I need to modify the website. Turns out you don't NEED a *long* knife for nigiri. As long as it's sharp, a small blade works also. You just start at the far end, and slice backwards in a single stroke. It's harder, but doable!

Made sushi with another sushi beginner! He made the rolls. I made the gunkan and nigiri.

It was my first time making sushi using California rice. The flavor came out a bit different than using Japanese rice, but still really delicious.

Remember! Blowtorches stay hot long after you've used them. I got a second-degree burn making sushi because I forgot that.

Taught a great sushi-making class! Here are some lessons I learned:
1. As long as everyone's having fun and enjoys eating the final product, it doesn't matter how the sushi turned out.
2. Emphasize that you only put a LITTLE bit of wasabi on nigiri
*Continued in Next Post*

I'm teaching my first home sushi lesson in a couple weeks. What was initially going to be just 4 people, has now doubled to 8. I'll be writing a blog post on it how it went. It'll either be a disaster or a success. Either way, should be entertaining.

I grew up eating bland, baked fish, and couldn't imagine myself liking anything that lived in the water. Once I realized I liked sushi, I thought, "It's expensive, so this won't change my seafood intake." Now that I make it at home, I eat fish regularly. Still will avoid baked trout, though.

There's the *right way* to make nigiri (which can feel intimidating) and then there's the way to make it that still tastes good, but is much more approachable to people who are new to making sushi! This post is about the latter. Check it out!
www.sushibeginner.com/quick-start-...

Sushi tip 15: The best fish to practice nigiri with is salmon. You always know whether you're slicing in the correct direction (because of the striations), it's probably the cheapest sushi fish you can guy, and its texture makes it the easiest to cut through.

Sushi Tip 21: If you made rice and you bought some good fish, no matter what your sushi looks like, you're still gonna have a good meal.

I've posted about where to get fish, but what about the other sushi ingredients? *Sigh* It's going to be in the "Asian" aisle in any chain grocery store.

www.sushibeginner.com/quick-start-...

Everyone's first question about making sushi at home is, "but where do you get the fish?!!".

If you don't want to think too hard, check out my post on what to order and from where:
www.sushibeginner.com/quick-start-...

Why does YouTube enjoy making sushi feel fancy and inaccessible? Here's what I have to say about that:
www.sushibeginner.com/blog-3-1/the...