Cie

CieThe inarizushi, or tofu rolls, were pretty simple – we just took a premade fried tofu pouch, squeezed out some of the oil, and then stuffed some rice in. The makizushi, was a bit more complicated. The roll consisted of an egg, rice, cucumber, salmon flakes, ginger, and more rice. For the makizushi, we first cooked the egg in the frying pan. I don't remember what it was called, but it could best be described as an egg pancake--we beat the egg, then spread it out really thinly in the pan and cooked both sides.

In the meantime, rice had been cooking in a rice cooker, so we had to cool it down before we could roll it up. It was actually a pretty complicated process. We dumped the rice into a big wooden bowl, then were instructed to spread out the rice using "horizontal cutting strokes" while simultaneously fanning the rice. More than once we were instructed to fan more vigorously. When the rice had finally been cooled sufficiently, we took the egg pancake and covered it with a layer of rice and some pickled ginger. Then we rolled it up tightly and set it aside for later.

Cie