This is how I make sushi!
I prepared a variety of ingredients I want in my sushi. It doesn't have to be exactly what the Japanese or Koreans eat. It's what you like in your sushi. Have your limits, because not all type of food goes well with seaweed and rice. However, suit yourself! :)
I had:
I prepared a variety of ingredients I want in my sushi. It doesn't have to be exactly what the Japanese or Koreans eat. It's what you like in your sushi. Have your limits, because not all type of food goes well with seaweed and rice. However, suit yourself! :)
I had:
- Cucumber
- Hotdog (lol)
- Tuna and onion
- Onion
- Carrot
- Crab sticks
- Smoked salmon
- Wasabi
- Mayonaise
- Seaweed
- Sushi roller
[image 1]
I can't explain better than the image. You will need the ready made bamboo thing I call the sushi maker...lolz. I messed up my first sushi! The seaweed was crumpled up because I held it too tight!
[image 2]
These are the best of all that I made, so now it's your turn! Have fun :)
[image 3]
Tips:
- Clingwrap your sushi maker (ready made bamboo sushi maker) as shown on right side of image 2 above. Why? It's cleaner and protects your sushi maker from being dirty.
- If you have trouble cutting your sushi, cling wrap it then cut.
- Use water to stick the remaining seaweed.
- Seaweed size should be according to the size of your sushi. If you want a small mini sushi roll, half of the prepared seaweed you buy from store is enough.
- Remaining cut out seaweed slice can be used as a holder (right side of image 2)
