Japanese Rice, cooked, mix with a bit of japanese vinegar, and add a lil bit of salt and sugar
Tuna, mashed and mix with Japanese mayonnaise
Egg, beaten and fried, then slice
Okay, sorry, I'm not good with recipe, so I just write down the things I did. Basically, making sushi roll is very easy, and you can add things on your own liking.
You will need a bamboo sushi mat to roll the sushi, since we want to keep the seaweed dry and crispy. Then, make sure you have a very sharp knife to slice. You don't want to end up with unrolled sushi, do you? Above is the rolled sushi. I know it looks so not professional. But well, it's quite good for an amateur like me. RIGHT?
Okay, drum roll please!
I better just show you the end result directly. Tell me, they look quite good, don't they? And guess what, they are really yummy. You can dip them in light soya sauce mixed with wasabi or those Japanese mayonnaise to add more taste.
Fine, actually it's left-over salad. Since there are some crabstick, avocado, and egg left from the sushi, I decided to mix them with some hand torn lettuce. The special thing from this salad is the dressing. It's the smaller bottle in the pic. You can get one in the supermarket, Japanese section. They're wonderful. That was the first time I tried it, and I loved it. It just mixed really well with everything in the salad. Must-try!
Han's leaving for a short trip to Kota Kinabalu tomorrow with his family. I'm gonna have a lonely weekend..