Sushi

INGREDIENTS

seaweed wrapper

sinandomeng rice 

malagkit rice

japanese vinegar

bamboo roller

saran/cling wrap

cumcumber

kani/crab meat

japanese mayo

kikkoman soy sauce

wasabi paste

COOKING INSTRUCTIONS

1. Wrap the bamboo roller with cling wrap

2. Cook rice, half sinandomeng, half malagkit. Add Japanese vinegar to your liking. Let the rice cool. 

3.  Lay the seaweed on the roller and layer rice on it

4. Line the filling (cucumber, kani and mayonnaise) about 2 inches away from the edge of the wrapper

5. Roll it tightly. Sealing the edge of the seaweed with water

6. With a sharp knife, cut it into your desired size 

7. Serve it with kikkoman and wasabi paste

If you read my personal blog, you'll know that I've already blogged about my first attempt at making sushi and it wasn't so bad. Yes, a failed at offering some variety, and only succeeded in serving kani sushi in different looks  --- but absolutely the same taste. As you know, there are a variety of things that you can put in sushi rolls, so it depends on what you feel like having. I, personally love tamago and tuna or salmon, but I wasn't so sure about being too ambitious on my first try so I decided on making things simple, with just kani, cucumber and mayo.

It was alright and Bon enjoyed it. As I've told in my blog, I visited my family a few weeks after that and prepared sushi for them too, which they enjoyed so much. It would help if I have a better knife though. My knife aren't so sharp so they cannot cut the rolls perfectly, but i think that I faired well --- probably so much better now, since I've had enough practice. Hahaha!

By the way, please take note of some tips that I've learned from my chef friend: You do not really have to use Japanese rice. You can substitute it with malagkit rice and sinandomeng rice, and it will somehow give you the same effect. To help with rolling, it will be helpful if you wrap your bamboo rollers with cling wrap, so it would not stick onto the bamboo. You'll know once you've tried it for yourself.