beachbums wrote:I'm not a sushi fan myself (cold gluggy rice yuk ) but that looks pretty good Bucc. Jan on the other hand would love it.
The rice should be a little firm and a little sweet with a tart edge, a bit sticky but the grains should be separate.Local tuna, so rare to get some that the Japanese haven't bought.
They eat %80 of the worlds seafood, but they didn't get this bit!
Maguro Te Maki: tuna and scallion hand roll, an Osaka speciality
Chunk sashimi and futomaki, sushi rolls.
So. So. Good!
You don't get sushi rice when you eat sushi out here in Oz, and sushi is a rice dish not a seafood dish.
The rice in the pic is really special, imported from a specific place in Japan and this seasons rice, Wayne.
Getting influenced by Asia has its good and bad points, I am a real rice snob now too.