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Apr 29 •
Dojo Rules & Guidelines
To keep this community respectful, helpful, and safe for everyone, please follow these simple rules: 1. 🤝 Respect Everyone We are all here to learn. Be kind, supportive, and constructive in your comments. Rude or offensive behavior will not be tolerated. 2. 🎯 Focus on Sushi & Japanese Cuisine This is a place for sharing recipes, techniques, tools, and plating ideas related to our craft. 3. 📸 Share Your Work We love seeing progress! Post photos and videos of your attempts. Don't be shy—mistakes are part of learning! 4. 🚫 No Spam or Self-Promotion Please do not post links to other groups, services, or products unless they are genuinely helpful and related to the topic. 5. 🧼 Hygiene First Always practice good food safety and hygiene. If you ask questions about raw fish or storage, we will answer based on safe standards. 🙏 Thank you for helping me keep this place positive and professional!
7d •
👋 Welcome to the Community! A big welcome to our newest members: Mike · Dmytro · RW · Emma · Robert · Xavier · Chalo
Great to have you here! 🍣 This community is all about learning, practising, sharing, and improving together. Whether you’re just starting out or already have experience with sushi, don’t be afraid to ask questions, share your progress, and learn from each other. Take a look around, introduce yourself, and let us know:
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8d •
Which Uramaki Rolling Method Is Standard in Professional Sushi Restaurants?
Hi Chef, I’d like to ask you about the two different methods of rolling uramaki shown in these videos. Based on your experience in professional sushi restaurants, is one of these methods considered the standard and more widely used? If a new sushi chef joined one of the restaurants where you worked, would they be expected to use one particular method, or would either method be acceptable as long as the rolls were consistent in shape and quality and made at the required speed? Which of these two methods would you recommend that I practise if I want to develop a technique suitable for restaurant work? I think I can guess what your answer might be, but guessing and knowing from real professional experience are two different things. Thank you in advance for sharing your experience and helping me understand this.
18d •
Hello everyone!
My name is Dmytro, and I’m from Ukraine. I’m a beginner and have only recently started making sushi at home. I joined this community to learn proper techniques and improve step by step. I hope to work in a sushi restaurant one day. Here are the uramaki and futomaki rolls I made yesterday. They are not perfect yet, so I’ll be very grateful for any advice or feedback. I’m very happy to be here. Nice to meet you all!
13d •
Episode 9 is ready — Understanding Tuna
Episode 9 is now uploaded. This time, we’re looking at three important types of tuna used in sushi: 🐟 Honmaguro — Bluefin 🐟 Kihada — Yellowfin 🐟 Mebachi — Bigeye I explain how they differ in flavour, texture, fat, and preparation. I also cover some parts that are often overlooked, including the bluefin skin-side oil for negitoro maki, the delicious kama for oven grilling, and how to use the connective tissue in soup. Using as much of the fish as possible is one of the ways we show respect towards the animal. Watch the new episode and share your thoughts below: Which type of tuna do you enjoy working with most—and how do you like to prepare it?
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