Making sushi rolls became a little more challenging this week. We made hosokomaki (small, single element rolls), uramaki (inside out (rice on the outside) rolls) and datemaki (rolled sweet crab omelette).
We used surimi (imitation crab), avocado, cucumber, unagi (freshwater eel) and salmon to stuff small, thin single element sushi rolls.
“Inside-out” rolls (rice on the outside, nori on the inside were a bit of a challenge. We used unagi as the featured fish on the inside and tobiko (flying fish roe) to cover the rice on the outside.
This sweetened, crab flavoured omelette is rolled and cooled prior to cutting. It is apparently a major player in bento box lunches.