u/mrdanda

Slowly getting better, I should probably buy myself a longer knife at some point because it's gotten hard to keep the salmon nigiri neta thin and consistent. Always run out of room on the knife!

Other than that I think my torched sushi came out nice. I added a small amount of 1/2 Kewpie, shichimi, gochujang, and garnished with yuzu kosho and a dab of unagi sauce. The other is a lightly torched ponzu sushi with gronion!

Took a while to prep the shrimp! They are 13/15 black tiger shrimp. I wanted the neta to be substantial, more in the coverage way, but it ended up just being a bit too thick.

For the seasoning I used a mixture of akazu and rice vinegar, but in the future I'll probably leave the akazu for when I'm preparing multiple types of nigiri for my friends, omakase style. :)

This was also my first time making uramaki, I probably need to work on using less rice and rolling them a bit tighter but they definitely came out acceptably!