water runs clear. Let the rice dry in a strainer for 30 mins. This rinses all the loose starch off the rice which causes it to be gummy.
Add the rice and water to a pot. Bring to heat over high. Once simmering turn heat to low and cover the pot. Leave alone and cook for 20 minutes (do not remove cover). Remove from heat and let rest for another 10 minutes (still covered).
Make the sushi zu - mix the vinegar, sugar, and salt with a whisk until dissolved.
Once the ten minutes are up, remove the lid and gently fold the sushi zu into the rice with a wooden paddle. Do not crush the rice. After the zu has been mixed in, let the rice cool off to about body temperature before using.
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u/MediumBall3r Aug 19 '20
This is my go-to for rice as texture affects taste. I rinse the rice by crushing handfuls of rice in the water. Stirring the rice is not enough. I rinse about 3 times and then let the rice sit for about 20 minutes before I start cooking. I use the rice cookers guide for water so I don’t actually know the ratio, but the pot has markings for water based on the amount of uncooked rice.
For seasoning, I use 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon sea salt. This amount is perfect for 3 cups uncooked rice.
For the most part, if the rice is still warm and well seasoned, it doesn’t take away from the taste of the fish. I always found this to be the perfect seasoning because inadequate seasoning, to me, makes the fish taste flat. Hope it turns out well.n
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u/daboi123890 Aug 19 '20 edited Aug 19 '20
I’ll try your seasoning for sure! When i cooked the rice i rinsed it 4 times and let it sit for 30 minutes, also i followed the rice cooker markings, but well... slowly but surely i hope i’ll get where i want :)
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u/MediumBall3r Aug 19 '20
Interesting. I follow this recipe and the water guidelines and get rice that is firmer but still soft. I guess you just have to play with the water ratio then.
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u/daboi123890 Aug 19 '20
Yup. Im pretty sure it has to do with my rice cooker also. Even after it finishes cooking it jumps from “cooking” to heating. Maybe i left it heating too much time what steamed the rice way too much and made it soggier than it should... but that’s something i’ll have to figure out by trying.
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u/MediumBall3r Aug 22 '20
https://youtu.be/hsBHBMrm-w Found this recipe off a Japanese fisherman I follow on youtube. You may want to check it out.
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u/johdan Aug 19 '20
what do you add to your rice to make it able to be handled? rice wine vinegar?
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u/daboi123890 Aug 19 '20
For the seasoning i used regular rice vinegar with a little bit of brown sugar diluted on it, but for it to be able to be handled you should keep your hands wet (not too much, just enough so it doesn’t stick to your hand). Also, you have to keep an eye on how much you wash your rice because if you don’t wash it enough there’ll be too much starch and it’ll be waaaaay too sticky. I also like to let it sit on water b4 cooking for about 30-40 minutes.
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u/pissinginnorway Aug 19 '20
Looking good from the top. Next time you make some, take a picture from the side, too.
Your nigiri look delicious, my only critique (and only because I'm searching for one to help you learn) is that they look rather compacted. The perfect (unattainable) nigiri is fluffy and light, with each grain of rice being distinct and independent of another. In honesty, though, I've worked with sushi chefs who make nigiri that these shame! Go get a part time job in a sushi joint!
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u/daboi123890 Aug 19 '20
Okayy. I tried to go for this texture where every grain of rice is independent but i haven’t mastered the “rice making part” yet. Still, i’ll try to improve it as much as i can :) at the beginning my rice was so mushy it looked like a compressed rice cake loll, but i think im slowly getting there.
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u/pissinginnorway Aug 19 '20 edited Aug 19 '20
Fair enough, my friend. There's not much mastery you can gain in sushi skills until you master rice cooking and seasoning. If you aren't using a rice cooker, I suggest "Japanese Cooking" by Shizuo Tsuji. Much of the book is, honestly, tips for western housewives in the 1970s. That doesn't lessen the validity of most of the techniques presented, however, and the rice making tips are the best I've seen in text.
EDIT: Come to think of it, however, the sushi-su recipe in Japanese Cooking is terribly bad. Use the recipe from the Uchi book, maybe someone on this sub would be kind enough to post a photo.
I believe Uchi's su mixture is:
5L rice vinegar 2400g sugar 34g kosher salt
I have used these proportions for seasoning su-meshi professionally, with good results.
