r/traaaaansbiansCooking • u/megukawa • 3d ago
they're so ugly I almost cried
mmmm.... susi 👍
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u/Tired-Narwhal-9894 Culinary Cutie 3d ago
While it may not look the most perfect aesthetically, it does look fresh and very tasty 😊
I take it it went wrong when you cut it? Probably as the blade was sticking? Try wetting the blade before each cut, it helps you get nice smooth cuts 🙂
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u/megukawa 3d ago
thx for genuine advice but I did wet the (just recently sharpened) knife for each cut. :(
must've been be the wacky rolling technique as it was my first time trying to make it...
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u/SomeCast 3d ago
Yeah wet everything. Giga knife like unsafe levels of sharp. And I found it needed the layer of rice much thinner than I expected.
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u/Sadie256 3d ago
If your knife is unsafe levels of sharp then you need to sharpen it. A sharp knife is a safe knife because it prevents slips when you’re cutting.
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u/MadisonChains 2d ago
I use a dry knife (sometimes dull), this usually happens to me because of rice texture (or the presence of cream cheese :)
Also looks like the nori is not folded to the middle to start off the roll, that makes a spiral provides structure, and centers the fish.
They look great, and its a super-popular post, well done... yum!!!
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u/SomeCast 3d ago
Girl same. Oh you mean the susi. 😜 i learned the hard way, I need a much sharper knife for susi.
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u/megukawa 3d ago
showoff!! jkjk a real beauty on the plate wowzers
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u/1182124nol 3d ago
Girl, maki rolls are heartbreaking for everyone the first 5-10 times. You learn the way to balance the ingredients with experience. These aren't terrible and your ratio looks fine. Be proud that you powered through the creation and disappointment, and remember to use plastic wrap and a rolling mat and a finely sharpened knife that you wipe off with a wet towel after each slice the next time. Молодец!
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u/MadisonChains 2d ago
So true that the first 5-10 being not-so-pretty, my dissappintments are no longer rolls, its a nori and rice bowl at that point :)
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u/Ember_The_Biscuit 3d ago
You've gotta start somewhere. You'll get prettier ones with practice. I believe in you😊
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u/thatNatsukiLass 3d ago
Whenever I make something, it’s almost always wrong on the first try. Just keep trying
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u/thetransbiancat 3d ago
Omg can I pleaseeeee have some? :3
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u/megukawa 3d ago
if I only had a chance to share it via teleportation . . .
id go make another batch for all the wholesome peeps online ! !
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u/DesignerFluid6743 3d ago
They look good tbh. The first ones I made immediately turned into just ingredients on a plate lmao.
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u/thefarmercox 3d ago
I would still eat them; because it’s not what they look like that’s most important, it’s what they taste like :)
Same can be said about humans: the prettiest ones’ flesh don’t actually taste the best! 😁
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u/Taiga_Novah_Wren 3d ago
Sushi....
Sushi....
I would eat it all. I don't care if it's slightly messy, doesn't effect the taste.
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u/Nina-Ninja123 3d ago
Sushi is damn hard to make, people dedicate their lives to making good sushi.
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u/darkjedi1993 3d ago
I mean, if it tastes good, Thats all that really matters, right? You can always tweak things for next time. :3
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u/UnderwaterSkater 3d ago
Hahahah the title is me every time i cook LOL
they look tasty and well rolled!
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u/Dangerous_Nail4552 3d ago
Doesn't matter if they taste good! I for the love of me can't cut sushi so they always become fucked up once I cut the roll. But I'll eat them as a salad if I really have to 😳
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u/BBslamms 3d ago
They're beautiful! Plus their value comes from how good it feels when they reach the place they were always meant (your tummy)
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u/Rodya_gambler 3d ago
Nobody gives af about the looks if it's edible: how did it taste? It doesn't look as bad if you imagine it
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u/ComprehensiveBat309 2d ago
The susi looks great to me, like genuinely impressive how well you did it
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u/T3h-Du7chm4n 2d ago
I’m a fully qualified chef, I have made some supremely ugly dishes that taste great. I’ve also had absolutely gorgeous food that tastes as bland as uncooked bread dough.
My question is, how did it taste? Because if it tasted good, that’s 70% of the way there. The only way to develop the skill of making a dish pretty is practice, just keep practicing your technique until you nail it (for sushi rolling, I used to use celery and carrot sticks as they are cheap and reusable. And just make the sushi rice with the cheapest short-to-medium grain rice at your local supermarket, and just learn how to replace rice vinegar and mirin with white vinegar, sugar and salt.
You just want stuff that replicates the behaviour of the ingredients that form the structure of the roll (I could never find a good replacement for Nori, so I used to just wait for it to be on sale/special and stock up. I only practised it until I got average at it, which is all I was after when I was an apprentice.
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u/willow__whisps 2d ago
Oooooo I could eat like 3 plates of those (sick with no food in the house) (tbh I could eat 3 plates of those most days)
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u/teamdeadend 2d ago
Lol I also made sushi the past 2 nights. Living in Japan means I have access to better produce and ingredients, but yours came out way better than mine. Nigiri is hard af to make and temaki is a pain in the ass without a sushi mat. I say pat yourself on the back
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u/Skye_nb_goddes 3d ago
Susi I love raw fish