Kitchen & Pantry

Sam’s sisig stuffed futomaki

Each time I posted photos of Sam’s homemade sushi, there would inevitably be requests for the recipes among the comments. I really don’t know how I can give any recipe since Sam rarely follows any but often uses just about whatever she finds in the fridge. She doesn’t follow traditional combinations of ingredients, she’s bold and gutsy with her choices, and she really likes to shock people. She doesn’t care about reactions such as “But that’s not Japanese!” because she’s quite happy that her sushi is “just very Sam” — no pretentions, no excuses, no apologies.

The last time she made sushi — the futomaki variety with the nori outside the rolls — she used sisig. Yes, sisig which got “plenty of camera time” in Anthony Bourdain’s No Reservations. It is traditionally served on a hot plate but, for purposes of Sam’s futomaki, it was enveloped, along with strips of seedless watermelon, in rice and nori. I still drool when I remember the experience.

Anyway, instead of sharing a recipe in the strict sense of the word, Sam did something better. She took photos of the different steps in making futomaki. She also “dictated” some very valuable tips for me to type and include in this post. Sisig and watermelon futomaki

Click on the thumbnails below to view the larger photos and the tips that Sam shared.

That said, I hope you grasp my intention. Sam never had culinary training, what skills and ideas she has for making sushi at home, she acquired by reading, watching, observing, actually trying and getting better at it. So, I do hope that you feel inspired enough to try and make futomaki at home.

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