2012年2月2日 · Just google around. I have since made my first two homemade sushi meals. The rice is hard to get exactly right but it tasted good in both incidences; just not perfect. Rolling is fairly trivial: cut your nori in half, wet your hands, grab a handful of rice and make it about 1 cm thick on the nori.

2022年2月5日 · I love a homemade sushi set up. I cook my rice in my instant pot, at low pressure, and it comes out more evenly cooked than my other methods. Cucumber and avocado are my must haves, crumbled seaweed snacks and/or furikake, then for protein we usually do crispy tofu and canned tuna or salmon with spicy Mayo.

"Sushi Grade" doesn't really mean much, and only really applies to the aesthetics of the fish: colour, flesh free from blemishes or spots (at least that's what it means up here in Canada, although I believe it's not an official designation), etc. Sushi fish usually needs to be frozen to a certain temp for a certain length of time, so buying ...

2023年5月7日 · A professional sushi chef has a lot of experience and training not because rolling things up is hard but because they need to be able to select, clean, trim and perfectly slice a lot of different ingredients, prepared different ingredients, all different kinds of rolls and sashimi, artfully present it etc etc.

2022年4月5日 · My homemade sushi runs around $200-$300 for 6 people having sushi one night and poke the next day. This is for a wide variety of fish, including some tuna belly. We did it for Christmas last year and had tuna belly, salmon, tuna, crab, albacore, yellowtail, flying fish roe, eel, and mackerel. I will say, my sushi doesn't compare to the bar we ...

2022年6月23日 · For homemade sushi i mostly use smoked salmon, cucumber and homemade Tamago. But recently a japanese exchange student showed me that she uses canned tuna with some mayo and sriracha. Tasted fantastic! You can …

Sushi is one of my favorite foods. Here is the ridiculous amount of sushi my wife and I made for my birthday

Agreed, this looks really good for homemade. Tuna nigiri looks like it could have easily been found on a plate at a sushi place. If you don't own a ricecooker i highly recommend buying one, it's incredibly convinient. Also squeeze bottles are your best friends when it comes to sauces, sesame etc. [Soruce: sushi chef for 6 years]

2023年9月11日 · Remembering to keep my scrutiny level the same between homemade/pro sushi alleviates some of the anxiety. If it looks good and you’re sure of where you sourced it, it’s probably okay. (Unless it actually smells fishy from a distance, in which case I wouldn’t eat it.)

Thank you so much for all of the answers! Next time I make homemade sushi, I will go more into depth with the Rice and seasoning! :-) If that doesnt work out, I Will simply let the “Masters” handle my sushi and order whenever I Can.