Sushi vinegar was made with Akazu, rice was Kaneyamamai (similar to koshihikari, but more fragrant/floral, and a bit sweet).
Fillings were sugar and salt cured icelandic salmon, pan fried vannamei shrimp, and surimi/fake roe/chive/soy sauce/chili oil/kewpie mayo mix (with some dashi in it).
All made from scratch, really made my lunch hour.
I had prepped most of the stuff late last night already so getting everything ready didn’t take too long. As in,I was too tired and not that hungry yesterday so I refrigerated the lot.
Not quite 10/10 but pretty close, even the rice had held up well as it was properly protected from exposure to air/loss of moisture and let come up to room temp before use.
by dhruan
3 Comments
Looks great!
Looks delicious!
Yum! I love and miss sushi with the nori outside. Everywhere automatically makes all rolls inside out, to the point some restaurants don’t have ANY nori outside rolls!!