You see, sushi is terrible in the UK. You cannot find the large sushi rolls, futomaki, anywhere which of course is what you see most in New Zealand. However, the Japanese chain by our work, Wasabi - does do a delicious tofu curry which I usually delight in once a week.
So yesterday I went out and spent about £10 on getting the neccessary ingredients, recruited Oren to get the salmon and used some leftover honey soy marinated chicken for the below results.
Taste wise - it was pretty close, the rice was a bit sticky but it seems that would be quite the art to perfect. The pot is going to need a lot of scrubbing. I can't wait to go to Japan and try all the new and interesting foods when we get there.
We had a lovely Christmas dinner, both our first Christmas together as well as the first one both of us had spent away from our families in the middle of winter. But that is another post for another day.
Yeah, my main issue with sushi making is the seasoning and the cooking of the rice -- I always manage to get it wrong, somehow. It's probably because I instinctively make very sticky rice, which is fine for eating with curries but terrible for sushi! I also never did work out the secret of the flavour of a California roll...one day, one day. The sushi I made in Japan was nice, but then I had nothing to do with the cooking of the rice. >_< But yours look good -- told you the roller was unnecessary!
ReplyDeleteThe rice tasted much better once it had been chilled and "set" in the fridge, I thought the seasoning was fairly good - rice vinegar and a bit of sugar.
ReplyDeleteActually, I found my rice cooker made the whole operation a lot easier -- but again, it's just because I like making sticky rice and my cooker doesn't do sticky rice unless I force it. XD But yeah, I have such trouble with the vinegar, usually because I put it in at the wrong time. XD I also need decent Japanese mayonaise to get the tuna right...
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