Spicy Maki

This weekend sushi apprentice noticed some cooking shows not including cling wrap before placing the seaweed paper when rolling their maki. It did not serve me right because I wasn’t able to hold the plastic on the sides of the bamboo rolling mat. It kind of automatically sealed the roll ready to be sold on the market. 😛

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Make a seaweed border and flatten the rice. I prepared chunks of cheese and the the crunchy part of cucumber slices. I was thinking of preparing Spam or leaving these as is. Luckily there’s a canned tuna omelette laying around.

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The spice level is determined by the redness, in this case, it’s orange. It’s not yummy, might want to cook buffalo wings to pair with it.

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I bought a lot of instant Korean noodles last year, and this is the longest surviving one, it is expired and gave me an upset stomach. The remaining sauce was used. I added two eggs to make it more condensed.

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I just felt that I was using quickmelt cheese. You cannot apply much pressure as you roll because the roll is open on both sides.

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I had to use the chef’s knife because the roll has too much air in it. Say, it’s not intact but good enough. I was able to make three rolls!

It definitely delivered a one second spice and a lasting creamy cheese. To relieve the slight injury on your palate, you’ll need a minute and have a go one more time. Chow!

 

 

 

 

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