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Started By
Message
First attempt at making sushi
Posted on 11/14/25 at 9:41 pm
Posted on 11/14/25 at 9:41 pm
No meat, just wanted to see if I could get the rice right and roll it. (Avocado, cucumber, jalapeno, cream cheese - topped with bagel seasoning and eel sauce)
Tomorrow doing a different few rolls with tuna, salmon, crab, shrimp tempura, etc.
Tomorrow doing a different few rolls with tuna, salmon, crab, shrimp tempura, etc.
This post was edited on 11/14/25 at 10:39 pm
6
Posted on 11/14/25 at 10:31 pm to NATidefan
Technique looks pretty good.. just get the rice as even as possible to avoid thick lumpy spots in the roll.
Posted on 11/14/25 at 10:37 pm to LSUBoo
Do you usually use a half sheet of nori?
Posted on 11/15/25 at 11:13 am to NATidefan
Sorry, my wife (no pics) took these pics. Had to crop them, lol
This post was edited on 11/15/25 at 11:25 am
Posted on 11/15/25 at 4:38 pm to NATidefan
What's on top of the first single shot?
Posted on 11/15/25 at 5:23 pm to NATidefan
Awesome turnout for first try. Kudos to you. 
For a standard roll half sheet of nori is all you need. Otherwise you’ll have a ton of overlap.
I’ve gotten to where I can get the rice right most times. Still fudge up cutting them sometimes. I use a wet sharp night and still have issues.
For a standard roll half sheet of nori is all you need. Otherwise you’ll have a ton of overlap.
I’ve gotten to where I can get the rice right most times. Still fudge up cutting them sometimes. I use a wet sharp night and still have issues.
This post was edited on 11/15/25 at 5:27 pm
Posted on 11/15/25 at 7:57 pm to tiger rag 93
Thanks, I watched alot of videos, lol
Haven't had any trouble getting the rice right, but read a good bit about it beforehand. Using Nishiki mediim grain, rinsing it well, then 1:1 water to dry rice in a rice cooker. Then after done adding rice vinegar, sugar, salt mix and slice/stirring it in as it cools with a light fan on it has worked well. Yummy and super sticky.
Using the right amount of rice and spreading it evenly has been a learning experience. That and using the mat to roll it.
Everyone loved it. Honestly at this point its just trying to make it prettier I think.
Haven't had any trouble getting the rice right, but read a good bit about it beforehand. Using Nishiki mediim grain, rinsing it well, then 1:1 water to dry rice in a rice cooker. Then after done adding rice vinegar, sugar, salt mix and slice/stirring it in as it cools with a light fan on it has worked well. Yummy and super sticky.
Using the right amount of rice and spreading it evenly has been a learning experience. That and using the mat to roll it.
Everyone loved it. Honestly at this point its just trying to make it prettier I think.
This post was edited on 11/15/25 at 8:02 pm
Posted on 11/15/25 at 8:00 pm to TideSaint
quote:
What's on top of the first single shot?
Spicy shredded crab.
Imitation crab stick shredded, mixed with spicy mayo (mayo, siriachi, and a little sesame oil)
This post was edited on 11/15/25 at 8:01 pm
Posted on 11/15/25 at 8:30 pm to NATidefan
While you're learning, try to get some good fish and rice and learn to make nigiri too.
All the sauces and cream cheese and vegetables and mango and flashy stuff in American style maki (hand rolls, although when the rice is on the outside of the nori that's technically uramaki) is nice and all.
But the simplicity of fish and rice presented as nigiri can't be beat, imo. (It's also more authentic to what you'd find at most places in Japan, if you care about that at all.)
All the sauces and cream cheese and vegetables and mango and flashy stuff in American style maki (hand rolls, although when the rice is on the outside of the nori that's technically uramaki) is nice and all.
But the simplicity of fish and rice presented as nigiri can't be beat, imo. (It's also more authentic to what you'd find at most places in Japan, if you care about that at all.)
