The thing is that an eight pack of vegetable maki costs $6.99. I know it's relatively labor intensive (they have a sushi guy on staff) but that seems like some expensive rice and cucumbers! Last week I thought about making my own version. It looks elegant and complicated, but is it? After looking at a few videos, particularly this one from the makers of our house brand soy sauce, I decided to give it a try, ignoring an admonition from Worldwide that the technique might be a little too precise for a man of my slapdash approach in the kitchen. I bought a bamboo sushi mat at the local kitchen store for $3 and ventured across the street to the supermarket, wondering if they would have the ingredients I needed. I knew they would have carrots, cucumbers and rice vinegar. But pickled ginger, wasabi, sushi rice and nori (pressed, roasted seaweed)? You bet. The most interesting thing about my shopping list was that the nori was made in China and distributed by a British Company, which appears to serve North Carolina. Welcome to the twenty first century supermarket.
|Ingredients and Final Product|
Now that I understand the basics, the possibilities are endless, and I will soon discover why no-one's wrapping everything in sushi rice and seaweed. BLT rolls? ground lamb? dal? Am I a visionary on the edge of a culinary revolution, or a kucklehead on the verge of some peanut-butter-cup-smoothie-type disasters? I suspect the latter, but I wouldn't be me if I didn't find out the hard way.