First attempt making maki sushi. Well, the second roll was an unintentional futomaki, I suppose.
It's a quasi-California roll. I did a quick pickle on cucumber and carrot, and overnight pickle on the ginger. That kewpie mayo really is a secret weapon.
#cosocooks
@voltronic gotta start somewhere. It does look good though.
@voltronic instead of the kombu in the cooker, soak a piece in water overnight in the fridge, and use the water for the cooking. The higher het in the cooker doesn't let the kombu develop the flavor enough.
The rice itself is also a component.
Also, salting the vinegar mix could help, to combat the sweetness.
@Fiikus_goddess
Thank you, that makes a lot of sense.
Nice tip.
We just usually stick a strip of kombu in the machine.
I'll see if YP is up for trying this alternative. 👍
Kewpie mayo is, indeed, a magical substance.
@mcfate @voltronic yep 👆 I second this. I blame mcfate for introducing me to kewpie but I agree I prefer it over normal mayo.
So in that regard I thank him and the fellow nauts here who talked it up.
@MgBarbatos @mcfate
I actually had no plans to buy it, never having tried it before. But there was an entire end cap of the stuff in my grocery store so I figured why not?
This is my new go-to condiment, I think. Supposedly there's a version made for the US without MSG, but I see no reason to change this.
Wow, It's $24 CAD ($17.50 USD) for 500ml (17 US fl. Oz) at Amazon.ca - that's pricey.
@NorthernInvader @mcfate
That's insane!
$4.99 USD in my grocery store.
That's nutty. I pay $10-11 for TWO bottles that size, and it's the made-IN-Japan version (which is what you'd want).
Well, that's a bit more reasonable. Whenever I open the second tube, I order two more.
Back in the day, we threw sushi parties. Everyone chipped in for the ingredients, and we'd one up each other trying to come up with different recipes.
Even the failures were wonderful;
I invented the Trainwreck Roll on my first attempt.
Next time I need to throw a piece of kombu in the rice cooker. The rice itself needs more umami. I didn't put any sugar in with the rice vinegar to dress the rice but used mirin instead which is quite sweet. And there was a good deal of sugar in the carrot cucumber pickle.
I also found out my chef's knife is not quite sharp enough for the nori. It goes through it, but not easily. These are a bit rough looking, but for my first try I don't think I did too bad.
Criticism and tips appreciated.