sushi making...

for yesterday and today's dinners, i had sushi buffet.. free flow of sushi.. shiok ah? eh.. there's a catch to it.. onli a few types of sushi.. let's see.. normal one with cucumber and crab stick.. the reverse type with rice outside coated with furikake, seaweed on the inside, filling is cucumber and crab stick again.. the pressed onigiri sushi wrapped around with seaweed, filled with mayo tuna on top.. yup.. there's all.. free flow.. *puked*

well.. i was "playing with food" in a sense.. trying to roll a nicer sushi with each attempt.. seriously.. i cooked 2 cups of rice yesterday, and i finished all of them u today.. =) damn bloated.. that's a lot of rice u know? *puke puke* gotta work hard to EXTERMINATE those carbo that i took in during the weekends..

a few observation while making sushi..

1. if ur seaweed not dry anymore, difficulty level + 1..
   
2. same for ur that bamboo rolling mat, if it's wet, difficulty level + 1...
   
3. i find that the reverse maki is easier to make (the one with rice outside)...
   
4. smaller size sushi is harder to roll!! bcos it's easier to overfill the inside with ingredients..
   
5. avocado sold in supermarket is never ripe one..
   
6. hands must be wet to prevent the rice from sticking to your hand
7. BUT not dripping wet that u even wet the rice and they don't stick to themselves anymore!
8. knife gotta be wet oso to prevent the rice from sticking to the blade and ruin the cutting..
9. same as #7
10. seasoned rice shouldn't leave overnight and use again.. the rice will become dry and the vinegar taste is half gone lidat.. *pui*

more than a few observations eh? ahahaa..

no more sushi for mi for at least 2 weeks..