Posted on 11/15/25 at 9:02 pm to NATidefan
quote:
Spicy shredded crab.
Imitation crab stick shredded, mixed with spicy mayo (mayo, siriachi, and a little sesame oil)
How did you shred it?
I'm asking because I watched a video the other day of a guy making crab rangoon and he used a cheese grater on his imitation crab and it looked like a perfect way to get it ready for sushi as well.
Posted on 11/15/25 at 9:36 pm to TideSaint
Its naturally stringy the way its made. But if you lay a wide knife (or anything hard and flat i guess) on top of the stick lengthtwise and smack it, it will kinda bust open. Then can shred it with a fork pretty easy. There are several "methods" i saw to try and make it easy.
Rolling pin, etc.
Cheese grater might work better, havent seen or tried that
Rolling pin, etc.
Cheese grater might work better, havent seen or tried that
This post was edited on 11/15/25 at 9:37 pm
Posted on 11/15/25 at 9:54 pm to CrazyTigerFan
quote:
But the simplicity of fish and rice presented as nigiri can't be beat, imo.
Well, im the only one in my family that eats anything raw (kids still a little put off by it and wife doesnt eat seafood period) and plan to make some nigiri and almost did today. But didnt want any more carbs for the day. I ate the left over tuna and salmon as shasimi.
I dont really care about whats traditional though, gonna eat what I like.
This post was edited on 11/15/25 at 9:56 pm
Posted on 11/16/25 at 11:44 am to NATidefan
Looks good brother …. Another simple roll is the spicy tuna or salmon hand roll.
Posted on 11/16/25 at 12:13 pm to Got Blaze
Nice!
Posted on 11/16/25 at 1:20 pm to NATidefan
You can put grilled stuff on nigiri and have it still be "traditional". And by traditional I mean things you would find at many/most places in Japan.
My parents don't eat raw fish, and my younger sister doesn't eat any fish, but there were plenty of options at the conveyor belt sushi places in my neighborhood when they visited me.
Kura Sushi and Sushiro (two of the more popular chains) frequently had different chicken, beef, and pork optiins. Tamago (sweet egg omelet) is cooked, and normal shrimp are usually boiled (but not sweet shrimp).
Definitely eat what you like, though. I'm not meaning to suggest otherwise.
My parents don't eat raw fish, and my younger sister doesn't eat any fish, but there were plenty of options at the conveyor belt sushi places in my neighborhood when they visited me.
Kura Sushi and Sushiro (two of the more popular chains) frequently had different chicken, beef, and pork optiins. Tamago (sweet egg omelet) is cooked, and normal shrimp are usually boiled (but not sweet shrimp).
Definitely eat what you like, though. I'm not meaning to suggest otherwise.
Posted on 11/17/25 at 11:13 am to NATidefan
For those who make their own sushi or sashimi using raw fish, where do your source it? Not thrilled about trusting my local grocery store, even when marked "sushi grade."
Posted on 11/17/25 at 12:58 pm to vistajay
quote:
Not thrilled about trusting my local grocery store, even when marked "sushi grade."
Sushi grade is a marketing gimmick anyway. Vac seal and freeze for a few days if you don't trust it or just eat it straight away. I typically buy the farm raised whole filets from Sam's and will eat raw straight out of the package
Posted on 11/17/25 at 2:55 pm to NATidefan
Did you buy the eel sauce or make it?
Posted on 11/18/25 at 2:47 pm to TDTOM
Bought it, but heard it was easy to make. Might try to later.
Posted on 11/18/25 at 2:50 pm to vistajay
Like the other guy said, to be sushi grade it really just has to be stored at a certain temp for a certain amount of time to kill any parasites. I think its -37 for 24 hours. But i know its -4 for 7 days. My deep freeze gets to -15.
So i just buy the frozen individual sealed ahi and salmon from sams and freeze it for a week at home.
So i just buy the frozen individual sealed ahi and salmon from sams and freeze it for a week at home.
This post was edited on 11/19/25 at 8:54 am
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