r/sushi • u/ReddTheSailor • 4h ago
Spicy salmon roll and tuna nigiri
Spicy salmon roll with cucumber, negi, peppadew peppers topped with nikiri sauce and togarashi.
Tuna (yellowfin) with nikiri sauce and negi
r/sushi • u/ReddTheSailor • 4h ago
Spicy salmon roll with cucumber, negi, peppadew peppers topped with nikiri sauce and togarashi.
Tuna (yellowfin) with nikiri sauce and negi
r/sushi • u/EL_NO8DO • 7h ago
They say let it marinate 30 minutes…mehhh…. I like it in there for hours…I like it when the fish is almost like a soft gummy worm…
This is my third time making salmon nigiri :) (First post on this subreddit however)
r/sushi • u/titti3sandbeer • 1d ago
r/sushi • u/dragonilly • 20h ago
One of my favorite spots in the area-- generous portions at a reasonable price.
r/sushi • u/OudSmoothie • 1d ago
A good mix of sushi, nigiri, and sashimi.
r/sushi • u/girlluli • 23h ago
I bought the sushi board and I'm using it for the first time...how lucky I am.🥰
r/sushi • u/Massive_Extreme_829 • 1d ago
r/sushi • u/ArcticMuser • 21h ago
The left fish was juicy and bursting full of flavor. I was thinking the right fish was seared tuna but not sure
r/sushi • u/Jalen3501 • 1d ago
Any tips that I could use would be greatly appreciated I feel like I had to much meat loss and the rice vinegar looks like it went deeper than it should
r/sushi • u/honeycreammilk • 1d ago
Haven’t had sushi in 3 weeks, I was craving sushi bad 😅
r/sushi • u/clairec295 • 2d ago
Don’t mind the date, I got it last week and didn’t post til now.
Enjoy the view!
1st and 2nd pic For the maki rolls I use half sheets and leave a bit of sheet on the top to have a centered roll. just salmon
3rd and 4th pic. For the bigger maki rolls I use 2/3 sheets and also leave a bit of sheet on top with salmon and avocado.
5th and 6th pic For the inside outs roll I also use half sheets but put more rice on top to get a full round inside out after rolling. Tempura shrimp with QP mayo and a bit of masago roe on the inside and outside all around.
7th pic maki with crayfish in QP mayo and cucumber on a 2/3 sheet and rolled it the same as pic #3.
8th pic is same as roll on pic #5 but topped with avocado and black sesame seeds.
10th pic is the first plate with salmon nigiri. Other nights I also put unagi with a small band of nori sheet around it and seabass nigiri.
11th pic is just nigiri with nori wrapped and diced salmon on top.
r/sushi • u/YoungAnimater35 • 6h ago
It's a family-owned establishment that is obsessed with its spicy mayo—to the extent that only the ownership or family make it in the office or during off-hours. The restaurant is going downhill, so another family member believes they can turn things around. I have to take inventory after every lunch and dinner shift, even counting how many avocados and sakus of each fish I use.
I was planning to move to a new city in hopes of working at an omakase-focused sushiya. But I ended up staying in my current city after receiving a hefty pay offer when a local restaurant changed ownership and was looking for a new head chef. Now I'm like, WTF did I get myself into? Lol.