Seeing as how I pack everything from pasta to potatoes and everything else non Japanese in my bento boxes, it’s with a certain sense of irony that the one time I actually bring sushi- something so intrisically Japanese- I had to use my Lock&lock box as my bento boxes were too small.
Inspired by some sushi I had for dinner the other night, I decided to try my hand at making sushi for lunch the following day. A quick rummage through the pantry revealed I didn’t really have much of a choice in ingredients. While tuna handrolls rarely ever are my first choice at sushi bars, canned tunas are the one staple I always have, thanks of a habit of picking them up every time I’m at the supermarket I can’t seem to break.
I never quite got how these were rolled and was always quite happy to leave them up to the experts and just do the eating. So when it came down to making my own sushi, winging it really was the way to go.
As it turns out, rolling the sushi was the easy part (although on hindsight it would have been much smarter to put the cucumber sticks closer to the centre of the filling than the edge of the nori sheet but hey, it was early in the morning when I made it). Picking them up with my chopsticks was a completely different story.
But now that I’ve rolled my first handroll, I can’t wait to start putting everything I can find in them.
California maki or tamagoyaki, anyone?
