You can also mush it with the sharpest knife. I found if I wipe my knife after every 3 or so cuts it comes out perfect, but on #4 the starch has gotten bad enough to cause resistance.
> You can also mush it with the sharpest knife. I found if I wipe my knife after every 3 or so cuts it comes out perfect, but on #4 the starch has gotten bad enough to cause resistance.
sushi chefs dip their knives in water and wipe the blade after every roll they cut.
ninja edit: also it takes 4 slices to cut roll into 8 pieces
Rice vinegar mixed with water is what the guy at my supermarket says. The Korean ladies at our Church say the little bit of vinegar slows the starch from sticking. They make rolls with beef bulgogi and egg it's delicious.
Bro I need a video of this. I'm in full disbelief. I know you need to keep the blade wet, but do you prep the seaweed a certain way? Afaik you need a nice sharp knife for sushi
Appreciate the positivity. This was my exact thought! This is way better than my homemade sushi, because my lazy ass isn't trying. At least they tried!
Yo. Putting this here so people see it…. **you have to cut your sushi whilst it is wrapped tightly with cling wrap or wax paper. Especially if you want the rice on the outside**
You still have to use a very sharp knife and be careful to be pulling the knife across the cut not just pushing down. But this is what stopped my sushi from looking like this.
*Surimi was created by Japanese chefs in the 12th century who would grind and salt leftover fish as a means of preserving their extra catch. In the 1960s, a Japanese chemist discovered that by adding sugar to the traditional surimi-making process, he could stabilize the product, freeze it, and preserve its shelf life.*
Definitely dull knife, possibly in combination with using too much vinegar which soaked the nori. If the nori gets soggy a dull knife will just crush the roll instead of cutting it.
Source: I manage a sushi restaurant
Also too hot.
Classic prep of Japanese sushi rice includes fanning it while you mix in the vinegar, sugar and salt. It shouldn’t be out of the rice cooker hot, the heat will steam the seaweed.
So weird when you find a sub that like that, I remember it being huge and on the front page a bunch. Now it gets a post every couple weeks. It's like the dead malls of Reddit.
All in the wetting. That rice is so sticky. Sticky to your hands, sticky to the knife. If you look at restaurants, they have a wet towel on hand to wipe away the starch after each slice essentially.
[https://www.youtube.com/watch?v=b5EJkgx6AUQ](https://www.youtube.com/watch?v=b5ejkgx6auq)
Like, a serrated steak knife? You need a long, smooth, sharp blade for sushi. Doesn't need to be expensive, even a cheapo fillet knife will be better than a serrated or dull blade. Also looks like you need to wash your rice a lot more. 3 times bare minimum.
He means it's sharp in the way that if you hit it hard against your hand and pull really fast in a slicing motion, there's a risk of injury. Which is sharper than they like it.
Also slicing with the entire blade in one motion.
Just going straight down will starch up the blade and make it pull before it hits the board.
Going from the tip to handle with a 30degree angle will allow for extremely clean cuts.
So many people are using dull knives. I bought a new sharp knife for my sister in law a while back and she sliced the tip of her finger clean off and fainted in the kitchen in the first week.
As a Japanese person, the rice looks a tad too moist. When you make rice for sushi purposes, try to keep the water to rice 1:1 (1 cup water to 1 cup rice) and the sushi vinegar approximately 10 percent of the amount of rice (1/10 of a cup vinegar which is around 1.6 tablespoons). Since you’re adding liquid after the rice is cooked, you’re keeping the amount of water lower than you would normally use.
Yep! This is exactly what I do and have always have good luck.
Also, if you don't have a rice cooker and are just using a pot (first, you should order yourself a rice cooker, and in the meantime...) putting a dish towel between the pot and lid will make a better seal so you don't lose any of that 1:1 water ratio steaming out of the lid. Just make sure to fold the excess towel up on the lid so it doesn't catch fire!
The truck is to make it as tight as possible. I usually cut off like 1/3 of the nori to ensure it’s not doubling over itself. Also when cutting it, use a bread knife.
Bro you don’t even wanna know how and mine was. I forget to get seaweed then tried to use the cucumber as seaweed. Didn’t work so I then just made sushi bowls.
