Nori: check
Rolling mat: check
Mangoes: check
Rice vinegar: check
Japanese mayo: check
Tobiko: x
Kating kating kating kating kati na ako gumawa ng California Maki, but since I don’t have the complete ingredients, some experimenting kickked in. THE chef fiance said that tuna will do so I, as a novice, believer and a humble follower, went on in making these surprisingly delishhhh babies:
Oishi! (takeski-mcdonalds-jollibee, you know that song you used to sing back in the 90s? you don’t know? kthanksbye, moving on)
Since it’s Dinorado rice, it’s different in a lot of ways (HAHA i know) compared to the Japanese rice, thus, low expectations please. I should have placed it in a container, sealed and all to prevent the rice from hardening. In any case, the taste is good. The saltiness in the tuna and the sweetness in the mangoes balanced each other out, plus the mayo—THE mayo inside and on top adds to the sweet flavor that’s just about right for the bite sized maki. I wanted to try it with sardines, but we can still do it next time…like tomorrow perhaps? Not. For now, I’m glad with this. And the fiance said it does look yummy. (Aside from the comment about the rice looking a bit wet, but I mentioned it’s Dinorado and he goes “Ahhh” and mentioned something about placing it in a container or covering it with plastic wrap would have saved the rice from getting hard. But it’s all good. A somewhat approval from him [I don’t know why] that it looks yummy is quite nice to hear.)
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