yes, i admit it, i looked that up on wikipedia.
i walked by that japanese restaurant in my neighbourhood the other day (who knew there even was one this far away from the city center? i certainly didn't!). i desperately wanted to go in and order their food up and down the menue, but i didn't want to go have dinner in a restaurant alone.
i am working on including more fish in my diet, so i figured buying all the utensils for making sushi myself was the solution! the beautiful pictures of hero on tv the other day further inspired me to try myself in the art of rolling the perfect japanese sushi ...
but honestly, i have no idea what i am doing here, i ate sushi only once in my life before. but i am relying on all the sushi fridge magnets i've seen to get my homemade version just right.
what am i making? wikipedia tells me that apparently i want to make 太巻き - futo-maki, a combination of fish and vegetables.
looks about right, hm? and it certainly tasted really good with soy sauce and pickled ginger ... one thing though: my little futo-maki might not be the "mostest prettiest" sushi ever, and this is mainly because rolling the sushi felt so ... so darn awkward! i could never really press it together propperly, it always felt a bit loose while i was rolling. and opening the roll up again and starting all over was out of the question once i started. i made 5 rolls and my rolling skills did not improve at all ... in fact, i thought that my first attempt was the best and all the other rolls got more and more loose ..
am i doing something wrong here? and more importantly: is there a trick to rolling the perfect shushi roll?
and another thing: i ate only half of my produce. how long can i leave it in the fridge? can i maybe just freeze one roll and cut it up upon defrosting?
well, i hope somebody can help me out with all my rookie sushi questions ... so long, and thanks for all the fish!