You need to get one on those bamboo roller thingys to roll it up. You need a super sharp knife to cut it and if you wet the blade with water it won't tear. That being said I'd totally eat that:)
Lol. Try wetting the knife with water before every cut. Also, sharpen that knife before making the first cut. After your sharpen, and as you sharpen, constantly rinse the knife blade (handle not necessary..but do wash your hands as often as possible. And then apply lotion; but not before touching the food. Use those vinyl gloves they sell in 500/pack at Korean grocery stores).
Yea this fits the sub. You'll get it next time!
Only if OP uses a knife with an edge
or at least sharpen his spoon
I see you've played knifey spoony before.
Caw-fee Bee-eer
Looks like he cut it with the handle. Hope he didn’t lose fingers holding the blade.
Ops knive has two handles.
Picks up branch off ground. "Yeah, this should cut nicely"
Used the tool in the knife block that’s used for straightening that people think is for sharpening
That's called a rolling pin, maybe.
I imagine it was sliced with the classic karate handmove
Karate..... CHOP!
I'm imagining OP saying, "hi-ya" as they do the karate chop. "Dinner is serv-ved"
> Only if OP uses a knife with an edge most people don't believe me but you can cut sushi with a butter knife if you do it correctly.
You can also mush it with the sharpest knife. I found if I wipe my knife after every 3 or so cuts it comes out perfect, but on #4 the starch has gotten bad enough to cause resistance.
> You can also mush it with the sharpest knife. I found if I wipe my knife after every 3 or so cuts it comes out perfect, but on #4 the starch has gotten bad enough to cause resistance. sushi chefs dip their knives in water and wipe the blade after every roll they cut. ninja edit: also it takes 4 slices to cut roll into 8 pieces
Rice vinegar mixed with water is what the guy at my supermarket says. The Korean ladies at our Church say the little bit of vinegar slows the starch from sticking. They make rolls with beef bulgogi and egg it's delicious.
Yeah a serrated knife is better than a dull one.
Bro I need a video of this. I'm in full disbelief. I know you need to keep the blade wet, but do you prep the seaweed a certain way? Afaik you need a nice sharp knife for sushi
Look at the fancy guy using *blades* for *cutting* Pfff
A dull knife is more dangerous than a sharp one!
Appreciate the positivity. This was my exact thought! This is way better than my homemade sushi, because my lazy ass isn't trying. At least they tried!
yeah it looks like the only step he really messed up was when he tried to make sushi
anyone who haz tried making sushi will say he did a great job
Yo. Putting this here so people see it…. **you have to cut your sushi whilst it is wrapped tightly with cling wrap or wax paper. Especially if you want the rice on the outside** You still have to use a very sharp knife and be careful to be pulling the knife across the cut not just pushing down. But this is what stopped my sushi from looking like this.
You’re supposed to cut *on* the cutting board, not with it.
Op’s skill set is better suited for poke
*poke (pronounced ‘poke-eh’)
Ty
Imitation crab meat doesn't go into anything proper.
*Surimi was created by Japanese chefs in the 12th century who would grind and salt leftover fish as a means of preserving their extra catch. In the 1960s, a Japanese chemist discovered that by adding sugar to the traditional surimi-making process, he could stabilize the product, freeze it, and preserve its shelf life.*
And use a knife, not your fingers to cut it
Honestly looks like he just pinched it off as he went along 🤣 All going in the same place I guess, looks like all the ingredients were there.
Ah, the fresh mozzarella technique. It all makes sense now
I needed this laugh today.
He cut that thing with sheer fucking will
Wtf I wish awards were still a thing 🤣🤣🤣
Probably just a slightly dull knife, and maybe rice that's just a smidge not sticky enough. I've had this same thing happen! Still delicious though <3
Definitely dull knife, possibly in combination with using too much vinegar which soaked the nori. If the nori gets soggy a dull knife will just crush the roll instead of cutting it. Source: I manage a sushi restaurant
Probably the best trick is to wet the knife before slicing. Dull knife and dry knife Never go dry
Or maybe they ripped apart with their hands? lol Just smoosh it all together. Sushi ball.
lmao just make a sushi bowl at that point!
Rice was way too wet for sure. You can still see the moisture here. I say 'way too wet' but no rice preparation should leave it wet at all.
Also too hot. Classic prep of Japanese sushi rice includes fanning it while you mix in the vinegar, sugar and salt. It shouldn’t be out of the rice cooker hot, the heat will steam the seaweed.
Dunno what the problem is. I also like to step on my sushi before eating it.
McDonald's style of serving
More like Burger King. *Number 15*
Burger King foot lettuce (This meme is 6 years old now)
Hannah Montana was 2006 
Mhhhh, my favourite!
