And eat the sushi in one sitting…well standing. In one piece, without making any pause.
Hey, I cut mine ? I am not superstitious. I don’t want to stuff my face. It’s huge.One roll contains 2 rice servings for me, and I don’t eat so much (my cold-flue-plague is ending… slowly). That nearly made all my food today.
Of course, they sell them at every corner of street today. I went down to the kombini (convenience store) to get the shiso, cucumber and koyadofu and the shopkeeper was yelling “What about a ehomaki ? Don’t you… ? “. And seeing my basket : “Oh I see, you don’t ours…”. She had a box of may 500 rolls at her side. They didn’t look good.
Then I don’t know what South South East food is. I copy some of their ideas :
Seafood maki :
Shiso, ikura (salmon roe), salmon, tamago (egg), anago (conger), shrimp, maguro (tuna shashimi), negi maguro (tuna fat and negi leeks), ama-ebi (Nordic shrimps sashimi), cucumber, shishamo smelt roe.
Ehomaki, horoscope maki :
obaro (simmered minced flesh), eggs, crab surimi, Koyadofu, cucumber, shrimp, kampyo, carrot, burdock, shiitake.
Salad maki (cheaper variation ) :
Lettuce, shishamo smelt roe, amaebi (Nordic shrimps sashimi), crab flavored surimi, egg spread, shrimp, salmon, cucumber, tuna-mayonnaise
The white is koyadofu (Koya Tofu, freeze dry tofu, rehydrated with the shiitake)
The yellow is tamago. It’s tamago-yaki (Japanese omelet).
Shiitake mushrooms (dried, rehydrated and cooked in soy sauce and mirin).
Sashimi of salmon, tuna, yellowtail and tai.
Cucumber and kampyo (rehydrated and cooked with the shiitake).
Tarako salted cod fish roe that I made a few days ago.
A freshly boiled shrimp.
I layered everything.
Et voila !