Here's how mine came out. I used salmon, because that's what I like best and that's what they had at the store that hadn't been frozen.
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| Nori, Mango, Avocado, Rice |
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| Smush rice on Nori, sprinkle with toasted sesame seeds |
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| flip |
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| Add ingredients |
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| My first-ever roll. It smooshed out the sides. |
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| But look how pretty inside! |
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| Brought this to Bill for a snack |
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| Then made another for dinner |
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| pretty! |
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| Cooked some salmon and made salmon, mango and avocado nigiri for the kids. |
Totally worth the $7 I shelled out for all that nori and the bamboo mat - though I'm glad I put parchment on top - so less messy.
Try it! You'll be glad you did.
Wow! You get way more fancy with the presentation than we do!
ReplyDeleteWe go for the volume, LOL. Mound a plate up with 4-6 rolls worth of slices, and revel in the mountain of sushi. Not classy AT ALL, but so yummy!
Oh! You started with uramaki-- inside out rolls. I've made maki and nigiri rolls before but never flipped the sheet and coated the rice with sesame seeds before.
ReplyDeleteNever met a sushi roll I didn't like... except for sea urchin, which tastes like a surfeit of crab brains. And I've had sushi fresh from the Tsukiji market in Tokyo, but I still love Philadelphia rolls [salmon/avocado/cream cheese] and spam musubi.
If you like trying Asian fusion recipes, here's a website I love: http://www.cookingcute.com/
This lady specializes in bento box lunches, which seem to be a way of life for her. But I tried and loved spam musubi [yeah, Hawaiian spam sushi--my roommate warned me it would stink up the kitchen, but it didn't and was a good snack]... and tri-colored donburi, which is an easy lunch to make if you have snow peas and ground beef on hand. I want to try tea-marbling some eggs again sometime too, cuz they were neat but I don't think I let them soak long enough.