I’m stuck at home with Covid right now, but that won’t stop me from enjoying homemade sushi for lunch!
I’m stuck at home with Covid right now, but that won’t stop me from enjoying homemade sushi for lunch!
by FullAtticus
6 Comments
FullAtticus
My presentation skills could still use some work, and I struggle with getting my nigiri to look nice, but overall very tasty and I’m really enjoying learning the process.
Top Roll: Tempura Shrimp, Avacado, and Crab Stick Middle Roll: Salmon Avacado Nigiri: Imitation Crab Stick, Tempura Shrimp, and Salmon
Rice Used: Medium Grain calrose rice, cooked in my instant pot, and seasoned with homemade sushi vinegar: Sugar, Salt & Rice Vinegar, aged overnight on a piece of Kombu. I think I used a bit too much water in the cooker this time around resulting in slightly mushy rice. I’ve been experimenting with different cook-times and water ratios to try and nail the rice down and zero-in on a good balance of tasty + workable. This rice was definitely tasty, but tricky to work.
sleepingbabydragon
Damn this looks great. I’m so jealous; when I had Covid a few weeks ago I barely left my bed. Did you make your own tempura?
kennjen
It’s so well made that it looks like those sushi eraser they sell as souvenirs at the narita airport.
HoraceGrand
How did you get fish when you have Covid
Sensitive_End8830
Could you even taste it? I remember buying a poke bowl when I had covid and it just tasted bad 🥲
VDR27
Op do you just buy any salmon filet because I’d like to start making sushi again but it’s been 8 years for me and I’m rusty
6 Comments
My presentation skills could still use some work, and I struggle with getting my nigiri to look nice, but overall very tasty and I’m really enjoying learning the process.
Top Roll: Tempura Shrimp, Avacado, and Crab Stick
Middle Roll: Salmon Avacado
Nigiri: Imitation Crab Stick, Tempura Shrimp, and Salmon
Rice Used: Medium Grain calrose rice, cooked in my instant pot, and seasoned with homemade sushi vinegar: Sugar, Salt & Rice Vinegar, aged overnight on a piece of Kombu. I think I used a bit too much water in the cooker this time around resulting in slightly mushy rice. I’ve been experimenting with different cook-times and water ratios to try and nail the rice down and zero-in on a good balance of tasty + workable. This rice was definitely tasty, but tricky to work.
Damn this looks great. I’m so jealous; when I had Covid a few weeks ago I barely left my bed. Did you make your own tempura?
It’s so well made that it looks like those sushi eraser they sell as souvenirs at the narita airport.
How did you get fish when you have Covid
Could you even taste it? I remember buying a poke bowl when I had covid and it just tasted bad 🥲
Op do you just buy any salmon filet because I’d like to start making sushi again but it’s been 8 years for me and I’m rusty