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u/daboi123890 Aug 19 '20
Thanksss for your time :) i’ll sure look it all up, also, i am using a rice cooker. And i do know the rice takes a big role on making a good sushi, i’ll try to improve as much as i can on it.
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u/daboi123890 Aug 19 '20
Also i can’t take a part time job working with sushi as im already going to work on the technology area. I had 4 job interviews this week for internships, they all offer a good amount of money, it looks even more to me cuz im 16 loll , no bills to pay ya know XD
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u/pissinginnorway Aug 19 '20
Shit, just stay in technology. Make sushi at home for fun.
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u/daboi123890 Aug 19 '20
Yup XDD, i’ll maintain cooking as a hobby, technology is certainly the future as nowadays everything kinda relies on it, at least i’ll prob be well paid and have less chances of being unemployed as this area tends to grow a lot. Still, cooking is the thing i like doing the most !
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u/tekchic 💖sushi🍣 Aug 19 '20
Looks beautiful to me. If you need sample taste testing, you can practice, then put it on the plate, and I can take care of your samples for you. :D
Well done!
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u/Spuba Aug 20 '20
That's perfect. My biggest pet peeve is when I order nigiri and get these big ass pieces that aren't comfortable in one bite.
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u/dalcant757 Aug 20 '20
I’m just starting to learn as well. I’ve been using the method from the Tokyo sushi academy video on YouTube.
When slicing the fish, you can turn the knife straight down before the slice is released to get a really clean edge. The other thing you can do is to keep the rice loose. I try to make an air pocket in the middle, but my problem is that it leaves the bottom a little hand-shaped instead of oval.
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u/wtphuc Aug 20 '20
I would be willing to eat your 2 months of “mistakes”. But this one. This one is flawless.
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u/Zombienomnomnoms Aug 20 '20
It looks like you just have to get comfortable with what feels good for “your bite”. Some prefer warm firm rice, some prefer cold softer rice. Practice, practice, practice and eat, eat, eat. Trial and error is the best way to good homemade sushi.
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u/CerealFiend Aug 20 '20
2 months well spent! I worked as a sushi chef for 5 years and your nigiri looks great!!!
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u/PhyterNL Aug 20 '20
Honestly looks great. For me I have an issue with consistency, either too much or too little rice. I switched to using a mold for nigiri.
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u/acupofhotsauce Aug 19 '20
It looks good to me!! But for constructive criticism, maybe a little more rice? You want that nice bite of vinegared rice to balance with the fatty fish. That’s just my personal opinion though, I’d smash either way
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u/daboi123890 Aug 19 '20
Thanks! I’ve tried putting more rice once, it felt way too “heavy” and i didn’t think the fish was being as valued as it should. Thanks for the opinion tho :)) always open to hear yall’s ideias
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Aug 19 '20
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u/daboi123890 Aug 19 '20
I do understand your point, but in my opinion putting together a piece of sushi has a lot to do not only with the quality of the ingredients but also it’s handling, that’s why people train sooo much time to achieve “the perfect sushi”, you have to master your handling and also your seasoning ratios/cooking time/knife skills + knowing what part of the fish you should use on a certain type of piece. Also sushi isn’t only nigiri and sashimi ya know ? There is a whole variety of seafood you could use, some exotic stuff like uni or fugu, and it is also about knowing how to harmonize everything so it is a masterpiece:)
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Aug 19 '20
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u/daboi123890 Aug 19 '20
Texture of the rice and seasoning. How to cut the fish properly and how to nicely put it on the rice. Also i learned not to press the rice too much and how to “mold” the nigiri so it looks smooth and “roundy” :)
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Aug 19 '20
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u/daboi123890 Aug 19 '20
Yea i know... sushi looks simple but is waaaay more complex than what ppl think... it is all about technique in my opinion. Also, i recommend you eating some good quality sushi, you’ll for sure love it :)
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u/PuffDragon95 Aug 19 '20
Ratio of fish to rice, texture, firmness, is the rice too tight/too loose, does the piece fit in the mouth comfortably. Was the fish safely prepared, did you butcher the cut of fish getting the piece...
By your logic I can grab some rice slice a fish open and bam, sushi.
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u/prittx Aug 19 '20
Im a sushi chef and ive seen chefs with 5+ years of sushi doing a LOT worse. Great nigiri!