Mmm, sushi. I like to make sushi on sundays – it’s the only day where I can safely spend lots of time on cooking!
I would love to make mini-temaki sushi rolls for bento, but I fear the nori will get soggy… :(
Big compartment: Maki rolls (California and leek-mayo-avocado-cucumber), tamagoyaki, a pickled ginger rose with wasabi hidden underneath, miso balls with leek and seaweed.
Small compartments: Inarizushi, frozen mango and strawberries for dessert.
There is also a big fish bottle of soy because I like having a lot of condiments.
Inarizushi is the way my friends hooked me on sushi. The sweet-tasting, delicious tofu pouches are just the right thing for somebody cautious of the taste of nori and unused to the delicate taste of the other ingredients. Talk about a flavour bomb!
After that, I got to try vegetarian kimbap: Kimbap is Korean rolled sushi, which is usually stuffed with a LOT of ingredients of different tastes, most of which are slightly pickled to increase the taste.
And after that, of course, it’s a slippery slope…