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
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.
@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.