Level: Scoolinary Team

Your enthusiasm is evident in every piece, good for you for applying what you have learned so quickly! The cut is quite clean and the proportion between rice, filling and seaweed is balanced. You could try compacting a bit more when rolling to make the cuts firmer and more uniform, especially in the uramakis. It would also be interesting to explore diagonal cuts or more dynamic presentations to enhance the final plating.
which part of the process did you find more challenging: the handling of the rice, the rolling or the cutting? So we can see together how to further refine the technique 🍣✨.

Level: Scoolinary Team

welcome, Maria! 😊 What a joy to see your energy put into this dish. The photos have good light and composition, but let’s get to the detail: the rolls have good filling and variety, but some cuts are a bit uneven and the nori seems to have lost tension, perhaps due to excess moisture or resting time. Did you try cutting with wet and sharp knife?

what kind of cuisine would you like to explore now in Scoolinary? And if you’re up for it, share it in your stories and mention @scoolinary_es! 🍣✨

You can earn Scoolipoints every time you share your photos, win a Challenge, complete lessons or comment on other members’ posts 🎖️ It’s all part of the Scoolinary Masters Game, a game that transforms your passion for cooking into real rewards.

👉 Click here and find out all about it:

https://www.scoolinary.com/es/masters-game

a hug! We hope to see you often here, adding points and flavor 🙌✨

Level: Executive Chef

Olé! Good job!!!