Family was informed by their friends to try Blackbird at the Nielson Tower and asked Mom Violy if she has ever been there before. Mom Violy had no clue what it was asked Carmina to look it up and see what kind of food they serve. Carmina gave the phone number to Mom Violy make a reservation for a family lunch. On the day of the reservation, we arrived early and were allowed to enter before the official opening time of eleven o’clock in the morning. We decided to stay in the lobby, where we were asked if we wanted anything to drink. Carmina took videos inside and learned about the history by talking to the staff. One hour later, people started coming into the restaurant and took their seats at the reservation table, browsing the menu to decide what to order. Our family members were running late, but we didn’t get bored thanks to the friendly staff. More customers kept arriving and placing their orders, and we couldn’t help but glance at their dishes, curious about what ...
When in doubt you don’t feel lazy making sushi but make it
the original way just like in a Japanese Restaurant.
You need a lot of patience in making this recipe.
California Maki Recipe:
Ingredients:
- 1 - Package Imitation Crab meat Stick
- 1 - Cucumber (peel, remove seeds and cut thinly lengthwise)
- 3 - Pieces Ripe Mango
- 3 - Pieces Ripe Avocado
- 3 - Packages Korean Roasted Seaweed Sheet
- Bamboo Mat
- Japanese Rice
- Rice Vinegar
Step 1:
- Cook Japanese rice in the rice cooker for every one cup of rice is equivalent to one cup and 1/4 cup of water
Step 2:
- Remove all plastic from imitation crab meat stick
- Set aside
Step 3:
- Slice mango from the middle from each side of the seed long way slice thinly long stripes
- Set aside on a plate
Step 4:
- Peel cucumber and slice in the center
- Remove the seeds by scraping with a spoon
- Slice long strips
- Set aside on a plate
Step 5:
- Once Japanese rice is cook remove from rice cooker place in a big flat tray let it cool
- Add 2 tbs rice vinegar by mixing it well together
Step 6:
- Wash hands
- Use bamboo mat
- Place full sheet of Korean Roasted Seaweed on the bamboo mat
- Add thin layer of Japanese Rice cover the whole seaweed
- Add imitation crab meat stick going through a straight line
- Add mango, avocado on top
- Slowly roll the bamboo mat tightly to form a long sushi
- Press it
- Roll again once the full sheet is covered to the end of the seaweed
- Place in a Tupperware with lid to prevent getting soggy.
- Repeat the same process on each Korean roasted seaweed
Step 7:
- Sharp knife slice 1 inch on each roll of sushi.
- Place on serving plate
Note:
- It make it fancy just like in a Japanese Restaurant you can add tobiko caviar on the edge.
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