Check out the difference between a normal grain and a japanese pearl grain. This is the latter... start comparing... they gives different results in sushi making.
Measure the water level.
See the red checkered cloth? It's for the absorption of steam so that the rice will not get too soggy.That will be not nice if the rice is too soft as it's difficult to roll it with the nori.
It's something like normal cooked rice.
Scoop out the rice and sprinkle the powdered sushi mix over and start stiring... let the rice cool is the best!
Cousin helping out in mashing the tuna... seems enjoying huh?
Again helping out in the cooling of sushi rice process...
Who will do the cucumber job? Aunt volunteered to help out in peeling the cucumber!
I will cut the crab stick and hotdog!
Nice colour combination... all stripes nicely cut.
This is the unagi that I had mentioned earlier... the feeling is like Ewwww..... yucks... but actually it really taste good! Both my granny and mama like this very much! Of course lah... its real japanese food leh.. compared to those imitation crab stick...hotdogs.... duhz.....
Placing the rice on the seaweed...
After filling in the rice and ingredients, roll it tightly! Then cut into halves... got technique one!
Ta da! So colourful!
This is the so-called Fan Tuan. I know it should be triangular but i think its rather creative to put them into the small boxes. Inside the rice ball is tuna!
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