first time ever making this..hows it look? any tips?
>>7856951
What the hell are those nasty ass sauces next to it
>>7856955
bbq and ranch
>>7856955
one is wasabi and soya and the other is mayo wasabi
what is the fucking point of putting shredded carrot in a sushi roll
>>7856971
like i said it was first time ,,i followed a recipe on some site..it was avocado spring onions carrot cucumber salmon..im just asking for tips or opinions..
>>7856976
here's my tip. when you make a traditional food, do not go on allrecipes and follow a shitty recipe accompanied by a stock photo. have you even eaten sushi before? why would you think that putting a salad inside it is the best way to start?
The amounts of rice and veggies look pretty inconsistent from roll to roll. Work on that
>>7856951
>any tips?
Effin' learn how to compress images better. Throw-away pictures shan't be bigger than 100kB.
>>7856951
>any tips?
stop reposting this garbage
really, why are people so desperate for (You)s
>>7857060
ive never posted here before you prick.get your head outta your ass and see the world as it is
how do you cut the sushi roll without getting everything (i.e. the rice) to stick to the knife
>>7858109
keep the blade wet when cutting
OP, use less rice and try using only half the nori sheet for each roll unless you want them big.
>>7858109
Wet the knife
>>7857819
>there is only one correct perspective of the world
>that perspective in recorded in the holiest of holys.
>>7856951
If you were aiming for korean gimbap, good job. If you were aiming for japanese makizushi, work on your rolling technique. The nori shouldn't be inside the roll at all, just on the outside.
>>7858109
dampen the knife with a bit of white vinegar every 4-5 slices
>>7856951
>he fell for the Sushi meme
>>7856951
Good job anon. I've seen worse looking rolls in Chinese grocery stores
Don't like that style much of sticking a bunch of veges in there. I prefer simple rolls with a single ingredient in each and a side salad perhaps
>>7856951
Dumping some homemade sushi
>>7859990
Living in bongland limits my ingredients to only a few types of fish, ika, sake and hokkigai.
>>7859993
>>7860001
>Uncut maki rolls
>>7856951
The only thing I can say is maybe a bit too much rice.
Just keep making them and you will find your own style and what works
>>7856971
Mostly for the crunch, anon-kun.
a good tip for you is cutting the seaweed in half
you consequently will use less rice and will improve your rice/veggie proportion
>>7859993
Where do you get the fake grass? I always see it in Supermarket sushi. I want to buy some just because.
>>7857002
Not op, but you could be less of a dick. Have you ever made sushi? It's not bad for a first fucking try.
When making something for the first time, you follow a tried recipe. Even if it was from all recipes.looks like he has a decent technique, now he just has to get his recipe down.
Good job op. You make whatever you think tastes good. If you liked the carrots, keep em.
Fuck the weebs and "muh authenticity".
>>7860506
The one i got came with the packs of ika i order through a chinese Buffet's food supplier. i think you can get them at asian groceries with types that are precut and ones you cut yourself.
>>7860638
Ok cool, and what is ika? I googled it but it didn't tell me what it is. Thanks.
>>7860835
Ika = squid
>>7860515
Thanks i appreciaye your comments.i will keep working on itib