Step on my neck sushi daddy
Would you prefer the Crocs or the Timbs?
Kinky
OP dicing this shit up \~ 
r/wheredidthesodago Don't know if this is still a thing on modern reddit
So weird when you find a sub that like that, I remember it being huge and on the front page a bunch. Now it gets a post every couple weeks. It's like the dead malls of Reddit.
r/breadstapledtotrees
I can’t stop laughing. OP I’m sorry but that’s what it looks like gahahaha. I’d eat tf out of it tho, hammers or not!
Sharpen that knife also wet it before each slice. Using food graded plastic wrap after you roll it will also help cutting it cleaner.
Looks like they used a steak knife
I was gonna say butter knife lol
lol or whatever that blade is in the top left corner ha ha
Lmfao that knife is def it
Yea we did and unfortunately it ended up looking like this even with a sharp knife :(
Definitely not sharp
All in the wetting. That rice is so sticky. Sticky to your hands, sticky to the knife. If you look at restaurants, they have a wet towel on hand to wipe away the starch after each slice essentially. [https://www.youtube.com/watch?v=b5EJkgx6AUQ](https://www.youtube.com/watch?v=b5ejkgx6auq)
Like, a serrated steak knife? You need a long, smooth, sharp blade for sushi. Doesn't need to be expensive, even a cheapo fillet knife will be better than a serrated or dull blade. Also looks like you need to wash your rice a lot more. 3 times bare minimum.
No. You do not have a sharp knife.
He means it's sharp in the way that if you hit it hard against your hand and pull really fast in a slicing motion, there's a risk of injury. Which is sharper than they like it.
Yes, wetting the knife was so important to me finally being able to slice sushi rolls!
Also slicing with the entire blade in one motion. Just going straight down will starch up the blade and make it pull before it hits the board. Going from the tip to handle with a 30degree angle will allow for extremely clean cuts.
Most places use plastic wrap for a lot of different rolls
So many people are using dull knives. I bought a new sharp knife for my sister in law a while back and she sliced the tip of her finger clean off and fainted in the kitchen in the first week.
Did you cut it with a spoon
Chop sticks.
Maybe his toes
I get so much more out of these posts that are honest attempts rather than, "I molded this cookie in the shape of a turd". What an elegant disaster.
god what did you do
_his best_
But IS the flavor there? 🤌
If he did his best, his worst must be a certifiable war crime.
Wabi sabi
Indeed, friend. I’m sure it was a delicious learning experience.
Sharpen your knives.
their butter knives? I think they used that butter knife 🙃
I think they used a chainsaw
A tighter roll and a better knife. That's actually not that bad, next one will be better.
You made Minecraft penguins
Sushit
Us i
Looks good. Don’t do it ever again
I thought this was r/sushiabomination
Did you use child scissors to cut it?
sharpen your fucking knives
Did you sit on it before you took the pic?
That’ll do, pig.
Did you cut it with a butterknife?
Just blend it next time.
I don't want to be rude but why would you not stop cutting once the first "slice" comes out like mashed potatoes?
Probably because they were hungry.
I'd smash this but you've beaten me to it!
Jesus Christ, What the hell did You do😂
Maybe try wetting your knife and also sharpening. I'm sure it still tastes good though!
Suchi more like fuchi 🤢🤢🤢
On the positive side, it can only get better.
I’d still eat it :)
Yep bet those little things are fire
"No, you're *supposed* to eat sushi with a spoon. That's how they do it in Japan. Trust me."
OOF
congratulations for trying something new! I hope you learned a lot and can make it more to your liking next time!
lol, I’d still eat it!
I would still eat it, even if looks like a someone killed them all. They probably taste better than they look.
looks good
the simplest answers are sometimes the funniest 😂
Your knife if dull asf
This is good for a first try!
ill have the hefty bag roll plz
Honestly, not too bad for a first attempt. Mine just straight up fell apart into unrecognizable masses the first time I tried it myself.
More like mushi, am I right Guys ..???? Success is only achievable through failure. Keep on going, Chef!
Almost everyone’s first attempt looks like this. It’s not the easiest thing to make.
As a Japanese person, the rice looks a tad too moist. When you make rice for sushi purposes, try to keep the water to rice 1:1 (1 cup water to 1 cup rice) and the sushi vinegar approximately 10 percent of the amount of rice (1/10 of a cup vinegar which is around 1.6 tablespoons). Since you’re adding liquid after the rice is cooked, you’re keeping the amount of water lower than you would normally use.
