My 12-year-old daughter was craving for maki last Sunday but the only Japanese restaurant in the mall where we were was one her dad didn’t care to go to. She was so disappointed that, on our way home, I decided to pass by the supermarket. I bought a pack of nori and crab sticks. I figured she could roll her own Japanese-style concoctions. It’s simple enough. I didn’t have to buy Japanese rice since that’s what we eat at home everyday.
Of course, I did some of the work. I cooked and reasoned the rice. She cooked the egg. Then, she assembled the egg, crab sticks and seasoned rice on the nori sheets. Take note that she did didn’t even use a bamboo mat for rolling (our bamboo mat is moldy). Just a plate and her hands. Turned out that I bought too much crab sticks. That’s her fingers in the photo dipping a crab stick in a saucer of Japanese soy sauce with wasabi.
Traditional sushi calls for vinegared rice. But there was this recipe for sushi rice in my new Rice & Risotto cookbook that looked really great. So, I threw in a few extras.
Season 2 cups of cooked and cooled Japanese rice with 1/8 cup of rice vinegar, 1/8 cup of light (Japanese) soy sauce and 2 tablespoonfuls of oyster sauce. Stir to blend well.
Cook two beaten eggs in a little oil. As they set, push the eggs towards the center so that the omelet doesn’t flatten out. Cut the omelet in 3 to 4 portions lengthwise.
Lay a sheet of nori on a plate (or on a bamboo mat if you have one) and spread the seasoned rice over it. Towards one edge, lay the crab sticks and the cooked egg. Roll the nori, jelly roll style, as firmly and as tightly as you can.
Cut each “log” into 3/4 inch slices with a wet knife.
Serve with light (Japanese) soy sauce and wasabi paste.