Never knew there was more than one type of soy sauce until today.

Super late but this was New Year's dinner this past January at my father in law's house here in Japan. He's a sushi chef and he was drunk while making the nigiri so excuse the messy presentation 😆, the sashimi was lunch and the nigiri dinner.

I'm tired and lazy so any questions about what is what just comment and I'll do my best to respond! 😊

From le archives

@jonshojin

Mines mackerel

These are the 7 times I've made sushi so far. The first and second images are from my latest attempt.

In my latest attempt, I made soy-marinated ikura gunkan and salmon with sous vide yolk and spring onion gunkan.

It’s a simple maki roll with tuna, cucumber and avocado. Is there anything I can improve? Maybe less rice and more fillings?

I had 4 rounds!

Earlier this year I was watching AkirasansSushiatHome’s youtube videos and was inspired to visit my local tokyo central/mitsuwa (jp supermarket chains). I use yumepirika which is less starchy and has a firmer texture than other grains. My cuts for nigiri are not the most consistent and I have to rely on a scale for how much rice to use… but ahh who cares if it tastes yummy loll 🤣

I prefer to keep it plain, so outside of nigiri I’ve only made simple gunkans and makis. If y’all are into whitefish I think it’s sea bream/madai season right now (second pic) so if you can get your hands on some I highly recommend it ^{*^}

Tuna and salmon maki and nigiri from a local spot. $30 for a delicious dinner for 1.

Seasonal sashimi. Cashew nuts Tofu, Hotaru-Ika, Egg yolk miso. Daikon wrapped Snow Crab and Mochi, White Miso Soup. Ankou Karaage. Chef's Choice 15 pieces Nigiri Sushi. $140 before tax/tip.

Highly recommended!!

Tried salmon toro for the first time, it was really delicious! (Itabuna, Brazil)

😋

So... I've started eating sushi not long ago. Given that I like cooking and making things with my hands, this time I wanted to give it a go myself and appreciate the process... Small premise: my partner didn't feel safe having raw tuna at home (and we don't like salmon), so all the fillings didn't have raw fish:

• Surimi, cucumber, avocado (California-inspired)
• Tuna (can), sushi mayo, cucumber, avocado.
• Asparagus tempura
• Prawn tempura, avocado

Overall, I'm not very happy with the result (apologies it looks messy with the sesame seeds sprinkled directly on the plate, but since it took me 2.5h I was running out of time, also slicing the avocado very thinly to put at the top was very hard), particularly because:

Rice - I think the quality of the rice was not great (it's what I found in the shop as sushi rice). I rinsed it very well, till the water came out clear. Put 1 cup of rice in 2.5 cups of water in a pot, high heat, when it started boiling reduced the heat, lid on, for 10 mins; after 10 mins, turned off the heat, still lid on, let it sit for another 10 min. Seasoned the rice with 2 tbsp rice vinegar, 1.5 tbsp sugar, 1 tsp salt (previously heated in the microwave so sugar and salt could melt). Distributed on a baking pan and let it cool down. I still think it was slightly overcooked and I was worried it was too much water for this rice I used.

Fillings - mmh, not sure what, but I need to come up with better ideas. My partner liked them all, except the tuna one, I didn't mind the tuna one either. I had Philadelphia as well which I planned to use, but didn't in the end. And maybe I felt I was pressing too much when rolling, sometimes the filling was coming out slightly... But felt they were generally bland...

Cutting - I had a sharp knife and kept it wet when cutting, but somehow I felt it wasn't sharp enough, cause I couldn't just push down of course, but had to cut by going back and forth... Yet somehow, even though I thought I was gentle, holding the inside out with my other hand's fingers, sometimes was ruining the shape of the roll... So I still feel that the rice was not firm enough (?)

Anyway, maybe I'll give it another try soon... But there's so much to improve, I know. :( any suggestions are welcome!

Went to a sushi roll making class with my partner last night. It was low pressure and I picked up some helpful tips to try at home

I rolled Salmon, Salmon avocado, yellowtail, Toro, squid, shrimp tempura, and Marinated Cuttlefish makimono. Any tipes and critiques are welcomed ☺️ 🙏

Shiso oil, garlic ponzu, fried capers, and micro cilantro

From Sushi Ai in St. Louis

Parasite?

I went to O-ku for the omakase that was terrible in every way but found redemption in Izakayo-ko! Amazing Kama toro fresh from the slab. A chefs special nigiri for $55?!? Seriously amazing quality sushi at a fair price. Anyone in the area should definitely give this place a try. The skewers are also top notch!

I bought this rice vinegar - Otafuku Kome Su

Idea was to use it for sushi and for other cooking (sometimes recipes ask for bigger quantities).

However the flavour is quite different from what I am used to.

My question is - why? Is it the brand/quality that is low? Or is it the type of rice vinegar?