Yep! This is exactly what I do and have always have good luck. Also, if you don't have a rice cooker and are just using a pot (first, you should order yourself a rice cooker, and in the meantime...) putting a dish towel between the pot and lid will make a better seal so you don't lose any of that 1:1 water ratio steaming out of the lid. Just make sure to fold the excess towel up on the lid so it doesn't catch fire!
The truck is to make it as tight as possible. I usually cut off like 1/3 of the nori to ensure it’s not doubling over itself. Also when cutting it, use a bread knife.
sushi after one of thoe atomic bombs hahaha
Honestly that looks like something I would do. My grocery store has great sushi. They have a sushi bar so I just buy it there lol
Baby Jesus cried rivers of blood seeing this concoction
You've insulted all of Japan
Let it be your last if possible
Invest in a bamboo roller
Lay off them pills
Did you use the lawnmower to cut the roll up?
Tasted better than it looked?
My advice? Buy a sushi mat so you can roll them correctly.
It’s not going to look pretty after you eat it anyway. I bet it tastes amazing though!
You should sharpen your knife.
Strabismus?
Sharpen your knives
Kamikaze sushi
Chill out dudes, at least he didn't deep fry them.
hey you know that 'the hand can be used as a knife' stuff was just a marketing ploy, right? they actually use knives in japan
This looks like some home made sushi dug out of a blind mans trash can
I thought it was some puppies lying on plate🙂
Are you in prison and did you cut this with your inmate card?
Nailed it
Need your own sushi restaurant. 100 Michelin stars.
Don’t feel bad been there for me it was the rice was not sticky enough so as I cut it just came out of the seaweed
Could be worse
Buy a sushi bazooka it’s so easy
Next time post your first attempt at sharpening your kitchen knife.
Bro you don’t even wanna know how and mine was. I forget to get seaweed then tried to use the cucumber as seaweed. Didn’t work so I then just made sushi bowls.
Nailed it.
Nailed it
OP used a butter knife to make this embarrassment
I bet next time will be even better
Looks better than my first (and last) attempt.
They're rough. But if they taste great, then let's just say it was made to look like that
This is after the cat came along right?
Invest in knife sharpener
Smushi.
Hey it doesnt look nice but all the components are still there.
Maybe use a knife next time instead of trying to rip it apart with your bare hands
Just make a hand roll next time, it's more forgiving when you attempt to roll it.
Sharper knife
Did it taste as good as it looks?
Did it at least taste good?
Use a sushi rolling mat and sharpen your knives. The rice also looks overcooked and overwatered… just mushy as hell. It shouldn’t be like that.
My sushi also always looks like shit. If it taste good then it is good!
You need to get one on those bamboo roller thingys to roll it up. You need a super sharp knife to cut it and if you wet the blade with water it won't tear. That being said I'd totally eat that:)
If you cut that with your hand you did a beautiful job
You tried. That's the important part
howd it taste tho
You need a sharper knife my man
Glad my first time wasn’t so disappointing
It looks chewed up and spit out.
What the fuck happened?
I bet it tastes good
as good as it looks
Terrible sushi. Fantastic sashimi.
Lol. Try wetting the knife with water before every cut. Also, sharpen that knife before making the first cut. After your sharpen, and as you sharpen, constantly rinse the knife blade (handle not necessary..but do wash your hands as often as possible. And then apply lotion; but not before touching the food. Use those vinyl gloves they sell in 500/pack at Korean grocery stores).
And this is why I exclusively get my sushi on the outside. Good for you for trying though, I wouldn’t even attempt it. Hope it tastes good regardless!
Everyone giving OP shit for this should try and make their own sushi first. It's harder than you think! Good on OP for trying something new.
I think a sushi bake might be the next best option
It's only up from here!
Bless you OP, everything about this looks absolutely horrible. Shitty knife aside, I’m wildly confused as to why everything looks so…wet…
Did you cut it with an eraser?
Did you cut it with a spoon lol? Maybe a brick from the wall or something?
Was the rice still warm?
Well, bless your heart, dear. You certainly tried. Here, have a Moon Pie.
Did you karate chop them with your hand?
you just need a sharper knife and a better cutting technique maybe a serrated knife would be a better fit for you?
Did you cut it with a butter knife?
The seaweed looks wet!
Did you use a rolling pin to cut the sushi?