I like to improvise in the kitchen (since everytime I follow the recipe I screw the dish up) so sometimes I even put an egg or some cheese into sushi. But as my friend (who by the way teached my how to prepair it) says a fresh cucumber and carrot is a must:) I also recomend a tuna mixed with corn and rice with a bit of mayo(so it would stick together), you can also add some green onion and smoked salmon to it.It’s delish… And now I am getting hungry after taking about all this great food…:)
Cooked the rice for an hour (30 minutes to bowlling / 30 minutes off fire for the rice absorb the water) Use oriental rice. I dont use rice vinigar.
I mostly use différent kind of fishes, sometime I put some fruits in it.
(orange, berries, avocats, pineapple, etc) or vegetable (salad, cocumbers, carottes)
I do sashimi, sushi, horoshimi, nigiri, and fish meal on ice. For presentation.
Cook the rice, let it cool down, mix in some rice vinegar and some maple syrup.
When you are rolling your makis always have a bowl of water next to you and keep your hands moist at all times.
I love Wafu vinaigrette and when I use soy sauce I delute it with water, its not as overpowering.
I’m a vegetarian and here are some of the things I use: freshly grated ginger, sprouts, baby spinach, daikon radish, avocadoes, cucumbers, green onions, pineapple, strawberries, mangoes, tempura mix, spicy tempeh, toasted sesame seeds, roasted peanuts, asparagus, yams, shiitake mushrooms, carrots…