Quote:
Originally Posted by baddog
Good work. You might try this trick I noticed my guy does. Before he cuts the roll into tasty morsels, he wraps them in plastic wrap so they get real tight, then he slices and removes the wrap. Oh, and soy wrap is so much tastier than seaweed . . . but you probably need a sharper knife with that for sure.
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Thanks for the tip.
Definitely getting a cool sushi knife, this has been a bit of a learning experience.
Got some decent rice [Nishiki].
Had some normal soy sauce that wasn't up to par so grabbed the Kikkoman which seems solid [turns out they brew that stuff like beer, no wonder I can taste the difference].
Sapporo to go with it.